Yarra Valley Cheese
dilly goat

Sicilian Baked salmon & Dilly Goats Cheese

Serves 8

Recipe Image


  • 1 whole fillet of salmon, around 1.4kg
  • 240g Yarra Valley Cheese
    Dilly Goats Cheese
  • 150ml thickened cream
  • 3 tbsp Greek yoghurt
  • 100g sun-dried tomatoes, chopped
  • 150g pitted green olives, chopped
  • 1 cup fresh breadcrumbs
  • 50g melted butter
  • 2 cloves garlic, finely chopped
  • zest of 1 lemon
  • 3 tbsp chopped parsley
  • 25g (1oz) finely grated parmesan
  • 2 tsbp olive oil
  • salt & pepper, to taste


> Download PDF

  • Preheat oven to 210°C (fan forced)
  • Put the salmon fillet, skin side down, on a large baking tray, lined with paper. Season with salt & pepper.
  • Chop the sundried tomatoes and olives separately and set aside. You can do this separately in your food processor, makes it super quick.
  • Then make the Yarra Valley Cheese mix. In your mixer with paddle attachment add the Dilly Goats Cheese, cream & yoghurt. Mix to combine until mixture is smooth.
  • Spread the goat’s cheese, chopped sundried tomatoes, & chopped olives evenly over the salmon.
  • Mix the breadcrumbs, garlic, lemon zest and parsley with grated parmesan cheese in a bowl; season with salt & ground black pepper.
  • Sprinkle the breadcrumb mixture over the salmon, pressing the crumbs into the tomato paste.
  • Drizzle with olive oil then cook in the oven for 15-20min until the flesh of the salmon is just opaque and the crumbs are crisp and golden. Remove from oven and slide on to a serving platter.


Yarra Valley Cheese