Jenny Bristow

Ireland's good food Ambassador

Irish Salmon with a Creamy Chive Sauce

Irish Salmon with a Creamy Chive Sauce

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Serves: 4

Book: Cooks For The Seasons, Spring and Summer

The best way of cooking salmon is to cook it simply 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 chive sauce.


  • 4 x 110g fillets of salmon
  • 2 dsp lemon juice
  • Salt and freshly ground black pepper
  • 275ml/½pt water
  • 125ml/4fl.oz white wine
  • 25g/1oz butter

Creamy Chive Sauce

  • 25g/1oz butter
  • 2-4 dsp dry white wine
  • 150ml/¼pt whipping cream
  • 1 small bunch chives – finely chopped


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

Pour the wine and water into a baking tin. Place the salmon fillets skin side down into 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.

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

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