Hot Honey Salmon Garlic Bread
This hot honey salmon garlic bread is the ultimate cheesy, crunchy, open-faced sandwich made with blackened salmon, creamy spinach dip, and melty cheese on toasted Italian bread.
Servings: 2 servings
Ingredients
- 1/2 Italian loaf or any bread that toasts well, like sourdough
- 1 salmon fillet
- 1 tbsp olive oil
- 2 tsp Blackened or Cajun seasoning to taste
- 2 cups fresh spinach
- 4 oz cream cheese softened
- 1/2 cup shredded mozzarella cheese plus more for topping
- 2 slices provolone cheese
- 2 –3 tbsp garlic butter
- Salt to taste
- Fresh parsley chopped (for garnish)
- Hot honey for drizzling
Instructions
- Pat salmon dry and drizzle with olive oil then season the salmon generously with blackened or Cajun seasoning. Heat olive oil in a pan over medium heat and cook the salmon until perfectly done, about 3 minutes per side. Remove from the pan and set aside.
- In the same pan, add the spinach and sauté it in the salmon drippings until wilted. Add the cream cheese and shredded mozzarella, stirring until everything melts down into a creamy mixture. Use a tbsp of water to loosen if it gets too thick. Season to taste, then fold the flaked salmon back in. Mix until combined and creamy.
- Slice the Italian loaf in half lengthwise. Spread garlic butter evenly over the cut sides and toast in the oven for about 1–2 minutes until lightly crisp.
- Remove from the oven and layer provolone slices across the bread. Return to the oven briefly to melt the cheese about halfway.
- Take the bread out again and spread the salmon-spinach mixture evenly over the top. Sprinkle additional mozzarella cheese and fresh parsley over everything.
- Bake for another 3–4 minutes, or until the cheese is melted and bubbly to your liking.
- Remove from the oven, slice into pieces, and drizzle generously with hot honey.
- Serve immediately while warm and crispy on the outside, soft and cheesy on the inside.