Mary Berry Salmon Linguine Recipe

This Mary Berry Salmon Linguine is a beautifully balanced pasta dish with tender flakes of salmon, silky cream, and perfectly cooked linguine. The sauce is light yet comforting, with gentle notes of lemon and fresh herbs lifting the richness. It is simple enough for a weeknight supper yet elegant enough for guests. From start to finish, it takes around 30 minutes and is suitable for confident beginners.

Ingredients

For the Pasta

• 300g linguine
• 1 tablespoon salt for the cooking water

For the Salmon

• 2 salmon fillets, about 300g total, skin removed
• Salt and freshly ground black pepper
• 1 tablespoon olive oil

For the Cream Sauce

• 1 small onion, very finely chopped
• 1 garlic clove, crushed
• 150ml double cream
• 100ml dry white wine or vegetable stock
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 25g grated Parmesan cheese, plus extra to serve

How to Make Mary Berry Salmon Linguine

• Prepare the salmon: Season the salmon fillets lightly with salt and pepper. Heat the olive oil in a frying pan over medium heat and cook the salmon for 3 to 4 minutes on each side until just cooked through. Remove from the pan and set aside to rest.
• Cook the linguine: Bring a large saucepan of salted water to the boil. Add the linguine and cook according to the packet instructions until al dente. Reserve a small cup of pasta water before draining.
• Make the base of the sauce: In the same frying pan, gently cook the chopped onion over low heat for 5 minutes until soft but not coloured. Stir in the garlic and cook for another minute.
• Add the liquids: Pour in the white wine or stock and allow it to bubble for 2 to 3 minutes until slightly reduced. Stir in the double cream and simmer gently for 3 to 4 minutes until lightly thickened.
• Flake the salmon: Break the cooked salmon into large flakes, discarding any skin. Add to the sauce along with the lemon zest, lemon juice, parsley and Parmesan.
• Combine and finish: Add the drained linguine to the pan and toss gently to coat in the sauce. If needed, loosen with a splash of reserved pasta water. Taste and adjust seasoning before serving.

Tips for the Best Salmon Linguine

How do I keep the salmon tender?

Cook it only until just done. Salmon continues cooking slightly after being removed from the heat, so avoid overcooking to keep it moist and flaky.

What if my sauce is too thick?

Add a tablespoon or two of reserved pasta water and stir gently. The starch helps loosen the sauce while keeping it silky.

Can I use smoked salmon instead?

Yes, stir in sliced smoked salmon at the very end without further cooking. This gives a deeper flavour and saves time.

How do I prevent the cream from splitting?

Keep the heat gentle once the cream is added and avoid rapid boiling. A slow simmer ensures a smooth sauce.

Serving Suggestions

• Serve with a crisp green salad dressed with lemon vinaigrette
• Add warm garlic bread on the side
• Finish with extra Parmesan and freshly cracked black pepper
• Pair with a chilled glass of dry white wine

Storage

Room Temperature

Not suitable for keeping at room temperature for more than 1 hour due to the cream and fish.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently in a pan over low heat with a splash of milk or water.

Freezing

Freezing is not recommended as cream sauces may separate and affect texture.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 55g
• Protein: 32g
• Fat: 22g
• Saturated Fat: 9g
• Sodium: 380mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Salmon Linguine Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy salmon linguine with lemon, herbs and Parmesan. A quick and elegant pasta dish ready in 30 minutes.

Ingredients

• 300g linguine

• 2 salmon fillets (about 300g total)

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 150ml double cream

• 100ml white wine or stock

• Zest of 1 lemon

• 1 tablespoon lemon juice

• 2 tablespoons chopped parsley

• 25g grated Parmesan

• Salt and black pepper

• Reserved pasta water

• Extra Parmesan to serve

Directions

• Cook salmon in olive oil until just done, then set aside.
• Boil linguine in salted water until al dente. Reserve some pasta water and drain.
• Soften onion in the same pan, add garlic and cook briefly.
• Add wine or stock, reduce slightly, then stir in cream and simmer gently.
• Flake salmon and add to the sauce with lemon zest, juice, parsley and Parmesan.
• Toss linguine with sauce, loosen with pasta water if needed and serve.

Notes

• Do not overcook the salmon to keep it tender.
• Reserve pasta water to adjust the sauce consistency.
• Best served freshly cooked for optimal texture.