Mary Berry’s tasty salmon dinner takes 15 mins to make – ‘lovely’ easy recipe

Salmon is quick, easy and full of flavour. It is also versatile, super tasty paired with mash, baby potatoes, rice, pasa, seasonal vegetables, or salad.

Mary Berry’s Crusted Salmon with Sapphire & Preserved Lemon Sauce is divine, and can be whipped up in no time at all.

On your plate in 15-18 minutes, Mary’s recipe makes for the perfect midweek meal.

It serves four, so is ideal for family dinners. However, quantities can be amended depending on party size.

Mary said: “The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. Samphire is a lovely, salty, green plant that grows naturally by the marshes and on the coast.”

READ MORE: Princess Kate and Prince William’s favourite meal – delicious and easy recipe


  • 25g (1oz) semolina
  • One tsp paprika
  • Four × 125g (4½oz) salmon fillets, skinned
  • A large knob of soft butter, plus extra for greasing
  • Small bunch of parsley, stalks removed and reserved
  • 175g (6oz) samphire
  • ½ lemon, cut into four wedges, to serve

Lemon sauce

  • One large or two small preserved lemons, quartered and pips removed
  • Juice of ½ lemon
  • Three tbsp mayonnaise
  • 200g (7oz) full fat crème fraîche

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  1. Preheat the oven to 200C/180C fan/Gas six and butter a baking sheet.
  2. Sprinkle the semolina and paprika onto a big plate and season with salt and pepper. Spread the top of each salmon fillet with the butter and press the buttered side onto the semolina. This will give it an even crust.
  3. Place the parsley stalks down on the baking sheet and put the salmon fillets on top of the stalks. Pop in the oven for 15–18 minutes. The salmon should be opaque and the top crispy and golden. You will know if the salmon is overcooked if liquid is beginning to seep out of it. Rather, the salmon should be holding the juices.
  4. For the sauce, gather the parsley leaves and put in a food processor. Add the preserved lemon or lemons and whiz until they have been well chopped. Add in the lemon juice, mayonnaise and crème fraîche. Season with salt and pepper but be sparing with the salt as the lemons are preserved in brine. Process until finely chopped.
  5. When the salmon and sauce is ready, boil the samphire in salted water for two minutes. Drain it and heat the sauce on a gentle heat until it has just melted.
  6. Plate up the salmon fillets, samphire, sauce and a lemon wedge. Serve with your chosen side dish.

For those who are more partial to pasta dishes, try Mary Berry’s “classic” recipe – it takes just 10 minutes to cook.

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