Mary Berry’s Baked Salmon with Parmesan Crust
This Mary Berry recipe for baked salmon is topped with a cheesy crumb and served with a simple mushroom sauce to make an impressive dinner.
From the book
Mary 90: My Very Best Recipes
Dig in to Mary Berry's best ever recipes and new dishes
A touching cookbook showcasing Mary's culinary career
Find everything from party-worthy dishes to easy dinners to fan-favourite bakes
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Introduction
An old favourite and so simple to make. If you are in a rush, replace the cream sauce with Boursin cheese and spread it over the salmon fillet before adding the topping.
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Ingredients
| 6 x 150g (5oz) | salmon fillets, skinned |
| 25g (1oz) | fresh white breadcrumbs |
| 25g (1oz) | Parmesan, coarsely grated |
| 2 tbsp | chopped parsley |
| Finely grated zest of ½ | lemon |
| Dash of | paprika |
| Finely chopped parsley, to garnish | |
| For the mushroom sauce | |
|---|---|
| 5 tbsp | white wine |
| 175g (6oz) | chestnut mushrooms, sliced |
| 300ml (½ pint) | pouring double cream |
Method
Preheat the oven to 200°C/180°C Fan/Gas 6.
To make the sauce, measure the wine and mushrooms into a saucepan and boil for 1–2 minutes. Lift out the mushrooms and reduce the wine to about 2 tablespoons. Add the cream and bring back to a boil. Reduce until a thick sauce consistency. Season with salt and ground black pepper, then return the mushrooms to the sauce. Leave to cool completely.
Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin. Spoon a thin layer of the cold mushroom mixture on each salmon fillet. Do not spread to the edges. Save the remaining sauce to reheat and serve separately.
Mix the breadcrumbs, Parmesan, parsley and lemon zest in a small bowl, and season well. Sprinkle the breadcrumb mixture over the mushroom sauce on the salmon and press down slightly to give a thin layer crust. Sprinkle with the paprika.
Bake in the preheated oven for about 15 minutes, until the salmon has changed from translucent to a pink opaque.
Serve immediately garnished with the chopped parsley.
Mary’s tips
Prepare salmon up to 8 hours ahead.
Not suitable for freezing.
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