Salmon is incredibly versatile and pairs well with a wide range of ingredients, from fresh vegetables and fruits to more indulgent recipes including sauces.
The key to a delicious salmon dish, though, is the fish’s texture, which is why it’s essential to cook it properly.
Mary Berry has shared her simple yet effective tip in her book Foolproof Cooking, where she recommended: “Place the salmon fillets fairly close to each other on the baking tray so that they keep each other moist and don’t dry out during cooking.”
For those who typically cook only one fillet at a time, batch-cooking salmon is a great option, especially for meal prepping.
This way, you can cook multiple fillets at once and save time throughout the week by simply reheating your portions.
To elevate the flavour, make sure to infuse the salmon with moisture and seasoning.
Start by removing the skin from the salmon, then season generously with salt and pepper.
After that, top the fillets with a blend of parsley, lemon juice, and lemon zest.
Cook the salmon in the oven for under 20 minutes until the flesh turns a soft, matte pink, signalling it’s perfectly cooked, according to Mary Berry.
Mary Berry’s salmon recipe
Ingredients
280g full-fat cream cheese
30g grated Parmesan cheese
One garlic clove, crushed
Two tbsp finely chopped chives
Six salmon fillets (125g each), skinned
One large lemon (zest and juice)
A small bunch of fresh parsley, chopped
150g roasted red peppers (from a jar), drained and sliced
Salt and black pepper
Method
Preheat your oven to 200C and line a baking tray with greaseproof paper. In a bowl, combine the cream cheese, Parmesan, garlic, and chives. Season with salt and pepper, then mix well.
Season the salmon fillets with salt and pepper, then spread the cream cheese mixture evenly over each fillet. Mix the lemon zest with the parsley, and sprinkle this over the salmon. Gently press it down.
Arrange the fillets on the prepared baking tray and top with the sliced roasted red peppers, creating a decorative pattern.
Roast for 15 to 18 minutes, or until the salmon is cooked through. Squeeze fresh lemon juice over the fillets before serving, alongside potatoes and salad for a complete meal.
