This bold and buttery panini is packed with flavor and grilled to golden perfection. Sautéed salmon meets smoky bacon and a creamy spinach-infused sauce, all nestled between thick slices of Texas toast. Pressed on a panini grill until perfectly crisp, it's a warm, melty sandwich that hits all the right notes—rich, savory, and completely satisfying.
Serves: 2 Prep Time: 30 mins Cook Time: 25 mins
Sometimes I just want a sandwich but not a burger or processed meat. This salmon burger hits every time. The fresh salmon and creaminess of the spread is a homerun.
Ingredients
- 1/2 lb salmon, cleaned and patted dry
- 2 tablespoons butter, plus more for toasting
- 1 tablespoon olive oil
- 1 tablespoon CRAVE Cajun Seasoning
- 1 tablespoon Kinder's Lemon Garlic Seasoning
- 8 strips bacon, cooked
- 1 teaspoon fresh minced garlic
- 5 oz garlic & herb cream cheese
- 1/2 cup grated Parmesan cheese
- 1 handful fresh spinach
- 2 scallions, chopped
- Texas Toast sandwich bread or frozen cheese Texas Toast
Instructions
Prepare the Salmon
- Cut the salmon into thinner fillets, making each piece approximately the size of the bread you're using.
- Season the salmon with CRAVE Cajun Seasoning and Kinder's Lemon Garlic Seasoning.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat.
- Once heated, add the salmon fillets, being careful not to overcrowd the skillet.
- Add the minced garlic to the pan.
- Cook the salmon for about 3 minutes per side, or until cooked through and it flakes easily with a fork.
- Remove the salmon from the skillet and set aside.
Make the Creamy Spinach & Parmesan Spread
- Turn off the heat and carefully wipe the skillet clean.
- Add the garlic & herb cream cheese, Parmesan cheese, and fresh spinach to the skillet.
- Stir until the spinach is wilted and the cheeses are melted and creamy. If needed, turn the burner to low heat briefly to help everything come together.
- Remove from the heat.
Build the Panini
- Heat a panini press or skillet.
- Lightly butter the cooking surface.
- Spread the creamy spinach and Parmesan mixture onto both pieces of bread.
- Add the cooked salmon and top with crispy bacon.
- Sprinkle the chopped scallions over the bacon.
- Top with the second slice of bread.
Panini Press Method
- Place the sandwich in the heated panini press and close the top.
- Cook until the bread is golden brown and crispy and the sandwich is heated through.
Skillet Method
- Place the sandwich in a heated, lightly buttered skillet.
- Gently press down on the sandwich as it cooks.
- Once the bottom is golden brown and toasted, flip and cook the other side until golden and crispy.
- Remove from the skillet and cut the sandwich in half.
Say Your Grace and Enjoy!! ❤️🐟🥓
Lake Vibes Tip
If you're using frozen cheese Texas Toast, partially prepare it according to the package directions first so it's no longer frozen. Then build your sandwich and finish it in the panini press or skillet. This helps you get that crispy outside without having a cold center.
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