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Mary Berry Salmon Recipe

Mary Berry Salmon Recipe

Mary Berry's salmon recipe is perfectly cooked, beautifully flavoured, and ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 1 minute
Total Time 11 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 290
Ingredients Method Notes

Ingredients
  

  • Pan-Fried Salmon:
  • 4 salmon fillets skin on (about 150g each)
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • Fresh dill or parsley to finish
  • Optional Lemon Butter Sauce:
  • 50 g unsalted butter
  • Juice of 1 lemon
  • 1 tbsp capers rinsed (optional)
  • 1 tbsp fresh dill or parsley chopped

Method
 

  1. Remove salmon from fridge 15 minutes before cooking. Pat completely dry with kitchen paper. Season generously on both sides.
  2. Heat a large heavy-based pan over high heat for 2 minutes. Add oil — it should shimmer immediately.
  3. Place salmon skin-side down. Press down gently for 10 seconds. Cook without moving for 3–4 minutes until skin is deeply golden and flesh is opaque two-thirds of the way up.
  4. Flip. Cook 1–2 minutes until just done — slightly translucent in the very centre. Remove and rest 1 minute.
  5. Optional sauce: reduce heat. Add butter to the same pan. Melt and foam. Add lemon juice, capers, and herbs. Swirl and pour over salmon.
  6. Squeeze fresh lemon over salmon. Scatter herbs. Serve immediately.

Notes

Dry salmon thoroughly before cooking — wet fish will not crisp or colour.
Take salmon out of the fridge 15 minutes before cooking for even results.
Do not move the salmon while cooking skin-side down.
Slightly translucent in the very centre is perfect — do not overcook.
Season generously on both sides before cooking.
Cooked salmon stores in the fridge for up to 2 days — best eaten cold in salads rather than reheated.
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