Mary Berry Salmon with Avocado Recipe

This succulent slow-roasted Mary Berry Salmon with avocado Recipe is made with fresh salmon fillets, a zesty crème fraîche mousse, and a hint of wasabi, ready in just over an hour. The dish comes together beautifully when you spread the vibrant green avocado topping over the chilled, matte-pink fish for a stunning colour contrast. I love serving this for summer lunches because all the hard work is done well before the guests arrive.

Why This Classic Works

I used to think cooking salmon required high heat and quick searing, but this recipe taught me the value of patience. By slow-roasting the fish at a low temperature wrapped in foil, the flesh stays incredibly moist and achieves a unique, buttery texture that you simply can’t get from pan-frying. It completely eliminates the risk of dry, overcooked fish.

The genius of this dish, however, lies in the temperature contrast. Serving the rich avocado cream on top of the chilled salmon fillets feels refreshing and elegant, making it an ideal candidate for dinner parties where you want to be out of the kitchen. The addition of pickled ginger and wasabi cuts through the richness of the avocado and salmon, providing a sharp, clever balance.

Mary Berry Salmon with avocado Recipe Ingredients

• 6 middle-cut salmon fillets (about 150g/5oz each), skin on
• 25g (1oz) butter, melted, plus extra for greasing
• Salt and freshly ground black pepper
• 6 small slices of smoked salmon, for garnish
• 12 slices of pickled ginger, from a jar
• 1 tbsp toasted sesame seeds

For the Avocado Topping:

• 2 medium ripe avocados, peeled and stoned
• 1 tsp wasabi paste (or horseradish sauce if preferred)
• Juice of ½ a lemon
• 4 tbsp full-fat crème fraîche

How To Make Mary Berry Salmon with avocado Recipe

1. Prepare the foil parcel: Preheat your oven to 140°C (120°C fan/Gas 1). Take a large baking tray and lay a piece of foil over it that is twice the length of the tray. Brush the centre of the foil with the melted butter and season generously with salt and pepper.
2. Slow roast the salmon: Place the salmon fillets skin-side up on the buttered foil. Fold the foil over the fish and scrunch the edges together tightly to create a sealed parcel. Bake in the low oven for about 45 minutes. You are looking for the flesh to be matte pink and just cooked through, with no liquid seeping out.
3. Cool the fish: Remove the tray from the oven and open the foil to stop the cooking process. Leave the salmon to cool completely. Once cold, carefully peel off the skin and discard it.
4. Make the avocado cream: While the salmon cools, place the avocado flesh, wasabi paste, lemon juice, and crème fraîche into a food processor. Season with salt and pepper, then blitz until the mixture is smooth and creamy.
5. Assemble the dish: Spread the avocado mixture evenly over the top of each cold salmon fillet. For the finish, roll a slice of smoked salmon into a rosette shape and place it in the centre of each fillet. Flank with two slices of pickled ginger and sprinkle with toasted sesame seeds.

Recipe Tips

• Check for doneness early: Every oven is different. Check your salmon after 35 minutes; if it is opaque and flakes easily, it is ready. The low temperature makes it very forgiving, but you still want to avoid drying it out.
• Ripen your avocados: The avocado topping relies on the fruit being perfectly soft. If yours are hard, place them in a brown paper bag with a banana for a day or two before making this recipe.
• Don’t skip the acid: The lemon juice isn’t just for flavour; it prevents the avocado from turning brown. If you are making the topping more than an hour ahead, press cling film directly onto the surface of the mixture.
• Wasabi substitute: If you find wasabi too strong or don’t have it, a teaspoon of creamed horseradish works wonderfully and provides a more traditional British kick.

What To Serve With Salmon

Since the salmon and avocado are rich and soft, you need crisp textures on the side. A fresh green salad with sugar snap peas or mangetout works perfectly to add crunch. For a more substantial meal, serve with warm new potatoes tossed in a little butter and chives, which offer a comforting contrast to the cold fish.

How To Store

This dish is excellent for making ahead. You can cook the salmon up to 24 hours in advance and keep it covered in the fridge. The avocado topping can be made 4-6 hours ahead, provided it is covered tightly with cling film to prevent oxidation. This recipe is not suitable for freezing.

FAQs

• Can I serve this salmon hot?
  Yes, you can serve the salmon warm, but the avocado cream is best served cold. If serving warm, dollop the cream on the side rather than spreading it on top, so it doesn’t melt and split.
• Do I have to use skin-on salmon?
  Skin-on fillets protect the delicate flesh during the slow roasting process. You peel the skin off easily after cooking, so it’s worth buying skin-on even if you don’t eat it.
• Is the pickled ginger necessary?
  The pickled ginger adds a sharp, palate-cleansing note that cuts through the oily fish and creamy avocado. If you dislike ginger, thin slices of radish or cucumber make a good crunchy alternative.

Nutrition

• Calories: 485 kcal
• Total Fat: 35g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 180mg
• Total Carbohydrate: 6g
• Protein: 34g