Mary Berry Parmesan Crusted Salmon Recipe

Mary Berry Parmesan Crusted Salmon is a simple yet impressive recipe that turns an everyday salmon fillet into a golden, flavorful dish with a crisp Parmesan topping. This recipe brings together flaky salmon, garlic, lemon zest, fresh herbs, and a buttery Parmesan crust that adds richness and crunch. It’s perfect for weeknight dinners, elegant hosting, or any meal where you want gourmet results without complicated steps. With minimal prep time and a quick oven bake, this dish delivers beautiful color, aroma, and flavor.

What is Mary Berry Parmesan Crusted Salmon?

Mary Berry Parmesan Crusted Salmon is a baked salmon dish featuring a crispy herb-Parmesan topping that caramelizes in the oven while the salmon stays tender underneath. The crust is typically made from Parmesan cheese, breadcrumbs, lemon zest, butter, and herbs. It offers a balance of savory, zesty, and aromatic notes, making it a crowd-pleasing main course that pairs effortlessly with vegetables, salads, and grains.

Other Popular Mary Berry Salmon Recipes

• Mary Berry Smoked Salmon and Watercress Pâté
• Mary Berry Salmon and Broccoli Quiche
• Mary Berry Salmon and Fennel

Why This Recipe is Worth Trying

• Crispy and flavorful topping – The Parmesan crust adds a beautiful crunch and savory depth.
• Quick weekday-friendly dish – It takes only a few minutes to prep and cooks fast.
• Simple ingredients, big flavor – Everything is pantry-friendly and easy to find.
• Perfect for guests – Looks elegant but requires minimal effort.
• Healthy yet satisfying – Salmon provides protein and omega-3 fats while staying light.

Essential Ingredients to Make Mary Berry Parmesan Crusted Salmon

• Salmon fillets (skin-on or skinless)
• Grated Parmesan cheese
• Breadcrumbs (panko or regular)
• Lemon zest
• Butter or olive oil
• Fresh parsley or dill
• Garlic (minced or powdered)
• Salt and pepper
• Optional: Dijon mustard for extra flavor under the crust

Handy Kitchen Tools for Best Results

• Baking tray
• Parchment paper
• Mixing bowl
• Lemon zester
• Measuring spoons
• Pastry brush
• Knife and cutting board

Step-by-Step Guide to Making Mary Berry Parmesan Crusted Salmon

• Prep the salmon – Pat the fillets dry and season with salt, pepper, and a touch of lemon.
• Make the crust mixture – Combine Parmesan, breadcrumbs, melted butter, herbs, garlic, and zest in a bowl.
• Spread a thin layer of Dijon – Brush mustard onto the salmon to help the crust stick (optional but recommended).
• Press the crust onto the fillets – Gently pat the Parmesan mixture over the top until well coated.
• Bake until golden – Cook in a preheated oven at 400°F (200°C) for 12–15 minutes or until salmon flakes easily.
• Serve immediately – Plate with your choice of vegetables, potatoes, or a fresh salad.

What I Got Wrong (And How I Fixed It)

• Crust falling off – Adding a light mustard layer helped bind the crust better.
• Salmon drying out – Reducing bake time and using thicker fillets kept it moist.
• Crust browning too fast – Lowered the oven rack to prevent over-browning.
• Using too much zest – It overpowered the fish, so I adjusted to a subtle amount.

Healthier Version of Mary Berry’s Parmesan Crusted Salmon

• Use olive oil instead of butter for the topping.
• Replace breadcrumbs with almond flour for a low-carb version.
• Skip the mustard and use lemon juice only to reduce sodium.
• Choose reduced-fat Parmesan without compromising flavor.
• Serve with steamed greens instead of starchy sides.

Ingredient Substitutions for Mary Berry Parmesan Crusted Salmon

• Swap salmon with cod, trout, or haddock for similar results.
• Swap Parmesan with Pecorino Romano or Grana Padano.
• Swap breadcrumbs with crushed nuts, oats, or gluten-free crumbs.
• Swap parsley with dill, chives, or basil.
• Swap butter with extra virgin olive oil.

Pairing Ideas: What to Serve With Mary Berry Parmesan Crusted Salmon

• Serve with roasted asparagus – Adds crisp freshness to balance the rich salmon.
• Pair with buttery mashed potatoes – Creates a hearty and comforting meal.
• Enjoy with a lemon rice pilaf – The citrus complements the crust beautifully.
• Add a side of green beans almondine – A classic and elegant match.
• Try with mixed salad greens – Lightens the plate while keeping flavors bright.
• Plate with garlic-roasted baby potatoes – Adds a satisfying, crispy side.

Expert Tips to Make Perfect Mary Berry Parmesan Crusted Salmon

• Choose thicker salmon fillets – They stay moist and support the crust better.
• Don’t skip drying the salmon – Helps create a crisp crust that sticks well.
• Use fresh Parmesan – It melts more evenly and tastes richer.
• Add butter to the topping – Ensures the crust turns golden and crisp.
• Bake at a high heat – Helps the crust crisp without overcooking the fish.
• Rest for a minute or two – Keeps the crust intact when serving.
• Zest the lemon lightly – Avoid the bitter white pith for a smoother flavor.

Creative Ways to Customize Mary Berry Parmesan Crusted Salmon

• Add chili flakes for a mild heat that complements the savory crust.
• Mix lemon pepper into the crumbs for extra brightness.
• Use basil pesto as the base instead of mustard for herb richness.
• Incorporate smoked paprika for depth and color.
• Add grated cheddar to create a stronger cheesy crust.
• Mix chopped nuts like almonds into the topping for crunch.

Storing Mary Berry Parmesan Crusted Salmon the Right Way

• Refrigerate leftovers in airtight containers to maintain freshness.
• Consume within 2 days for the best flavor and texture.
• Keep crust separate if meal prepping to prevent softening.
• Avoid freezing baked fillets because the crust becomes soggy.

How to Reheat Mary Berry Parmesan Crusted Salmon

• Oven method – Warm at 300°F (150°C) for 8–10 minutes to crisp the crust again.
• Air fryer method – Reheat at 350°F (175°C) for 4–5 minutes for best crispness.
• Avoid microwave – It softens the crust and can dry out the fish.

Nutritional Breakdown (per serving)

• Calories: ~380
• Protein: 34g
• Fat: 22g
• Carbohydrates: 6g
• Fiber: 0.5g
• Omega-3 fatty acids: High

Print

FAQs

How do you keep the Parmesan crust from falling off the salmon?

To keep the crust secure, pat the salmon dry first, then brush a thin layer of Dijon mustard or olive oil on top. This creates a sticky base that helps the Parmesan mixture adhere during baking.

Why is my Parmesan crust not getting crispy in the oven?

A soggy crust usually happens when too much moisture is present. Use panko breadcrumbs, avoid overloading the topping, and bake the salmon on the upper rack so the heat crisps the Parmesan evenly.

How do you know when Parmesan Crusted Salmon is fully cooked?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The crust should appear golden and lightly crisp without burning.

Can you prepare the Parmesan topping ahead of time?

Yes, the topping can be mixed 24 hours in advance. Store it in an airtight container in the fridge, then apply it to the salmon just before baking to keep the crust crisp.

Wrapping It Up

Mary Berry Parmesan Crusted Salmon is a dish that blends simplicity with elegance. The buttery Parmesan topping adds a delightful crunch while the salmon stays tender and juicy underneath. This recipe is easy, reliable, and perfect for both busy weeknights and special dinners. With a few thoughtful techniques and pairings, you can turn this into a go-to salmon recipe loved by everyone at the table.