Scottish Salmon With Herb Butter

Recipe by mersaydees
READY IN: 55mins




  • In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.
  • Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
  • Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
  • Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
  • Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
  • Serve hot, with new potatoes and a crisp green salad.