This Mary Berry blackened salmon is a simple but delicious dish with a lightly spicy crust. The cumin and coriander give it a rich flavor, while the fresh lime and coriander in the yoghurt sauce add a refreshing touch. It’s great served hot or cold, making it perfect for meal prep!
Ingredients
For the Salmon:
- 6 × 150g (5oz) salmon fillets, skinned
- 4 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- Salt and black pepper, to taste
- For the Yoghurt Sauce:
- 3 tbsp Greek yoghurt
- 1 tbsp fresh coriander, chopped
- Zest of 1 lime (finely grated)
To Serve:
- Salad leaves
How to Make Blackened Salmon
- Marinate the Salmon: Place the salmon fillets in a dish. Drizzle with 3 tablespoons of olive oil, sprinkle with cumin and coriander, and season with salt and pepper. Toss everything together until the salmon is coated. Cover and refrigerate for 30 minutes.
- Cook the Salmon: Heat the remaining 1 tablespoon of olive oil in a large frying pan over high heat. Add the salmon and fry for 1 minute per side to seal. Reduce the heat to medium and cook for another 4–5 minutes per side until the crust is blackened and the salmon is just cooked through.
- Make the Sauce: In a small bowl, mix the yoghurt with chopped coriander and lime zest. Season with salt and pepper.
- Serve: Place the salmon on a plate with fresh salad leaves. Spoon the yoghurt sauce on top and enjoy!
Recipe Tips for Perfect Blackened Salmon
- Use middle-cut fillets: Middle-cut salmon fillets have an even thickness, so they cook evenly and stay juicy.
- Let the spices stick: After coating the salmon in oil and spices, give it time to marinate—this helps the flavors soak in and creates a better crust when cooking.
- Preheat the pan well: A hot pan is key to getting that perfect blackened crust. If the salmon sticks, wait another minute before flipping—it means the crust isn’t fully formed yet.
- Don’t overcook: Salmon should be just cooked through and still moist inside. If you’re unsure, remove it from the pan with a fork when the thickest part flakes easily.
How to Store & Reheat Leftovers
Storing in the Fridge: Let the salmon cool completely, then place it in an airtight container. Store in the fridge for up to 2 days.
Freezing: This recipe is not recommended for freezing as the texture of the salmon may change.
Reheating: Enjoy the salmon cold or reheat gently in a pan over low heat for a few minutes until just warm. Avoid overheating to keep it moist.
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