Salmon Stuffed in Puff Pastry
Indulge in the perfect marriage of elegance and flavor with this Salmon Stuffed in Puff Pastry recipe. Succulent salmon fillets are embraced by a golden, flaky puff pastry and layered with a luxurious spread of cream cheese infused with fresh dill, chopped spinach, zesty lemon, and aromatic garlic. This impressive yet surprisingly easy dish makes for a show-stopping centerpiece, perfect for a romantic dinner or an upscale gathering. With its crisp, buttery exterior and tender, flavorful filling, this recipe delivers restaurant-quality results in just 50 minutes. Serve with a fresh side salad or a velvety lemon butter sauce for a meal that’s as sophisticated as it is satisfying. Keywords: salmon in puff pastry, elegant salmon recipe, salmon dinner idea, flaky pastry salmon, stuffed salmon recipe.
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Recipe Information
Ingredients
- 2 pieces (6 oz each, skinless) salmon fillet
- 1 pack (2 sheets) frozen puff pastry sheets
- 4 oz (softened) cream cheese
- 1 cup (chopped) baby spinach
- 2 cloves (minced) garlic
- 2 tbsp (chopped) fresh dill
- 1 tsp lemon zest
- 1 large (beaten, for egg wash) egg
- 1 tsp (divided) salt
- 0.5 tsp black pepper
- 1 tbsp (for dusting) all-purpose flour
Instructions
Thaw the puff pastry sheets according to the package instructions, usually about 30–40 minutes at room temperature, until pliable.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out one puff pastry sheet slightly to ensure it will wrap properly around the salmon fillets.
In a mixing bowl, combine the softened cream cheese, chopped spinach, minced garlic, fresh dill, lemon zest, 0.5 tsp of salt, and black pepper. Mix until well incorporated.
Pat the salmon fillets dry using paper towels. Season both sides with the remaining 0.5 tsp of salt.
Lay one puff pastry sheet on your work surface. Spread half of the cream cheese mixture at the center of the pastry, ensuring it’s slightly smaller than the size of the salmon fillet.
Place one salmon fillet on top of the spinach mixture. Brush the edges of the puff pastry with the beaten egg to act as glue.
Fold the puff pastry over the salmon, sealing the edges tightly by pressing them together. Trim any excess pastry, then crimp the edges with a fork for decoration.
Repeat the process with the second pastry sheet and salmon fillet.
Transfer the salmon parcels to the prepared baking sheet. Brush the tops and sides thoroughly with the beaten egg.
Using a small sharp knife, score light diagonal lines on the top of each parcel for decoration, being careful not to cut through the pastry fully.
Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let rest for 5 minutes before serving. Serve with a side salad, roasted vegetables, or a lemon butter sauce for garnish.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 21.4 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 4293 mg | 187% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 48.0 mcg | 240% | |
| Calcium | 242 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1935 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
