Salmon roll-ups with cream cheese

Thaw the salmon fillet (320 g) if necessary.

Using a knife, carefully separate most of the fillet from the skin, starting from the tail and moving towards the head. It is important not to cut all the way through, leaving a couple of centimeters so that the skin remains attached to the fillet.

After that, season the fillet with salt (to taste) and fish spices (1/2 tsp).

Evenly spread cream cheese (100 g) over the surface of the fillet. Then add chopped parsley or spinach leaves (to taste).

Carefully roll the fillet into a roll, starting from the tail.

Tightly wrap the roll in the skin and secure it with toothpicks, twine, or simply by tucking in the edges.

Generously brush the skin with teriyaki sauce (3 tbsp), and then place the roll in a preheated oven at 180 degrees.

Bake for 20 minutes or until the desired doneness is reached.