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Irish Baked Salmon and Cream Sauce

This Irish Baked Salmon recipe is deliciously fresh and easy to make with Irish flavorings and simply baked in a foil packet on a sheet pan. The drizzle of Dill Cream Sauce, which almost makes itself, is utterly divine and easy.

Irish Baked Salmon and Cream Sauce on a platter with lemon slices

With an extensive coastline and abundant rivers, Ireland is known for its delicious sea trout and salmon. This easy salmon recipe takes its cue from Irish flavorings and ingredients.

And makes it a perfect candidate for St. Patrick’s Day. For while we’ll always love Easy One Pot Corned Beef and Cabbage or Instant Pot Corned Beef and Cabbage or even Irish Pub Skillet Dublin Coddle, it’s nice to change it up once in a while.

Long a fan of Irish comfort food, and from a long line of Irish ancestors, every year as we inch toward March, my thoughts and culinary cravings always lean toward the green grassy hills of Ireland.

For me, March is about digging deep into our Emerald Isle ancestral lines, brewing Irish Breakfast Tea, and baking Irish Soda Bread. All the while loving the season as our own grass begins to green and tiny bulbs begin emerging from winter’s soil.

If you love Irish Pub Food, this easy-to-make salmon dish is one you’ll most definitely want to try!

Side view of Irish Baked Salmon and Cream Sauce

What to Love About Baked Salmon in Foil

  • It’s the easiest, softest, juiciest, most delicious salmon recipe… ever.
  • Pretty and fancy… with practically no work at all!
  • Maybe 5 minutes to prep this recipe.

How Long Does a Baked Salmon in Foil Take?

Baking time varies with different salmon fillets according to their weight and thickness. The Chinook fillet I’m using is 2 pounds.

  • The 2-pound salmon I used bakes in a foil packet at 375-degrees for 15 to 20 minutes.
  • Cooking times will vary depending on the thickness of the salmon.

How to tell when Baked Salmon is done

Here are some tips on how to tell when baked salmon is done.

Take a sharp knife or a fork and insert it into the thickness part of the baked salmon. If it is beginning to flake but still has translucency in the middle, it’s done.

The FDA recommends using an instant read thermometer to reach an internal temperature of 145 degrees F.

Salmon baked in foil tends to continue cooking after being removed from the oven. I like to let it rest, covered with foil, for 5 minutes before serving.

Tips for Baking Salmon in Foil

Removing bones from raw salmon with a fish tweezer

When baking salmon in foil, it’s important to not overcook the fish.

  • Remove additional bones in the salmon by running your finger over the flesh. A fish bone tweezer makes this job quick and easy.
  • Foil locks in moisture, which is great news, but still watch the salmon carefully. I like to begin checking a 2-pound salmon at 15 minutes in the thickest part.
  • If it’s not quite cooked, I remove the top of the foil and broil it for a minute or two.
  • Let the salmon rest in the foil for 5 minutes before serving. Which gives you time to make the Dill Cream Sauce.

Irish Salmon and Cream Sauce Ingredients

These simple ingredients will make the most delicious, moist, and tender Irish Salmon ever. The exact measurements are in the recipe card at the bottom of this post.

  • Salmon filet (I used a 2-pound fillet)
  • Fresh parsley
  • Leek
  • Lemons
  • Irish butter (or lightly salted butter)
  • Vegetable broth
  • Light cream
  • Fresh dill
  • Boiled new potatoes and peas for serving
Unbaked Salmon with parsley, lemon and leeks in foil

How to Make Irish Salmon and Cream Sauce

Preheat the oven to 375 degrees F and line a baking sheet with foil, large enough to encase the salmon in a packet.

Step 1: Season the Salmon

Remove any visible bones and season the salmon filet with sea salt and pepper. Arrange slices of leek and lemon over the fillets, then top with fresh chopped parsley. Dot the filet with butter, pour the vegetable broth over the top, and seal in a foil packet.

Step 2: Bake the Salmon

Place the fish packet on the baking sheet and bake for 15 to 20 minutes, or until the thickest part of the salmon looks opaque when flaked with a fork. This will depend on the size and thickness of your salmon fillet. Discard the parsley, lemon, and leek slices.

Step 3: Make the Cream Sauce

Transfer any juices from the foil packet into a large skillet. Heat over medium-high and stir in the cream and fresh dill. Bring to a simmer and cook for 10 to 15 minutes, or until slightly thickened. Taste for seasoning.

Top view of Irish Baked Salmon and Cream Sauce

How to Serve and Garnish Irish Salmon

Salmon is beautiful on all its own, but if you to make it even more special, garnish additional lemon slices, parsley, and dill sprigs over the top. Serve each piece over a spoonful of cream sauce.

Which Sides Are Best with Irish Salmon

I love to serve this dish with fresh peas and boiled new potato drizzled with butter and topped with fresh chopped parsley.

Ways to use Leftover Salmon

If you’re fortunate to have salmon leftovers, here are some of my favorite recipes using cooked salmon.

More Recipes You May Also Enjoy

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Irish Baked Salmon and Cream Sauce on a plate with peas and steamed red potatoes
Irish Baked Salmon and Cream Sauce on a platter with lemon slices

Irish Salmon and Dill Cream Sauce

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

This Irish Baked Salmon recipe is deliciously fresh and easy to make with Irish flavorings and simply baked in a foil packet on a sheet pan. The drizzle of Dill Cream Sauce, which almost makes itself, is utterly divine and easy.

Ingredients

  • 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

  1. Preheat the oven to 375 degrees F and line a baking sheet with foil, large enough to encase the salmon.
  2. Remove any visible bones and season the salmon filet with sea salt and pepper. Arrange slices of leek and lemon over the fillets, then top with fresh chopped parsley. Dot the filet with butter, pour the vegetable broth over the top, and seal in a foil packet.
  3. Place the fish packet on the baking sheet and bake for 15 to 20 minutes, or until the thickest part of the salmon looks opaque when flaked with a fork. This time will vary depending on the size and thickness of the salmon. Discard the parsley and lemon. I like to leave the leek slices on the fish, but that's a personal preference.
  4. Transfer any juices from the foil packet into a large skillet. Heat over medium-high and stir in the cream and fresh dill. Bring to a simmer and cook for 10 to 15 minutes, or until slightly thickened. Taste for seasoning.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 94mgSodium: 355mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 19g

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