Mary Berry Salmon with Lemon Sauce Recipe

The Mary Berry Salmon with Lemon Sauce is an elegant yet simple dish that brings together the delicate flavor of salmon with a creamy, zesty lemon sauce. This recipe is perfect for weeknight dinners or special occasions when you want something quick, healthy, and full of flavor. Mary Berry’s version keeps it light, using fresh lemon juice and simple seasoning to let the salmon shine while the sauce adds a refreshing balance.

What Is Mary Berry Salmon with Lemon Sauce?

Mary Berry’s Salmon with Lemon Sauce is a classic pan-seared or baked salmon dish paired with a smooth lemon cream sauce. The sauce, made with butter, lemon juice, cream, and herbs, complements the tender, flaky fish beautifully. It’s the kind of dish that feels luxurious but can be prepared in under 30 minutes, perfect for both family dinners and dinner parties.

Other Mary Berry Salmon Recipes

• Mary Berry Salmon Terrine
• Mary Berry Salmon Mousse
• Mary Berry Salmon Fish Cakes
• Mary Berry Salmon Risotto
• Mary Berry Salmon Fish Cakes
• Mary Berry Salmon Tray Bake
• Mary Berry Salmon en Croûte

Why This Recipe Is Worth Trying

• Light and refreshing flavor – The lemon sauce adds brightness without overpowering the salmon.
• Quick to prepare – Ready in less than half an hour.
• Healthy yet indulgent – Combines wholesome fish with a rich, creamy sauce.
• Versatile dish – Ideal for lunch, dinner, or entertaining guests.
• Restaurant-quality results – With simple, everyday ingredients.

Essential Ingredients to Make Mary Berry Salmon with Lemon Sauce

• 4 salmon fillets (about 150g each, skin-on or skinless)
• 1 tbsp olive oil or butter
• Salt and freshly ground black pepper
• 1 lemon (juice and zest)
• 100ml double cream
• 1 tbsp butter
• 1 small garlic clove, minced
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley or dill, finely chopped (for garnish)

Handy Kitchen Tools for Best Results

• Non-stick frying pan or baking dish
• Whisk or wooden spoon
• Measuring jug
• Zester or fine grater
• Lemon squeezer

Step-by-Step Guide to Making Mary Berry Salmon with Lemon Sauce

Step 1: Prepare the Salmon

Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.

Step 2: Cook the Salmon

Heat olive oil or butter in a large non-stick pan over medium heat. Place the salmon fillets skin-side down and cook for 4–5 minutes until golden and crisp. Flip and cook for another 3–4 minutes until just cooked through. Remove from the pan and set aside on a warm plate.

Step 3: Make the Lemon Sauce

In the same pan, melt 1 tablespoon of butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir in lemon juice, zest, and Dijon mustard. Lower the heat and pour in the cream, whisking until smooth and slightly thickened (about 2–3 minutes).

Step 4: Combine and Finish

Return the salmon to the pan and spoon the lemon sauce over the top. Simmer gently for 1–2 minutes to allow the flavors to blend. Garnish with fresh parsley or dill before serving.

Step 5: Serve and Enjoy

Serve warm with steamed asparagus, baby potatoes, or rice. The tangy lemon sauce complements the salmon’s richness perfectly, creating a fresh and balanced meal.

What I Got Wrong (And How I Fixed It)

• Sauce too thin: Simmered longer until it thickened naturally.
• Sauce curdled: Lowered the heat and stirred continuously after adding cream.
• Overcooked salmon: Reduced cooking time and used a lower heat setting.
• Too lemony: Adjusted the balance by adding a bit more cream.

Healthier Version of Mary Berry Salmon with Lemon Sauce

For a lighter version, replace double cream with Greek yogurt or low-fat crème fraîche. Cook the salmon in olive oil instead of butter and reduce the sauce quantity slightly. Serve with steamed vegetables or quinoa for a nutrient-rich meal.

Ingredient Substitutions for Mary Berry Salmon with Lemon Sauce

• Salmon: Replace with trout, sea bass, or cod.
• Double cream: Use crème fraîche or evaporated milk for a lighter touch.
• Butter: Swap with olive oil for a healthier fat source.
• Mustard: Replace with wholegrain mustard for a milder flavor.
• Herbs: Use chives or tarragon instead of parsley for variation.

Pairing Ideas: What to Serve With Mary Berry Salmon with Lemon Sauce

• Steamed asparagus – Adds freshness and crunch.
• Garlic mashed potatoes – Creamy texture balances the zesty sauce.
• Buttered baby potatoes – A classic side for salmon dishes.
• Steamed rice or couscous – Absorbs the lemon sauce beautifully.
• Green beans almondine – Offers a nutty, elegant complement.

Expert Tips for Perfect Mary Berry Salmon with Lemon Sauce

• Don’t overcook the salmon: Remove from heat as soon as it flakes easily.
• Use fresh lemon juice: Enhances the sauce’s brightness and depth.
• Let the sauce rest: It thickens slightly as it cools.
• Cook on medium heat: High heat can make the sauce split or overcook the fish.
• Add zest sparingly: Lemon zest is potent—use just enough for aroma.
• Season gradually: Balance the salt, pepper, and lemon to your liking.
• Pat salmon dry: Ensures even browning and crispy skin.

Creative Ways to Customize Mary Berry Salmon with Lemon Sauce

• Add capers: Introduces a tangy, briny flavor.
• Mix herbs: Combine dill, chives, and parsley for layered flavor.
• Include white wine: Add a splash before the cream for a subtle acidity.
• Make it spicy: Add a pinch of chili flakes or cayenne pepper.
• Add vegetables: Toss in spinach or cherry tomatoes to cook in the sauce.
• Make it dairy-free: Use coconut cream instead of dairy cream for a tropical twist.

Storing Mary Berry Salmon with Lemon Sauce the Right Way

• Cool completely before refrigerating.
• Store for up to 2 days in an airtight container.
• Avoid freezing the sauce, as cream may separate.
• Store sauce separately if making ahead to maintain texture.
• Reheat gently over low heat until warmed through.

How to Reheat Salmon with Lemon Sauce (If Needed)

• Stovetop method: Warm on low heat, adding a splash of water or cream.
• Microwave method: Heat gently in short intervals, stirring the sauce between each.
• Oven method: Reheat at 160°C (320°F) for 10–12 minutes, covered with foil.

Nutritional Breakdown (per serving)

• Calories: 420
• Protein: 38g
• Fat: 27g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 2g
• Sodium: 380mg

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FAQs

How do I stop the lemon sauce from curdling?

To prevent curdling, cook the sauce over low heat and add the cream gradually after removing the pan from direct heat. Avoid boiling the sauce once the cream is added—gentle simmering keeps it smooth and silky.

How do I know when salmon is perfectly cooked?

Salmon is done when it flakes easily with a fork and has turned opaque in the center. The internal temperature should reach around 63°C (145°F). Overcooking can dry out the fish, so remove it from heat just before it’s fully cooked, as it will continue to cook slightly off the heat.

Can I make the lemon sauce ahead of time?

Yes, you can prepare the lemon sauce up to one day in advance. Store it in the fridge in an airtight container and reheat gently on low heat before serving. Whisk in a splash of cream or water if it thickens too much.

What’s the best way to get crispy skin on salmon?

Pat the salmon dry with paper towels before cooking, then cook skin-side down in a hot, lightly oiled pan for 4–5 minutes without moving it. This allows the skin to crisp up beautifully before flipping for a quick finish on the other side.

Wrapping It Up

The Mary Berry Salmon with Lemon Sauce is the perfect blend of simplicity and sophistication. With its tender, flaky salmon and luscious lemon cream sauce, it’s a dish that never fails to impress. Ideal for both quick dinners and elegant occasions, it delivers restaurant-quality results at home—proving once again that Mary Berry’s recipes make fine dining approachable, reliable, and delicious.