Description
A delightful salmon fillet stuffed with a creamy spinach and whipped feta mixture, topped with a golden, crispy hot honey crust that adds a sweet and spicy kick.
Ingredients
- 4 (6-ounce) salmon fillets, skin on or off
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup panko breadcrumbs
- 2 tablespoons honey
- 1 tablespoon hot sauce (such as sriracha)
- 1 tablespoon butter, melted
- Fresh dill or parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small skillet over medium heat, add olive oil and garlic. Sauté for 30 seconds, then add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, combine the wilted spinach, feta cheese, cream cheese, salt, and pepper. Mix well until smooth.
- Cut a deep slit lengthwise in each salmon fillet, being careful not to cut all the way through. Stuff each fillet with the spinach-feta mixture, pressing gently to close.
- In a small bowl, whisk together panko breadcrumbs, honey, hot sauce, and melted butter until the breadcrumbs are evenly coated.
- Place the stuffed salmon on the prepared baking sheet. Spoon the honey-breadcrumb mixture over the top of each fillet, pressing lightly to adhere.
- Bake for 15-20 minutes, or until the salmon is cooked through and the crust is golden and crispy. Garnish with fresh dill or parsley if desired.
- Serve immediately.
Notes
For extra heat, add more hot sauce to the crust. You can also substitute the spinach with kale or arugula.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American