Mary Berry shares genius hack to achieve perfect 'juicy' salmon fillets each time
Salmon fillets are one of the most popular seafood items in the UK with most British households dishing them up every week.
Salmon offers a wealth of health benefits including being filled with vitamins and minerals like vitamin D, vitamin B12, Omega-3, and potassium. It also promotes good heart and bone health.
The issue with the fishy dish is that the fillets can become very dry once cooked. That's where Great British Bake Off queen Mary Berry comes in.
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The popular chef has shared her recipe that guarantees 'juicy' results every time. The method has been branded a 'game changer' with fans now saying they have never had a more 'moist' fillet, reports the Mirror.
The secret? Cook more than one fillet at a time. In her Foolproof Cooking cookbook, Mary reveals that the positioning of the fillets is crucial for achieving juicy results, as they help keep each other from drying out.
She advises: "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."
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If you're cooking for one and wouldn't usually use more than one salmon fillet, consider batch-cooking your salmon fillets as part of your weekly meal prep. This allows you to utilise more than one fillet and also saves you time during the week, as all you'll need to do is reheat your second portion.
Ingredients
280g full-fat cream cheese
30g grated parmesan cheese
One crushed garlic clove
Two tablespoons finely chopped chives
Six x 125g salmon fillets, skinned
One large lemon, (zest and juice)
A small bunch of parsley, finely chopped
150g roasted red peppers from a jar, drained and thinly sliced
Salt and black pepper
Method
Preheat the oven to 200C (180C fan, Gas mark 6) and line a baking tray with greaseproof paper.
In a bowl, combine the cream cheese, parmesan, garlic and chives, then season with salt and pepper and stir.
Season the salmon fillets with salt and pepper and spread the cream cheese mixture equally over each fillet.
Mix the lemon zest and parsley and sprinkle over each fillet. Place the fillets on the prepared baking tray and arrange the peppers on top in a neat pattern.
Roast in the oven for 15 to 18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves.
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