Mary Berry Salmon Pasta Bake

Mary Berry’s Salmon Pasta Bake is the perfect family-friendly comfort dish that brings together creamy pasta, flaky salmon, and a golden cheesy topping. With a delicious balance of rich flavours and satisfying textures, it’s an ideal recipe for weeknight dinners, gatherings, or even as a hearty weekend treat.

What makes this dish stand out is its ability to feel indulgent while being simple to prepare, taking about an hour from start to finish. Baked to perfection, this recipe combines classic British homestyle cooking with a modern twist.

Try Other Mary Berry Recipes

• Mary Berry Vegetable Wellington
• Mary Berry Lemon Syllabub
• Mary Berry Salmon and Pea Risotto

What is Mary Berry Salmon Pasta Bake?

Mary Berry’s Salmon Pasta Bake is a creamy baked pasta dish layered with salmon, vegetables, pasta, and a velvety white sauce, all finished with a crispy cheese topping. It’s a wholesome, filling meal that requires minimal effort yet delivers maximum comfort. This bake is versatile, allowing for ingredient swaps and additions, making it suitable for families and anyone who enjoys simple but flavourful meals.

Why This Recipe is Worth Trying

• Perfect for family meals – A single dish that serves everyone at the table.
• Rich yet balanced flavours – Creamy sauce paired with tender salmon.
• Simple ingredients – Everything is easy to source from your local shop.
• Make-ahead friendly – Can be prepped earlier and baked when needed.
• Crowd-pleaser – Loved by both kids and adults.

Essential Ingredients to Make Mary Berry Salmon Pasta Bake

• 300g pasta (penne or fusilli work best)
• 400g salmon fillets, skin removed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 200g spinach or peas
• 40g butter
• 40g plain flour
• 500ml milk
• 100ml double cream
• 150g cheddar cheese, grated
• 50g parmesan cheese, grated
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Handy Kitchen Tools for Best Results

• Large saucepan for boiling pasta
• Baking dish (ceramic or glass)
• Non-stick frying pan
• Whisk for smooth sauce
• Cheese grater
• Sharp knife and chopping board

Step-by-Step Guide to Making Mary Berry Salmon Pasta Bake

• Step 1: Cook the pasta – Bring salted water to a boil, add pasta, and cook until just al dente. Drain and set aside.
• Step 2: Prepare the salmon – Lightly season salmon fillets with salt and pepper, pan-fry for 3–4 minutes each side until just cooked, then flake into chunks.
• Step 3: Sauté aromatics – In a pan, melt butter, add onions and garlic, and cook until soft and fragrant.
• Step 4: Make the white sauce – Stir in flour to create a roux, then slowly whisk in milk until smooth. Add cream, simmer until thickened, and season well.
• Step 5: Combine pasta and vegetables – Stir the pasta and spinach/peas into the sauce, coating everything evenly.
• Step 6: Assemble the bake – Transfer to a baking dish, scatter salmon chunks, and mix lightly. Top with cheddar and parmesan cheese.
• Step 7: Bake until golden – Place in a preheated oven at 200°C (180°C fan) for 20–25 minutes until bubbling and golden on top.

What I Got Wrong (And How I Fixed It)

• Used overcooked pasta – Keeping pasta slightly undercooked helps avoid a mushy texture.
• Didn’t season the sauce enough – Adding salt and pepper gradually gave better balance.
• Skipped the cheese topping once – Without it, the bake lacked that signature golden crust.

Healthier Ways to Make Mary Berry Salmon Pasta Bake

• Swap cream with Greek yogurt for a lighter sauce.
• Use wholewheat pasta to boost fibre.
• Reduce cheese and top with breadcrumbs for a lighter crunch.
• Add more vegetables like broccoli, courgettes, or mushrooms.

Ingredient Substitutions for Mary Berry Salmon Pasta Bake

• Salmon → Try smoked haddock or cooked chicken.
• Cheddar cheese → Use mozzarella for a milder taste.
• Spinach → Replace with kale or mixed vegetables.
• Milk → Almond or oat milk for a dairy-free option.

Pairing Ideas: What to Serve With Mary Berry Salmon Pasta Bake

• Fresh green salad – Light and crisp to balance the creamy pasta.
• Garlic bread slices – Ideal for soaking up extra sauce.
• Roasted vegetables – Carrots, courgettes, or asparagus pair beautifully.
• Chilled white wine – A crisp Sauvignon Blanc or Pinot Grigio.
• Simple tomato soup – A warm, comforting starter.

Expert Tips for Mary Berry Salmon Pasta Bake Success

• Keep pasta slightly undercooked – It finishes cooking in the oven.
• Flake salmon gently – Prevents it from breaking into tiny pieces.
• Whisk sauce continuously – Ensures lump-free creaminess.
• Layer cheese wisely – Mix some into the pasta and reserve plenty for topping.
• Let it rest before serving – This helps the bake hold together.
• Use a wide baking dish – Encourages even browning and a crispier crust.

Creative Ways to Customize Mary Berry Salmon Pasta Bake

• Add a spicy twist with chili flakes in the sauce.
• Mix in sun-dried tomatoes for a tangy bite.
• Swap cheddar with Gruyère or Red Leicester for different flavours.
• Sprinkle a herb crust with breadcrumbs and parsley.
• Stir in prawns or crab meat for a seafood medley.

Storing Mary Berry Salmon Pasta Bake the Right Way

• Cool completely before storing to prevent condensation.
• Refrigerate in an airtight container for up to 3 days.
• Freeze portions for up to 2 months for easy meal prep.
• Cover with foil before freezing to avoid freezer burn.

How to Reheat Mary Berry Salmon Pasta Bake

• Stovetop method – Heat gently in a covered pan with a splash of milk.
• Microwave method – Reheat individual portions, stirring halfway through.
• From frozen – Thaw overnight in the fridge, then bake at 180°C until hot.

Nutritional Breakdown (per serving)

• Calories: ~520 kcal
• Protein: 32g
• Carbohydrates: 48g
• Fat: 22g
• Fibre: 4g
• Sodium: 640mg

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FAQs

How do you keep salmon moist in a pasta bake?

To keep salmon moist in a pasta bake, cook it only partially before baking and avoid overcooking. Adding it in large flakes into the creamy sauce helps it stay tender and juicy while the oven finishes the cooking process.

Can I use canned salmon instead of fresh for a salmon pasta bake?

Yes, canned salmon works well in a pasta bake. Drain it thoroughly, remove any bones, and mix it into the sauce with the pasta before baking. It saves time and still gives a rich flavour.

Should I cook the pasta fully before baking?

No, pasta should be cooked until just al dente before baking. This prevents it from turning too soft, as it will continue to cook while the dish is in the oven.

How do you stop a pasta bake from drying out?

To prevent dryness, make sure the sauce is slightly runny before baking, as the pasta absorbs liquid during cooking. Covering the dish with foil for the first half of baking also helps retain moisture.

Wrapping It Up

Mary Berry’s Salmon Pasta Bake is proof that comfort food doesn’t have to be complicated. With its creamy sauce, tender salmon, and cheesy crust, it’s a recipe that delivers both ease and flavour. Perfect for busy families or special occasions, this dish can be adapted, lightened, or customized to suit your taste. Once you try it, it’s bound to become a regular in your meal rotation.