Mary Berry Herb Crusted Salmon​ Recipe

This decadent Mary Berry Herb Crusted Salmon is made with thick salmon fillets, creamy full-fat cream cheese, fresh white breadcrumbs, sharp Parmesan, and bright parsley. The result is a moist, flavorful fish with a golden, crunchy topping, creating a perfect speedy supper. This quick and easy recipe is excellent for a fuss-free weeknight dinner and is enough for 6 people.

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Mary Berry Herb Crusted Salmon Ingredients

For the Salmon:

• 6 x 150g (5oz) salmon fillets, skinned
• Salt and freshly ground black pepper, to taste

For the Herb & Parmesan Crust:

• 150g (6oz) full-fat cream cheese, softened
• Small clove of garlic, crushed
• Zest of ½ lemon, grated rind only
• Salt and freshly ground black pepper
• 25g (1oz) fresh white breadcrumbs
• 25g (1oz) fresh, coarsely grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Pinch of paprika (for dusting)

How To Make Mary Berry Herb Crusted Salmon

1. Prepare the oven and tray: Preheat your oven to 200∘C (180∘C fan/Gas 6). Lightly grease a baking sheet or a roasting tin.
2. Season the salmon: Season both sides of the salmon fillets with salt and freshly ground black pepper. Place the fillets onto the prepared baking sheet.
3. Create the cream cheese base: In a medium bowl, mash the softened cream cheese with the crushed garlic, lemon rind, and a pinch each of salt and pepper. Stir until the mixture is fully combined and smooth.
4. Spread the base: Divide the cream cheese mixture into six equal portions. Spread one portion evenly over the top surface of each salmon fillet. This creamy layer will help keep the salmon moist and act as the “glue” for the crust.
5. Mix the crust: In a small bowl, combine the fresh white breadcrumbs, coarsely grated Parmesan cheese, and chopped fresh parsley. Season this crust mixture lightly with salt and pepper.
6. Apply the crust: Generously sprinkle the breadcrumb and herb mixture evenly over the cream cheese topping on each fillet, lightly pressing it down to ensure it adheres well. Give the top of the crust a light dusting of paprika for color.
7. Bake the salmon: Place the tray in the preheated oven and bake for about 15 minutes. The salmon is done when the flesh changes from its raw, translucent pink color to a matte, opaque pink color all the way through, and the crust is golden and crisp.
8. Serve: Remove from the oven and serve immediately, garnished with an extra sprinkling of chopped parsley if desired.

Recipe Tips

• The Right Cream Cheese: Ensure you use full-fat cream cheese and that it is fully softened (at room temperature). This makes it easy to mash with the garlic and spread smoothly onto the delicate salmon without tearing it.
• Keep it Moist: To prevent the edges of the salmon from drying out during the quick cook time, position the fillets close to each other on the baking tray. This shared proximity helps retain moisture.
• Fresh Breadcrumbs are Key: For the best, most authentic texture, use fresh white breadcrumbs, not dried ones. You can easily make them by pulsing a slice of crusty bread in a food processor. The fresh crumbs bake into a lighter, more golden crust.
• Prepare Ahead: This recipe is perfect for entertaining. You can assemble the salmon completely, topping it with the herb crust and chilling it, up to 12 hours ahead of time. Just pop it in the oven when your guests arrive.

What To Serve Herb Crusted Salmon

This quick-baking salmon is best paired with simple, complementary sides. Serve it with buttery new potatoes tossed with fresh mint and a large bowl of crisp, dressed salad leaves, or a mixture of steamed green vegetables like asparagus or broccoli. The crunchy, savory crust means the dish needs nothing more than a simple starch and fresh greens.

How To Store Herb Crusted Salmon Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon on a small tray and bake in a warm oven (150∘C or 300∘F) for about 10 minutes until warmed through, which helps re-crisp the topping.
• Freeze: Freezing is not recommended for this dish. The herb and cream cheese topping will likely change texture and become very soft and watery when thawed.

Mary Berry Herb Crusted Salmon Nutrition Facts

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 100mg
• Sodium: 280mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 28g

Frequently Asked Questions

• Can I use frozen salmon fillets? Yes, but you must completely thaw the frozen salmon fillets in the refrigerator overnight before use. It is crucial to pat them very dry with a paper towel before seasoning and applying the topping, as excess moisture can make the crust soggy.
• How do I know when the salmon is perfectly cooked? Mary’s tip is that the salmon should change from a translucent color to a matte (solid) opaque pink all the way through. Cooking time for a standard 1-inch thick fillet is usually 15 minutes at the stated oven temperature. Be careful not to overcook, as it will dry out quickly once opaque.
• Can I use different herbs for the crust? Absolutely. You can substitute the parsley with fresh chives, dill, or tarragon—all of which pair wonderfully with salmon. A blend of herbs is a great way to customize the flavor. Just ensure you use fresh herbs for the best bright flavor.

Try More Recipes:

• Mary Berry​ Salmon Coulibiac Recipe
• Mary Berry Salmon Fish Cakes​ Recipe
• Mary Berry Cream Cheese Salmon​ Recipe