An innovative take on a traditional cookie is soft molasses spice cookies with a hint of oats and white chocolate chips.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- cooking spray
- 1 (2 pound) salmon fillet, bones removed
- ½ cup crumbled feta cheese
- ⅓ cup light mayonnaise
- 1 tablespoon light cream cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon onion powder
- 1 teaspoon balsamic vinegar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground paprika
- ⅓ cup panko (Japanese bread crumbs) or regular dry bread crumbs
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with a light coating of cooking spray, and place salmon on top.
- Mix feta, mayonnaise, cream cheese, Dijon, onion powder, vinegar, garlic powder, salt, pepper, and paprika together in a bowl until smooth. Spread mixture over salmon, then sprinkle bread crumbs over top, covering completely.
- Bake in the preheated oven until fish flakes easily with a fork, 35 to 45 minutes.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 4 g |
| Sodium | 447 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The taste was pretty good, the cook time was too long, and the color wasn’t the best looking. 10-12 min at 400 then pop it under the broiler for a minute to brown was perfect for us. It was an interesting combination of flavors, may make again because we have the ingredients on hand.
Delicious! This crust transformed some not top quality salmon fillets into a dish worthy of praise. The only substitution I made was table cream instead of cream cheese. Everybody in the family gave it 5 stars. This is going straight to my favorite Favorites collection.
Not a big fan of feta so i put goat cheese on it and very creamy
This was good. Not my favorite. We just didn’t like the combo of feta with salmon. It was nice to try!
I typically use an Asian marinade with my salmon, so, this was a different flavor profile for us. It was delicious though! I was worried about the amount of dry seasoning because sometimes you get a texture from that much dried powder, but, this was perfect! I will be making it again.
I made this as directed, but only needed to cook mine for about 22 minutes, due to the size of my salmon filet. I liked it! It was a nice change from the one we usually make with an Asian marinade.
This was delicious and very easy – served with fresh snow peas from our garden!
I followed some tips I saw in the comment section and only did it for 20-25 minutes and the fish was perfectly done for me. I personally don’t care for the breadcrumbs but my family liked it and thought it added texture. Overall tasted great, I will make it for myself again but at the times where I make it just for myself I’ll omit the breadcrumbs.
My husband and I loved the spices and flavors. I did not change anything and the cooking time was exactly right.
Delicious! Switched out the breadcrumbs for crushed pork rinds because we low carb. This will be made often.
Easy, quick and tastes great! Making again very soon.
This is incredible. I just recently started eating fish. I followed the recipe with the ingredients I had on hand and added a few of my own to make up for the rest. It turned out wonderfully!! I put sliced lemon around the corners to make for a nice finished image for serving. Paired it with pan roasted new potatoes and garlic, sprinkled with feta, and a side of peas.
I had this dish in a restaurant and as soon as I got home I went to this site looking for a recipe. Both my husband and I absolutely loved it. The only ingredient adjustment I would make would be to eliminate the salt as the feta is quite salty itself. When I cook most fish I find that 20 minutes at 400F is perfect. My search is over for the best salmon recipe I have ever had.
Tried this recipe with salmon then tried it with boneless, skinless chicken breast – works equally well with both. On additional attempts at the dish, added chopped walnuts to the panko crumbs, and on another occasion added a dried Italian herb blend. Were welcome additions to the otherwise bland panko crumbs.
This was a great recipe!
This was a great meal. My husband is a Greek chef and very difficult to please. He loved it. I want to try the topping on chicken breasts. This one is a keeper.
This is the best salmon recipe for flavor and quite easy to make. I will make this many more times, without a doubt.
My fiance actually made this last night but he followed the recipe exactly (although he did scale it in half). I have to say this was the most delicious salmon I’ve ever had. It turned out really moist and the crunch from the panko combined with the melty feta was out of this world. This will definitely become lay off our rotation.
We loved the topping in this recipe, and made it almost exactly as written, except that we always use full-fat dairy. The salmon itself was a little dry, however, after cooking just over 20 min. I feel that this was my own fault, however, as I use salmon steaks instead of fillet, which may have made a difference in the cooking time.
I didn’t know what to expect, but this recipe was delicious! Interesting blend of flavors. We eat salmon often and I wanted a new way to make it. I followed the recipe exactly and will definitely be making it again!
Made it 4 times.will make it again tonight. The family loves it. I use regular feta.