​Ingredients:
3 lb tail-end of salmon
½ stick butter
Juice of ½ lemon
4 tbsp mixed herbs (chives, parsley and marjoram are most suitable)
salt
  
Directions:
Preheat the oven to 350 degrees F. Lay the fish on a large, well-buttered sheet of tinfoil. Sprinkle with the lemon juice, mixed herbs and a little salt. Fold over the tinfoil. Bake in the oven for about 30 minutes. Test for desired temperature with a fork.
 
If you are eating it hot, remove the skin and transfer the fish to a warm plate. Pour the salmon juices over it. Put some slabs of herb butter on the surface to melt. Should be served very warm. Serve with new potatoes and zucchini or peas.
           
If you want to eat it cold, leave the salmon to cool in its skin (this keeps it moist). Cold salmon and salmon trout are usually eaten with cucumber.