Whole Salmon or Sea Trout Cooked in Foil

Preparation info

  • Difficulty


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 1 salmon or sea trout, 3.4–4 kg approx.
  • 110 g butter approx.
  • sea salt and freshly ground pepper
  • sprig of fennel


  • sprigs of parsley or fennel


Preheat the oven to 180°C/350°F/Gas 4.

Clean and gut the fish if necessary, dry carefully. Put a sheet of tinfoil on a large baking sheet, preferably with edges. Place the salmon in the centre of the sheet of tinfoil. Smear butter on both sides and put a few lumps in the centre. Season with salt and freshly ground pepper and put a sprig of fennel in the centre if you have it. Be generous with the butter; it will mix with the juices to make a delicious sauce to spoon over your cooked fish. Bring the tinfoil together loosely and seal the edges well.

Bake for approximately 90 minutes (allow 10 minutes per 450 g). Open the package, be careful of the steam. Test by lifting the flesh off the backbone just at the thickest point where the flesh meets the head. The fish should lift off the bone easily and there should be no trace of blood; if there is, seal again and pop back in the oven for 5 or 10 minutes, but be careful not to overcook it.

Serve hot or cold. If you are serving it hot, spoon the juices over each helping, or use the butter and juice to make a Hollandaise-type sauce by whisking the hot melted butter and salmon juice gradually into 2 egg yolks, and add a little lemon juice to taste. If the fish is to be served cold, serve with some freshly made salads and a bowl of home-made mayonnaise. Garnish with parsley and fennel.