Equipment
Ingredients
Salmon
- 4 skinless salmon fillet
- 15 ml olive oil
- 3 g salt
- 1 g black pepper, freshly ground
Creamy Herb Topping
- 115 g cream cheese, softened to room temperature
- 50 g roasted red peppers, finely diced
- 5 g fresh dill, finely chopped
- 5 g fresh chives, finely chopped
- 1 lemon, zested and juiced
- 1 garlic, minced
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
Pat the skinless salmon fillets completely dry using paper towels. Rub them lightly with olive oil and season evenly with salt and black pepper, then arrange them on the prepared baking sheet.
In a mixing bowl, combine the softened cream cheese, diced roasted red peppers, chopped dill, chopped chives, minced garlic, lemon zest, and lemon juice. Stir vigorously until the mixture is completely smooth and homogeneous.
Spoon an equal portion of the cream cheese mixture onto the top of each salmon fillet. Use the back of a spoon to spread the topping into an even layer, covering the entire top surface of the fish.
Bake in the preheated oven for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and reaches a safe internal temperature of 63°C/145°F.
Remove the baking sheet from the oven and allow the salmon to rest for 3 minutes before transferring to plates to serve.
Chef's Notes
- Always use room temperature cream cheese. Cold cream cheese will be difficult to mix and will tear the delicate flesh of the salmon when trying to spread it.
- Patting the salmon completely dry is a crucial step. It ensures the rich topping adheres properly and prevents the fish from steaming in its own juices.
- If your roasted red peppers are packed in liquid, drain them thoroughly and pat them dry with paper towels before dicing to prevent the cream cheese mixture from becoming watery.
- For an extra layer of flavor, lightly toast the minced garlic in a few drops of olive oil before adding it to the cream cheese mixture to remove its raw bite.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of cream cheese may become slightly grainy upon thawing.
Reheating: Reheat gently in an oven at 150C/300F until warmed through to avoid drying out the fish.
