Description
Indulge in this creamy Irish baked salmon, featuring tender fillet smothered in a velvety herb‑infused sauce. Perfect for family dinners, this dish combines fresh parsley, dill, and buttery richness for a comforting, restaurant‑quality meal.
Ingredients
Scale
- 2‑pound salmon fillet
- 1 bunch fresh parsley
- Sea salt and fresh black pepper, to taste
- 1 leek, halved lengthwise and sliced
- 2 lemons, thinly sliced
- 3 ½ tablespoons Irish butter (or lightly salted butter)
- 1 cup vegetable broth
- 1 cup light cream
- 3 tablespoons chopped fresh dill
Instructions
- Preheat the oven to 375°F (190°C).
- Season the salmon fillet generously with sea salt and freshly ground black pepper on both sides.
- Place the seasoned salmon on a baking sheet lined with parchment paper.
- Layer the halved leek and lemon slices over the top of the fillet.
- In a saucepan, melt the Irish butter over medium heat, then stir in the chopped parsley and dill.
- Pour in the vegetable broth and light cream, stirring until the sauce thickens slightly, about 3‑4 minutes.
- Season the sauce with additional salt and pepper if needed, then pour it evenly over the salmon.
- Bake for 18‑20 minutes, or until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C).
- Remove from the oven, let rest for 5 minutes, then serve with extra sauce spooned over the top.
Notes
For a lighter version, substitute half‑and‑half for the light cream. This dish pairs well with boiled potatoes or steamed green beans. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated in the oven to preserve texture.
- Prep Time: 15
- Cook Time: 20
- Category: B
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 25
- Cholesterol: 70
Keywords: Irish salmon, baked salmon, cream sauce