Baked Scottish Salmon with Buttery Court-Bouillon

Alan Coxon's spiced salmon fillet served with a buttery court-bouillon make a truly splendid dish, ideal for dinner parties
Baked Scottish Salmon with Buttery Court-Bouillon
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 2 salmon, each 900g, pin bones removed, skin left on
  • 1 tbsp olive oil
  • 1 tbsp coarse sea salt
  • 1 tbsp coarsely ground black pepper
  • 1/2 tsp paprika
  • small bunch of rosemary, chopped
  • small bunch of thyme, chopped
  • grated zest and juice of 1 lemons
  • 2 cloves garlic, cut into fine slivers
  • 1 tbsp brown sugar

For the buttery court-bouillon:

  • 450 ml fresh fish stock
  • 50 ml white wine vinegar
  • 1 bay leaf
  • 10 g black peppercorns
  • 1/2 tsp coarse sea salt
  • small handful of flat leaf parsley, leaves picked, stalks reserved
  • 6 button onions, peeled
  • 4 small carrots
  • 1 stick celery
  • 225 g unsalted butter


1. Preheat the oven to 180°C/gas 4.

2. Brush the salmon fillets with the olive oil and season with the sea salt and coarsely ground pepper.

3. Place one salmon fillet skin side down in a greased roasting tray. Sprinkle over the paprika, rosemary, thyme, lemon zest and juice, garlic and brown sugar.

4. Place the second salmon fillet over the first, flesh side-down. Press down evenly or tie the two fillets together.

5. Bake the salmon for 25-30 minutes until cooked through.

6. Meanwhile, make the court-bouillon, place the fish stock, vinegar, bay leaf, peppercorns, salt and parsley stalks in a large saucepan.

7. Bring to the boil, reduce the heat and simmer until reduced by three-quarters.

8. Add the button onions, carrots and celery. Simmer gently for 4 minutes, making sure the vegetables remain al dente.

9. Gradually mix in the butter, incorporating thoroughly with each addition.

10. Place the salmon on a serving dish and sprinkle with the parsley leaves. Serve the court-bouillon in large bowls with the salmon.

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