June/July Selection

Baked Salmon

Courtesy: Jack Devaney

Yield: 4 servings


Irish Salmon was the greatest summer treat, more for grown-ups than for children. The tail-end is the more economical piece and tastes good when cooked quite simply. Salmon trout is cooked the same way. The fish should be gutted, trimmed and washed under a running tap/faucet. 



3 lb tail-end of salmon

½ stick butter

Juice of ½ lemon

4 tbsp mixed herbs (chives, parsley and marjoram are most suitable)




Preheat the oven to 350 degrees F. Lay the fish on a large, well-buttered sheet of tinfoil. Sprinkle with the lemon juice, mixed herbs and a little salt. Fold over the tinfoil. Bake in the oven for about 30 minutes. Test for desired temperature with a fork.


If you are eating it hot, remove the skin and transfer the fish to a warm plate. Pour the salmon juices over it. Put some slabs of herb butter on the surface to melt. Should be served very warm. Serve with new potatoes and zucchini or peas.


If you want to eat it cold, leave the salmon to cool in its skin (this keeps it moist). Cold salmon and salmon trout are usually eaten with cucumber.