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Ingredients

• 1 cup low sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons whole grain Dijon mustard
• 1 teaspoon ground ginger
• 4 cloves garlic minced
• 1/2 teaspoon red pepper flakes or to taste
• 4 8 ounce salmon fillets or steaks
• 3/4 cup cream cheese softened
• 3 green onions finely chopped
• 1/2 teaspoon whole grain Dijon mustard
• 1/2 cup teriyaki sauce
• 1 tablespoon sesame seeds

Instructions

• Stir together the soy sauce, honey, 2 tablespoons mustard, ginger, garlic, and red pepper flakes in a medium bowl.
• Arrange the salmon fillets in a shallow dish.
• Pour the marinade over the salmon, turning fillets to coat both sides.
• Cover, and refrigerate for 20 to 30 minutes.
• Meanwhile, make the salmon stuffing by combining the cream cheese, green onions, and 1/2 teaspoon mustard in a small bowl.
• Refrigerate until ready to cook the salmon.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with foil, and lightly grease foil.
• Remove salmon from marinade.
• Cut a slit in the thickest part of each fillet to make a small pocket.
• Spoon cream cheese mixture into the pocket.
• Place salmon in prepared baking dish.
• Cook salmon in preheated oven for 10 to 15 minutes.
• Remove from oven; spoon teriyaki sauce over fillets and sprinkle with sesame seeds.
• Reduce heat to 300 degrees F (150 degrees C).
• Cook until fish is easily flaked with a fork, about 5 minutes more.

Notes

https://giesecke.tk/index.php/soy-marinated-and-cream-cheese-stuffed-salmon/