Glenarm Salmon with Butter and Herbs
Tender Glenarm salmon fillets baked gently with rich Irish butter, fresh garden herbs, and bright lemon for a classic Antrim coastal supper.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Baking tray
- •Greaseproof paper
- •Small saucepan
- •Pastry brush
- •Fish slice
Nutrition
Per serving, approximate
- Calories
- 380 kcal
Instructions
- 1
Preheat your oven to 190C or 170C fan.
- 2
Line a baking tray with greaseproof paper and brush lightly with rapeseed oil.
- 3
Place the salmon fillets skin-side down on the prepared baking tray.
- 4
Melt the butter gently in a small saucepan over low heat on the hob.
- 5
Stir the grated garlic, chopped dill, parsley, and chives into the warm melted butter.
- 6
Add a squeeze of lemon juice, sea salt flakes, and cracked black pepper to the herb butter.
- 7
Spoon the warm herb butter generously over the top of each salmon fillet.
- 8
Top each fillet with one or two fresh lemon slices.
- 9
Bake in the preheated oven for 12 to 14 minutes until the flesh turns opaque and flakes easily.
- 10
Rest the fish for two minutes, then spoon any melted butter from the tray back over the top.
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