Mary Berry Salmon Fillets

I made these salmon fillets on a Wednesday night when the fridge was mostly condiments and questionably old cauliflower. I wasn’t feeling fancy—but I was hungry for something warm, cheesy, and vaguely virtuous. The answer? This recipe.

I didn’t expect cauliflower to work as a topping, but blitzed into couscous-like crumbs and stirred through with cheese and mustard, it turns into a rich, savoury crust that gets golden on top and stays creamy underneath. The first time I over-processed it (mushy mess), so now I pulse just a few times. Pair it with flaky salmon and a squeeze of lemon? You’d never know it started as a “use-up-the-fridge” dinner.

WHY THIS ONE WORKS SO WELL

This recipe punches above its weight for a few key reasons:

• Cauliflower topping = healthy + indulgent – creamy from the cheese, light from the veg.
• Salmon cooks under the crust, so it stays juicy and doesn’t dry out.
• Cheddar + Parmesan combo gives deep savoury flavour with a crispy top.
• Ready in 25 minutes flat, with no fussy prep.

Perfect when you want something comforting without feeling like you’ve undone your week of good intentions.

INGREDIENTS + WHY THEY MATTER

• Cauliflower (250g) – Blitzed into a light crumble that forms the bulk of the topping.
• Full-Fat Cream Cheese (100g) – Helps the topping bind and stay creamy.
• Cheddar (25g) – Adds body and sharpness. I use mature for max flavour.
• Parmesan (50g) – Half in the mix, half on top for that golden finish.
• Dijon Mustard (2 tsp) – Brings a subtle tang that cuts through the richness.
• Salmon Fillets (6 x 125g) – Skinless and boneless. Choose fresh or good-quality defrosted.
• Lemon Juice (½ large lemon) – Brightens the fish and lifts the whole dish.
• Paprika – A little dusting adds warmth and colour.
• Salt + Pepper – Season both the fish and the topping generously.

MAKING IT YOURS (WITHOUT RUINING IT)

• No cauliflower? Try broccoli (though it’s stronger in flavour) or even blitzed courgette (just squeeze out the water first).
• No Parmesan? Grana Padano or Pecorino work too.
• Dairy-free? Use vegan cream cheese and nutritional yeast instead of cheese—surprisingly tasty.
• Want it spicier? Add a pinch of cayenne or chilli flakes to the cauliflower mix.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Topping too wet	Over-blitzed the cauliflower	Pulse gently until couscous-sized—no mush
Salmon dry	Baked too long	Pull it out when it flakes with a fork
Bland flavour	Under-seasoned cauliflower mix	Salt both the fish and the topping well

HOW TO MAKE MARY BERRY’S SALMON FILLETS

1. Preheat the Oven
Heat to 200°C (180°C fan)/Gas 6. Line a baking tray with parchment.

2. Make the Cauliflower Topping
Break cauliflower into florets and blitz in a food processor until it resembles couscous—not purée!
In a bowl, mix with cream cheese, Cheddar, half the Parmesan, Dijon mustard, salt, and pepper.

3. Prep the Salmon
Place fillets on the lined tray. Season both sides and squeeze over lemon juice.

4. Assemble
Spoon the cauliflower mix evenly onto each fillet, spreading it to the edges. Top with remaining Parmesan and a dusting of paprika.

5. Bake
Bake for 15 minutes, or until salmon is just cooked and topping is golden.

6. Serve
Serve hot, with steamed greens or buttery new potatoes.

TIPS FROM MY KITCHEN

• I pulse the cauliflower in two batches—less chance of overdoing it.
• I always salt the topping before I taste it—cheese isn’t enough on its own.
• Leftovers are great cold the next day, flaked into a salad or stirred into pasta.

STORAGE + SERVING

• Fridge: Store cooked fillets in a sealed container for up to 2 days.
• Freezer: Cool, wrap, and freeze for up to 3 months. Thaw overnight in fridge.
• Reheat: Oven at 180°C, covered with foil for 10–15 mins. Microwave works, but softens the topping.
• Serve with: Steamed greens, roast broccoli, or lemony couscous.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the cauliflower topping ahead?
A: Yes! It keeps well in the fridge for 1–2 days. Just spoon on before baking.

Q: Can I use frozen salmon fillets?
A: Absolutely—just defrost thoroughly and pat dry first.

Q: Is it gluten-free?
A: Yes, as long as your cream cheese and mustard are GF-certified.

Q: What if I don’t have Dijon mustard?
A: English mustard works, just use a bit less—it’s stronger.

Try More Recipes:

• Mary Berry Salmon And Herb Coulibiac
• Mary Berry Blackened Salmon
• Mary Berry Smoked Salmon And Haddock Kedgeree​