"I first created this dish when my family suggested I try something other than the same tired (yet still yummy) Asian salmon dish. I whipped this up out of ingredients I had on hand. They thanked me profusely. Now I have a new dish to use. It's pretty rich in flavor, but not so high in fat (depending on what kind of ingredients you use). Enjoy!" — familyfoodie1
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1 (2 pound)
salmon fillet, bones removed
crumbled feta cheese
light cream cheese
panko (Japanese bread crumbs) or regular dry bread crumbs
Mmmm- I absolutely loved this!! The feta was so good! I used sundried tomato and herb feta. I totally omitted the extra salt and it was perfect. I didn't want to open my block of cream cheese for just one tablespoon, so I used 2% fat Greek yogurt instead of the cream cheese. Unfortunately I am out of panko crumbs so I had to use regular. I only had to bake about 25 minutes- I think the time listed is too long. Watch it carefully, as you really don't want to overcook salmon. We had broccoli, steamed rice, and sliced avocado with this. Loved it!
We thought that this was good, but WAY too salty. I used a 1 1/2 lb fillet, 1/2c. panko instead of 1/3c. then baked for 20 minutes. The fish was was well done, the bread crumbs not crunch- which was a disappointment, but this has a lot of potential. Next time I'll leave out the salt and cook at a higher temp for less time. Very worth trying.
This is such a great tasting way to serve salmon. I've tried it on chicken too, though it isn't as good. I changed nothing about this recipe. I make this at least a couple times a month- my husband and I both love it.
excellent! i added diced fresh basil and tomatos, green onions, and shallots. this is a keeper! thanks for a keeper...next time this will be grilled if it's not flooding!
*****COMPANY WORTHY***** This recipe is absolutely divine! I cut the recipe in half only because I had 2 fillets of salmon. The creamy feta topping was so rich and decadent on the salmon. And the panko breadcrumbs added just the right amount of crunch. You do have to cut back on the cooking time, though. 400 degrees for 25 minutes was PERFECT!
Even though I had to make a few changes due to ingredients on hand, this was very good! I thought I had salmon in the freezer, but it was Mahi mahi. I only had honey mustard and raspberry balsamic vinegar, so I was hesitant to even make it, but decided to go ahead. It turned out really good! I will make it again with the correct ingredients. Thanks for a new fish recipe we all enjoy! One question... I saw cream cheese in the instructions, but not in the ingredients.????
Amazing! This is, without a doubt, the best salmon recipe I have ever tried. I used small salmon fillets, so my cooking time differed, but that's the only change I made. We're looking forward to having this again soon! Thank you :)
We usually eat our salmon naked, and love it just fine that way. After we tried this my boyfriend says to make it this way from now on, very good as written.
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Feta-Crusted Salmon
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 151
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