Mary Berry's simple trick for cooking salmon perfectly every time

Mary Berry, the queen of , has shared some top tips for cooking salmon to perfection. The culinary icon revealed that the way you arrange your on the baking tray can make all the difference to the end result.

In her Foolproof Cooking cookbook, she suggests placing the fillets close together on the tray to keep them moist during cooking. For those who usually cook for one, Mary recommends batch-cooking salmon as part of your weekly meal prep.

This not only allows you to use multiple fillets at once but also saves time as you can simply reheat your second serving later in the week. And don't forget to pack your salmon with flavour and moisture.

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Start by skinning the fish, then season generously with salt and pepper. Finally, crown your salmon with a blend of parsley, lemon juice and zest, reports .

Cooking the perfect salmon fillets is a breeze with recipe, which promises succulent fish in under 20 minutes. The flesh "will become a matte pink colour all the way through", Mary assures.

Ingredients

• 280g full-fat cream cheese
• 30g grated Parmesan cheese
• One crushed garlic clove
• Two tablespoons finely chopped chives
• Six 125g salmon fillets, skinned
• One large lemon, zest and juice
• A small bunch of parsley, finely chopped
• 150g roasted red peppers from a jar, drained and thinly sliced
• Salt and black pepper

Method

Kick off by preheating your oven to 200C °C and lining a baking tray with greaseproof paper. In a bowl, blend the cream cheese, parmesan, garlic, and chives.

Season with salt and pepper and give it another mix. Then, season the salmon fillets with salt and pepper and smother them with the cream cheese mixture.

Combine the lemon zest and parsley, then sprinkle this over each fillet, pressing gently to adhere. Position the fillets on the lined tray and top them with the sliced red peppers in an appealing pattern.

Roast in the oven for 15 to 18 minutes, or until the salmon is just cooked through. Finish by squeezing over the lemon juice and serve alongside potatoes and a fresh salad.