Mary Berry Salmon and Fennel Recipe – Creamy One-Pot Dinner

A creamy sauce, tender salmon, and softly cooked fennel come together in this Mary Berry Salmon and Fennel Recipe for a simple one-pot meal. Banana shallots, crème fraîche, peas, white wine, lemon, and parsley add layers of flavour, while gentle cooking helps keep the salmon tender and the sauce smooth.

Below, you’ll find the ingredients and useful equipment, followed by the cooking method, serving suggestions, storage guidance, FAQs, and available nutrition information. The recipe also includes options for using pink trout or leek if you want to vary the dish.

If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.

Equipment

Equipments for Mary Berry Salmon and Fennel Recipe:

To prepare this Mary Berry Salmon and Fennel Recipe, you only need a few everyday kitchen tools. Using the right equipment helps everything cook evenly, keeps the creamy sauce smooth, and makes serving the finished dish much easier.

• Large wide-based pan – Gives enough space to cook the salmon and vegetables evenly.
• Lid – Covers the pan to gently cook the salmon and soften the fennel.
• Sauté pan – A good alternative if you do not have a large wide-based pan.
• Knife – For slicing the fennel and preparing other ingredients.
• Chopping board – Provides a safe surface for cutting vegetables.
• Measuring jug – Helps measure liquids accurately.
• Tablespoon – Useful for measuring ingredients like butter and parsley.
• Serving spoon – Makes it easy to serve the salmon with plenty of creamy sauce.

Ingredients

Ingredients for Mary Berry Salmon and Fennel Recipe:

This Mary Berry Salmon and Fennel Recipe uses fresh, simple ingredients to create a delicious one-pan meal with plenty of flavour. The combination of tender salmon fillets, sweet fennel, rich full-fat crème fraîche, and fresh herbs creates a smooth, creamy sauce. Every ingredient has an important role in making this comforting dish balanced and satisfying.

Ingredient	Quantity
Butter	1 large knob
Banana shallots, finely sliced	2
Fennel bulb, core removed and thinly sliced	1
White wine	150ml (5fl oz)
Full-fat crème fraîche	200ml (7fl oz)
Centre-cut salmon fillets (skinned)	4 × 125g (4½oz)
Frozen petits pois (or defrosted peas)	100g (4oz)
Fresh lemon juice	1 squeeze
Chopped parsley	2 tbsp
Salt	To taste
Freshly ground black pepper	To taste

How to Make Mary Berry Salmon and Fennel

1. Place a large knob of butter into a large pan and melt butter over gentle heat. Add the sliced banana shallots and thinly sliced fennel. Fry briefly, then lower the heat, cover with a lid, and cook until tender for 8–10 minutes, stirring occasionally.
2. Pour in the wine and increase to high heat. Let it boil until the liquid has reduced by half. This helps create a richer flavour for the sauce.
3. Stir in crème fraîche and bring to the boil. Season with salt and pepper, stirring well until the sauce becomes smooth and creamy.
4. Place salmon in a single layer in the pan with the sauce. Simmer gently, cover the pan, and cook for about 4 minutes, until the fish is nearly cooked.
5. Add peas and gently push under the sauce. Continue to cook for 3 minutes until the peas are hot and the salmon is fully cooked.
6. Stir in lemon juice and check the seasoning. Sprinkle with parsley over the top and serve immediately while the sauce is warm and creamy.

Expert Tips for Mary Berry Salmon and Fennel Recipe

This recipe is wonderfully simple, but a few small techniques can make a big difference. I have found that gentle cooking keeps the fish moist and the sauce silky, making the finished dish taste fresh and perfectly balanced every time.

• Cook gently once the salmon is added to keep it soft and flaky.
• Avoid overcooking salmon, as it will become dry instead of tender.
• Wait until the fish is nearly cooked before adding the peas so they stay bright and sweet.
• Always reduce wine by half to create a deeper, richer flavour.
• Keep the fish in a single layer of salmon so every piece cooks evenly.
• Check the seasoning just before serving because the sauce may need a little extra salt or pepper.
• Finish with a generous garnish with parsley for extra freshness and colour.
• For a simple variation, replace salmon with pink trout if preferred.
• You can also replace fennel with medium leek for a milder flavour while keeping the dish delicious.
• The secret to successful one-pan cooking is maintaining a gentle simmer to keep the creamy sauce smooth and prevent it from separating.

Serving Suggestions

How to serve Mary Berry Salmon and Fennel:

This Mary Berry Salmon and Fennel Recipe is best enjoyed hot with plenty of the creamy sauce spooned over your chosen side. It makes a wonderful family meal, a comforting midweek dinner, or a satisfying healthy dinner that feels both simple and special.

• Serve with fluffy rice to soak up the creamy sauce.
• Pair with smooth mashed potato for classic comfort food.
• Enjoy alongside cooked grains such as quinoa or pearl barley.
• Add slices of warm crusty bread for dipping into the sauce.
• Serve with the sauce generously spooned over the salmon.
• Garnish with extra fresh parsley and a wedge of lemon.
• Pair with a chilled glass of white wine or sparkling water with lemon.
• Finish the meal with a light fruit salad or a simple lemon sorbet.

Storage

How to srtore Mary Berry Salmon and Fennel:

Room Temperature

• Do not leave the cooked salmon at room temperature for more than 2 hours.
• Cool any leftovers before storing.

Refrigerator

• Place leftovers in an airtight container.
• Refrigerate for up to 2 days.
• Reheat gently in a pan over low heat or in the microwave using short intervals to keep the salmon tender.

Freezer

• Freeze in a freezer-safe airtight container for up to 1 month.
• Thaw overnight in the refrigerator before reheating.
• Reheat gently over low heat and avoid boiling the sauce, as it may separate.

FAQs

Q: Can I use pink trout instead of salmon?

Yes. Pink trout is an excellent substitute and cooks in much the same way. It provides a similar texture and delicate flavour.

Q: Can I use leek instead of fennel?

Yes. Thinly sliced leek is a great alternative if you prefer a milder taste. It still works beautifully with the creamy sauce.

Q: Can I use frozen petits pois?

Yes. Frozen petits pois are ideal for this recipe and cook quickly. There is no need to fully thaw them before adding to the pan.

Q: Can I replace crème fraîche?

You can use full-fat cream cheese mixed with a little cream or double cream if needed. The flavour and texture will be slightly different but still delicious.

Q: Can I make this one-pot recipe ahead of time?

You can prepare the sauce a few hours in advance. For the best texture, cook the salmon fillets just before serving.

Q: How do I keep the salmon tender?

Cook the salmon over gentle heat and remove it as soon as it flakes easily. Overcooking is the most common reason for dry fish.

Q: Can I freeze this recipe?

Yes, although the creamy sauce may change slightly after thawing. Stir gently while reheating to help bring the sauce back together.

Q: Is this a good family meal?

Absolutely. This healthy recipe is easy to prepare, full of fresh flavours, and suitable for everyday lunches or dinners.

Nutrition

This recipe provides a good balance of protein, healthy fats, and vegetables, making it a satisfying balanced meal. The values below are estimated for one serving and may vary depending on the exact ingredients and brands used.

Nutrient	Amount Per Serving
Calories	470 kcal
Protein	31 g
Carbohydrates	11 g
Sugars	6 g
Fat	33 g
Saturated Fat	15 g
Fibre	4 g
Sodium	520 mg

Nutrition values are approximate and are intended as a general guide only.