Salmon Croissants
Salmon Croissants
Ingredients
For the Salmon
- 3 sockeye salmon, fillets
- 1 teaspoon Damn That's Good Seasoning, or to taste
- 1 teaspoon Badia Complete Seasoning, or to taste
- 1 tablespoon olive oil
For the Salmon Salad Filling
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup spinach, cooked
- 1/4 cup red onions, diced
- 1 tablespoon sweet relish
For Assembly
- 4 croissants, large
- 1 cup mozzarella cheese, shredded
- 2 tablespoons butter
Instructions
- 1
Place the sockeye salmon fillets on a cutting board. Season generously with Damn That's Good Seasoning and Badia Complete Seasoning on both sides.
⏱️ 2 min
- 2
Drizzle olive oil into a frying pan and heat over medium-high heat. Carefully place the seasoned salmon fillets into the hot pan. Cook for 3-5 minutes per side, or until golden brown and cooked through, flipping once.
⏱️ 10 min
- 3
Remove the cooked salmon from the pan and return it to the cutting board. Using a metal spatula or fork, flake the cooked salmon into smaller pieces.
⏱️ 3 min
- 4
To the flaked salmon, add the mayonnaise, Dijon mustard, cooked spinach, diced red onions, and sweet relish. Mix thoroughly until all ingredients are well combined and form a salmon salad filling.
⏱️ 5 min
- 5
Take a croissant and carefully slice it open lengthwise, creating a pocket without cutting all the way through.
⏱️ 1 min
- 6
Stuff the croissant pocket with a layer of shredded mozzarella cheese, then generously fill with the prepared salmon salad mixture.
⏱️ 2 min
- 7
Place the stuffed croissant into a hot frying pan over medium heat. Add a pat of butter to the pan next to the croissant. Using a metal spatula, gently press down on the croissant to flatten it slightly and ensure even contact with the pan.
⏱️ 3 min
- 8
Cook the croissant for 2-3 minutes per side, or until both sides are golden brown and crispy, and the mozzarella cheese is melted and gooey. Repeat the stuffing and cooking process for the remaining croissants.
⏱️ 8 min
- 9
Serve the Salmon Croissants hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Croissants
For the Salmon
- 3 sockeye salmon, fillets
- 1 teaspoon Damn That's Good Seasoning, or to taste
- 1 teaspoon Badia Complete Seasoning, or to taste
- 1 tablespoon olive oil
For the Salmon Salad Filling
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup spinach, cooked
- 1/4 cup red onions, diced
- 1 tablespoon sweet relish
For Assembly
- 4 croissants, large
- 1 cup mozzarella cheese, shredded
- 2 tablespoons butter
Instructions
- 1
Place the sockeye salmon fillets on a cutting board. Season generously with Damn That's Good Seasoning and Badia Complete Seasoning on both sides.
⏱️ 2 min - 2
Drizzle olive oil into a frying pan and heat over medium-high heat. Carefully place the seasoned salmon fillets into the hot pan. Cook for 3-5 minutes per side, or until golden brown and cooked through, flipping once.
⏱️ 10 min - 3
Remove the cooked salmon from the pan and return it to the cutting board. Using a metal spatula or fork, flake the cooked salmon into smaller pieces.
⏱️ 3 min - 4
To the flaked salmon, add the mayonnaise, Dijon mustard, cooked spinach, diced red onions, and sweet relish. Mix thoroughly until all ingredients are well combined and form a salmon salad filling.
⏱️ 5 min - 5
Take a croissant and carefully slice it open lengthwise, creating a pocket without cutting all the way through.
⏱️ 1 min - 6
Stuff the croissant pocket with a layer of shredded mozzarella cheese, then generously fill with the prepared salmon salad mixture.
⏱️ 2 min - 7
Place the stuffed croissant into a hot frying pan over medium heat. Add a pat of butter to the pan next to the croissant. Using a metal spatula, gently press down on the croissant to flatten it slightly and ensure even contact with the pan.
⏱️ 3 min - 8
Cook the croissant for 2-3 minutes per side, or until both sides are golden brown and crispy, and the mozzarella cheese is melted and gooey. Repeat the stuffing and cooking process for the remaining croissants.
⏱️ 8 min - 9
Serve the Salmon Croissants hot.
⏱️ 1 min