Mary Berry Salmon with Lemon Sauce

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This elegant salmon with lemon sauce is a classic Mary Berry style supper that feels special yet remains wonderfully simple to prepare. The salmon stays tender and flaky, while the creamy lemon sauce is smooth, fresh, and perfectly balanced. It is an easy recipe suitable for confident beginners and experienced home cooks alike. From start to finish, it takes around 35 minutes, making it ideal for a relaxed midweek dinner or a smart weekend meal.

Ingredients

For the salmon

4 salmon fillets, skinless, about 140g each
Salt and freshly ground black pepper
1 tbsp olive oil
20g unsalted butter

For the lemon sauce

25g unsalted butter
1 small shallot, very finely chopped
1 tbsp plain flour
150ml fish stock
150ml double cream
Finely grated zest of 1 lemon
2 tbsp lemon juice, or to taste
1 tbsp fresh parsley, finely chopped

How to Make Mary Berry Salmon with Lemon Sauce

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a shallow baking tray with baking parchment and set aside.
Season the salmon: Pat the salmon fillets dry with kitchen paper. Season lightly on both sides with salt and freshly ground black pepper.
Start cooking the salmon: Heat the olive oil and butter in a large frying pan over medium heat. Add the salmon fillets and cook for 2 to 3 minutes on each side until lightly golden.
Finish in the oven: Transfer the salmon to the prepared baking tray and cook in the oven for 6 to 8 minutes until just cooked through and flaky. Remove and keep warm.
Make the sauce base: In the same frying pan, melt the butter over low heat. Add the shallot and cook gently for 3 to 4 minutes until soft but not coloured.
Add flour and stock: Stir in the flour and cook for 30 seconds. Gradually whisk in the fish stock, stirring constantly until smooth and slightly thickened.
Finish the sauce: Pour in the double cream, then add the lemon zest and lemon juice. Simmer gently for 2 to 3 minutes until silky. Stir in the parsley and adjust seasoning to taste.
Serve: Spoon the warm lemon sauce over the salmon fillets and serve immediately.

Tips

How do I keep the salmon from drying out?

Do not overcook the salmon. It should feel just firm and flake easily with a fork. Removing it from the oven as soon as it turns opaque keeps it moist.

Can I make the sauce ahead of time?

The sauce can be made up to a day ahead and gently reheated. Add a splash of stock or cream when reheating to loosen it.

What if my sauce tastes too sharp?

Add a little more cream or a small knob of butter to soften the lemon flavour and balance the sauce.

Serving Suggestions

Serve with new potatoes or buttery mashed potatoes
Add steamed green beans or tenderstem broccoli
Pair with a simple rice pilaf or lemon couscous

Storage

Room temperature

This dish should not be left at room temperature for more than 1 hour after cooking.

Refrigerator

Store leftover salmon and sauce in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.

Freezing

The salmon can be frozen without the sauce for up to 2 months. The cream sauce is best made fresh, as it may split when frozen.

Nutrition

Calories: 420 kcal
Carbohydrates: 6 g
Protein: 34 g
Fat: 29 g
Saturated fat: 14 g
Sodium: 220 mg

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

FAQs

Can I use skin-on salmon fillets?

Yes, you can use skin-on fillets. Cook them skin-side down first and remove the skin before serving if preferred.

Can I replace double cream with single cream?

You can, but the sauce will be thinner. Allow it to simmer a little longer to thicken.

What other herbs work well in the sauce?

Dill or chives both work beautifully with salmon and lemon.

Can I make this dish for guests?

Yes, it is an excellent dinner party recipe as it looks elegant and can be prepared quickly.