Mary Berry Cream Cheese Salmon​ Recipe

This tangy Mary Berry Cream Cheese Salmon is made with thick salmon fillets, rich full-fat cream cheese, Parmesan, fresh chives, and bright lemon zest. The result is a moist, savory, and beautifully presented dish, creating a perfect main course for a dinner party. This is a great, simple recipe for any time of year and is enough for 6 people.

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Mary Berry Cream Cheese Salmon Ingredients

For the Salmon:

• 6 x 125g (4½ oz) salmon fillets, skinned and pin-boned
• Salt and freshly ground black pepper, to taste

For the Cream Cheese Topping:

• 280g (10oz) full-fat cream cheese, softened at room temperature
• 30g (1oz) Parmesan cheese, finely grated
• 1 garlic clove, crushed
• 2 tbsp finely snipped fresh chives
• Salt and freshly ground black pepper

For the Garnish:

• Zest and juice of 1 large lemon
• A small bunch of fresh parsley, finely chopped
• 150g (5½oz) roasted red peppers from a jar, drained and very thinly sliced

How To Make Mary Berry Cream Cheese Salmon

1. Preheat the oven: Preheat your oven to 200∘C (180∘C fan/Gas 6). Line a large baking tray with baking paper to prevent sticking and make cleanup easy.
2. Prepare the topping: In a medium bowl, add the softened cream cheese, grated Parmesan, crushed garlic, and snipped chives. Season well with salt and freshly ground black pepper. Stir all the ingredients together until they are evenly combined and the mixture is smooth.
3. Spread the topping: Season both sides of the salmon fillets with salt and pepper. Divide the cream cheese mixture equally into six portions. Carefully spread one portion of the topping evenly over the top surface of each salmon fillet.
4. Add the zest and herbs: In a small, separate bowl, mix the lemon zest and the finely chopped parsley together. Sprinkle this fragrant mixture evenly over the cream cheese topping on each fillet, pressing down lightly so the herbs stick.
5. Arrange and garnish: Place the prepared salmon fillets onto the lined baking tray, arranging them fairly close together. Arrange the thinly sliced roasted red peppers on top of the cream cheese in a neat, decorative pattern on each fillet.
6. Bake the salmon: Roast the salmon in the preheated oven for 15–18 minutes. You will know it is cooked when the salmon flesh changes from translucent to an opaque (solid) pink color all the way through.
7. Serve: Squeeze the fresh lemon juice over the hot salmon fillets immediately after removing them from the oven. Serve hot with your chosen side dishes.

Recipe Tips

• Mind the Temperature: Using full-fat cream cheese that is at room temperature makes it much easier to mix with the other ingredients and spread smoothly over the salmon.
• Prevent Dryness: Mary recommends placing the salmon fillets “fairly close to each other” on the tray. This proximity helps them steam slightly and keeps the edges of the fish moist so they don’t dry out during baking.
• The Lemon Zest Difference: Use the zest (the bright yellow skin) in the topping for concentrated flavor, but save the juice until the end. Adding the juice at the end brightens the final dish and keeps the flavor from evaporating during baking.
• Choose Center-Cut Fillets: Select salmon fillets that are cut from the middle of the fish. These tend to be uniform in size and thickness, which ensures they cook at the same rate and are ready at the same time.

What To Serve Cream Cheese Salmon

This savory, baked salmon is elegant and quick, making it ideal for a weeknight treat or a simple dinner party. It is traditionally served with fresh, buttery new potatoes and a light, dressed side salad. Other excellent pairings include creamy Dauphinoise potatoes, rice pilaf, or simple steamed broccoli and tenderstem (broccolini). The tangy topping means you don’t need an extra sauce.

How To Store Cream Cheese Salmon Leftovers

• Refrigerate: Store leftover salmon in an airtight container in the refrigerator for up to 2 days. To prevent the fish from drying out when reheating, wrap it loosely in foil and reheat it in a moderate oven (150∘C or 300∘F) for 10-15 minutes.
• Freeze: Freezing cooked salmon is not advised as the texture of the fish and the cream cheese topping will suffer upon thawing, becoming dry and separated, respectively.

Mary Berry Cream Cheese Salmon Nutrition Facts

• Calories: 410 kcal
• Total Fat: 30g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Sodium: 320mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 33g

Frequently Asked Questions

• Can I make this dish ahead of time? Yes, this recipe is perfect for preparing in advance. You can assemble the salmon fillets completely, including spreading the cream cheese topping and adding the pepper garnish. Cover the baking tray tightly and refrigerate for up to 12 hours. Bake straight from the fridge, adding a couple of extra minutes to the cooking time.
• Is it essential to use Parmesan cheese? The Parmesan is not strictly essential but highly recommended. It adds a crucial layer of sharp, savory flavor (umami) and helps the topping form a slightly crisp crust as the fish bakes. If you must substitute, use another hard, aged cheese like Grana Padano.
• Can I substitute the chives with another herb? Yes, you can easily use other complementary herbs. Fresh dill is a classic pairing with salmon and cream cheese. Alternatively, a mix of finely chopped flat-leaf parsley and a touch of fresh tarragon would offer a lovely, subtle anise note.

Try More Recipes:

• Mary Berry​ Salmon In Filo Pastry Recipe
• Mary Berry Salmon And Fennel​ Recipe
• Mary Berry​ Salmon Mousse Recipe