Mary Berry Salmon and Fennel Recipe

This tender, creamy Mary Berry Salmon and Fennel is made with fresh salmon fillets, sliced fennel, and double cream, ready in 40 minutes. The rich cream gently bubbles around the fish as the fennel softens into sweet submission. I love making this on busy weeknights when I want something special.

Why This Classic Works

I always used to struggle with dry salmon until I tried baking it in a shallow pool of cream. The moisture keeps the fish incredibly tender while it cooks.

The real surprise here is the fennel, which loses its harsh aniseed bite in the oven. It transforms into a mellow, sweet base that perfectly cuts through the rich sauce.

Mary Berry Salmon and Fennel Ingredients

• 4 boneless, skinless salmon fillets
• 2 fennel bulbs, thinly sliced
• 1 tbsp olive oil
• 150ml double cream
• 1 lemon, juiced and zested
• 2 tbsp fresh dill, chopped
• Salt and black pepper to taste

How To Make Mary Berry Salmon and Fennel

1. Preheat the oven: Preheat your oven to 200°C (180°C fan) and lightly grease a shallow baking dish.
2. Sauté the fennel: Heat olive oil in a pan over medium heat, adding the sliced fennel. Cook for 5 minutes until just softened.
3. Assemble the dish: Place the soft fennel in the bottom of your baking dish and rest the salmon fillets on top.
4. Mix the sauce: In a small bowl, whisk together the double cream, lemon juice, lemon zest, dill, salt, and pepper.
5. Bake the salmon: Pour the cream mixture over the salmon and bake for 15-20 minutes until the fish flakes easily.

Recipe Tips

• Slice fennel thinly: Thick chunks will remain crunchy and will not cook evenly in the given time.
• Check fish early: Ovens vary, so test the thickest part of the salmon at 15 minutes to prevent overcooking.
• Use fresh dill: Dried dill lacks the bright, grassy notes needed to balance the heavy cream.

What To Serve With Salmon and Fennel

This dish demands something to soak up the luxurious cream sauce. Serve it alongside buttery new potatoes or a bed of fluffy white rice. Steamed green beans also add a nice crisp texture.

How To Store

Store leftover salmon and fennel in an airtight container in the fridge for up to two days. Gently reheat it in the microwave or on the stovetop over low heat, adding a splash of milk if the sauce splits. Do not freeze, as the cream sauce will separate.

FAQs

Can I use crème fraîche instead of double cream?

Yes, crème fraîche is a great alternative that adds a slight tanginess to the sauce. Just be careful not to boil it vigorously.

Do I need to remove the skin from the salmon?

Skinless fillets work best because the skin becomes soggy when baked in the liquid. If your fillets have skin, simply peel it off after baking.

Can I prepare the fennel ahead of time?

You can slice and sauté the fennel up to a day in advance. Store it in the fridge until you are ready to assemble and bake.

Nutrition

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 320mg
• Total Carbohydrate: 8g
• Protein: 34g

Try More Recipes:

• Mary Berry Salmon Coulibiac Recipe
• Mary Berry Salmon with Parmesan Crust Recipe
• Mary Berry Salmon with Avocado Recipe