About this recipe:I like to slowly cook a fresh whole salmon or salmon trout in a foil packet with some white wine, butter and parsley. It's so moist and flavourful, all you need to serve with this are new potatoes and butter.
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat your oven to 150 degrees C / gas mark 2.
Spread a decent amount of butter over a large piece of foil that's big enough to cover the salmon. Place the salmon on the foil and fold the foil up around the edges. Spoon over 4 tablespoons white wine, a few sprigs of parsley, some sea salt and freahly ground pepper. Sometimes I add a bay leaf but that's up to you. Then seal the fish by covering with more foil so no juices or steam can escape. Place in a large roasting tin or baking tray and bake for 45 minutes (or an hour if it's a bigger salmon).
Remove from oven but set aside for 10 minutes before opening and serving.
Also works great for getting ahead if you're having a buffet and need a whole poached salmon that you want to serve cold.