Baked Scottish Salmon with Herbs
Baked Scottish Salmon with Herbs Is a simple recipe that makes an impressive centre-piece to feed a crowd. The salmon is baked in foil to lock in all the flavour and it’s perfect served warm or cold.
Why should I make Baked Scottish Salmon with Herbs?
If you are looking for meal for a crowd that looks and tastes amazing then you definitely want to check out this recipe. There are some really good deals in fish if you look out for them. Wild Salmon can be expensive but there is plenty of good farmed salmon and a side of salmon will feed around 6 adults.
What ingredients do I need to make Baked Scottish Salmon with Herbs?
- Scottish salmon side
- lemon
- olive oil
- parsley
- chives
- thyme
- salt and freshly ground pepper
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step instructions.
What is salmon?
Salmon has a firm succulent flesh that is red to orange in colour. It is an oily fish which is a really good source of protein. There are 7 species of Pacific salmon but only one of Atlantic salmon and it is Atlantic salmon that is the fish that you find in UK fishmongers and supermarkets.
Can I use salmon fillets?
Yes, if you don’t have a side of salmon you can use six salmon fillets. Line them up side by side on the foil and then follow the recipe as before.
Can I use frozen salmon?
Yes, you can use frozen salmon. Make sure it is fully defrosted before using in this recipe.
I don’t have olive oil, what can I substitute?
You can use any good quality vegetable oil such as sunflower oil, rapeseed oil (canola).
Can I use dried herbs?
I would recommend that you use fresh herbs for this recipe. However, if you can’t find the fresh herbs then you could use dried herbs. You will need to use half the quantities of dried herbs to fresh as they have a more concentrated flavour.
Can I prepare the salmon ahead of serving?
Prepare the recipe in the morning wrap it in foil and put it in the fridge. Then cook it about 30 minutes before you want to serve it. If you plan to serve the salmon cold then you can cook it the day before you plan to serve it and store it wrapped in the foil in the fridge until you want to serve it.
Can I freeze cooked salmon?
You can freeze cooked salmon and that can be useful if you have some cooked salmon leftover. But I wouldn’t recommend freezing the whole cooked salmon. It is better to freeze the raw salmon as this recipe is so simple to prepare and cook. There is no doubt that Baked Scottish Salmon with Herbs tastes better when it has been freshly cooked.
What can I do with leftover cooked salmon?
Cooked salmon is delicious served cold with salad or mix it with some mayonnaise and make a luscious salmon sandwich. You can add flaked cooked salmon to scrambled eggs for a luxurious breakfast or lunch.
I also add flaked salmon to risotto, stirring it in a few minutes before serving, just enough to time to warm it through. And cooked salmon goes well with pasta too you can use it instead of trout in my Creamy Trout and Spinach Pasta.
Vegetarian
This recipe is not suitable for vegetarians.
Gluten Free
There are no ingredients in this recipe which contain gluten.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Baked Scottish Salmon with Herbs?
I love to serve the baked salmon warm with new potatoes and freshly cooked green vegetables such as tenderstem broccoli or fine green beans. Or let the cooked salmon cool and serve with salad and crusty bread.
More Fish Recipes
Foil-Baked Scottish Salmon with Herbs
Ingredients
- 1 kg (2 pounds) Scottish salmon side or 6 fillets
- 1 lemon
- 2 teaspoon olive oil
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh chives
- 1 tablespoon finely chopped thyme
- 1 tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Wash and the 1 kg (2lb) side of salmon and dry with kitchen paper.
- Line a baking tray with foil, brush the foil with olive oil place the salmon on top,.
- Finely chop 1 tsp parsley, 1 tsp chives and 1 tsp thyme. Cut slices from half a lemon and squeeze the juice of the other half.
- Brush the salmon with oil and sprinkle over the herbs, top with slices from half a lemon and pour over the lemon juice.
- Season with 1 tsp salt and ½ tsp of freshly ground black pepper.
- Cover with another sheet of foil and crimp the edges so that the salmon is sealed in a foil parcel.
- Bake in the oven at 180℃/160℃ fan/350℉ for about 30 minutes until the salmon is opaque.
- Serve warm with new potatoes and a green vegetable or cold with salad and crusty bread.
I adore baked salmon. My grandma went through a huge health kick many years ago and changed our Sunday roast of lamb and roast potatoes to baked salmon and new potatoes… we were disappointed at first but I grew to love it that now it reminds me of grandma… glad you're cooking with fish, I shall look forward to the recipes. x
I have always loved salmon, it used to be such a treat and expensive, now the farmed salmon is probably cheaper than your Sunday Roast!
It's always good to have salmon for meal, this seems very easy to make
Yes, it's an easy meal and goes a long way.
For some reason don't eat enough baked salmon. I need to change that Janice starting with your recipe..
I love fresh salmon and buy great big pieces, cut up into our sizes and freeze – It's great to have in the freezer!
A great way to cook fish and retain the moisture and flavour
I haven't it salmon in almost a month (which is a long time for such a lovely dish) so I think it is time 🙂 I'll probably use your recipe and will let you know how was it 🙂
Here’s tip I got from a seafood chef which applies to all fish (not just salmon) cooked in a parcel. Always put a sheet of lightly oiled baking parchment (between the fish & the foil) as the fish can sometimes stick to foil especially on a BBQ where the heat is less controlable.