This Mary Berry Cream Cheese Salmon is an elegant and easy recipe, which is made with tender salmon fillets and a savory cream cheese topping. It’s a foolproof recipe for a quick weeknight dinner or for impressing guests, ready in about 30 minutes.
Mary Berry Cream Cheese Salmon Ingredients
A simple list for a sophisticated, flavorful, and quick meal.
- 6 x 150g (5oz) salmon fillets, skinned
- 150g (6oz) full-fat cream cheese, softened
- 1 small clove of garlic, crushed
- Zest of ½ a lemon
- 25g (1oz) fresh white breadcrumbs
- 25g (1oz) fresh, coarsely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, plus extra to garnish
- A dusting of paprika
- Salt and freshly ground black pepper
How To Make Mary Berry Cream Cheese Salmon
A step-by-step guide to this wonderfully simple and elegant dish.
- Prep the Oven and Salmon: Preheat the oven to 200°C (180°C Fan/Gas Mark 6). Season both sides of the salmon fillets with salt and pepper and place them on a greased baking sheet or roasting tin.
- Make the Cream Cheese Layer: In a small bowl, mash the softened cream cheese with the crushed garlic, salt, pepper, and lemon zest until well combined.
- Make the Crumb Topping: In a separate small bowl, mix together the fresh breadcrumbs, grated Parmesan, and chopped parsley. Season this mixture with a little salt and pepper.
- Assemble the Salmon: Divide the cream cheese mixture into six portions and spread one portion evenly over the top of each salmon fillet.
- Bake to Perfection: Sprinkle the breadcrumb and Parmesan mixture on top of the cream cheese layer on each fillet. Dust lightly with paprika. Bake in the preheated oven for about 15 minutes. The salmon is done when the flesh has changed from translucent to an opaque pink all the way through. Serve immediately, garnished with a little extra chopped parsley.
Recipe Tips
For a perfect, moist, and flavorful salmon bake every time.
- How do I know when the salmon is cooked? As Mary Berry advises, the salmon is perfectly cooked when the flesh is a matte, opaque pink color all the way through. It should flake easily with a fork. Be careful not to overcook it, as it can become dry.
- How do I prevent the salmon from drying out? A great tip from Mary Berry is to place the salmon fillets fairly close to each other on the baking tray. This helps them to keep each other moist as they cook.
- Can I make this ahead of time? Yes, this is a fantastic dish to prepare ahead. You can assemble the salmon fillets completely with their toppings on the baking sheet, then cover and refrigerate for up to 12 hours. Just pop them in the preheated oven when you’re ready to eat.
- What are the best breadcrumbs to use? For the best texture, fresh white breadcrumbs are recommended. You can easily make them by blitzing a slice or two of day-old white bread in a food processor.
What To Serve With Cream Cheese Salmon
Classic sides to complete this elegant meal.
This light and flavorful dish is a wonderful centerpiece for a quick weeknight dinner or a special occasion. It pairs beautifully with:
- Buttered new potatoes
- Simple steamed green vegetables, like asparagus, green beans, or tenderstem broccoli
- A simple green salad with a light vinaigrette
- Fluffy white or wild rice
How To Store Cream Cheese Salmon
Keeping your delicious leftovers fresh.
- Refrigerate: Once completely cooled, store any leftover salmon in an airtight container in the refrigerator for up to 2 days.
- Reheat: It’s best to enjoy leftovers cold, perhaps flaked into a salad. If you must reheat it, do so gently in a moderate oven to prevent the salmon from drying out.
Mary Berry Cream Cheese Salmon Nutrition Facts
An estimated guide per fillet.
- Calories: 420 kcal
- Carbohydrates: 5 g
- Protein: 35 g
- Fat: 28 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. This recipe would also work beautifully with other firm, flaky white fish fillets like cod or haddock. You may need to adjust the cooking time slightly depending on the thickness of the fillets.
Yes. While parsley is classic, finely chopped fresh dill or chives would also be a delicious substitute and pair wonderfully with the salmon and lemon.
Skinless fillets are recommended for this recipe, as the skin would become soft under the topping. If you only have skin-on fillets, you can easily remove the skin after baking before you serve it.
Try More Recipes:
- Mary Berry Salmon in Filo Pastry Recipe
- Mary Berry Salmon and Fennel Recipe
- Mary Berry Salmon Mousse Recipe
Mary Berry Cream Cheese Salmon Recipe
Description
A classic, foolproof, and elegant baked salmon recipe from Mary Berry, featuring tender salmon fillets topped with a savory lemon-garlic cream cheese and a crunchy Parmesan and parsley breadcrumb crust.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan).
- Season the salmon fillets on both sides and place them on a greased baking sheet.
- In a small bowl, mash the softened cream cheese with the garlic, salt, pepper, and lemon zest.
- Divide this mixture among the salmon fillets and spread it evenly over the top of each one.
- In another small bowl, mix together the breadcrumbs, Parmesan, and parsley.
- Sprinkle the breadcrumb mixture over the cream cheese layer on each fillet.
- Dust lightly with paprika and bake for about 15 minutes, until the salmon is opaque pink and cooked through.
- Serve immediately, garnished with extra parsley if desired.
Notes
- Using fresh white breadcrumbs provides the best light and crispy texture for the crust.
- This dish is perfect for entertaining as it can be fully assembled hours in advance and baked just before serving.
- For the moistest result, place the salmon fillets close together on the baking tray.
- Don’t overcook the salmon; it’s perfect when it just flakes easily and is a matte pink color.
