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Roasted Salmon with Dill and Cider Cream Sauce


Main Dishes, Seafood




Sarah Kenney



Find more of Sarah Kenney’s recipes and stories at her food and travel blog “Thyme” at You can also see more of her photos at

Number of Servings



Enough salmon fillets for each person
Oil, for brushing
Small bunch parsley, plus a few extra sprigs to garnish
2 fresh bay leaves
Sea salt flakes
Black pepper
1 leek, halved lengthwise and sliced
2 lemons, thinly sliced
3 1/2 tablespoons lightly salted butter
1 cup dry hard cider
1 cup light cream
3 tablespoons chopped fresh dill

Preparation - Directions

Preheat the oven to 350˚F. Line a roasting pan with thick aluminum foil large enough to loosely enclose the fish in a sealed package. Brush the inside of the foil with oil.

Place the fish on the foil and rub all over with sea salt flakes and black pepper. Add the parsley and bay leaves to the top. Arrange the leek slices and half of the lemon slices over the fish and dot with butter. Gather up the foil and pour the cider around the fish. Seal the foil well, leaving a small vent at the top.

Place the fish package in the roasting pan in the preheated oven and bake for 20 minutes. Open the foil and carefully slide the fish onto a warm serving platter, discarding the parsley, bay leaves, lemon and leek. Keep warm while making the sauce.

Transfer juices from the foil into a pan, along with any that flow from the fish, and place on the stove on medium-high heat. Stir in the cream and dill, then simmer briskly for 10 minutes, until slightly thickened. Check the seasoning and pour into a pitcher. Garnish the fish with remaining lemon slices and parsley sprigs. Serve with the sauce and perhaps new potatoes and fresh summer peas.
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