This salmon dish is the sort of recipe that feels a little bit special, yet it is genuinely simple to pull off on a weeknight. Tender, flaky salmon is baked under a creamy, lemony cream cheese topping, finished with sweet roasted peppers for colour and gentle warmth. It is an easy recipe with a tidy method and very little washing up. From start to finish, it takes about 30 minutes.
What This Salmon Dish Tastes Like
The salmon stays moist and flaky, with a soft, creamy topping that melts gently in the oven rather than turning heavy. Lemon zest and herbs lift the richness, while the roasted peppers bring sweetness and a faint smokiness. It is the sort of flavour combination that feels restaurant-worthy, but it is made with everyday ingredients.
Ingredients
For the salmon
- 4 salmon fillets (about 150g each), skin on or off
- 1 tbsp olive oil
- 1/2 tsp fine salt
- 1/4 tsp black pepper
For the cream cheese topping
- 200g full-fat cream cheese
- 1 lemon, zest finely grated
- 1 tbsp lemon juice
- 2 tbsp fresh dill, finely chopped (or flat-leaf parsley)
- 1 tbsp chives, finely chopped (or spring onion tops)
- 1 small garlic clove, finely grated (optional)
For the peppers and finishing
- 200g roasted red peppers from a jar, drained very well and sliced
- 1 tsp capers, drained (optional)
- Lemon wedges, to serve
- Extra chopped dill or parsley, to finish (optional)
How to Make Salmon with Cream Cheese and Peppers
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking parchment and place it on a middle shelf so the salmon cooks evenly.
- Season the salmon: Pat the salmon fillets dry with kitchen paper (this helps the topping stay put). Place on the tray, drizzle with olive oil, then season with the salt and black pepper.
- Mix the cream cheese topping: In a small bowl, stir together the cream cheese, lemon zest, lemon juice, chopped dill, chopped chives, and grated garlic (if using) until smooth and spreadable.
- Prep the peppers: Drain the roasted peppers thoroughly, then slice into neat strips. If they look wet, blot them with kitchen paper to avoid watering down the topping.
- Assemble: Spoon and spread the cream cheese mixture over the top of each salmon fillet. Arrange the pepper strips on top. Scatter over the capers if you like.
- Bake: Bake for 12 to 15 minutes, depending on thickness, until the salmon flakes easily and is just cooked through. If you use a thermometer, aim for about 52–55°C for moist salmon, or 60°C if you prefer it more well done.
- Cool briefly: Remove from the oven and let the salmon rest for 3 to 5 minutes on the tray. This short rest finishes the cooking gently and keeps it juicy.
- Finish and serve: Add a final squeeze of lemon, sprinkle over extra herbs if you like, and serve straight away.
Tips
How do I stop the topping from turning watery?
Drain the roasted peppers very well, then blot them dry. Excess liquid is the main reason the topping loosens in the oven.
How can I keep salmon from drying out?
Use fillets of similar thickness and start checking at 12 minutes. Salmon continues cooking as it rests, so pull it from the oven when it flakes easily at the edges and the centre is only just opaque.
Can I use fresh peppers instead of jarred?
Yes. Slice red peppers, toss with a little oil and salt, and roast at 220°C (200°C fan) for 20 to 25 minutes until soft and lightly charred. Cool, peel if you like, then use as directed.
What if my cream cheese is too firm to spread?
Let it sit at room temperature for 15 minutes, then stir in an extra teaspoon of lemon juice to loosen it. Avoid adding too much liquid at once.
Serving Suggestions
- Buttered new potatoes or mashed potatoes with extra chopped herbs
- Steamed asparagus, tenderstem broccoli, or green beans
- Simple rice or orzo with lemon and olive oil
- A crisp green salad with a mustardy vinaigrette
- Crusty bread to mop up the creamy topping
Storage
Room temperature
Keep the cooked salmon out for no more than 2 hours (or 1 hour in warm weather). After that, refrigerate.
Refrigerator
Store in an airtight container for up to 2 days. Reheat gently in a 160°C fan oven for 8 to 10 minutes, or microwave in short bursts at a lower power to avoid drying out. It is also lovely served cold in flakes over salad.
Freezing
You can freeze cooked salmon, but the cream cheese topping can change texture slightly once thawed. If you want the best result, freeze the baked salmon without the topping for up to 2 months, thaw overnight in the fridge, then add fresh topping and warm through in the oven.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 6 g
- Protein: 35 g
- Fat: 28 g
- Saturated fat: 11 g
- Sodium: 620 mg
Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands used.
FAQs
Can I make this with smoked salmon instead of fresh?
Not for baking, no. Smoked salmon is already cured and will turn dry and salty in the oven. If you want to use smoked salmon, bake plain salmon fillets, then add smoked salmon on the side or flake it through a salad instead.
What temperature should salmon be cooked to in the oven?
For moist, tender salmon, aim for about 52–55°C in the thickest part, then rest it for a few minutes. If you prefer it more well done, cook to around 60°C. The salmon should flake easily and look just opaque in the centre.
Can I prepare the cream cheese topping ahead of time?
Yes. Mix the cream cheese, lemon, and herbs up to 24 hours ahead and keep it covered in the fridge. Let it sit at room temperature for 10–15 minutes so it spreads easily.
What can I use instead of cream cheese?
Mascarpone works for a richer topping, or crème fraîche for a lighter, tangier finish (it will be looser, so spoon it on rather than spreading thickly). You can also use soft goat’s cheese for a sharper flavour.
Can I cook this in an air fryer?
Yes, as long as your basket fits the fillets in a single layer. Air fry at 190°C for about 8–11 minutes, depending on thickness. Add the cream cheese and peppers from the start, and check early to prevent overcooking.
Salmon with Cream Cheese and Peppers
Course: MainCuisine: BritishDifficulty: Easy4
people10
minutes15
minutes30
minutes420
kcal25
minutesOven-baked salmon topped with a creamy lemon-herb cream cheese layer and sweet roasted red peppers. Elegant, quick, and perfectly moist every time.
Ingredients
4 salmon fillets (about 150g each), skin on or off
1 tbsp olive oil
1/2 tsp fine salt
1/4 tsp black pepper
200g full-fat cream cheese
1 lemon (zest and 1 tbsp juice)
1 small garlic clove, finely grated (optional)
2 tbsp chopped fresh dill (or parsley)
1 tbsp chopped chives or spring onion tops
200g roasted red peppers from a jar, drained well and sliced
1 tsp capers, drained (optional)
Lemon wedges, to serve
Directions
- Preheat the oven to 200°C (180°C fan). Line a baking tray with baking parchment.
- Pat the salmon dry, place on the tray, drizzle with olive oil, and season with salt and pepper.
- Mix the cream cheese with lemon zest, lemon juice, dill, chives, and garlic (if using) until smooth.
- Drain the roasted peppers very well, then slice into neat strips.
- Spread the cream cheese mixture over the top of each salmon fillet. Arrange the peppers over the cream cheese. Add capers if you like.
- Bake for 12–15 minutes, depending on thickness, until the salmon flakes easily and is just cooked through.
- Rest for 3–5 minutes, then finish with extra herbs and lemon wedges.
Notes
- Drain the peppers thoroughly to keep the topping creamy, not watery.
- For best results, aim to slightly underbake the salmon, then let it finish cooking as it rests.
- If your fillets are very thick, add 2–4 minutes and check the thickest part.
