Summary

Ingredients

• 800 g salmon fillet (s), with skin
• 1 bunch dill
• 1 bunch parsley, smooth
• 1 bunch chives
• 125 g butter, melt
• sea-salt
• Pepper from the grinder

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Instructions

1. Wash the salmon fillet well under running water. Pat dry with kitchen paper.
2. Melt the butter in a small pan or in the microwave until it is not completely runny but rather creamy.
3. Cut the chives into small rolls. Wash the dill and parsley and spin dry, then cut very finely.
4. Place a piece of aluminum foil twice the size of the salmon on a baking sheet. Place the salmon on top with the skin side down.
5. Brush the bones side generously with the soft butter. Spread the chopped herbs on top and sprinkle with salt and pepper.
6. Spread the remaining butter on the herbs and fold the aluminum foil into a very tight package.
7. Preheat the oven to 180 ° C and cook the fish for 15 minutes, then switch back to 100 ° C and cook for another 10 - 15 minutes, depending on the thickness of the salmon. The fish should be nice and juicy on the inside and barely glassy.
8. Serve with rice and a salad.
9. Melted butter and the leaked fish juice that has collected in the packet are suitable as a sauce.