Description
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.
Ingredients
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
Instructions
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.