Roast Welsh Salmon

Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Floyd on Britain & Ireland

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 kg) tail-end
  • Salt and pepper
  • ½ teaspoon grated nutmeg
  • 2 bay leaves, spread with butter
  • 1 in. (2.5 cm) sprig fresh rosemary
  • 2 cloves
  • 4 oz (125 g) plus 1 tablespoon butter
  • ½ large orange, finely sliced
  • ½ lemon, finely sliced
  • 1 tablespoon vinegar


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 (125 g) of butter all over, cover with paper or foil and roast in the oven at gas mark 4, 350°F (180°C), for 20 minutes to the lb (500 g), basting at least once with the juices. When cooked, remove the fish to a warmed dish and peel off the skin.

Put the tablespoon of butter, cut into small pieces, the slices of orange and lemon and the vinegar into a saucepan. Let the mixture boil up quickly and reduce on a fast flame until the fruit slices are soft and slightly brown at the edges and the gravy is reduced by about half. Serve separately in a sauceboat, first removing the lemon and orange slices and placing them alternately along the back of the fish.