Salmon in Puff Pastry is beautiful and delicious, and is an elegant addition to your Easter menu, or anytime during the year! It is easy to make if you use frozen sheets of puff pastry. Layer the fresh salmon with a cream cheese & spinach filling and wrap in the thawed dough. Bake for 30 minutes. Salmon in Puff Pastry is healthy, fast and yummy! What’s not to like! I’m a big fan of buying salmon at Costco. They do a great job of sourcing fresh salmon, both farm-raised and wild caught, at a good price.
Salmon in Puff Pastry with Spinach & Cream Cheese
- 2 1/2 pound fresh whole salmon fillet skinless, boneless
- ½ teaspoon Coarse Kosher Salt
- 1 teaspoon black pepper. freshly ground
- 3 ounces cream cheese softened
- 2 tablespoon butter softened
- 3 tablespoon lemon juice
- Zest of 1 lemon
- 1 8 ounce package frozen spinach thawed
- 1 package frozen puff pastry dough 2 sheets, thawed
- 1 egg lightly beaten with 1 tablespoon water
- 3/4 cup mayo
- 1 teaspoon dill
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a small bowl, mix the mayo, dill and 2 tablespoons of lemon juice and the remaining lemon zest. Let sit in fridge until ready to serve on the side.
- Cut the fillet in half. Tuck the tail end (or narrow ends) under to form an even sized pieces. You should end up with two fillets about the same size and thickness. Sprinkle salt and pepper on each one.
- Microwave the thawed spinach to slightly warm, Wrap in paper towels and squeeze out as much liquid as you can.
- In a small bowl, thoroughly combine the cream cheese, butter, 1 tablespoon lemon juice, half of the lemon zest, and spinach.
- Roll out one sheet of the thawed puff pastry to. Place on the parchment paper.
- Place one salmon fillet on the center of the dough. Spread the cream cheese spinach mixture on the top. Place the remaining salmon fillet on top of the cream cheese layer.
- Roll out second sheet of thawed puff pastry. Place over the top of the salmon loaf. Moisten the edges and press the top layer of the puff pastry into the bottom layer of puff pastry and crimp edges to seal the loaf. If you have any extra dough, depending on the size of the salmon loaf you wind up with you can make some decorations to place on top.
- Brush the top with the egg wash.
- Bake for 25 to 30 minutes, until the pastry is golden brown and the salmon is cooked through.
- Serve immediately with the lemon dill sauce on the side.