Mary Berry Blackened Salmon

This blackened salmon nearly got the better of me the first time. I was feeling a bit smug, thinking, “How hard can it be?” Let’s just say, I learned the hard way that too much heat + not enough oil = salmon skin glued to the pan like a lost cause. But once I cracked the balance of oil, spice, and a blisteringly hot pan, I was hooked.

This one’s become my go-to when I need something fast but still feels like a proper meal. The spices give you that warm, smoky crust without overwhelming the salmon, and the yoghurt sauce cools everything down beautifully. Oh—and it holds up brilliantly cold the next day. Let me show you how to nail it.

The Secret Behind This Bake

The magic here is all in the crust. We’re not actually burning the salmon (despite the name), we’re creating a deep, savoury spice sear with just enough heat to toast the cumin and coriander without drying out the fish.

Three things that really matter:

• A super hot pan – This creates the crust in the first minute. If the salmon sticks, it’s not ready to flip.
• Middle-cut fillets – They cook evenly, which means no dry edges.
• Short marination – Just 30 minutes is enough. More than that, and the lime zest in the yoghurt sauce takes over.

Ingredients + Why They Matter

• Salmon fillets (6 x 150g) – I always go for middle cuts. They cook evenly and stay juicy.
• Olive oil (4 tbsp) – Helps the spices stick and crisps the edges. I tried less oil once—won’t do that again.
• Ground cumin + coriander (1 tbsp each) – This combo brings warmth and smokiness. No need for chilli here.
• Salt + black pepper – Balances everything. Don’t skip.
• Greek yoghurt (3 tbsp) – Thick and tangy, it calms the spice and adds creaminess.
• Fresh coriander (1 tbsp) – Bright and herbaceous. You can swap for mint, but the flavour changes.
• Lime zest (from 1 lime) – Sharpens the sauce. Zest only—juice waters it down.
• Salad leaves – For serving. I usually go rocket or spinach.

Ingredient Swaps That Hold Up

• No coriander? Use flat-leaf parsley or fresh mint for a different vibe.
• Can’t find Greek yoghurt? Use thick natural yoghurt, but strain it first.
• Want it spicier? Add a pinch of smoked paprika or chilli powder to the rub.
• Fish swap? Tuna steaks or thick white fish like cod also work, but reduce cook time.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Salmon stuck to the pan	Pan wasn’t hot enough	Let the pan heat fully before adding fish
Spice rub burned	Too much oil or heat too high	Medium-high heat after searing
Fish dried out	Overcooked	Check with a fork—it should flake easily
Sauce too runny	Used lime juice instead of zest	Stick to zest for flavour without water

How to Make Mary Berry’s Blackened Salmon

1. Marinate the salmon – Place salmon in a dish. Drizzle with 3 tablespoons olive oil, sprinkle with cumin, coriander, salt, and pepper. Toss well to coat. Cover and chill for 30 minutes.
2. Heat the pan – Get a frying pan hot (really hot). Add 1 tablespoon olive oil.
3. Cook the salmon – Fry fillets for 1 minute per side to seal, then reduce heat and cook another 4–5 minutes per side until blackened and just cooked through.
4. Make the sauce – Stir yoghurt with chopped coriander and lime zest. Season to taste.
5. Serve – Plate up salmon with salad leaves and a generous spoon of yoghurt sauce.

Tips from My Kitchen

• I always press the salmon gently into the pan to help the crust form.
• If you’re using skin-on fillets, sear skin-side down first and don’t move it too soon.
• Let the fish rest for 2 minutes before serving—it finishes cooking gently.
• For meal prep, I store the sauce separately so the fish doesn’t go soggy.

Storage + Serving

• Fridge – Let salmon cool, then store in an airtight container for up to 2 days.
• Freezer – I don’t recommend freezing—texture goes a bit woolly.
• Reheat – Gently in a pan over low heat or enjoy cold. Don’t microwave.
• Serve with – Rice, couscous, roasted veg, or tucked into a warm flatbread.

FREQUENTLY ASKED QUESTIONS

Q: Can I use skin-on salmon?
A: Yes, just make sure to sear skin-side down first. It helps get the crispiest crust.

Q: How spicy is it?
A: Mildly warm, not hot. If you like more heat, add a pinch of cayenne or paprika to the spice rub.

Q: Can I cook this in the oven instead?
A: You can, but you’ll lose that crust. For oven cooking, blast at 220°C for 10–12 minutes and finish under the grill.

Q: What yoghurt works best for the sauce?
A: Greek yoghurt, hands down. It’s thick and holds the lime and herbs well. Anything too thin makes the sauce watery.

Q: Is this good for meal prep?
A: Absolutely. The salmon keeps well and tastes lovely cold with salad or in wraps.

Try More Recipes:

• Smoked Salmon And Haddock Kedgeree​
• Smoked Salmon and Watercress Pâté
• Salmon En Croûte Recipe
• Ginger Teriyaki Salmon