Mary Berry Salmon and Fennel Recipe​​​

This Mary Berry inspired salmon and fennel recipe is a simple, elegant oven-bake with tender, flaky salmon sitting on sweet roasted fennel, finished with bright citrus and soft dill. The fennel turns silky and lightly caramelised, while the salmon stays juicy with a gentle, creamy pan sauce you can spoon over at the table. It’s genuinely beginner-friendly, but it feels special enough for guests. Total time is about 35 minutes, start to finish.

Ingredients

For the salmon and fennel bake

• 4 salmon fillets (about 150g each), skin on or off
• 2 fennel bulbs, trimmed and thinly sliced
• 1 small onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp fine sea salt, plus more to taste
• Black pepper, to taste

For the citrus-dill butter and sauce

• 25g unsalted butter, melted
• 2 garlic cloves, finely grated or crushed
• 1 orange, zest and 3 tbsp juice
• 1 lemon, zest and 2 tbsp juice
• 2 tbsp chopped fresh dill (plus extra to serve)
• 100ml dry white wine (or extra stock)
• 100ml fish or vegetable stock
• 3 tbsp crème fraîche (or double cream)

How to Make Mary Berry Salmon and Fennel Recipe

Oven preparation

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so everything cooks evenly and the fennel roasts rather than steams.
• Set up your tin: Lightly oil a large roasting tin (or baking dish) so the fennel doesn’t catch on the bottom.

Mixing and prepping

• Start the fennel base: Add the sliced fennel and onion to the tin. Drizzle over the olive oil, season with salt and pepper, then toss well and spread into an even layer.
• Roast briefly: Roast for 10 minutes to give the fennel a head start so it turns soft and sweet by the time the salmon is cooked.
• Mix the flavouring: In a small bowl, stir together the melted butter, garlic, orange zest and juice, lemon zest and juice, and chopped dill. Taste and season lightly (remember the pan juices will reduce a little).

Baking

• Assemble: Take the tin out of the oven. Nestle the salmon fillets on top of the fennel and onion. Spoon the citrus-dill butter over each piece of salmon.
• Add the liquids: Pour the white wine and stock into the tin around the salmon (not over the top). This keeps the fish beautifully moist and gives you a ready-made sauce.
• Bake: Return to the oven for 10 to 12 minutes, depending on thickness. The salmon should flake easily, and the centre should be just cooked.

Cooling and resting

• Rest before serving: Remove the tin from the oven and let it sit for 5 minutes. This short rest finishes the cooking gently and keeps the salmon succulent.

Assembling and serving

• Finish the sauce: Stir the crème fraîche (or double cream) into the hot pan juices until you have a pale, lightly creamy sauce. If you prefer it thinner, add a splash of stock.
• Plate up: Spoon fennel and onion onto plates, top with salmon, then drizzle over the sauce. Finish with extra dill and a little black pepper.

Tips

How do I stop salmon from drying out?

Don’t overbake it. Start checking at 10 minutes, especially if your fillets are on the thinner side. Taking the tin out and resting for 5 minutes gives you a perfectly juicy finish without pushing the fish too far.

Why is my fennel still crunchy?

Fennel needs thin slicing and enough time in the oven. If your slices are thicker than 5mm, roast the fennel for an extra 5 to 8 minutes before adding the salmon.

How can I make the sauce less sharp?

If your citrus feels bold, add an extra tablespoon of crème fraîche, or a small knob of butter stirred into the hot juices. It softens everything and makes the sauce taste rounder.

What if I don’t have white wine?

Use extra stock with a small squeeze of lemon. You still get a lovely pan sauce, and the dish stays fresh and bright.

Serving Suggestions

• Baby new potatoes tossed with butter and parsley
• Steamed green beans or tenderstem broccoli
• Butter-soft spinach wilted with a little garlic
• Crusty bread to mop up the citrusy pan sauce

Storage

Room temperature

Fish is best served straight away. Don’t leave this dish out for more than 2 hours (or 1 hour in a very warm kitchen).

Refrigerator

Cool leftovers quickly, then refrigerate in an airtight container for up to 2 days. Reheat gently in a covered dish at 160°C (140°C fan) until just hot, or flake the salmon cold into salads to avoid drying it out.

Freezing

You can freeze it, but the texture is never quite as good as fresh. If you do freeze, wrap portions well and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently. The fennel will soften more after freezing.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 10 g
• Protein: 35 g
• Fat: 28 g
• Saturated Fat: 7 g
• Sodium: 520 mg

Nutrition values are estimates and will vary depending on the exact ingredients you use.

FAQs