Roast Welsh Salmon

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

This Welsh recipe is a delicious way of serving salmon hot.


  • 1 × 4–5 lb (2–2.5 kg) salmon grilse or 1 × 3 lb (1.5


Season the salmon well inside and out with salt and pepper and rub in the nutmeg. Tuck the buttered bay leaves, rosemary and cloves into the gullet or, if using a cut of salmon, put the bay leaves underneath and then the other spices and herbs on top. Rub the 4 oz (