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Puff Pastry Salmon

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When you really want to pull out something impressive for dinner, wrap this easy Puff Pastry Salmon ahead and oven-baked to perfection.

puff pastry salmon

These beautiful salmon fillets were given by a good friend to promote his newly open seafood store. He especially asked me to make this lately popular Puff Pastry Salmon and I was glad to do so as it had been on my to-do-list from a long time ago.

All this time, I thought making this menu was something difficult, but it proved me wrong. It does look fancy, but it is not really that complicated at all to make. Believe me that the recipe is quite simple, but it looks as if you spent hours in the kitchen making it.

Take your salmon to the next level with this recipe. Perfectly cooked salmon sitting on a bed of garlicky and cheesy sauteed spinach and enchased in golden crispy and flaky pastry. Get the ingredients and make this gorgeous dish today. Whether you are cooking for yourself, or want to impress your guests, this Puff Pastry Salmon will surely be a crowd-pleaser.

About Puff Pastry Salmon

Puff Pastry Salmon can also be called salmon wellington or salmon en croute. En Croute is a French term for anything wrapped in pastry dough and baked in the oven. You might also be familiar with the famous Beef Wellington, which translated in French is boeuf en croute. The dish was an incredibly popular dish among the higher classes and larger groups began to experiment with other types of protein that were more plentiful and affordable, like salmon.

Ingredients You Need

You will need the following ingredients:

  • Puff pastry. I used store-bought frozen puff pastry and thawed it at room temperature. Of course, you can make it yourself but the store-bought ones really make things faster and easier.
  • Salmon fillets. I bought the frozen and thawed them completely before cooking. You will also want to use skinless salmon for this recipe. You can also skin your salmon fillets yourself if you cannot find one.
  • Spinach cream cheese. Spinach is sauteed with garlic and onion until wilted. Then, cream cheese, parmesan cheese, and breadcrumbs are added for scrumptious rich, moist, and cheesy flavor.
  • Egg wash from one beaten egg. Brush an egg wash over the top of the puff pastry to get that nice golden brown puff pastry.

Simple right? Please see below the step-by-step video on how we made this recipe.

How to Make

This recipe is notable for how straightforward it is to make. This Puff Pastry Salmon features a fillet of salmon that is placed on a bed of garlicky sauteed spinach cream cheese. The salmon and spinach are then wrapped in puff pastry.

salmon and spinach cream cheese
folding puff pastry

For a better presentation, I create a simple latticework from the remaining puff pastry dough on top. You can cut the pattern with a tool called lattice cutter for convenience. But if you do not have one, you can alternatively use a sharp knife to cut 2.5cm/1-inch slits in staggered rows 1cm/1.5-inch apart. Gently pull the pastry so that the slits open up and a lattice shape is shown.

cutting slits on puff pastry
making lattice puff pastry

If you want to make something more simple, you can simply score the top of the puff pastry with a sharp knife for the decoration. Just make sure not to cut too deeply when doing the scoring. Then, bake until the pastry is golden brown and the fish is moist and tender.

scoring puff pastry

When you pull this stunning dish straight from the oven, it is gonna be hard to refrain from diving immediately into that golden, flaky layer of puff pastry to reveal the perfectly baked salmon and sauteed spinach within. It is lightly crispy on the outside, tender and creamy on the inside. It looks and tastes amazing just like the food you can get from the restaurant. Are you ready to stun your guests and families with this easy Puff Pastry Salmon?

before and after baking
puff pastry salmon

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puff pastry salmon
5 from 2 votes

Puff Pastry Salmon

When you really want to pull out something impressive for dinner, wrap this easy Puff Pastry Salmon ahead and oven-baked to perfection.
Author: Jaja Bakes
Course: Main
Cuisine: French
Servings: 2 pastries
Tap or hover to scale!
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour


Spinach Cream Cheese

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/2 medium onion, finely diced
  • 1 bunch (150 gr) spinach
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp breadcrumbs
  • 4 oz (110 gr) cream cheese, softened
  • 1/4 cup (20 gr) parmesan cheese

Salmon Puff Pastry

  • 2 sheets frozen puff pastry, thawed
  • 2 fillets (250 gr) salmon, skinned
  • Salt and pepper, to taste
  • 1 egg, lightly beaten


Spinach Cream Cheese

  • Preheat a big frying pan over medium heat. Melt the butter. Add the garlic and onion and cook until the onion is translucent.
  • Add the spinach and cook until the spinach is wilted. Season with salt and pepper.
  • Turn off the heat and add the breadcrumbs, cream cheese, and parmesan until the mixture is well combined. Let it cool completely. Set aside.

Salmon Puff Pastry

  • Preheat oven to 425F/220°C. Line a baking pan with parchment paper or silicone baking mat.
  • Season the salmon fillets with salt and pepper.
  • Sprinkle a little bit of flour on a cutting board. Place a sheet of puff pastry on the cutting board. Cut a third of the puff pastry and set aside for the latticework on the top.
  • Place a salmon fillet in the middle of the two-third puff pastry. Place half of the spinach cream cheese on top of the salmon.
  • Roll the sides of puff pastry to thin it out. Brush the beaten egg on the sides of the pastry. Fold the edges of the puff pastry over the salmon and spinach. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer to the baking sheet, seam-side down.
  • Repeat the steps and make another salmon puff pastry with the remaining salmon fillet.
  • Roll the one-third remaining pastry with a rolling pin to thin the dough. Using a lattice cutter, roll over the pastry, or alternatively use a sharp knife to cut 2.5cm/1-inch slits in staggered rows 1cm/1.5-inch apart. Gently pull the pastry so that the slits open up and a lattice shape is shown.
  • Brush the beaten egg on the top and sides of the salmon puff pastry. Carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg.
  • Bake for 20-25 minutes or until the pastry is golden brown. Let cool for a few minutes before slicing.



Serving: 1pastry | Calories: 2069kcal | Carbohydrates: 132g | Protein: 69g | Fat: 142g | Saturated Fat: 47g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 66g | Trans Fat: 0.5g | Cholesterol: 272mg | Sodium: 3078mg | Potassium: 2131mg | Fiber: 9g | Sugar: 7g | Vitamin A: 17349IU | Vitamin C: 51mg | Calcium: 468mg | Iron: 13mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.

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5 from 2 votes (2 ratings without comment)

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