Best 12 Puff Pastry Salmon Recipes

PUFF PASTRY SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
• Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.

PUFF PASTRY-WRAPPED SALMON

Steps:

• For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
• Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
• Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
• Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
• Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
• For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
• Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.

PUFF PASTRY SALMON BUNDLES

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each into two 10x6-in. rectangles. Place a salmon fillet in the center of each rectangle. , Beat egg and water; lightly brush over pastry edges. Bring opposite corners of pastry over each fillet; pinch seams to seal tightly. Place seam side down in a greased 15x10x1-in. baking pan; brush with remaining egg mixture. , Bake until pastry is golden brown, 25-30 minutes. In a small bowl, combine the cucumber, sour cream, mayonnaise, dill and salt. Serve with bundles.

PESTO SALMON PUFF PASTRY RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
• Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
• Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
• Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
• Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
• Seal the edges by pressing onto the seams of the fish silhouette.
• Use a knife to make indents for the head and fin details.
• Use the tip of the spoon to create indents of the scales.
• Brush the pastry with egg wash.
• Bake for 40 minutes, or until golden brown.
• In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
• Slice and serve while hot.
• Enjoy!

SALMON WITH PUFF PASTRY AND PESTO

Steps:

• Preheat the oven to 400 degrees F.
• On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
• To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

SMOKED SALMON AND HERB PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
• Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
• Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
• While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
• Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.

SALMON STUFFED IN PUFF PASTRY

Steps:

• Roll out pastry slightly and cut each in half.
• Season each salmon with salt, pepper and Old bay seasoning.
• Place one salmon fillet on each pastry.
• Then place 1/4 of the onions, garlic and spinach on top of each salmon.
• Wrap up pastry over salmon twist and seal.
• Bake in a 425 degree pre heated oven for 15 to 20 minutes.
• Heat can soup with curry. Adding water to thin to consistency you like.
• Place soup on bottom of plate then place Puffed pastry with salmon fillets on top.
• Serve with plain Jasmine Rice.

SAVORY PUFF PASTRY TART WITH SMOKED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a tart pan.
• Combine eggs, creme fraiche, parsley, chives, salt, and pepper in a bowl and mix until well combined.
• Line the greased tart pan with puff pastry. Spread smoked salmon over the bottom, followed by Gruyere cheese. Pour egg mixture on top.
• Bake in the preheated oven until eggs have set and puff pastry has risen and browned, about 45 minutes.

SALMON AND SPINACH ROLL IN A PUFF PASTRY

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Put 2 sheets of puff pastry on top of each other. Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches. Sprinkle with parsley, thyme, salt, and pepper.
• 3. In a sauté pan, melt 2 tablespoons of butter and sauté the shallots until translucent. Add spinach and sauté for 3 minutes. Remove from heat and cool mixture.
• 4. Spread spinach over pastry, top with diced salmon, and season with salt and pepper.
• 5. Roll up pastry, tucking ends in as you roll. Wrap pastry in parchment paper buttered with 2 tablespoons of butter and tie it up with kitchen string to hold roll together. Rub outside of paper with olive oil. Place on baking sheet and bake for 45 minutes.
• 6. Unwrap, slice roll, and serve with dill hollandaise .

PUFF PASTRY SALMON

Steps:

• Preheat oven to 375°F.
• Season salmon fillet with salt, garlic powder and onion powder. Divide 1/2 the spinach between 2 sheets of puff pastry and mound in the center. Place salmon on top of spinach. Spread pesto over salmon and top with remaining spinach. Moisten edges of puff pastry with water (or can use an egg wash), fold to center and seal the seams.
• Bake for 20-25 minutes until the pastry is puffed and golden.

SALMON WITH PUFF PASTRY AND PESTO

Steps:

• Preheat the oven to 400 degrees F. On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes. To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

BAKED SALMON IN PUFF PASTRY WITH CREMINI MUSHROOM DUXELLE RECIPE - (4.4/5)

Steps:

• Duxelles: Rinse and thoroughly pat dry cremini mushrooms before using a food processor or sharp knife to finely mince. Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in cremini mushrooms and simmer for 7 to 10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates. Add white wine, thyme and salt. Simmer for an additional 5 to 7 minutes. Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup. Note: I froze the remaining Duxelles, for a month. It thawed perfectly, and was delicious spread over puff pastry and rolled, sliced into pinwheels. Bake at 400°F for about 10 to 12 minutes. Elegant yet easy to prepare, salmon wellington makes a lovely entrée for a dinner party or evening in as the puff pastry parcels can be prepared and refrigerated for up to two hours before being baked. Wellington: Cut puff pastry into four equal 5-inch x 8-inch (13-centimeters x 20-centimeters) sheets. Approximate measurements are suitable. Spread 1/4 cup mushroom duxelle evenly onto each sheet of puff pastry, leaving a 1/2-inch (1 centimeter) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt. Fold up edges in a lengthwise and press puff pastry together to seal a seam across the center of the salmon fillet. Flip pastry over so that seam is hidden and gently press the sides together to close. Note: I brushed an egg wash over each wellington, to give a lovely golden color to the pastry. Bake salmon wellington at 400°F (205°C) for 15 minutes. Lower heat to 325°F (165°C) and bake for an additional 15 to 20 minutes until puff-pastry is flaky and golden brown. If using previously frozen salmon, allow fillets to completely thaw before assembling the salmon puff-pastry. Note: These can also be frozen, and then baked for a little extra time. I also tested reheating one of these, after they were baked, in a conventional oven (do not microwave), and they turned out just fine!