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Goat Cheese Salmon

Goat Cheese Salmon

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Ani

Ani

This recipe for salmon is so simple and delicious, it's crazy! This is great for any weeknight dinner, yet will impress your guests, as well. Serve with oven roasted herbed potatoes or jasmine rice. Enjoy!

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Nutrition

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  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
  3. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.
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Reviews

Chicago Cook
44

Chicago Cook

1/31/2007

Very Good....and SO easy to make. I used a whole tail piece of salmon and not individual filets which worked out nicely (less individual stuffing, cutting etc). I cut a small slit through the entire length of the tail and almost to the back of the fish, creating a nice pocket. I stuffed the herbed goat cheese & packed it down. I then salt & peppered the the top of the fish & made a mixture of light mayo, dijon mustard, parmesan cheese & bread crumbs. Baked on a foiled lined baking sheet (sprayed) at 350 for approx 15+ minutes, then turned on the broiler and broiled just for a minute or 2 to get the top crust nice & brown. WOW! Delicious! And incredibly easy. Serve is with couscous and it might be the easiest & most delicious meal you'll make all week.

Barb A.
43

Barb A.

10/6/2007

This was an easy to make recipe - yet quite an elegant presentation. I used plain goat cheese; sliced off pieces and rolled them in dried dill weed (fresh would be good too, but I didn't have any on hand) before stuffing the salmon fillets. I made my own blend by combining 1 tbsp each of Dijon mustard and light mayonnaise - which was plently to spread on top of the fillets. Before baking, I put more dill on the mustard-mayo topping. A definite make again.

Bob Johnson
36

Bob Johnson

2/24/2007

Good dish. A few changes I would suggest..1.)cut back on the mayo-dijon atleast by half. 2.)add back plain dijon mustard to make up for what you took away. 3.) thicker salmon works better, you can make a nice hole to stuff the goat chesse in about every inch or so. 4.) put some goat chesse on top as well, it well brown up just like the picture. Enjoy.

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