Deliciously Easy Jerk Salmon and Spinach Hot Pockets Recipe

This sophisticated recipe bridges the gap between youthful and gourmet tastes. Introducing Jerk Salmon and Spinach Hot Pockets! These warm and buttery puff pastry pockets are filled with jerk salmon and a creamy spinach and cream cheese mixture. Pair them with DizineKuizine jerk sauce for dipping, and you're ready to enjoy. It's the ultimate comfort food, easier to prepare than you might think! Plus, they can be made in advance and frozen for later. Jerk salmon is a simple yet flavorful protein. What I love most about using salmon in this recipe is its firmness, which, combined with DivineKuizine jerk seasoning, adds extra flavor.

This salmon cooks quickly and doesn't require a long marination time. I pan-sear it for 15-20 minutes to achieve a nice brown color, then finish cooking it in the oven at 425 degrees. The inside remains flaky and tender. To keep this recipe simple, user-friendly, and with a short ingredient list, I use store-bought puff pastry. I hope you enjoy these Jerk Salmon Hot Pockets as much as I do! If you make them, please share a photo and review. I can't wait to see your creations!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Ingredients: Jerk Salmon Hot Pockets

• 2 5 oz salmon fillets

• 1 puff pastry

• 1 egg, whipped

• 1 teaspoon seasoned pepper

• 1 teaspoon kosher salt

• 1 teaspoon complete seasoning

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 3 teaspoon DivineKuizine Jerk Seasoning

• 2 -3 tablespoons olive oil

• 1/4 cup DivineKuizine Jerk Sauce

• egg , to brush pastry- nice golden brown color

For the Spinach Cream Cheese Filling

• 8 ounces cream cheese, softened

• 2 teaspoons garlic, paste

• 2/3 cup parmesan, finely grated

• 1/2 cup mozzarella, shredded

• 6 ounces spinach, cooked and squeezed of excess liquid (you can use frozen)

• 2 teaspoons salt, kosher

• 2 teaspoons season pepper

  
  

  Instructions:

  In a medium bowl, combine the softened cream cheese, chopped spinach, Parmesan, Mozzarella garlic paste , season with salt and pepper and jerk salmon.

  Mix well until all ingredients are fully incorporated.

  Garlic Butter

• ½ cup butter, melted

• 1 tablespoon finely chopped fresh parsley or chives

• 2 teaspoons garlic paste

4th

Instructions

• In a small bowl, add all together melted butter, parsley, garlic.

Instructions:

Dry the salmon fillets with paper towels to ensure a crispy skin.

Season both sides of the salmon fillets with the specified seasoning and DivineKuizine jerk seasoning.

Heat olive oil or butter in a large skillet over medium-high heat.

When the oil is hot and shimmering, carefully place the salmon fillets in the skillet.

Cook for about 4-5 minutes without moving them to form a crust. Once browned, flip them over and add DivineKuizine Jerk sauce to the pan. Cook in a 425°F oven for about 10 minutes or until done to your preference. Let the salmon cool before adding it to the spinach filling mixture.

On a work surface, roll out the Puff Pastry Sheet and cut it into fourths (1 sheet can make 4 hot pockets).

Spread 3 tablespoons of the filling in the center of each dough sheet.

Fold the sides to the center and smooth to seal. Flip the entire hot pocket so the seam is on the bottom. Use a fork to crimp and close the ends.

Lightly brush the hot pocket with whipped egg and make 2 slits.

Place the stuffed jerk salmon and spinach hot pockets on a lightly oiled baking sheet.

Bake at 400°F for 10-15 minutes or until a golden crust forms on the outside.

Remove the jerk salmon and spinach hot pockets from the oven and let them rest for 1-2 minutes before enjoying!