Mary Berry's simple salmon recipe relies on a single key ingredient to keep fillets moist and juicy: cream cheese. The high-fat topping forms a protective layer that seals in natural juices during baking.
The Recipe at a Glance
This dish, shared on BBC Food, features salmon fillets topped with herby cream cheese and roasted red peppers. It serves six and can be prepared up to 12 hours in advance if covered and refrigerated.
The recipe notes state: "Mary Berry elevates simple salmon fillets by adding a topping of herby cream cheese and roasted red peppers. Serve with new potatoes and salad leaves or steamed greens."
Ingredients and Method
For the dish, you'll need 280g full-fat cream cheese, 30g grated Parmesan, one crushed garlic clove, two tablespoons of chopped chives, six 125g skinned salmon fillets, one lemon (juice and zest), a small bunch of chopped parsley, 150g roasted red peppers from a jar (drained and thinly sliced), plus salt and pepper.
Heat the oven to 200°C (180°C Fan) and line a baking tray. Mix the cream cheese with Parmesan, garlic, chives, and seasoning. Season the salmon, then spread the mixture evenly over each fillet.
Why Cream Cheese Works
Cream cheese is vital for moisture, forming a rich, protective layer that locks in the fish's natural juices. Its high fat content helps retain moisture while adding a smooth, tangy depth of flavour.
Combine lemon zest and parsley, scatter over the fillets, and press down gently. Arrange the fillets close together on the tray—this also prevents drying out—and lay the peppers on top in an attractive pattern.
Roast for 15 to 18 minutes until fully cooked. Squeeze over lemon juice and serve hot with new potatoes and dressed salad leaves.
