Mary Berry Cream Cheese Salmon​ Recipe

Mary Berry Cream Cheese Salmon is a classic British main course. Rich Parmesan and chive topping melts over fresh fillets, finished with roasted red peppers and lemon for an easy weeknight dinner.

The first time I made this, I used fridge-cold cream cheese and it tore the salmon flesh when I tried to spread it. Now I always let the cheese sit on my white marble countertop in the sun for an hour before mixing. Soft room-temperature cheese goes on smoothly without tearing the raw fish.

The jarred roasted red peppers are doing more work than you’d think. Without them, the dish is heavy dairy and fish, but their sweet acidity cuts right through the richness. I like to prep everything in a clear glass mixing bowl so I can make sure the fine chives are evenly distributed. It is a reliable method that puts supper on the table fast.

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Mary Berry Cream Cheese Salmon Ingredients

For the Salmon

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

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 fresh chives, finely snipped
• Salt and freshly ground black pepper

For the Garnish

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

How To Make Mary Berry Cream Cheese Salmon

1. Preheat the oven: Set your oven rack to the exact middle position and heat to 200°C (180°C fan/Gas 6). Take a large metal baking tray and line the base fully with greaseproof paper. Do not skip the paper, or the melted cheese will bake directly onto the metal and ruin the fillets when you try to lift them.
2. Prepare the topping: Put the softened cream cheese, grated Parmesan, crushed garlic, and snipped chives into a large clear glass mixing bowl. Add a generous pinch of salt and a heavy grind of black pepper. Take a stiff wooden spoon and beat the mixture firmly against the side of the bowl. Keep stirring until the herbs are spread evenly and no unmixed lumps of plain cheese remain at the bottom.
3. Spread the topping: Lay the salmon fillets flat on a chopping board and pat them completely dry with a sheet of kitchen roll. Water left on the surface stops the cheese sticking. Season the bare tops with salt and pepper. Use a spoon to divide the cheese mixture into six equal mounds. Press one portion flat over the top of each fillet, pushing it right to the edges so the fish is entirely covered.
4. Add the zest and herbs: Mix the grated lemon zest and finely chopped parsley together in a small dry dish. Take pinches of this dry mix and scatter it directly over the wet cream cheese layer on each portion of fish. Press down lightly with your flat fingers so the herbs sink slightly and stick to the surface.
5. Arrange and garnish: Lift the coated fillets carefully and move them to your lined baking tray. Leave at least an inch of empty space between each piece so the hot air can circulate. Lay the thin strips of drained roasted red pepper across the cheese topping in a neat overlapping pattern. Press the pepper strips down slightly so they do not fall off in the oven.
6. Bake the salmon: Put the tray into the hot oven for 12 to 15 minutes. Watch the thickest fillet closely as ovens vary. Check the thickest part of the fish with a metal fork to see if it flakes apart under gentle pressure. The flesh must turn from clear orange to solid, opaque pink all the way through to the base.
7. Serve: Take the tray out of the oven and immediately squeeze the fresh lemon juice over the hot portions while the cheese is bubbling. Let the fillets rest on the tray for one minute to firm up. Move the fillets carefully to warm plates using a wide flat fish slice so the heavy topping stays completely intact.

Recipe Tips

• Temperature: Cold cheese will not mix smoothly with the fine chives. Leave your block out on the worktop for at least an hour before you start cooking.
• Moisture: Jarred red peppers carry a lot of excess liquid. Pat the slices completely dry with kitchen roll before arranging them, otherwise water left on top stops the cheese from setting in the oven heat.
• Preparation: You can assemble the raw topped fillets up to four hours ahead. Cover the tray tightly with clingfilm and keep it in the fridge, then add three minutes to the baking time when you are ready to eat.
• Checking: Watch the thickest fillet closely after the 12-minute mark. Overcooked salmon becomes dry and chalky, so pull the tray the second the fish flakes under gentle pressure from a fork.
• Equipment: Use a clear glass mixing bowl rather than white ceramic to blend the dairy topping. This makes it much easier to check the bottom of the bowl for hidden pockets of unmixed plain cheese.
• Slicing: Cut your roasted peppers much thinner than you think you need to. Chunky, heavy strips will slide right off the melted dairy layer when you try to lift the fish onto plates.

What To Serve With Cream Cheese Salmon

This rich fish needs sides that can cut through the heavy dairy topping. I usually plate it alongside some steamed asparagus or fine green beans tossed in a little olive oil.

You also need a starchy base to catch the melted Parmesan and lemon juices that slide off the fillets. Buttered new potatoes work well, but a simple bowl of long-grain rice is my preferred option for soaking up those flavours.

How To Store Cream Cheese Salmon

Fridge

Keep leftover portions in an airtight container for up to two days. Make sure the fillets are completely cold before putting the lid on so condensation does not ruin the cheese layer.

Reheat

The oven is the best way to warm this up without splitting the dairy. Put the fish on a tray covered loosely in foil and heat at 160°C (140°C fan/Gas 3) for about 10 minutes until piping hot. You can use a microwave in short bursts if you are rushing, but the topping will turn watery.

Freeze

Do not put these cooked fillets in the freezer. The freezing and thawing process breaks down the cream cheese structure, turning the smooth topping grainy and wet.

Mary Berry Cream Cheese Salmon Nutrition Facts

Per serving (1 of 6):

• Calories: 385
• Protein: 31g
• Fat: 26g
• Carbohydrates: 4g
• Sugar: 2g
• Sodium: 320mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use low-fat spread instead of full-fat cream cheese?

No, reduced-fat versions contain too much water and will melt right off the fish in the oven. You need the fat content to hold the topping together under heat.

Do I have to skin the salmon before making Mary Berry Cream Cheese Salmon?

Yes, removing the skin prevents the base from becoming soggy on the tray. It also makes eating much easier since the cheese layer makes flipping the cooked fish impossible.

Is pan-frying an option instead of baking?

No, the direct heat of a frying pan would require flipping the fillets. Baking is the only way to cook the fish gently while melting the Parmesan crust on top.

What can I swap for the roasted red peppers?

If you dislike peppers, use thin slices of sun-dried tomato. Just drain the oil well and pat them dry so they do not make the cheese greasy.

Try More Recipes:

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