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Wild Salmon with Wasabi Goat Cheese

You can use either an oven or a covered grill for this recipe.

Wasabi is hot and spicy, and if you want to tone down the heat, you can reduce the amount called for in the recipe.

You could also leave it out of the recipe, which case we suggest that you replace it with an herb or seasoning of your choice.

Instead of wasabi, you can use horseradish, which is closely related, but usually less spicy than the same amount of wasabi.

Recommended wine pairing: Chateau Ste Michelle, Columbia Valley Riesling / Sauvignon Blanc.

Sockeye Salmon with Wasabi Goat Cheese
Prep time 15 minutes; Cook time 13 minutes
Serves 4 to 6


  • 3 oz soft goat cheese (chevre)
  • 1 to 1-1/2 teaspoons wasabi paste (or horseradish or herbs), to taste
  • 1-1/2 pounds wild salmon* (one 24 oz fillet or four 6 oz portions; skin-on or skinless), thawed  
  • Heavy duty aluminum foil
  • Cooking spray
  • Kosher salt and pepper

*You can use sockeye, silver, keta, or king salmon. Sockeye will cook faster than silver or king, and the cooking time (7 to 10 minutes) in the instructions is tailored to sockeye.
King, keta, and silver salmon will take a few more minutes to cook.


  1. Remove salmon from refrigerator 15 minutes before cooking. Heat oven or grill to 375°F.
  2. In a small bowl, stir the softened goat cheese and wasabi paste together until smooth. Refrigerate up to one week.
  3. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.
  4. Carefully transfer the foil pan to the center of the preheated oven or grill. Do not cover the salmon or close the foil over the salmon. Close oven or grill cover and cook for 7 to 10 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat. Remove from the oven or grill and let rest a few minutes before serving.
  5. To serve, top each salmon portion with a tablespoon of wasabi goat cheese mixture.

Variation: Salmon can also be pan-seared and finished in the grill or oven. 

Nutrients per serving:
242 calories, 11g total fat, 4g saturated fat, 42% calories from fat, 80mg cholesterol, 32g protein, 0.5g carbohydrate, 0g fiber, 239mg sodium, 37mg calcium and 1840mg omega-3 fatty acids.

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