How to cook the perfect salmon fillet

Mary Berry shares her simple way to bake salmon without compromising on flavour.

Known for her classic recipes and practical tips, Mary Berry, is on a mission to simplify cooking for those who want to enjoy elaborate dishes without investing hours of their time.

A simple, timeless way to cook a large salmon fillet is by baking it in a foil parcel. In her latest series, Mary Berry Classic, one of Britain's best, shares her clever way to lock in flavours and keep the flesh succulent.

To ensure your fillet retains as much flavour as possible, season your foil and not your fish.

Start by tearing off a large sheet of aluminium foil and place it on your bench. 

Add butter, salt and pepper to the foil, along with some sprigs of dill. 

After you've finished seasoning your foil, place your salmon fillet flesh-side down onto the foil, pour over the juice of a lemon, along with a splash of white wine.

Wrap your fillet into a tight parcel, so the juices start to work their magic. As the fish bakes (the time depends on the size of your fillet - take care not to overcook it), the flavours will seep in, creating a flavourful, juicy fillet.

To remove the skin from the salmon, simply lift the edge with a knife if you need to, and peel back the rest with your fingers. The skin won't be hard to remove if the salmon is still warm. 

To see more of Mary's tips and tricks, tune in to Mary Berry Classic, Thursdays 8.30pm on Lifestyle Food.

 
 

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