Mary Berry Salmon with Cream Cheese and Peppers Recipe

This Mary Berry Salmon with Cream Cheese and Peppers is a light yet satisfying oven-baked dish that feels special without being complicated. Tender salmon fillets are topped with a smooth cream cheese mixture and sweet, softened peppers, creating a creamy, delicate texture with gentle sweetness and savoury depth. It is an easy recipe suitable for confident beginners and busy home cooks alike. From start to finish, it takes around 30 minutes, making it perfect for a quick midweek supper or relaxed weekend lunch.

Ingredients

For the Salmon

• 4 skinless salmon fillets (about 150g each)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• Juice of ½ lemon

For the Cream Cheese Topping

• 200g full-fat cream cheese, softened
• 1 small garlic clove, finely grated
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• Zest of ½ lemon

For the Peppers

• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• ½ small red onion, finely sliced

How to Make Mary Berry Salmon with Cream Cheese and Peppers

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the salmon cooks evenly and the topping colours lightly without overbrowning.
• Prepare the salmon: Place the salmon fillets on a lightly oiled baking tray. Season with salt and black pepper, then drizzle with olive oil and lemon juice.
• Mix the cream cheese topping: In a bowl, combine the cream cheese, garlic, chopped chives, parsley and lemon zest. Stir until smooth and evenly blended.
• Prepare the peppers: Scatter the sliced red and yellow peppers and red onion around the salmon on the tray. Toss them lightly in any remaining oil.
• Assemble: Spoon the cream cheese mixture generously over the top of each salmon fillet, spreading it evenly with the back of a spoon.
• Bake: Place the tray in the preheated oven and bake for 15–18 minutes, depending on thickness, until the salmon is just cooked through and flakes easily with a fork.
• Rest and serve: Remove from the oven and allow to rest for 3–5 minutes before serving so the juices settle and the topping firms slightly.

Tips

How do I stop the salmon from drying out?

Avoid overbaking. Check the fish at 15 minutes and remove it as soon as it flakes easily. The cream cheese topping also helps seal in moisture.

Can I use low-fat cream cheese?

You can, but full-fat cream cheese gives a smoother texture and richer flavour. Low-fat versions may release more liquid during baking.

Should I cook the peppers beforehand?

Thinly slicing them ensures they soften perfectly in the oven. If you prefer very soft peppers, sauté them for 5 minutes before adding to the tray.

Can I prepare this in advance?

You can assemble the salmon with the topping a few hours ahead and keep it chilled. Bake just before serving for the best texture.

Serving Suggestions

• Serve with steamed new potatoes or buttery mashed potatoes.
• Add a side of green beans or tenderstem broccoli.
• Pair with a crisp green salad and lemon vinaigrette.
• Enjoy with warm crusty bread to mop up the creamy juices.

Storage

Room Temperature

This dish should not be left out for more than 1 hour. Serve immediately after cooking for best flavour and safety.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 160°C fan until warmed through.

Freezing

Cooked salmon can be frozen for up to 1 month. Wrap well and freeze in portions. Thaw overnight in the refrigerator and reheat gently to avoid drying out.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 6g
• Protein: 34g
• Fat: 29g
• Saturated Fat: 11g
• Sodium: 320mg

Nutrition values are approximate and may vary depending on exact ingredients used.

FAQs

Mary Berry Salmon with Cream Cheese and Peppers Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender baked salmon topped with creamy herb cheese and sweet peppers. A quick and elegant main course perfect for busy weeknights or relaxed entertaining.

Ingredients

• 4 skinless salmon fillets (about 150g each)

• Salt and black pepper, to taste

• 1 tbsp olive oil

• Juice of 1/2 lemon

• 200g full-fat cream cheese

• 1 garlic clove, grated

• 1 tbsp fresh chives, chopped

• 1 tbsp fresh parsley, chopped

• Zest of 1/2 lemon

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 1/2 small red onion, sliced

Directions

• Preheat oven to 200°C (180°C fan).
• Place salmon on an oiled baking tray and season.
• Mix cream cheese with garlic, herbs and lemon zest.
• Scatter peppers and onion around salmon.
• Spread cream cheese mixture over each fillet.
• Bake for 15–18 minutes until cooked through.
• Rest briefly before serving.

Notes

• Do not overcook the salmon to keep it moist.
• Full-fat cream cheese gives the best texture.
• Serve immediately for best flavour.