Baked Salmon Topped With Garlic and Dill Chevre

The scent of dill always transports me back to my grandmother’s garden. Rows of feathery dill fronds swayed in the breeze, and she’d often snip a handful to add to her famous creamy cucumber salad. That distinctive aroma mingling with garlic reminds me of warm summer evenings and the comforting presence of family. This baked salmon recipe captures that same essence, bringing together the bright, herbaceous dill and pungent garlic in a creamy chevre topping that perfectly complements the richness of the salmon.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Servings: 2-3
• Yields: 2 filets
• Dietary Type: Gluten-Free

Ingredients

• 2 salmon fillets, skin on
• 3 1/2 ounces garlic and dill flavored chevre cheese
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• Fresh lemon juice, to taste

Ingredient Notes: If you can’t find chevre already flavored with garlic and dill, simply combine plain chevre with minced garlic and chopped fresh dill to taste.

Equipment Needed

• Baking sheet
• Parchment paper
• Knife
• Cutting board

Instructions

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. To form the parchment paper packets, start by folding a large sheet of parchment paper in half. Cut out two heart-shaped pieces of parchment paper, using the fold as the center line, much like you would if making a valentine out of construction paper. Ensure each heart is large enough to easily fit one of the salmon fillets within one half of the heart.
3. Unfold the hearts and place them on a baking sheet.
4. Rub each salmon fillet with olive oil to coat, ensuring even coverage. Season generously with salt and pepper. If desired, add a few squirts of fresh lemon juice to each fillet for added brightness.
5. Place each fillet on one half of a parchment paper heart, with the skin side down.
6. Spread the top of each fillet with the garlic and dill chevre cheese. Use as much or as little as you like, keeping in mind that you may not need the entire 3.5 ounces.
7. Close the parchment paper packets by folding the other side of the heart over the fillet. Start at the top of the heart and roll up and press the edges of the paper together to seal. Finish by twisting the pointed end to hold the packet securely closed. This creates a steam-filled environment inside the packet, ensuring the salmon remains moist and flavorful.
8. Bake for approximately 20 minutes, or until the salmon reaches your desired doneness. The cooking time may vary depending on the thickness of the fillets.
9. For a browned and bubbly cheese topping, carefully cut open the parchment paper packets during the last 5 minutes of cook time. This allows the cheese to be directly exposed to the heat, resulting in a more visually appealing and texturally interesting finish.

Expert Tips & Tricks

• For extra flavor, add a thin slice of lemon or a sprig of fresh dill inside the parchment paper packet along with the salmon fillet.
• Don’t overcrowd the baking sheet. Ensure the parchment paper packets have enough space around them for even cooking.
• If you are using thicker salmon fillets, you may need to increase the baking time by a few minutes.
• The key to a good parchment paper packet is a tight seal. Make sure to roll and twist the edges firmly to prevent steam from escaping.
• If you don’t have parchment paper, you can use aluminum foil. However, parchment paper is preferable as it prevents the salmon from sticking and adds a subtle flavor.

Serving & Storage Suggestions

Serve the baked salmon immediately after cooking, while it’s still warm and the cheese is melted and bubbly. The parchment paper packets make for an elegant presentation, allowing each guest to open their own flavorful surprise.

This dish pairs well with a variety of sides, such as roasted asparagus, steamed green beans, or a simple quinoa salad. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, complements the flavors of the salmon, dill, and garlic beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for about 10-15 minutes, or until heated through. Be careful not to overcook it, as the salmon can become dry. Microwaving is also an option, but it may affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	704 kcal	N/A
Total Fat	42.3g	65%
Saturated Fat	14.7g	73%
Cholesterol	185.5mg	61%
Sodium	494.7mg	20%
Total Carbohydrate	1.3g	0%
Dietary Fiber	0g	0%
Sugars	1.3g	N/A
Protein	75.9g	151%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a spicier kick, add a pinch of red pepper flakes to the chevre topping.
• Instead of garlic and dill chevre, try using another flavored chevre, such as sun-dried tomato or herb.
• If you don’t have chevre, cream cheese or ricotta cheese can be used as a substitute.
• To make this recipe dairy-free, use a plant-based cream cheese alternative.
• For a different flavor profile, replace the dill with other fresh herbs, such as parsley, chives, or tarragon.
• You can also use other types of fish, such as cod or halibut, in place of salmon.

FAQs (Frequently Asked Questions)

Q: Can I prepare the parchment paper packets ahead of time?
A: Yes, you can assemble the packets up to a few hours in advance. Store them in the refrigerator until ready to bake.

Q: How do I know when the salmon is cooked through?
A: The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

Q: Can I use frozen salmon for this recipe?
A: Yes, but make sure to thaw the salmon completely before cooking. Pat it dry with paper towels to remove excess moisture.

Q: What if I don’t have parchment paper?
A: Aluminum foil can be used as a substitute, but parchment paper is preferred for its non-stick properties and subtle flavor.

Q: Can I grill the salmon instead of baking it?
A: Yes, you can grill the salmon in the parchment paper packets over medium heat for about 15-20 minutes, or until cooked through.

Final Thoughts

This Baked Salmon with Garlic and Dill Chevre is a testament to the idea that simple ingredients, when combined thoughtfully, can create a truly exceptional dish. From the vibrant aroma of dill to the creamy richness of the chevre, every element works in harmony to deliver a flavor experience that’s both comforting and elegant. I encourage you to give this recipe a try and experience the joy of creating a dish that’s sure to impress. Feel free to experiment with variations, share your feedback, and perhaps pair it with a chilled glass of your favorite white wine. Bon appétit!