Salmon is such an amazing food, its versatile in how you can cook and dress it and its filled with all kinds of wonderful nutrition. This Salmon and Goat Cheese is quick and easy while looking elegant and original. It takes little time to put together, has even less prep, is delicious and bursting with summer flavors.
Why I Love This
- So Quick, So Delicious: This recipe comes from a time in my life when meal prep wasn't a top priority and supper often happened late in the evening. It works with frozen salmon (see 'Top Tip' below) and requires minimal effort and time, but the result is a healthy and delicious meal.
- Individual or Group sizing: This salmon and goat cheese dish is easy to prep for one person or a large group with almost no change in prep or cook time. Simply adjust your fillet size and the amount of toppings, and you've got a meal that impresses-even when you're short on time.
- Summer Perfection: While we enjoy this meal any time of the year with frozen salmon, there is nothing like fresh salmon and blueberries topped with creamy goat cheese under the warm summer sun.
Try my Blackened Salmon Alfredo recipe for another delicious salmon recipe!
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Ingredients
- Salmon - We love salmon in our house. It's tender, flaky and full of light flavor that doesn't overwhelm your pallet. And as a bonus, it's incredibly healthy-packed with natural oils and vitamins your body craves.
- Salt and pepper - We use just a light sprinkling of salt and pepper on the salmon in this recipe. We want to leave lots of room for the fresh ingredients to do the talking, so we will keep seasoning to a minimum this time.
- Lemon Juice - A sprinkling of lemon juice helps to tenderize the salmon a little and adds a touch of flavor that elevates the blueberries.
- Goat cheese - I prefer to use a mild, plain goat cheese for this recipe. Goat cheese can be strong in flavor and we want to allow the other flavors to shine as well.
- Fresh blueberries - Wild Alaskan blueberries are exceptional for this but the time of year we can get them fresh is so short-lived. So, I generally use store-bought blueberries-but if you can get your hands on some freshly picked ones, all the better. I do not recommend using frozen blueberries for this recipe.
- Pecans - Pecans have such a wonderful deep flavor without being sharp or too distinct. Roasting these just lightly in the oven really brings their flavor to light and adds a little crunch that compliments the tenderness of the flaky fish beautifully.
See recipe card for quantities.
Instructions
Step 1: Preheat oven to 425 degrees Fahrenheit. Place the salmon fillets on a baking sheet (I like to put a sheet of parchment paper on the baking sheet to make clean up easier). Pour the lemon juice over the fillets and sprinkle and rub lightly with salt and pepper and rub.
Step 2: Bake the fillets for 12-15 minutes or until it flakes easily (*see note on recipe card about cooking fish to a safe temperature). Remove from oven and set aside when done (see cooking hint below).
Step 3: Switch the oven to broil. Evenly spread the chopped pecans on a baking sheet and place in the oven. Do not leave the oven. Broil for about 3 minutes checking often. We want them just browned and not burned. Remove from the oven when done.
Step 4: Place the cooked fillets on a plate. Sprinkle with goat cheese, blueberries and pecans. Serve immediately.
Hint: If you struggle with your salmon drying out, try wrapping it in tinfoil which can help retain the moisture. It does make it more difficult to check if it's done, but it results in moist and flaky salmon. I highly recommend this method if you are cooking your salmon on the barbecue or baking a small portion that is more susceptible to drying out.
Substitutions
- Dairy Free - simply omit the cheese and top with the blueberries and pecans. This is still a wonderful and tasty meal.
- Nuts - walnuts are great substitution for the pecans if you prefer them or have them on hand. If you have a nut allergy, simply omit them and enjoy the salmon and goat cheese with blueberries for a delicious summer meal.
Variations
- A sweeter touch - if you do not have fresh blueberries or it simply isn't the season, try topping the salmon with blueberry jam/preserves before sprinkling with goat cheese.
- Deluxe Cheese - try a different type of goat cheese! They make delicious blueberry or cranberry goat cheeses that are divine on the salmon, sprinkled with a touch of pecans. You'll probably want to omit the blueberries if using a fruity flavored cheese.
Try these other salmon recipes on my website: Blackened Salmon Caesar Salad and Blackened Salmon Alfredo!
Equipment
I like to use a cookie sheet or a glass baking dish for this salmon and goat cheese recipe. Both end up with about the same baking times and have no affect on the flavor or texture of the fish. The biggest thing is to make sure your baking pan has some sort of lip to catch the extra juices that result as the fish bakes. I like to place a piece of parchment paper under the fish to make clean up easier.
Storage
The first few days: Store leftover salmon and goat cheese in the fridge in an airtight container for up to three days. If you think you will have leftovers I would recommend only dressing the amount of salmon you plan to eat as it is better to store the salmon without any toppings on it.
Freezing: I do not recommend freezing cooked salmon as it becomes dry and bland when thawed. You can freeze uncooked salmon in an airtight bag or container with great success for up to 6 months. See "Top Tip" below to hear my tips on freezing and cooking frozen salmon.
Reheating: The best way to reheat salmon is just for about a minute in the microwave without any toppings on it. Unfortunately, it will always end up a little dry and is never as good as when first baked, therefore, I would recommend trying to only cook what you will eat the day of.
Top Tip
A great way to store salmon is to freeze it in individual-sized portions. If you purchased a full fillet, simply cut it into 3-4 ounce portions and wrap them in plastic wrap before sealing them in an airtight bag or container. You can freeze them for up to 6 months.
To cook, simply thaw the salmon and follow the directions in the recipe. If you forget to thaw your salmon you can simply grab the number of portions you need, season them and place the fillet(s) on your pan, top with lemon juice and pour about ¼ cup of water around the salmon. Bake the salmon for about 4-5 minutes longer than recommended while checking often for flaky "doneness" in the center.
Alternatively, you can wrap with seasoned salmon in tin foil with the lemon juice and a touch of water inside. Although this makes it a bit harder to tell if the salmon is fully cooked, it helps keep the salmon moist.
FAQ
How specific shall I get? If you can get your hands on some Alaskan Copper River Red Salmon - that is the BEST. But any red (sockeye) salmon will be excellent.
This is slightly subjective to how each individual prefers it. USDA recommends cooking it to 145 degrees Fahrenheit but I prefer to check for flakiness rather than using a thermometer. Many chefs cook the salmon to a lower temperature than USDA's recommendation. Be sure to cook your fish to a food safe temperature or understand the risks of consuming under cooked fish.
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Salmon and Goat Cheese with Blueberries
- Total Time: 20 minutes
- Yield: 2 fillets 1x
Description
This Salmon and Goat Cheese with Blueberries is quick and easy while looking elegant and original. It takes little time to put together, has even less prep, is delicious and bursting with summer flavors.
Ingredients
2 x 3 ounce salmon fillets
1 ½ tablespoon lemon juice
¼ teaspoon each salt and pepper
1 ounce plain goat cheese
1.5 ounce fresh blueberries
1.5 ounce raw chopped pecans
Instructions
1. Preheat oven to 425 degrees Fahrenheit.
2. Place the salmon fillets on a baking sheet (I like to put a sheet of parchment paper on the baking sheet to make clean up easier). Pour the lemon juice over the fillets and sprinkle lightly with salt and pepper. Gently rub the salt and pepper to allow the salmon to absorb the flavors better.
3. Bake the filet for 12-15 minutes or until it flakes easily.* Remove from oven and set aside when done.*
4. Switch the oven to broil. Evenly spread the chopped pecans on a baking sheet and place in the oven. Do not leave the oven. Broil for about 3 minutes checking often. We want them just browned and not burned. Remove from the oven when done.
5. Place the cooked fillets on a plate. Sprinkle with goat cheese, blueberries and pecans. Serve immediately.*
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
1. USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit. Many people find this too dry. I look for when the fish is opaque and flakes easily with a fork but always be sure to cook your fish to a food safe temperature.
2. If you struggle with your salmon drying out, try wrapping it in tinfoil. This can help retain the moisture. It just makes it more difficult to check "doneness" but can result in a moist and flaky salmon. I highly recommend this method if you are cooking your salmon on the barbecue.
3. If you think you will have leftovers I would recommend only dressing the amount of salmon you plan to eat. It's better to store the salmon without any toppings on it.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Jenice Wallace says
I love how quick this meal is to throw together while having a restaurant look, feel and taste. This was a go-to meal for me when I worked late but still wanted a nutritious and full meal at the end of the day. Simple yet incredibly satisfying.