Catherine Brown

Baked Salmon with Dill

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: This works best with a middle cut of even thickness, as with a tail cut, the end will be overcooked when the thicker part is still underdone.

Ingredients

  • 800 g (1 lb 12 oz) cut of salmon, on the bone
  • 50

Method

Preheat the oven to 300°F/275°C/Gas 2.

Preparing the Fish

Place two sheets of foil on a baking tray. The foil should be large enough to wrap the fish with some room to spare. Butter the foil and place the fish on top. Season lightly with sa