Sunday 17 December 2017

Irish salmon with a creamy chive sauce

The best way to cook salmon is with a little butter and lemon juice.

A short cooking time also ensures that the best of the flavour is retained. This dish is served with an indulgently creamy sauce, flavoured with either tarragon or chives. Serves 4

You will need

4 x 110g/4oz fillets of salmon

2 dsp lemon juice

Salt and freshly ground black pepper

275ml/1/2 pt water

125ml/4floz dry white wine

25g/1oz butter

Creamy chive sauce

25g/1oz butter

2-4 dsp dry white wine

150ml/1/4pt whipping cream

1 small bunch chives, chopped or 1 sprig of tarragon (leaves only)


Trim the salmon fillets into neat, even sizes, just before cooking, sprinkle with the lemon juice and season well.

Pour the water and wine into a baking tin. Place the salmon fillets skin-side down in the tin, placing a knob of butter on top of each one.

Cover the top of the baking tin tightly with tinfoil and cook for 10-12 minutes at 190 C/Gas Mark 5. Remove the salmon from the tin and serve immediately with the chive sauce.

For the creamy chive sauce, heat the butter in a shallow pan and add the wine and cream, tarragon or chives. Heat through and simmer for 2-3 minutes, stirring frequently. Serve alongside the salmon.


Add 2-3 dsp fish stock to the sauce when you add the wine and cream. This will give the dish extra flavour.

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