Light, flavorful, and beautifully simple, this Mary Berry Salmon with Lemon Sauce Recipe is an elegant main course that comes together in minutes. Perfect for dinner parties or midweek meals, this dish features tender baked salmon fillets paired with a delicate lemon cream sauce that’s both refreshing and indulgent. Mary Berry’s approach ensures minimal fuss with maximum flavor—perfect for those who love refined food with straightforward steps.

What is Mary Berry Salmon with Lemon Sauce?

The Mary Berry Salmon with Lemon Sauce is a baked or pan-seared salmon dish served with a silky lemon-based sauce. The sauce is made with lemon juice, cream, Dijon mustard, and fresh herbs, creating a fresh yet luxurious pairing for the tender fish. Mary Berry’s version emphasizes balance, letting the rich salmon and citrus-forward sauce complement each other perfectly.

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Why You Should Try This Recipe

Quick and easy to prepare – Ready in under 30 minutes
Healthy yet flavorful – Packed with protein and omega-3s
Ideal for entertaining or weeknight dinners – Simple and elegant
Versatile sides – Pairs well with potatoes, rice, or vegetables
Make-ahead friendly – Sauce can be prepared in advance
Naturally gluten-free – No flour required

Ingredients Needed to Make Mary Berry Salmon with Lemon Sauce

For the Salmon:

Salmon fillets – 4 (about 150–180g each)
Olive oil – 2 tablespoons
Salt and black pepper – to taste
Lemon slices – for garnish (optional)

For the Lemon Sauce:

Double cream – 150ml (⅔ cup)
Lemon juice – from 1 large lemon (about 3 tablespoons)
Dijon mustard – 1 teaspoon
Fresh parsley – 1 tablespoon, chopped
Salt and pepper – to taste

Equipment Needed

Baking tray or skillet
Saucepan
Whisk
Mixing bowl
Serving plates

Instructions to Make Mary Berry Salmon with Lemon Sauce

Step 1: Prepare and Season the Salmon

Preheat the oven to 200°C (180°C fan) or 400°F.
Place salmon fillets on a lightly oiled baking tray or in a baking dish.
Brush with olive oil and season with salt and freshly ground pepper.
Bake for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork.

Alternative: You can pan-fry the salmon for 3–4 minutes per side in a non-stick pan.

Step 2: Make the Lemon Sauce

In a small saucepan, combine cream, lemon juice, and mustard.
Heat gently over low to medium heat, whisking until smooth and slightly thickened (about 3–5 minutes).
Stir in chopped parsley and season to taste.
Keep warm until ready to serve.

Step 3: Plate and Serve

Place each salmon fillet on a plate.
Spoon the warm lemon sauce over the top.
Garnish with lemon slices or extra parsley if desired.
Serve immediately with your favorite sides.

What Goes Well With Mary Berry Salmon with Lemon Sauce

Steamed new potatoes – Light and buttery to balance the sauce
Garlic green beans or asparagus – Fresh, crisp, and complementary
Lemon rice or herb couscous – Enhances the citrus flavor
Sauteed spinach – Earthy greens contrast with the creaminess
Crusty bread or dinner rolls – Great for soaking up the sauce
Chilled Sauvignon Blanc – A light wine pairing that complements the lemon
Mixed leaf salad with vinaigrette – Adds freshness and texture

Expert Tips for Making the Best Mary Berry Salmon with Lemon Sauce

Use fresh salmon for the best texture and flavor – Skin-on fillets work well for baking.
Don’t overcook the salmon – It should just be cooked through and still moist.
Gently heat the lemon sauce – Avoid boiling to keep it smooth and creamy.
Add herbs at the end – Preserves their bright flavor and color.
Taste the sauce before serving – Adjust lemon, salt, or mustard to balance flavor.
Dry the fish with a paper towel before cooking – Helps achieve a better texture.

Easy Variations of Mary Berry Salmon with Lemon Sauce

Add capers to the sauce – For a briny, savory twist
Use dill instead of parsley – A classic match for salmon
Swap cream for crème fraîche or Greek yogurt – For a lighter version
Stir in white wine – Adds depth and richness
Use lime or orange juice – For a different citrus profile
Top with toasted almonds or pine nuts – Adds crunch and elegance

Best Practices to Store Mary Berry Salmon with Lemon Sauce

Store leftovers in an airtight container – Refrigerate within 2 hours
Keep salmon and sauce separate if possible – Prevents sogginess
Consume within 2 days – Best texture and flavor
Do not freeze the sauce – Cream-based sauces may separate

Best Practices to Reheat Mary Berry Salmon with Lemon Sauce

Gently reheat salmon in the oven at 160°C (320°F) for 10–12 minutes
Reheat sauce separately on low heat – Whisk gently to restore texture
Avoid microwaving both together – May cause the sauce to split
Serve immediately after reheating – To preserve quality

How Can I Make Mary Berry Salmon with Lemon Sauce Healthier?

Use light cream or half crème fraîche – Reduces fat without sacrificing creaminess
Grill or steam the salmon instead of baking – No added fat
Use less salt and more herbs – Boosts flavor naturally
Serve with steamed vegetables or quinoa – For a nutrient-rich plate
Skip the cream entirely and use a lemon vinaigrette – For a lighter sauce alternative

Nutrition Value (per serving, with sauce):

Calories: 410
Protein: 34g
Fat: 28g
Carbohydrates: 3g
Sugar: 1g
Fiber: 0g
Sodium: 160mg

FAQs

How do I know when salmon is fully cooked?

Salmon is done when it turns opaque and flakes easily with a fork. The internal temperature should reach 63°C (145°F) at the thickest part.

Can I make the lemon sauce ahead of time?

Yes, the lemon sauce can be prepared a few hours ahead. Store it in the fridge and reheat gently over low heat before serving, stirring to maintain a smooth texture.

Can I use single cream instead of double cream for the sauce?

Yes, but be cautious not to boil single cream, as it can curdle. Heat it gently and stir continuously for the best results.

What can I use instead of Dijon mustard in the sauce?

If you don’t have Dijon mustard, you can use a small amount of wholegrain mustard or a dash of English mustard, adjusting to taste.

Final Words

This Mary Berry Salmon with Lemon Sauce Recipe is a celebration of simplicity and flavor. With tender, flaky salmon and a delicate, citrusy sauce, it’s the kind of dish that feels refined but takes very little time to prepare.