You’re cooking salmon wrong – Mary Berry’s crucial tip makes it moist every time

By Staff

It turns out that a lot of us have been cooking salmon incorrectly, but this crucial hack from TV chef Mary Berry will mean that your fillets will always be deliciously moist and never dry out again

Salmon is delicious but notoriously hard to cook – and the last thing you want is a sad dry piece of fish when you’ve forked out an arm and a leg for it.

It’s one of the most popular fishes in the UK – but it turns out most people have been cooking salmon incorrectly, which leaves them with dried-out fillets that are definitely less than appealing.

Salmon is a nutritional powerhouse, packed with protein, heart-healthy omega-3s, and low in calories, it’s something that any fish eaters should be keen to incorporate into their diet regularly.

If you have ever found yourself disappointed when plating up your salmon fillets because you found they had dried out during the cooking process, then this tip from beloved TV chef Mary Berry will change your approach for good – and your salmon will always be deliciously moist.

Mary gave this incredible tip in her book, Mary Berry Foolproof Cooking, and her method will ensure perfect results for your salmon every time. “Place the salmon fillets fairly close to each other on the baking tray so that they keep each other moist and don’t dry out during cooking,” she explains. “You will know when they are cooked, as the flesh will become a matt pink colour all the way through.”

This positioning trick is key to keeping your salmon fillets as moist and full of flavour as possible. If you normally only whip up lunch or dinner for yourself, you can alway cook a batch of salmon all in one go as meal prep to make the most of this hack.

Mary Berry also recommends that you thoroughly season your fillets before you cook them, to ensure the most flavour is captured by the fish, which will also help it retain some extra moisture.

Per The Express, you should “Start by removing the skin of the fish and then season it with plenty of salt and pepper. Next, top the salmon with a mixture of parsley, lemon juice, and zest.” However, you can always opt for your preferred seasonings, like a smoky sweet flavouring using paprika, garlic, lime, and brown sugar.

Marry Berry’s foolproof method takes only 15-18 minutes in the oven at 200°C or 180°C fan. The fillets should be properly cooked through, and have turned “a matte pink colour all the way through” when they’re ready – and then you simply need to sprinkle over a little lemon juice to taste, sit back, and enjoy.

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