There is something especially appealing about baked salmon when a creamy topping and crisp herb crust come together in one dish. Mary Berry Salmon with Cream Cheese and Peppers combines tender salmon fillets with full-fat cream cheese, fresh herbs, lemon, Parmesan, breadcrumbs and red peppers for a rich, colourful meal with contrasting textures.
The recipe is straightforward to prepare and works well for family dinners or a dinner party. In the sections below, you’ll find the ingredients and useful equipment, followed by the cooking method, expert tips, serving suggestions, storage guidance, FAQs and nutrition information to help you prepare and serve the dish.
If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.
Equipment
Equipments for Mary Berry Salmon with Cream Cheese and Peppers Recipe:
To make this recipe successfully, you will need a few basic kitchen tools. Each item helps with preparation, baking, and serving the salmon neatly. Using the right equipment ensures the salmon cooks evenly and the creamy topping stays perfectly arranged.
- Oven – used to bake the salmon fillets until cooked through and tender.
- Baking tray – provides a flat surface for cooking the salmon evenly.
- Baking paper – helps prevent sticking and makes cleaning easier.
- Bowl – used for mixing the cream cheese topping and other ingredients.
- Small bowl – useful for preparing smaller mixtures or combining seasonings.
- Baking sheet – supports the salmon while baking and helps with easy handling.
- Roasting tin – can be used as an alternative baking dish for cooking the salmon.
- Serving platter – helps present the finished salmon attractively when serving.
Table of Contents
Ingredients
Ingredients for Mary Berry Salmon with Cream Cheese and Peppers Recipe:
This Mary Berry Salmon with Cream Cheese and Peppers Recipe uses simple ingredients to create a rich and flavourful baked fish dish. The combination of salmon fillets, creamy topping, herbs, and crunchy elements gives the recipe its delicious texture. Fresh flavours from lemon, parsley, and peppers complement the salmon beautifully, making it a perfect choice for an elegant meal.
| Ingredient | Quantity |
| Skinned salmon fillets | 6 x 125g (4½oz) salmon fillets |
| Full-fat cream cheese | 280g (10oz) full-fat cream cheese |
| Finely grated Parmesan cheese | 30g (1oz) Parmesan cheese |
| Fresh white breadcrumbs | 25g (1oz) fresh white breadcrumbs |
| Garlic clove | 1 garlic clove, crushed |
| Fresh chives | Finely snipped chives |
| Large lemon | 1 large lemon, grated rind and juice |
| Fresh parsley | Chopped fresh parsley |
| Roasted red peppers | Red peppers from a jar, drained |
| Paprika | For dusting |
| Salt | To taste |
| Freshly ground black pepper | To taste |
How to Make Mary Berry Salmon with Cream Cheese and Peppers
- Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking tray with baking paper and place the salmon preparation area ready for cooking.
- Add the cream cheese to a bowl with the garlic, chives, lemon zest, and seasonings. Stir together until the mixture is smooth and well combined.
- Spread the cream cheese mixture evenly over the salmon fillets. Arrange the fillets on the prepared baking tray or a greased baking sheet.
- Mix the breadcrumbs, Parmesan, and parsley together in a bowl. Sprinkle the breadcrumb mixture over the salmon and lightly dust with paprika.
- Bake in the oven or roast in a roasting tin until the salmon is cooked through. The flesh should become a matt pink colour and turn opaque rather than translucent.
- Serve immediately with a garnish of chopped parsley. Squeeze over fresh lemon juice and arrange the roasted peppers around the salmon before serving.
Expert Tips for Mary Berry Salmon with Cream Cheese and Peppers
These helpful Mary’s Tips make it easier to achieve perfectly cooked salmon with a creamy topping and fresh flavour. From my cooking experience, preparing the dish correctly before baking helps maintain moisture and prevents the fish from becoming dry.
- Prepare ahead by assembling the salmon up to 12 hours ahead and keeping it covered until ready to cook.
- Prepare the salmon up to 8 hours ahead if you want to save time before serving.
- Keep the salmon fillets close together on the baking tray to help keep them moist while cooking.
- Avoid overbaking the fish, as this can make the salmon dry and affect its texture.
- Check that the salmon is cooked when the flesh becomes a matt pink colour.
- The salmon should be opaque and cooked through rather than translucent in the centre.
- Spread the cream cheese topping evenly so every fillet has a balanced flavour.
- Do not leave the cooked salmon uncovered for too long, as it can lose moisture.
Serving Suggestions
How to serve Mary Berry Salmon with Cream Cheese and Peppers:
Mary Berry Salmon with Cream Cheese and Peppers Recipe is best enjoyed serve hot with simple sides that complement the creamy topping and fresh flavours. Present the dish on a serving platter with colourful garnishes for a beautiful family meal, weekend dinner, or special dinner party occasion.
- Serve the hot salmon with new potatoes for a filling and comforting meal.
- Add dressed salad leaves or a fresh green salad for a lighter serving option.
- Use a chopped parsley garnish to add colour and freshness before serving.
- Arrange roasted peppers around the salmon for an attractive presentation.
- Serve with a glass of chilled white wine or sparkling water.
- Follow the meal with a light lemon dessert or fresh fruit.
- Present the salmon on a serving platter when entertaining guests.
Storage
How to store Mary Berry Salmon with Cream Cheese and Peppers:
Room Temperature
- Do not leave cooked salmon at room temperature for more than 2 hours.
- Store leftovers promptly in the refrigerator to maintain quality.
Refrigerator
- Keep cooked salmon in an airtight container and refrigerate for up to 2 days.
- The dish can be prepare ahead and assembled up to 12 hours ahead before cooking.
- Prepare the salmon up to 8 hours ahead and keep it covered until ready to bake.
- Reheat gently in the oven until warmed through to avoid drying out the fish.
Freezer
- This recipe is not suitable for freezing because the cream cheese topping may change texture after freezing.
- For the best flavour and texture, enjoy the salmon fresh after cooking.
FAQs
Q: How do I know when salmon is cooked?
The salmon should be cooked through with a matt pink colour in the centre. The flesh should become opaque rather than translucent when ready.
Q: Can I prepare this salmon recipe ahead of time?
Yes, the salmon can be assembled ahead and kept ready to cook. It can be prepared up to 8 hours ahead or assembled up to 12 hours ahead.
Q: Can I freeze Mary Berry Salmon with Cream Cheese and Peppers?
This recipe is not recommended for freezing because the cream cheese topping may not keep the same smooth texture. It is best enjoyed fresh.
Q: How long should I cook the salmon fillets?
The cooking time depends on the thickness of the fish fillets. Bake until the salmon is fully cooked and the topping is golden.
Q: Why is my salmon dry after baking?
Overcooking can cause salmon to lose moisture. Keep an eye on the fish and remove it from the oven once it becomes opaque pink.
Q: Can I substitute the cream cheese?
Full-fat cream cheese gives the best creamy texture and flavour. A similar soft cheese can be used, but the final result may vary.
Q: How should I reheat leftover salmon?
Reheat gently in the oven until warmed through. Avoid overheating, as this can make the fish dry.
Q: How many people does this recipe serve?
This recipe serves 6 people, making it suitable for family meals or a small gathering.
Nutrition
The nutritional values for Mary Berry Salmon with Cream Cheese and Peppers Recipe are approximate and can vary depending on ingredient brands and portion sizes. The dish provides protein from salmon, richness from dairy ingredients, and flavour from fresh herbs and vegetables.
| Nutrient | Amount Per Serving |
| Calories | 420 kcal |
| Protein | 38g |
| Carbohydrates | 8g |
| Sugars | 3g |
| Fat | 27g |
| Saturated Fat | 12g |
| Fibre | 2g |
| Sodium/Salt | 1.2g |
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