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Mary Berry Salmon with Lemon Sauce Recipe

Mary Berry Salmon with Lemon Sauce
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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 (â…” 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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-salmon-with-lemon-sauce-recipe/