When I first started my blog, I chose the tagline “I can make that!” because it’s something I often said when dining out, watching The Food Channel and reading through magazines. I would enjoy something amazing and think to myself, “I can make this at home, but maybe add a little more of this and a little less of that and make it perfect for my taste.”

Fast forward and here we have goat cheese stuffed salmon, inspired from a dish I had on my honeymoon a few years ago that combined layers of smoked salmon, goat cheese, herbs and olive oil as an appetizer served with crackers. I combined the same basic flavors and turned it into an easy main dish DAN PRED - Kristy Kummer-Pred's recipe for goat cheese stuffed salmon was inspired by a place where she dined on her honeymoon.

You can even make the stuffing and spread ahead of time, then just assemble and cook on a busy spring night after work. Try the stuffing with different cheeses, or in different fish (halibut or tuna). These fillets are even good chilled as a sandwich the next day. I do love leftovers!

Goat Cheese Stuffed Salmon


8 oz. goat cheese

1-2 T. milk or cream

2 t. fresh chopped herbs (dill, tarragon, cilantro, lemon basil or your favorite)

Salt and pepper to taste


2 T. spicy or stone ground mustard

1 T. mayo


Combine stuffing ingredients in a food processor until fluffy and smooth. Set aside. Combine spread ingredients until smooth and set aside.

Take 2 lbs. of fresh salmon and cut into smaller portions. If the slices are thick enough, slit the middle and stuff with the goat cheese filling. If the slices are thinner or odd shaped, fold them over the stuffing (secure with toothpick if necessary). Spread the mustard mixture on top, sprinkle with salt and pepper.

Bake in large glass dish at 350 degrees for 25 minutes or until the fish is still moist and flaky.

Garnish with more fresh chopped herbs and serve with rice or grilled vegetables.

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