Mary Berry's crusted salmon with lemon sauce, a 30-minute recipe featuring semolina for a 'lovely crust,' has earned multiple five-star ratings on BBC Food. The dish is light, refreshing, and ideal for summer, serving four people and can be prepared in advance.
Key Ingredient for the Crust
The recipe notes state: 'The semolina on top of the salmon gives a lovely crust and the paprika adds the flavour and colour. The sauce is bursting with sharpness, and samphire is a lovely, salty, green plant that grows naturally by the marshes and on the coast.' Semolina, a coarse flour from durum wheat, creates a crispy texture when baked.
Ingredients Needed
For the salmon: a large knob of softened butter (plus extra for greasing), 25g semolina, one teaspoon of paprika, four 125g salmon fillets (skin removed), a small bunch of flatleaf parsley (leaves and stalks separated), salt and freshly ground black pepper, and half a lemon cut into four wedges for serving. For the lemon sauce: one large or two preserved lemons (quartered and pips removed), juice of half a lemon, three tablespoons of mayonnaise, and 200g crème fraîche.
Step-by-Step Method
Preheat the oven to 200°C (180°C Fan) and grease a baking tray. Sprinkle semolina and paprika over a large plate, seasoning with salt and pepper. Spread butter on top of each salmon fillet, then press the buttered side into the semolina mixture to form an extra crust. Lay parsley stalks on the baking tray and place the salmon fillets on top. Bake for 15 to 18 minutes until the salmon is just opaque and the top is crisp and golden. The recipe warns: 'If liquid begins to seep out, it is overcooked; it should be holding all of the juices.'
For the sauce, place parsley leaves in a food processor, add the lemon, and blitz until finely chopped. Add lemon juice, mayonnaise, and crème fraîche, then season with salt and pepper. Process until combined. When ready to serve, boil samphire in salted water for two minutes, then drain. Gently heat the lemon sauce in a saucepan until just melted. Serve the salmon fillets with samphire, sauce, and lemon wedges.
Additional Tips
The recipe is designed to be made ahead, making it convenient for entertaining. The combination of the crunchy semolina crust, tangy lemon sauce, and salty samphire creates a balanced, summery dish.
