Salmon fillets are notoriously easy to overcook, but Mary Berry’s clever tip can ensure they’re ‘juicy’ and full of flavour each time you cook them – and it’s so simple
If you’re tired of dry salmon fillets, Mary Berry’s ultimate rule for ‘juicy’ results every time is a game-changer.
Salmon is a favourite among Brits when it comes to fish dishes, boasting a wealth of health benefits including being a rich source of vitamins and minerals like vitamin D, vitamin B12, Omega-3, and potassium, not to mention its role in promoting heart and bone health.
However, cooking it just right can be tricky as salmon fillets have a tendency to dry out. But fear not, TV chef and former Great British Bake Off judge Dame Mary Berry has an easy solution to ensure your salmon fillets stay moist.
The secret? Cook more than one fillet at a time. In her Foolproof Cooking cookbook, Mary reveals that the positioning of the fillets is crucial for achieving juicy results, as they help keep each other from drying out.
She advises: “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.”
If you’re cooking for one and wouldn’t usually use more than one salmon fillet, consider batch-cooking your salmon fillets as part of your weekly meal prep. This allows you to utilise more than one fillet and also saves you time during the week, as all you’ll need to do is reheat your second portion.
Ingredients
Method
- Preheat the oven to 200C (180C fan, Gas mark 6) and line a baking tray with greaseproof paper.
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In a bowl, combine the cream cheese, parmesan, garlic and chives, then season with salt and pepper and stir.
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Season the salmon fillets with salt and pepper and spread the cream cheese mixture equally over each fillet.
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Mix the lemon zest and parsley and sprinkle over each fillet. Place the fillets on the prepared baking tray and arrange the peppers on top in a neat pattern.
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Roast in the oven for 15 to 18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves.