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Mary Berry Salmon Linguine Recipe

Mary Berry Salmon Linguine Recipe

Mary Berry's salmon linguine is a silky, fresh pasta dish with flaked salmon, lemon, capers, and cream — ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Portions
Course: Side Dish
Cuisine: British
Calories: 620
Ingredients Method Notes

Ingredients
  

  • Pasta and Sauce:
  • 400 g dried linguine
  • 400 g salmon fillet skin removed
  • 30 g unsalted butter
  • 2 shallots very finely chopped
  • 3 garlic cloves crushed
  • 150 ml dry white wine
  • 200 ml double cream
  • Finely grated zest of 1 unwaxed lemon
  • Juice of ½ lemon
  • 2 tbsp capers rinsed and roughly chopped
  • 2 tbsp fresh dill roughly chopped — plus extra to finish
  • 2 tbsp fresh flat-leaf parsley chopped
  • Salt and white pepper
  • Extra virgin olive oil to finish

Method
 

  1. Season salmon. Cook in a little hot oil — 3–4 minutes per side until golden outside and slightly translucent at the centre. Flake into large pieces. Set aside.
  2. Cook linguine in generously salted boiling water until al dente. Reserve 300ml pasta water before draining.
  3. In the same salmon pan, melt butter over medium heat. Cook shallots 4–5 minutes. Add garlic — 1 minute. Add wine — reduce by half, 2–3 minutes. Add cream — simmer 3–4 minutes until slightly thickened. Add lemon zest, lemon juice, and capers. Season with salt and white pepper.
  4. Add drained linguine. Toss to coat — add pasta water splashes to achieve a silky, coating consistency.
  5. Remove from heat. Fold in salmon flakes and herbs gently. Serve immediately in warm bowls. Scatter extra dill. Drizzle with extra virgin olive oil.

Notes

Reserve pasta water before draining — it is what makes the sauce cling to the pasta.
Do not fully cook the salmon — slightly underdone finishes perfectly in the hot sauce.
Fold salmon gently — large flakes distributed through the pasta, not broken down.
Lemon and capers are essential — they cut through the richness of the cream.
White pepper not black — clean heat without visible specks.
Do not freeze — cream sauces and cooked pasta do not freeze well.
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