Mary Berry Salmon With Cream Cheese And Peppers​ Recipe

This easy Mary Berry’s Salmon Fillets with Herbs and Red Pepper recipe is made with fresh salmon fillets, tangy cream cheese, zesty lemon, aromatic chives, and bright roasted red peppers. The result is a savory, moist, and creamy salmon dish that feels both comforting and elegant, thanks to its beautiful herbed crust. Perfect for a speedy weeknight dinner, this recipe creates a healthy and satisfying main course for four people.

Jump to Recipe

Salmon Fillets with Herbs and Red Pepper Ingredients

• 4 x 125g (4½ oz) salmon fillets, skinned
• Salt and freshly ground black pepper
• 100g (3½ oz) full-fat cream cheese
• 25g (1oz) finely grated Parmesan cheese
• 1 small clove garlic, crushed
• 2 tbsp finely chopped fresh chives
• 1 small lemon, zested and juiced
• 2 tbsp finely chopped fresh parsley
• 150g (5oz) roasted red peppers from a jar, drained and very thinly sliced

How To Make Salmon Fillets with Herbs and Red Pepper

1. Preheat the oven: Preheat your oven to 200∘C/180∘C fan / Gas 6. Line a small baking tray with baking paper to prevent sticking and make cleanup easier.
2. Prepare the cream cheese topping: In a medium bowl, combine the cream cheese, grated Parmesan cheese, crushed garlic, and chopped chives. Season the mixture generously with salt and freshly ground black pepper. Stir all the ingredients together until they are well combined.
3. Season the salmon: Season both sides of the salmon fillets with salt and pepper. Lay the fillets on the prepared baking tray.
4. Top the salmon: Divide the cream cheese mixture equally among the four salmon fillets. Spread the topping over the top of each fillet right up to the edges.
5. Add the herbs and peppers: In a separate small bowl, mix the lemon zest and chopped parsley together. Sprinkle this herb mixture evenly over each cream cheese-topped fillet, lightly pressing the herbs into the cheese. Arrange the very thinly sliced roasted red peppers on top of the fillets in a neat pattern for decoration.
6. Roast the salmon: Place the baking tray in the preheated oven and roast for 15-18 minutes. The salmon is cooked through when the flesh is an opaque (non-see-through) pink color all the way through and flakes easily.
7. Finish and serve: Squeeze the juice from the small lemon over the hot salmon fillets immediately after removing them from the oven. Serve hot.

Recipe Tips

• Keep them Moist: Place the salmon fillets fairly close to each other on the baking tray. This common chef’s trick helps the fillets steam slightly, keeping the fish moist and preventing them from drying out during the baking time.
• Check for Doneness: Do not rely only on the clock. You know the salmon is perfectly cooked when it changes from a translucent pink color to an opaque, matt pink color. Overcooking will result in dry fish.
• The Best Peppers: Using roasted red peppers from a jar works perfectly here. Just make sure you drain them very well and pat them dry before slicing them thinly. This prevents excess moisture from making the cream cheese topping watery.
• Grate Your Own Parmesan: For the best, sharpest flavor, use fresh Parmesan cheese that you grate yourself rather than pre-grated varieties. This will give the creamy topping a better, more savory punch.

What To Serve Salmon Fillets with Herbs and Red Pepper

This rich and flavorful salmon dish pairs beautifully with simple sides that let the creamy, savory topping shine. Serve it with classic new potatoes, either simply boiled or roasted with a little olive oil and rosemary. A fresh, dressed green salad is essential for a crisp contrast—try mixed leaves with a simple vinaigrette. Other excellent pairings include tender steamed asparagus spears, green beans tossed with butter, or a side of herby couscous to soak up the juices.

How To Store Salmon Fillets with Herbs and Red Pepper Leftovers

• Refrigerate: Store leftover cooked salmon fillets in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven preheated to 160∘C(325∘F) for about 10-15 minutes, or until warmed through, to retain moisture.
• Freeze: Freezing is not recommended for this dish. The texture of the salmon will degrade, and the cream cheese topping may separate and become grainy upon thawing.

Salmon Fillets with Herbs and Red Pepper Nutrition Facts

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 10g
• Cholesterol: 100mg
• Sodium: 500mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 35g

Frequently Asked Questions

• Can I use a different type of fish? Yes, this topping works well on other types of white fish, particularly cod or haddock. Ensure the fillets are roughly the same thickness as the salmon so they cook through in the recommended 15-18 minute baking time.
• Can I prepare this dish ahead of time? Yes, this is an ideal make-ahead recipe. You can completely assemble the salmon fillets—topping them with the cream cheese, herbs, and peppers—up to 12 hours in advance. Cover the baking tray tightly with plastic wrap and keep it chilled in the refrigerator until you are ready to roast.
• What if I don’t have fresh chives? If you don’t have fresh chives, you can substitute with 1 teaspoon of dried chives mixed into the cream cheese topping. Alternatively, a finely chopped spring onion (green parts only) or a small amount of fresh dill would also complement the salmon and lemon flavor well.
• Can I use fresh bell pepper instead of jarred roasted peppers? You can, but you will need to pre-cook the fresh pepper slices until they are soft, either by roasting them separately or quickly frying them. If you put raw bell pepper on the salmon, it will not soften properly in the short cooking time and will remain too hard and crunchy.

Try More Recipes:

• Mary Berry Smoked Salmon And Avocado Parcels​
• Mary Berry Salmon Linguine Pasta​
• Mary Berry Salmon Burgers​ Recipe