Mary Berry Salmon with Lemon Sauce Recipe – Creamy Dinner

Looking for a salmon dinner with a bright, creamy finish? This Mary Berry Salmon with Lemon Sauce Recipe combines flaky salmon with a crisp semolina and paprika coating, tender samphire, and a smooth lemon sauce made with preserved lemons, crème fraîche, double cream, and fresh lemon. The result is a colourful main course with a fresh citrus flavour and contrasting textures.

The recipe brings together the salmon, creamy sauce, and samphire in a straightforward meal that can be served hot with your choice of suggested sides. Continue below for the equipment, ingredients, cooking method, expert tips, serving suggestions, storage guidance, FAQs, and available nutrition information.

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 with Lemon Sauce Recipe:

A few basic kitchen tools are all you need to prepare this delicious salmon dish with confidence. Using the right equipment helps you make a smooth sauce, cook the salmon evenly, and serve the meal beautifully while keeping preparation simple and organised.

• Food processor – Blends the sauce until smooth and creamy.
• Baking sheet – Holds the salmon while it bakes evenly in the oven.
• Oven – Cooks the salmon until tender with a lightly golden finish.
• Large plate – Useful for coating or preparing the salmon before cooking.
• Saucepan – Ideal for making and gently heating the lemon sauce.
• Frying pan – Used for cooking the shallot and starting the sauce.
• Spatula – Helps turn and transfer the salmon without breaking it.
• Knife – Needed for chopping herbs, shallots, and preserved lemon.
• Chopping board – Provides a safe surface for food preparation.
• Measuring spoon – Ensures accurate seasoning and ingredient amounts.
• Measuring jug – Makes it easy to measure liquids like stock and cream.
• Serving plate – Presents the finished salmon neatly for the table.

Ingredients

Ingredients for Mary Berry Salmon with Lemon Sauce Recipe:

This Mary Berry Salmon with Lemon Sauce Recipe uses fresh, simple ingredients to create a rich yet balanced meal. The combination of salmon fillets, a creamy lemon sauce, and fresh herbs gives the dish its classic flavour, while optional ingredients like samphire and preserved lemons add a bright, distinctive finish.

Ingredient	Quantity
Skinless salmon fillets	4 fillets
Semolina	3 tbsp
Paprika	1 tsp
Soft butter	50g
Unsalted butter	25g
Olive oil	1 tbsp
Parsley stalks	Small handful
Parsley leaves	2 tbsp, chopped
Samphire	200g
Preserved lemons	2 tbsp, finely chopped
Lemon juice	2 tbsp
Lemon zest	Zest of 1 lemon
Lemon wedges	To serve
Mayonnaise	3 tbsp
Full fat crème fraîche	150ml
Double cream	150ml
Fish stock	150ml
Shallot	1 small, finely chopped
Plain flour	1 tbsp
Salt	To taste
Freshly ground black pepper	To taste

How to MakeMary Berry Salmon with Lemon Sauce

1. Preheat the oven to 200°C (or 180°C fan, Gas 6). Lightly butter a baking sheet or grease the baking sheet so the salmon does not stick during baking.
2. Mix the semolina and paprika together on a large plate. Season with salt and black pepper, then spread the salmon with the softened butter and gently press into semolina to create an even crust.
3. Place the parsley stalks on the prepared baking sheet and arrange the coated salmon on top. Bake for 15–18 minutes, or until the fish is opaque, crisp and golden, and cooked through without becoming overcooked, helping it stay holding the juices.
4. While the salmon cooks, place the parsley leaves, preserved lemons, and a little lemon zest into a food processor. Process until everything is finely chopped, then add the lemon juice, mayonnaise, and crème fraîche and blend until smooth.
5. In a saucepan, melt butter over medium heat and cook shallot until softened. Stir in flour, then gradually add fish stock and add double cream, stirring until the sauce becomes smooth. Fold in the blended lemon mixture and heat gently without boiling.
6. Bring a pan of salted water to the boil and boil samphire for 2 minutes. Drain well and keep warm until ready to serve.
7. Arrange on a plate by placing the cooked salmon alongside the samphire. Spoon over the creamy lemon sauce and serve with lemon wedge for a fresh finishing touch.

Expert Tips for Mary Berry Salmon with Lemon Sauce Recipe

This recipe is easy to master with a few simple techniques. I have found that paying attention to the cooking time and preparing the sauce carefully makes a noticeable difference, giving the salmon a tender texture and a beautifully balanced lemon flavour.

• Go easy on the salt because preserved lemons are naturally preserved in brine and already quite salty.
• Avoid overcooking the salmon. Remove it from the oven when it is just opaque for the best texture.
• Press the coating firmly onto the fish to create an even crust that stays in place while baking.
• Bake only until the coating is crisp and golden, which helps keep the salmon moist.
• Let the cooked salmon rest for a couple of minutes before serving, helping it stay holding the juices.
• You can prepare salmon up to 4 hours ahead and keep it chilled until ready to bake.
• The lemon sauce can be made up to 2 days ahead, making this recipe ideal for entertaining.
• Always heat gently when warming the sauce to keep it smooth and prevent it from separating.
• Blend the herbs and preserved lemon into a finely chopped sauce for the best texture and even flavour throughout.

Serving Suggestions

How to serve Mary Berry Salmon with Lemon Sauce:

This Mary Berry Salmon with Lemon Sauce Recipe is best enjoyed serve hot as an elegant main course. Arrange on a plate with samphire, a lemon wedge, and plenty of creamy lemon sauce or preserved lemon sauce for a fresh and satisfying meal that serves 4.

• Serve with steamed new potatoes or buttery mashed potatoes.
• Pair with roasted asparagus, green beans, or seasonal vegetables.
• Garnish with extra chopped parsley and a fresh lemon wedge.
• Enjoy with chilled sparkling water, homemade lemonade, or a crisp white wine if preferred.
• Add warm crusty bread to soak up the creamy sauce.
• Finish with a light lemon sorbet or fresh berries for dessert.
• Perfect for family dinners, weekend meals, or special occasions.

Storage

How to store Mary Berry Salmon with Lemon Sauce:

Room Temperature

• Do not leave cooked salmon at room temperature for more than 2 hours.
• Cool leftovers quickly before refrigerating.

Refrigerator

• Store the cooked salmon and sauce in separate airtight containers for up to 2 days.
• The sauce can be made ahead and kept chilled for up to 2 days ahead.
• The salmon can be prepared ahead before baking and refrigerated for up to 24 hours.
• Reheat gently in a pan or a low oven until just warmed through to avoid drying out.

Freezer

• This recipe is not for freezing, as the creamy sauce may separate and the salmon texture can change after thawing.

FAQs

1. Can I prepare ahead?

Yes. You can prepare the salmon and keep it chilled before baking. You can also make sauce ahead up to 2 days in advance and warm it gently before serving.

2. Can I freeze this recipe?

It is best not for freezing. The creamy sauce may split, and the salmon can become dry after thawing.

3. How do I avoid overcooking salmon?

The easiest way is to bake it only until it is just opaque in the centre. Overcooked salmon becomes dry and loses its tender texture.

4. When is salmon cooked?

The salmon is ready when it flakes easily with a fork and the centre is no longer translucent. The coating should also be lightly golden.

5. What is samphire?

Samphire is a green coastal vegetable with a naturally salty flavour and a crisp texture. It pairs especially well with fish and lemon-based sauces.

6. What are preserved lemons?

Preserved lemons are lemons cured in salt, giving them a rich, tangy flavour. They add depth and brightness to the sauce, so season carefully with extra salt.

7. Do I need a food processor?

A food processor makes the sauce smooth and evenly blended. If you do not have one, finely chop the ingredients by hand and mix well.

8. What is the best way to reheat leftovers?

For the best reheating results, warm the salmon gently in a low oven and heat the sauce slowly over low heat. Avoid boiling the sauce, as it may separate.

Nutrition

The following nutrition values are estimated for one serving of Mary Berry Salmon with Lemon Sauce Recipe. Actual values may vary depending on the exact ingredients and portion sizes used.

Nutrient	Amount Per Serving
Calories	560 kcal
Protein	35 g
Carbohydrates	11 g
Sugars	2 g
Fat	41 g
Saturated Fat	16 g
Fibre	1 g
Sodium/Salt	1.3 g