Mary Berry Herb Crusted Salmon Recipe

This Mary Berry Herb Crusted Salmon is a beautifully simple oven-baked dish with a crisp, golden topping and perfectly tender, flaky fish beneath. The fresh herbs and lemon bring brightness, while the buttery crust adds gentle crunch and richness. It is an easy recipe suitable for confident beginners and experienced home cooks alike. From start to finish, it takes around 30 minutes, making it ideal for both weeknight suppers and relaxed weekend lunches.

Ingredients

For the Salmon

• 4 salmon fillets, skin on (about 150–180g each)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

For the Herb Crust

• 75g fresh white breadcrumbs
• 25g unsalted butter, melted
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 small garlic clove, crushed
• 2 tablespoons grated Parmesan cheese

How to Make Mary Berry Herb Crusted Salmon

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking parchment and place a shelf in the middle of the oven so the salmon cooks evenly and the topping turns golden.
• Season the salmon: Pat the salmon fillets dry with kitchen paper and place them skin side down on the prepared tray. Drizzle with olive oil, then season with salt, black pepper, lemon zest and lemon juice.
• Mix the herb crust: In a medium bowl, combine the fresh breadcrumbs, melted butter, parsley, dill, chives, crushed garlic and grated Parmesan. Stir until the mixture is evenly coated and lightly clumping.
• Top the fillets: Spoon the herb mixture over each salmon fillet, pressing it down gently so it adheres well and forms an even layer.
• Bake: Place the tray in the preheated oven and bake for 12 to 15 minutes, depending on the thickness of the fillets. The salmon should be just cooked through and flake easily with a fork, while the topping is crisp and lightly golden.
• Rest and serve: Remove from the oven and allow to rest for 2 to 3 minutes before serving. This helps the juices settle and keeps the fish moist.

Tips

How do I stop the crust from falling off?

Press the breadcrumb mixture firmly onto the salmon and avoid moving the fillets once topped. Using slightly coarse, fresh breadcrumbs helps the mixture hold together.

How can I tell when the salmon is cooked?

The salmon should flake easily when tested with a fork and appear opaque throughout. Be careful not to overcook, as it can quickly become dry.

Can I prepare this in advance?

You can prepare and top the salmon up to 4 hours ahead. Keep it covered in the refrigerator and bake just before serving for the best texture.

What herbs work best?

Parsley, dill and chives give a classic flavour, but you can add a little fresh thyme or basil for a slightly different note.

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Serving Suggestions

• Serve with buttered new potatoes and steamed green beans.
• Add a crisp green salad with a light lemon dressing.
• Pair with roasted cherry tomatoes and asparagus.
• Finish with an extra squeeze of fresh lemon before serving.

Storage

At Room Temperature

Do not leave cooked salmon out for more than 1 hour. It should be cooled and refrigerated promptly.

In the Refrigerator

Store in an airtight container for up to 2 days. Reheat gently in the oven at 160°C until warmed through, or enjoy cold in salads.

In the Freezer

Freeze cooked and cooled salmon in a well-sealed container for up to 1 month. Defrost overnight in the refrigerator and reheat gently to maintain moisture.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 8g
• Protein: 34g
• Fat: 28g
• Saturated Fat: 8g
• Sodium: 320mg

These values are approximate and may vary depending on exact ingredients used.

FAQs

Mary Berry Herb Crusted Salmon Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

fillets

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Calories

420

kcal

30

minutes

Tender oven-baked salmon topped with a crisp herb and Parmesan crust. A quick and elegant main course perfect for family dinners or entertaining.

Ingredients

• 4 salmon fillets, skin on

• Salt and freshly ground black pepper

• 1 tbsp olive oil

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 75g fresh white breadcrumbs

• 25g unsalted butter, melted

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• 1 tbsp fresh chives, chopped

• 1 garlic clove, crushed

• 2 tbsp grated Parmesan

• Baking parchment

Directions

• Preheat oven to 200°C (180°C fan) and line a baking tray with parchment.
• Place salmon on tray, drizzle with oil and season with salt, pepper, lemon zest and juice.
• Mix breadcrumbs, melted butter, herbs, garlic and Parmesan in a bowl.
• Press the herb mixture evenly over each fillet.
• Bake for 12–15 minutes until salmon flakes easily and topping is golden.
• Rest briefly before serving.

Notes

• Use fresh breadcrumbs for the best texture.
• Avoid overcooking to keep the salmon moist.
• Can be prepared a few hours ahead and baked when needed.