Salmon fillets stay moist during baking when coated with a simple cream cheese mixture, a technique favored by Mary Berry. The topping forms a rich, creamy layer that locks in moisture, while the fat content helps protect the fish from drying out and adds a smooth, tangy flavor.
Recipe Details
The recipe, featured on BBC Food, serves six people and can be assembled up to 12 hours ahead if covered and chilled. It pairs well with new potatoes and salad leaves or steamed greens.
Ingredients include 280g full-fat cream cheese, 30g finely grated Parmesan, one crushed garlic clove, two tablespoons of chopped fresh chives, six 125g skinned salmon fillets, one lemon (juice and zest), a small bunch of finely chopped parsley, 150g roasted red peppers from a jar (drained and thinly sliced), and salt and pepper.
Method
Preheat the oven to 200°C (180°C Fan) and line a baking tray with paper. Mix the cream cheese with Parmesan, garlic, chives, and seasoning. Season the salmon, then spread the mixture evenly over each fillet.
Mix lemon zest and parsley, sprinkle over the fillets, and press down lightly. Place the fillets close together on the tray—this also helps prevent drying—and arrange the peppers on top. Roast for 15 to 18 minutes until cooked through. Finish with lemon juice and serve hot.
