Mary Berry Salmon and Fennel Recipe

Mary Berry Salmon and Fennel is a bright, elegant, and aromatic dish that brings together tender baked salmon with the gentle sweetness of roasted fennel. This recipe is ideal for weeknight dinners, family gatherings, or even special occasions because it delivers a restaurant-quality meal with minimal effort. The combination of lemon, herbs, olive oil, and caramelized fennel creates a beautifully balanced flavor profile that complements the natural richness of salmon. With quick preparation and a simple oven-baked cooking method, this dish is both nourishing and impressive.

What is Mary Berry Salmon and Fennel?

Mary Berry Salmon and Fennel is an oven-baked dish featuring salmon fillets nestled over sliced fennel, often flavored with lemon, garlic, herbs, and white wine or stock. As the salmon cooks, its juices blend with the fennel, creating a delicate sauce while keeping the fish moist and flaky. The fennel softens and caramelizes, offering a mild anise-like sweetness that pairs perfectly with the salmon’s richness. This dish reflects Mary Berry’s signature style—simple, wholesome ingredients prepared with reliable, fuss-free methods.

Other Popular Mary Berry Salmon Recipes

• Mary Berry Smoked Salmon and Watercress Pâté
• Mary Berry Parmesan Crusted Salmon
• Mary Berry Salmon and Broccoli Quiche

Why This Recipe is Worth Trying

• Beautiful flavor balance – The sweetness of fennel and tang of lemon enhance the salmon without overpowering it.
• Easy one-pan cooking – Fewer dishes, quicker cleanup, and perfectly blended flavors.
• Healthy and nourishing – High in protein, omega-3s, antioxidants, and fiber.
• Perfect for any occasion – Works as a light weeknight meal or a stylish dinner-party entrée.
• Reliable and beginner-friendly – Straightforward steps deliver excellent results every time.

Essential Ingredients to Make Mary Berry Salmon and Fennel

• Salmon fillets
• Fresh fennel bulbs
• Olive oil or melted butter
• Lemon slices or zest
• Garlic (minced or crushed)
• Fresh dill or parsley
• Sea salt and black pepper
• Optional: White wine or vegetable stock for added moisture and flavor
• Optional: Cherry tomatoes or capers for extra brightness

Handy Kitchen Tools for Best Results

• Large baking dish or roasting tray
• Sharp knife for thinly slicing fennel
• Cutting board
• Mixing bowl
• Pastry brush or spoon for drizzling oil
• Aluminum foil (optional for covering)
• Oven mitts

Step-by-Step Guide to Making Mary Berry Salmon and Fennel

• Prepare the fennel – Trim the bulbs, slice them thinly, and spread them across the baking dish.
• Season the vegetables – Toss fennel with olive oil, garlic, salt, and pepper, then pre-roast for a few minutes to soften.
• Add the salmon fillets – Place salmon on top of the fennel, skin-side down if using skin-on fillets.
• Flavor the dish – Add lemon slices, herbs, and a splash of white wine or stock for extra moisture.
• Bake until tender – Cook at 180°C (350°F) for 15–20 minutes until the salmon flakes easily with a fork.
• Garnish and serve – Finish with fresh herbs, extra lemon zest, or a drizzle of olive oil before plating.

What I Got Wrong (And How I Fixed It)

• Fennel stayed too firm – Pre-roasting it for 10 minutes helped soften it before adding the salmon.
• Salmon turned dry – Lowering the oven temperature and checking early kept it moist.
• Dish lacked brightness – Adding lemon zest and a splash of white wine improved overall balance.
• Flavors didn’t blend well – Layering fennel under the salmon allowed juices to combine perfectly.

Healthier Version of Mary Berry’s Salmon and Fennel

• Use olive oil instead of butter for a lighter preparation.
• Replace wine with low-sodium vegetable broth.
• Add extra vegetables like zucchini or spinach for more fiber.
• Use reduced-sodium seasoning to keep the dish heart-healthy.
• Serve with quinoa or brown rice instead of creamy sides.

Ingredient Substitutions for Mary Berry Salmon and Fennel

• Replace salmon with cod, sea bass, or trout.
• Replace fennel with leeks, onions, or celery for a similar aromatic effect.
• Replace fresh herbs with dried dill or mixed herbs.
• Replace white wine with broth, lemon juice, or apple cider vinegar.
• Replace olive oil with melted butter for a richer flavor.

Pairing Ideas: What to Serve With Mary Berry Salmon and Fennel

• Pair with roasted baby potatoes – A hearty and classic side.
• Serve with lemon couscous – Adds lightness and absorbs the juices beautifully.
• Add a crisp green salad – Balances the richness of the salmon.
• Enjoy steamed asparagus – Echoes the dish’s fresh, spring-like flavors.
• Include herbed rice pilaf – Offers a comforting, fragrant complement.
• Serve with crusty bread – Perfect for soaking up the flavorful fennel juices.

Expert Tips to Make Perfect Mary Berry Salmon and Fennel

• Slice fennel thinly – Ensures it cooks evenly and softens properly in the oven.
• Don’t overcook the salmon – Remove as soon as it flakes for a moist result.
• Add citrus early – Lemon slices infuse the fennel and salmon with bright flavor.
• Use high-quality salmon – Fresh fillets deliver the best taste and texture.
• Roast fennel slightly before adding salmon – Prevents undercooked vegetables.
• Choose a shallow dish – Encourages even heat circulation.
• Let it rest briefly – Allows flavors to settle before serving.

Creative Ways to Customize Mary Berry Salmon and Fennel

• Add cherry tomatoes for a burst of sweetness and color.
• Sprinkle fennel seeds to amplify the flavor of fresh fennel.
• Include olives or capers for a Mediterranean twist.
• Top with pesto before serving for a herby finish.
• Use smoked paprika to add warmth and depth.
• Add shaved Parmesan for a richer, more indulgent version.

Storing Mary Berry Salmon and Fennel the Right Way

• Store leftovers in airtight containers to maintain moisture.
• Refrigerate within 2 hours for food safety.
• Consume within 2 days for the best flavor.
• Keep fennel and salmon together to retain their combined juices.
• Avoid freezing cooked salmon with fennel, as the texture may change.

How to Reheat Mary Berry Salmon and Fennel

• Oven method – Warm at 150°C (300°F) for 10 minutes to keep salmon tender.
• Stovetop method – Cover and heat gently in a pan with a splash of broth.
• Air fryer method – Heat at 300°F (150°C) for 3–4 minutes for slightly crisp edges.
• Avoid microwave if possible – It can dry out the fish quickly.

Nutritional Breakdown (per serving)

• Calories: ~360
• Protein: 32g
• Fat: 22g
• Carbohydrates: 6g
• Fiber: 2g
• Omega-3 fatty acids: High

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FAQs

How do you keep fennel soft when baking it with salmon?

Fennel softens best when sliced thinly and pre-roasted before adding the salmon. Tossing it with olive oil and baking it for 8–10 minutes ensures it becomes tender and caramelized instead of staying firm.

Should salmon be covered or uncovered when baking with fennel?

Bake salmon and fennel uncovered so the vegetables caramelize and the salmon cooks evenly. Covering traps moisture, which can make the fennel steam instead of roast, reducing flavor.

How do you stop salmon from drying out in this recipe?

Salmon stays moist when baked at a moderate temperature and removed as soon as it flakes easily. Adding lemon slices, herbs, or a splash of broth in the dish also helps keep the fillets juicy.

Can you prepare the fennel mixture ahead of time?

Yes, you can prep and pre-roast the fennel a few hours ahead. Once cooled, store it covered in the fridge and assemble the dish just before baking to keep flavors fresh and the texture ideal.

Wrapping It Up

Mary Berry Salmon and Fennel is a simple yet beautifully refined recipe that highlights fresh ingredients and balanced flavors. With its tender salmon, fragrant fennel, and citrus-herb notes, this dish is perfect for anyone who wants a wholesome meal without complicated steps.