Baked Miramichi Salmon
A whole Atlantic salmon fillet baked simply with butter, lemon and herbs, celebrating the Miramichi River's famous salmon runs.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Baking sheet
- •Foil
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 19 g
- carbs
- 3 g
- protein
- 32 g
- calories
- 310
Instructions
- 1
Preheat the oven to 200°C and line a baking sheet with foil.
- 2
Place the salmon skin-side down on the foil and season with salt and pepper.
- 3
Brush with melted butter and scatter garlic and dill over the top.
- 4
Lay lemon slices along the length of the fillet.
- 5
Fold the foil up loosely around the salmon, leaving the top open, and bake for 20-25 minutes until the fish flakes easily.
- 6
Rest for 5 minutes before serving.
Chef's tips
Check doneness at the thickest part; the salmon should flake with light pressure but still look moist, not dry.
Ingredient substitutions
- fresh dill → fresh parsley or tarragon
Storage
Keeps refrigerated up to 2 days.
Reheating
Reheat gently, covered, in a low oven to avoid drying it further.
Common mistakes to avoid
- •Overbaking, which dries the fish out
- •Not patting the salmon dry before seasoning, which can steam instead of roast the surface
Serving suggestions
Cooked Baked Miramichi Salmon?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
