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Mary Berry Herb Crusted Salmon Recipe

Mary Berry Herb Crusted Salmon Recipe

Mary Berry's herb crusted salmon is a salmon fillet coated in a golden, fragrant breadcrumb and herb crust — an elegant, quick dinner party main.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 430
Ingredients Method Notes

Ingredients
  

  • Herb Crust:
  • 75 g fresh white breadcrumbs
  • 40 g Parmesan finely grated
  • 3 tbsp fresh flat-leaf parsley finely chopped
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives finely snipped
  • 2 garlic cloves finely grated
  • Zest of 1 large unwaxed lemon
  • 3 tbsp good quality olive oil
  • ½ tsp fine salt ¼ tsp white pepper
  • Lemon Dijon Spread:
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • Salmon:
  • 4 salmon fillets about 175g each, skin on
  • Salt and pepper
  • To Serve:
  • Lemon wedges fresh dill, green salad or asparagus, new potatoes

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Line a large baking tray with parchment.
  2. Combine all herb crust ingredients in a bowl — mix with a fork until evenly coated and fragrant.
  3. Season salmon fillets lightly. Mix Dijon and lemon juice — brush over flesh side of each fillet in a thin, even layer.
  4. Press herb crust mixture firmly onto the mustard-brushed flesh of each fillet — cover completely, approximately 1cm thick. Press with real force.
  5. Place skin-side down on lined tray — spaced apart. Bake 14–18 minutes until crust is deeply golden and salmon is just cooked through.
  6. Rest 2 minutes. Serve with lemon wedges, fresh dill, and chosen accompaniments.

Notes

Use fresh breadcrumbs not dried — gives a layered crust that is golden on top but slightly soft underneath.
Press crust on firmly — loosely placed crust falls off during baking.
Dijon mustard layer is the adhesive — without it the crust loosens and slides.
Do not overbake — 14–18 minutes at 200°C. Check at 14 minutes.
Refrigerate assembled fillets uncovered for up to 4 hours — the crust dries and crisps even further.
Best eaten immediately — the crust softens on refrigeration.
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