Alaska Sockeye Salmon with Wasabi Goat Cheese
Recipe includes both grilling and oven roasting methods.
Wasabi Goat Cheese:
3 ounces soft goat cheese
1 to 1 1/2 teaspoons wasabi paste, to taste
1 1/2 pounds Alaska Sockeye Salmon
Heavy-duty aluminum foil
Non-stick cooking spray
Kosher salt and ground black pepper to taste
- For Wasabi Goat Cheese: In a small bowl, stir the softened goat cheese and wasabi paste together until smooth. Refrigerate up to one week.
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking.
- Preheat grill to 375°F (190°C).
- 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.
- Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center—it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- To Serve: Top each salmon portion with a tablespoon of wasabi goat cheese mixture.
Makes 4 servings.
Oven Method: Salmon can also be roasted in an oven preheated to 375°F (190°C) or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.