This Mary Berry Salmon with Cream Cheese and Peppers is an elegant and easy recipe, which is made with tender salmon fillets and a savory cream cheese and herb topping. It’s a foolproof recipe for a quick weeknight dinner or for impressing guests, ready in about 30 minutes.
Mary Berry Salmon with Cream Cheese and Peppers Ingredients
A simple list for a sophisticated, flavorful, and quick meal.
- 6 x 125g (4½ oz) salmon fillets, skinned
- 280g (10oz) full-fat cream cheese, softened
- 30g (1oz) grated Parmesan cheese
- 1 clove garlic, crushed
- 2 tablespoons finely chopped fresh chives
- Zest of 1 large lemon, plus juice for serving
- A small bunch of fresh parsley, finely chopped
- 150g (5oz) roasted red peppers from a jar, drained and very thinly sliced
- Salt and freshly ground black pepper
How To Make Mary Berry Salmon with Cream Cheese and Peppers
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). Line a large baking tray with baking paper. Season the salmon fillets with salt and pepper and place them on the prepared tray.
- Make the Cream Cheese Topping: In a bowl, combine the softened cream cheese, grated Parmesan, crushed garlic, and chopped chives. Season the mixture with salt and pepper and stir until well combined.
- Assemble the Salmon: Spread the cream cheese mixture equally over the top of each salmon fillet. In a separate small bowl, mix together the chopped parsley and the lemon zest. Sprinkle this herb mixture over each fillet, pressing it down lightly.
- Add Peppers and Bake: Arrange the thinly sliced roasted red peppers on top of the herb crust in a pretty pattern.
- Bake to Perfection: Roast in the preheated oven for 15–18 minutes, or until the salmon is cooked through. The salmon is done when the flesh has changed from translucent to an opaque pink color. Squeeze over the lemon juice just before serving.
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 to 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 jarred roasted red peppers? These are red bell peppers that have been roasted until the skins are charred, then peeled and packed in brine or oil. They have a wonderful sweet, smoky flavor and are a great time-saving ingredient.
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 or green beans
- 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.
- How to use leftovers: Leftover salmon is delicious flaked into a salad, mixed into a pasta dish, or used to make salmon cakes. It’s best enjoyed cold, as reheating can dry it out.
Mary Berry Salmon with Cream Cheese and Peppers Nutrition Facts
An estimated guide per fillet.
- Calories: 450 kcal
- Carbohydrates: 5 g
- Protein: 35 g
- Fat: 32 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 and chives are classic, finely chopped fresh dill or tarragon would also be delicious substitutes 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 Smoked Salmon and Avocado Parcels Recipe
- Mary Berry Salmon Linguine Recipe
- Mary Berry Salmon Burgers Recipe
Mary Berry Salmon with Cream Cheese and Peppers Recipe
Description
A classic, foolproof, and elegant baked salmon recipe from Mary Berry, featuring tender salmon fillets topped with a savory lemon-herb cream cheese and a beautiful pattern of roasted red peppers.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan). Line a baking tray with parchment paper.
- In a bowl, combine the softened cream cheese, Parmesan, garlic, and chives. Season with salt and pepper.
- Season the salmon fillets and place them on the prepared tray. Spread the cream cheese mixture evenly over each fillet.
- Mix the lemon zest and parsley together and sprinkle over the cream cheese, pressing down lightly.
- Arrange the sliced roasted red peppers on top.
- Bake for 15–18 minutes, until the salmon is opaque pink and cooked through.
- Squeeze over the lemon juice and serve hot.
Notes
- Using a jar of roasted red peppers is a fantastic shortcut that adds a sweet, smoky flavor.
- 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.
