Mary Berry’s Salmon Recipe

Mary Berry’s Salmon Recipe

Mary Berry's Salmon Recipe delivers perfectly cooked, flaky fish with minimal fuss and maximum flavor. This foolproof method combines fresh salmon with simple, elegant ingredients like lemon, dill, and butter for a restaurant-quality dish that's ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings: 4

Course: Main Course

Cuisine: British

Ingredients Method Notes

Ingredients

4 × 5 oz 150 g skinned salmon tail fillets
Salt and black pepper to taste
Vegetable oil
4 oz 125 g low-fat garlic-and-herb cream cheese
Lemon wedges for garnish
Fresh flat-leaf parsley sprigs for garnish
¾ cup fresh white breadcrumbs
1 oz 30 g grated aged Cheddar
2 tbsp chopped fresh flat-leaf parsley
Finely grated zest of 1 lime

Method

Begin by preheating your oven to 425°F (220°C). Take the salmon and generously season both sides with salt and pepper. Prepare a baking sheet by laying down a piece of lightly oiled foil, then place the salmon on top. Carefully spread a layer of cream cheese over the surface of the fish, leaving a small border around the edges uncovered.
In a separate bowl, combine all the topping ingredients together, mixing well and adjusting the seasoning to suit your taste. Once blended, evenly sprinkle this mixture over the cream cheese-coated salmon, ensuring good coverage. (If you’re planning ahead, you can prepare the salmon up to this point, then cover it securely and store it in the refrigerator for up to 12 hours before baking.)
Transfer the prepared salmon to the preheated oven and bake for approximately 15 minutes, or until the fish turns opaque throughout and the flesh flakes away easily when gently pressed with a fork. Once cooked, remove from the oven and add a finishing touch with fresh lemon slices and a sprinkle of chopped parsley before bringing it to the table.

Notes

What makes Mary Berry's Salmon Special?

What makes Mary Berry's salmon special is her perfect balance of simplicity and elegance. She focuses on enhancing the fish's natural flavors rather than overpowering them with complex sauces. Her techniques ensure moist, flaky results every time, whether baking, poaching, or pan-frying. Mary emphasizes proper timing and temperature control, preventing the common mistake of overcooking. She pairs salmon with complementary ingredients like dill, lemon, and crème fraîche that elevate without masking the delicate taste. Her foolproof methods make restaurant-quality salmon accessible to home cooks of all skill levels.