Description
A show-stopping salmon dish with creamy whipped feta and wilted spinach stuffing, topped with a crispy golden hot honey crust. Perfect for a flavorful weeknight dinner or impressive entertaining.
Ingredients
- 4 (6-ounce) salmon fillets, skin on
- 4 ounces feta cheese, crumbled
- 2 tablespoons cream cheese, softened
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach leaves
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 3 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 1 teaspoon red pepper flakes (or to taste)
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the whipped feta: In a small food processor, combine feta, cream cheese, lemon zest, and a pinch of pepper. Process until smooth and creamy. Set aside.
- Prepare the spinach: In a skillet over medium heat, add olive oil and spinach. Cook, stirring, until wilted, about 2 minutes. Drain any excess liquid and season with salt and pepper.
- Stuff the salmon: Using a sharp knife, cut a pocket lengthwise into the side of each salmon fillet. Carefully fill each pocket with about 1 tablespoon of the whipped feta, then top with a portion of the wilted spinach. Press gently to close.
- Make the hot honey crust: In a small bowl, stir together panko, honey, melted butter, red pepper flakes, and minced garlic. Mix until breadcrumbs are evenly coated.
- Assemble and bake: Place stuffed salmon fillets on the prepared baking sheet, skin-side down. Divide the panko mixture evenly over the top of each fillet, pressing lightly to adhere.
- Bake until salmon is cooked through and crust is golden and crispy, 12–15 minutes depending on thickness. Serve immediately.
Notes
You can customize the seasonings to taste. For less heat, reduce red pepper flakes or omit. For extra crunch, broil the salmon for the last 1–2 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: American