Mary Berry Herb Crusted Salmon​ Recipe

Mary Berry Herb Crusted Salmon is a classic British seafood main. This recipe uses fresh salmon fillets, lemon zest, Parmesan cheese, and fresh parsley to create a crisp, golden topping.

If you do nothing else, make sure the cream cheese is at room temperature before you start. The first time I made this, I used cold cheese and it tore the fish while I tried to spread it. Softening the cheese ensures you get a thin, even layer that acts as the perfect glue for the breadcrumbs.

The lemon zest is doing more work than you’d think. Without that hit of acidity, the cream cheese layer feels a bit too heavy against the rich oils of the salmon. It’s one of those recipes that looks harder than it is, but the whole thing comes down to that bright, citrusy balance. I often make this for friends because you can prep the topping hours before you need to cook.

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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
• 1 small clove of garlic, crushed
• ½ lemon, grated rind only
• Salt and freshly ground black pepper, to taste
• 25g (1oz) fresh white breadcrumbs
• 25g (1oz) Parmesan cheese, coarsely grated
• 2 tbsp fresh parsley, chopped
• 1 pinch of paprika

How To Make Mary Berry Herb Crusted Salmon

1. Heat the oven: Set the rack in the middle and preheat the oven to 200°C (400°F/Gas Mark 6). Lightly grease a large baking sheet or roasting tin with a little oil to stop the fish sticking.
2. Season the salmon: Lay the skinned fillets on the prepared tray with a bit of space between each one. Sprinkle both sides of the fish with a pinch of salt and pepper.
3. Mix the base: Mash the softened cream cheese in a medium bowl using a fork until it is completely smooth. Add the crushed garlic, lemon zest, and a small amount of salt and pepper then stir until the ingredients are well combined.
4. Spread the cheese: Divide the cheese mixture into six equal portions. Use a small palette knife or the back of a spoon to spread a layer over the top surface of each fillet.
5. Combine the crust: Toss the fresh breadcrumbs, grated Parmesan, and chopped parsley together in a separate bowl. Make sure the cheese and herbs are evenly spread through the crumbs so every bite has the same flavour.
6. Apply the topping: Press a handful of the breadcrumb mixture firmly into the cream cheese on each piece of fish. Give the tops a light dusting of paprika to help them take on a deep golden colour in the oven.
7. Bake the fish: Place the tray in the oven and cook for 15 minutes. You’ll know it’s done when the salmon has turned from translucent pink to a matte, opaque pink and the crust is crisp.

Recipe Tips

• Use fresh breadcrumbs. Stale bread that you’ve pulsed in a blender gives a much better texture than the fine, sandy crumbs you buy in a tub. The larger flakes catch the heat better and provide a more satisfying crunch.
• Make sure the cream cheese is full-fat. Low-fat or “light” versions have a higher water content and will likely turn liquid in the heat of the oven. This results in the crust sliding off the salmon and pooling at the bottom of the tray.
• Freshly grate your Parmesan. Pre-grated cheese is often coated in potato starch to prevent it from clumping in the packet. This starch interferes with the melting process and can leave your crust feeling grainy instead of crisp.
• Try to find similar-sized fillets. If one piece of salmon is twice as thick as another, the thin one will dry out before the thick one is cooked through. Ask your fishmonger for centre-cut fillets of equal thickness for the most even results.
• Prep the crust in advance. You can mix the breadcrumb topping and the cream cheese base earlier in the day and keep them in the fridge. Do not put them on the fish until you are ready to bake or the breadcrumbs will soak up moisture and turn soggy.
• Pat the salmon dry. Use a piece of kitchen roll to soak up any surface moisture on the fillets before you apply the cream cheese. A dry surface helps the cheese “grip” the fish so it doesn’t slip during the cooking process.

What To Serve With Herb Crusted Salmon

This salmon works well with crushed new potatoes and steamed green beans. The potatoes soak up any leftover lemon juice while the beans add a fresh crunch to the plate.

You could also try a light watercress salad and some buttered asparagus. A side of wild rice is a great alternative if you want something more substantial to go with the creamy topping.

How To Store Herb Crusted Salmon

Fridge

Place any leftover salmon in an airtight container once it has cooled completely. It will stay fresh for up to 2 days. Keep it away from strong-smelling foods like onions as the cream cheese can absorb other flavours.

Reheat

The best way to reheat this is in the oven at 160°C (325°F/Gas Mark 3) for about 8 minutes. This helps the crust stay crisp while the fish warms through slowly. Using a microwave is faster but it will make the breadcrumb topping soft and chewy.

Freeze

I do not recommend freezing this dish once it has been cooked. The cream cheese base has a tendency to split and become watery when it thaws. This ruins the texture of the crust and makes the salmon feel greasy.

Mary Berry Herb Crusted Salmon Nutrition Facts

Per serving (1 fillet):

• Calories: 385
• Protein: 34g
• Fat: 24g
• Carbohydrates: 8g
• Sugar: 2g
• Sodium: 420mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I make Mary Berry Herb Crusted Salmon ahead of time?

You can prepare the cream cheese mixture and the breadcrumb topping up to 24 hours in advance and store them separately in the fridge. Do not assemble the dish until you are ready to put it in the oven to keep the crust from getting damp.

What if I don’t have fresh parsley?

Fresh chives or dill are excellent substitutes that pair well with both lemon and salmon. Avoid using dried herbs for the crust as they don’t have the same vibrant colour or fresh impact as the real thing.

Can I air fry this instead of baking it?

Yes, you can cook the fillets in an air fryer at 180°C (350°F) for about 8 to 10 minutes. Check the fish at 8 minutes to make sure the crust isn’t browning too quickly, as the heating element is much closer to the food.

Is it possible to use frozen salmon fillets?

You can use frozen fillets, but you must let them thaw completely in the fridge and pat them very dry before starting. If there is any ice left in the middle, the salmon will release water as it bakes and the topping will fall off.

Try More Recipes:

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