Reviewed: Dec. 15, 2008

What to do with two servings of left-over poached salmon and a little goat cheese? While the salmon gently heated in the poaching liquid, I preheated the broiler and then stirred together ½ Tbsp. Dijon mustard, ½ Tbsp. light mayonnaise, ½ Tbsp. dry bread crumbs, and approximately 1 ½ Tbsp. crumbled goat cheese. When the salmon was warm, I placed it on a broiler pan, skin-side down, and topped it with the mustard mixture. Two minutes under the broiler, and it was ready to serve. Delicious!

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Baton Rouge Barbara

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

This was creamy and melted in my mouth, even my four year old loved it.

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RotorTrash

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 11, 2008

Wow this is a delicious recipe! I absolutely loved the flavors of the herbed goat cheese and the salmon together. My husband added some parmesean cheese to the dijon/mayo mixture. He also broiled it for a couple of minutes at the end. I can't wait to try this one again.

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IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 5, 2008

WOW!!!! I'm not a big fan of salmon, but know that I need to eat more of it and am always on the lookout for good recipes... This one is AMAZING... I did make a few tweaks. I used about 4 teaspoons of dijon mustard and mixed it with 1/2 teaspoon mayo, sprinkled some dill on top of that and covered it all with a layer of panko. I also had to cook a little bit longer than 15 min - closer to 30 min. Will definitely make this again and again!

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hthranne

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 17, 2008

I loved this recipe. I'm not a big salmon fan at all, but I really want to eat more of it since it's so healthy. I tried this recipe last night and not only was it very easy, but so yummy. My very picky husband even liked it.

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thezionzoo

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Reviewed: Sep. 9, 2008

I liked this recipe but will try a little less cheese & mustard next time.

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June-Bug

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 31, 2008

Tired of the pseudo teryaki recipes that dominate salmon recipes, I tried this one and was pleasantly surprised. Didn't have herbed goat cheese, so I mixed in plain with basil, thyme and ROSEMARY (the best) along with some sun-dried tomatoes. Coated the salmon with mayo-mustard just enough so it was barely covered, and the result was juicy and yummy!

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Veronika

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Reviewed: Jul. 24, 2008

This was delicious! The delicate salmon matched with the rich goat cheese was gobbled up by my husband and friends. I did add some breadcrumbs to the mayo/mustard blend to give it some more body. Overall though, excellent!

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Sarah

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Jun. 10, 2008

Simple and delicious. I did cut back on the filling a bit to make it a little more healthy and it was still great.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 8, 2008

I made this for my husband and I tonight. I enjoyed the fish, but it was slightly too rich. I would use less goat cheese next time even though I am a goat cheese freak. I also found it a a little too salty. Next time I will not pre-salt. I used another reviewer's suggestion and baked the fish for 15 minutes at 350 and then broiled it for 2 minutes. It browned nicely. Overall, I would make this again.

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Brianna E.

Cooking Level: Intermediate

Home Town: Avon Lake, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 5, 2008

Super yummy and quick to make!

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Karenber

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Reviewed: Mar. 18, 2008

Absolutely delicious and unbelievably easy to make. It is now one of my favorites

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Cynthia

Cooking Level: Expert

Home Town: North Brunswick, New Jersey, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Mar. 18, 2008

Amazing simply goatfully wonderful!

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Cpt.J Rufio

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Reviewed: Feb. 19, 2008

Very good! Make sure you buy a "tall" cut of salmon so you have room for a nice pocket/slit to put the goat cheese in. I took the advice of another reviewer and mixed parmesan cheese, garlic & herb bread crumbs, Dijon and low fat mayo for the top - broiled it for 2 minutes after baking for a nice crust - Yum! I used a garlic & herb goat cheese (and used a little less than the recipe called for). It came out delicious! This is a keeper!

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brooke33

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Reviewed: Feb. 2, 2008

I combined this recipe and the one listed for Wrapped Salmon. I used squares of puff pastry dough to wrap the salmon fillets after stuffing them with the feta cheese. Used garlic and herb cheese and omitted the mayo topping. Made a quick sauce using: 1/2 c mayo and 1/2 c sour cream and added dill weed, salt and pepper to taste. Thank you for the idea to use feta cheese - its my favorite way to prepare salmon now! :)

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Wrocklage72

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

I tried this recipe last night and both my fiancee and I thought the goat cheese was a bit strong. I ended up making more sauce by mixing 2 TB of mayo and 1 TB of each mustard(honey dijon, dijon and coarse mustard). I also added some italian breadcrumbs on top of each salmon before baking. The topping turned out really good. Next time I'll not stuff the salmon but instead replace the mayo with the goat cheese.

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KBABY27

Home Town: San Francisco, California, USA

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Reviewed: Jan. 14, 2008

Incredible that something so simple can be so delicious... It is even easier if you prepare it as one huge stuffed fillet and then slice it into the sizes you want to serve. Hats off to whoever thought up this one. Superb!

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~ Queen of Fridgekill ~

Cooking Level: Expert

Home Town: Orillia, Ontario, Canada

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Reviewed: Jan. 6, 2008

This was an EXCELLENT recipe. Super easy, and really tasty. Exactly what I was looking for.

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AppletreePlanting

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2007

tangy and tasty

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phojomon

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Reviewed: Dec. 17, 2007

I love both salmon and goat cheese, but I just don't think I like them together. The fish looked great and made a nice presentation, but I just did not care for the combo. Looks like I am in the minority though.

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LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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