Mary Berry Salmon With Lemon Sauce​ Recipe

This classic Mary Berry Salmon with Lemon Sauce is made with fresh salmon fillets, butter, dry white wine, and fresh lemon. The result is a tender, flaky main course with a rich, tangy sauce that is perfect for a weeknight dinner, a special Sunday lunch, or a light summer meal. This recipe serves two people.

Jump to Recipe

Mary Berry Salmon With Lemon Sauce Ingredients

• 2 salmon fillets, skin on or off
• 1 tbsp olive oil
• 1 oz (25g) butter
• 1 large shallot, finely chopped
• 1/2 cup (120ml) dry white wine (or vegetable stock)
• 1/2 cup (120ml) heavy cream
• 1 lemon, zested and juiced
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

How To Make Mary Berry Salmon With Lemon Sauce

1. Prepare the salmon: Pat the salmon fillets dry with a paper towel. Season generously on both sides with salt and pepper.
2. Cook the salmon: Heat the olive oil in a non-stick frying pan over medium-high heat. Place the salmon fillets in the hot pan, skin-side down if using, and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes, or until the salmon is cooked through to your liking. Remove the salmon from the pan and set aside on a plate, covering loosely with foil to keep warm.
3. Make the sauce: Lower the heat to medium and add the butter to the same pan. Once melted, add the finely chopped shallot and cook for 2-3 minutes until it softens. Pour in the white wine (or stock) and bring to a simmer, scraping up any brown bits from the bottom of the pan. Let the liquid reduce by about half, which should take 2-3 minutes.
4. Finish the sauce: Stir in the heavy cream and lemon juice. Continue to simmer for 2-3 minutes until the sauce thickens slightly. Stir in the lemon zest and fresh parsley. Taste the sauce and adjust the seasoning with salt and pepper as needed.
5. Serve: Return the cooked salmon fillets to the pan and spoon the lemon sauce over them to coat. Serve immediately, topped with a little extra fresh parsley.

Recipe Tips

• Choose fresh salmon: For the best flavor and texture, use fresh, high-quality salmon fillets.
• Pat the fish dry: This is a crucial step for achieving a crispy skin. Excess moisture will steam the fish instead of searing it.
• Don’t overcook the salmon: Salmon cooks quickly. Cook it until it is just opaque in the center. It will continue to cook with residual heat.
• Scrape up the pan drippings: As the wine reduces, be sure to scrape up any browned bits on the bottom of the pan. This adds a tremendous amount of flavor to the sauce.

What To Serve Salmon With Lemon Sauce

Mary Berry’s Salmon with Lemon Sauce pairs beautifully with a variety of side dishes. A simple green vegetable like steamed asparagus, blanched green beans, or tenderstem broccoli works wonderfully to complement the rich sauce. For a more complete meal, serve it alongside roasted new potatoes, creamy mashed potatoes, or a light pilaf of quinoa or rice. A fresh, crisp salad with a light vinaigrette would also be a fantastic choice to balance the richness of the dish.

How To Store Salmon With Lemon Sauce Leftovers

• Refrigerate: Place any leftover salmon and sauce in an airtight container and store it in the refrigerator for up to 2 days. The salmon will dry out as it sits, so it’s best to enjoy this dish fresh.
• Freeze: Freezing is not recommended for this dish, as the sauce with heavy cream may separate and the salmon’s texture can become dry and mealy upon thawing.

Mary Berry Salmon With Lemon Sauce Nutrition Facts

• Calories: 550 kcal
• Total Fat: 45g
• Saturated Fat: 18g
• Cholesterol: 130mg
• Sodium: 350mg
• Total Carbohydrate: 5g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 30g

Frequently Asked Questions

• Can I use frozen salmon? Yes, you can use frozen salmon, but be sure to thaw it completely in the refrigerator overnight and pat it very dry before cooking. This will help you get the best texture.
• What can I use instead of white wine? If you prefer not to use alcohol, a good quality vegetable or chicken stock is a perfect substitute. It will still provide a deep, savory base for the sauce.
• Why did my sauce split? The sauce may split if the heat is too high or if you add the lemon juice too quickly to a very hot cream base. Be sure to keep the heat at a gentle simmer when you add the cream and lemon, stirring constantly.

Try More Recipes:

• Mary Berry Salmon Terrine​ Recipe
• Mary Berry​ Salmon En Croute Recipe
• Mary Berry Chicken And Leek Pie​ Recipe