This Mary Berry Herb Crusted Salmon is a fresh and easy recipe, which is made with tender salmon fillets and a crunchy Parmesan and parsley crust. It’s a foolproof recipe for a quick weeknight dinner or for impressing guests, ready in about 25 minutes.
Mary Berry Herb Crusted Salmon Ingredients
A simple list for a sophisticated, flavorful, and quick meal.
- 4 x 150g (5oz) salmon fillets, skin on or off
- 75g (3oz) fresh white breadcrumbs
- 50g (2oz) Parmesan cheese, freshly grated
- 4 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- 25g (1oz) butter, melted
- Salt and freshly ground black pepper
How To Make Mary Berry Herb Crusted Salmon
A step-by-step guide to this wonderfully simple and elegant dish.
- Prep the Oven and Salmon: Preheat the oven to 200°C (180°C Fan/Gas Mark 6). Line a baking tray with parchment paper. Place the salmon fillets on the tray and season them with salt and pepper.
- Make the Herb Crust Mixture: In a medium bowl, combine the fresh breadcrumbs, grated Parmesan cheese, chopped parsley, chopped dill, and lemon zest.
- Combine and Top: Drizzle the olive oil and melted butter over the breadcrumb mixture and use a fork to toss everything together until the crumbs are evenly moistened.
- Bake to Perfection: Pat the herb crust mixture firmly on top of each salmon fillet, dividing it evenly. Bake for 12-15 minutes, until the crust is golden and crisp, and the salmon is cooked through.
- Serve: The salmon is done when the flesh has changed from translucent to an opaque pink and flakes easily. Serve immediately.
Recipe Tips
For a perfect, moist, and flavorful salmon bake every time.
- How do I know when the salmon is cooked? As Mary Berry advises, the salmon is perfectly cooked when the flesh is a matte, opaque pink color all the way through. It should flake easily with a fork. Be careful not to overcook it, as it can become dry.
- How to get the crust to stick to the salmon? Patting the salmon fillets dry before you start is a good first step. Then, after piling the breadcrumb mixture on top, use your fingers or the back of a spoon to press it down firmly. This will help it adhere and form a lovely crust as it bakes.
- Can I make this ahead of time? Yes, this is a fantastic dish to prepare ahead. You can prepare the herb crust mixture and keep it in a sealed bag or container in the fridge for up to 2 days. You can also top the raw salmon fillets with the crust, cover, and refrigerate for up to 12 hours before baking.
- What are the best breadcrumbs to use? For the best texture, fresh white breadcrumbs are recommended. You can easily make them by blitzing a slice or two of day-old white bread in a food processor until they form coarse crumbs.
What To Serve With Herb Crusted Salmon
Classic sides to complete this elegant meal.
This light and flavorful dish is a wonderful centerpiece for a quick weeknight dinner or a special occasion. It pairs beautifully with:
- Buttered new potatoes
- Simple steamed green vegetables, like asparagus or green beans
- A creamy dill or hollandaise sauce
- A simple green salad with a light vinaigrette
How To Store Herb Crusted Salmon
Keeping your delicious leftovers fresh.
- Refrigerate: Once completely cooled, store any leftover salmon in an airtight container in the refrigerator for up to 2 days.
- How to use leftovers: Leftover herb-crusted salmon is delicious flaked into a pasta dish or used to top a Caesar salad. It’s best enjoyed cold, as reheating can dry out the salmon.
Mary Berry Herb Crusted Salmon Nutrition Facts
An estimated guide per fillet.
- Calories: 480 kcal
- Carbohydrates: 10 g
- Protein: 38 g
- Fat: 32 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. This recipe would also work beautifully with other firm, flaky white fish fillets like cod or haddock. You may need to adjust the cooking time slightly depending on the thickness of the fillets.
Yes. While the parsley and dill are classic with salmon, you could substitute with other fresh herbs like tarragon, chives, or a little bit of fresh thyme.
Yes, you can. The skin will not be crispy with this baking method, but it’s perfectly fine to leave it on. Place the fillets skin-side down on the baking tray.
Try More Recipes:
- Mary Berry Salmon Coulibiac Recipe
- Mary Berry Salmon Fish Cakes Recipe
- Mary Berry Cream Cheese Salmon Recipe
Mary Berry Herb Crusted Salmon Recipe
Description
A classic, foolproof, and elegant baked salmon recipe from Mary Berry, featuring tender salmon fillets topped with a delicious and crunchy crust of fresh herbs, Parmesan, and breadcrumbs.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan). Line a baking tray with parchment paper.
- Place the salmon fillets on the prepared tray and season with salt and pepper.
- In a medium bowl, combine the fresh breadcrumbs, grated Parmesan, chopped parsley, dill, and lemon zest.
- Drizzle the olive oil and melted butter over the crumb mixture and toss with a fork until evenly moistened.
- Divide the herb crust mixture among the salmon fillets and pat it down firmly on top of each one.
- Bake for 12-15 minutes, until the crust is golden and the salmon is opaque pink and cooked through.
- Serve immediately.
Notes
- Using fresh breadcrumbs will give you the best light and crispy texture for the crust.
- This dish is perfect for entertaining as it can be fully assembled hours in advance and baked just before serving.
- For the moistest result, place the salmon fillets close together on the baking tray.
- Don’t overcook the salmon; it’s perfect when it just flakes easily and is a matte pink color.
