Mary Berry Salmon With Cream Cheese And Peppers​ Recipe

Mary Berry Salmon With Cream Cheese And Peppers is a bright pescatarian main. This simple oven-baked dish features tender salmon fillets topped with full-fat cream cheese, fresh chives, and vibrant roasted red peppers.

The first time I made this, I tried to use a low-fat spread and it turned into a pool of water in the baking tin. Now I always use a block of full-fat cream cheese for a stable topping. This layer creates a barrier that keeps the salmon juicy whilst it roasts in the hot oven. If you skip the Parmesan, the cheese won’t have enough structure to hold the peppers in place.

I’ve tried a few versions of baked salmon and this one from Mary Berry is the one I keep going back to because the peppers add a sweet contrast to the salty Parmesan. The lemon zest in the herb mix cuts through the richness of the cheese and keeps the dish feeling light. It’s become my favourite way to cook fish when I want something that looks impressive but takes less than ten minutes to prepare.

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Mary Berry Salmon With Cream Cheese And Peppers Ingredients

The Salmon

• 4 x 125g (4½ oz) salmon fillets, skinned
• Salt and freshly ground black pepper

The Cream Cheese Topping

• 100g (3½ oz) full-fat cream cheese
• 25g (1oz) finely grated Parmesan cheese
• 1 small clove garlic, crushed
• 2 tbsp finely chopped fresh chives

The Garnish

• 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 Mary Berry Salmon With Cream Cheese And Peppers

1. Heat the oven: Set the rack to the middle position and preheat to 200°C (400°F/Gas Mark 6) so it’s perfectly hot. Line a large metal baking tin with a sheet of non-stick greaseproof paper to stop the fillets from sticking to the bottom.
2. Mix the topping: Combine the full-fat cream cheese, finely grated Parmesan, crushed garlic, and chopped chives in a medium mixing bowl. Stir the ingredients together with a wooden spoon until you have a smooth paste with no lumps.
3. Prep the fillets: Lay the salmon on the prepared baking tin with plenty of space between each piece. Sprinkle both sides of the fish with a pinch of salt and a grind of black pepper to build the flavour.
4. Apply the cheese: Divide the cream cheese mixture into four equal portions and spoon them onto the salmon. Use a palette knife or the back of a spoon to spread the cheese in a thick layer that covers the entire top surface right to the edges.
5. Scatter the garnish: Mix the chopped parsley and lemon zest in a small dish and sprinkle the mixture over the cheese layer. Press the thin strips of roasted red pepper on top of the herbs in a neat pattern so they stay in place during cooking.
6. Roast the fish: Slide the tin into the centre of the oven and bake for 15-18 minutes until the fish is opaque. Test the centre of the thickest fillet with a fork to make sure the flesh flakes away easily.
7. Finish and serve: Pour the juice from the small lemon over the salmon fillets the moment they come out of the heat. Transfer the fish to warm plates and serve immediately whilst the topping is still soft.

Recipe Tips

• Check for bones. Run your finger along the centre of the fillet to find any stray pin bones before you add the topping.
• Thin strips matter. Slice the jarred peppers into very narrow pieces so they don’t slide off the cheese whilst the fish roasts.
• Full-fat only. Use full-fat cream cheese to prevent the topping from becoming watery or splitting in the high oven heat.
• Soft cheese helps. Take the cream cheese out of the fridge 20 minutes before you start so it spreads without tearing the salmon flesh.
• Wash herbs thoroughly. Dry the parsley well before chopping it to prevent the lemon zest from turning into a soggy paste.
• Assemble ahead. You can prepare the salmon fillets with their topping in the morning and keep them covered in the fridge until dinner.

What To Serve With Salmon With Cream Cheese And Peppers

Try serving this salmon with a pile of crushed new potatoes tossed in butter and more fresh chives. The creamy topping also pairs well with steamed green beans or tenderstem broccoli that has been seasoned with a little lemon.

A side of wild rice or buttered couscous is excellent for soaking up any of the juices that escape the fish during baking. You might also like a crisp green salad with a sharp vinaigrette to balance the richness of the Parmesan and cream cheese.

How To Store Salmon With Cream Cheese And Peppers

Fridge

Keep any leftover salmon in an airtight container for up to two days. Make sure the fish has cooled completely before you put the lid on to prevent the topping from becoming soggy.

Reheat

The best way to reheat this fish is in the oven at 170°C (325°F/Gas Mark 3) until it’s heated through. Avoid using the microwave if you can as it can make the salmon rubbery and the cheese topping may separate.

Freeze

You can freeze the cooked fillets for up to one month in a freezer-safe bag or container. Thaw the salmon in the fridge overnight before following the oven reheating instructions to keep the texture of the fish.

Mary Berry Salmon With Cream Cheese And Peppers Nutrition Facts

Per serving (1 of 4):

• Calories: 345 kcal
• Protein: 28g
• Fat: 24g
• Carbohydrates: 4g
• Sugar: 2g
• Sodium: 420mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use frozen salmon for Mary Berry Salmon With Cream Cheese And Peppers?

Yes, but you must thaw the fillets completely and pat them dry with kitchen roll before starting.

What can I use instead of chives?

Finely chopped spring onions or a little bit of fresh dill work well if you don’t have chives in the fridge.

Is it possible to use fresh red peppers?

Yes, but you will need to roast and peel them first as raw peppers won’t soften enough during the short baking time.

How do I know when the fish is cooked?

The flesh will turn from a translucent orange to a solid, opaque pink and should separate into flakes when pressed.

Try More Recipes:

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