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Mary Berry Salmon and Fennel Recipe

Mary Berry Salmon and Fennel recipe
Print Recipe
Print Recipe

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.

Ingredients

  • 4 salmon fillets (about 150–180g each)

  • 2 medium fennel bulbs, trimmed and thinly sliced

  • 2 tablespoons olive oil or melted butter

  • 1 lemon, thinly sliced (or 1 teaspoon lemon zest)

  • 2 garlic cloves, minced

  • 2 tablespoons fresh dill or parsley, chopped

  • ½ teaspoon sea salt, or to taste

  • ¼ teaspoon black pepper

  • ¼ cup white wine or ¼ cup vegetable stock (optional, for extra moisture)

  • 1 cup cherry tomatoes or 2 tablespoons capers (optional, for added brightness)

Instructions

  • 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-salmon-and-fennel/