Best 4 Salmon Potato Parcels Recipes

If you're looking for a delicious and nutritious meal that's easy to prepare, look no further! Salmon potato parcels are the perfect option for a busy weeknight dinner or a special occasion. This dish is packed with flavor from the salmon, potatoes, and vegetables, and it's all wrapped up in a crispy, flaky puff pastry. The best part? It can be customized to your liking, so you can add your favorite spices or vegetables.

Let's cook with our recipes!

SALMON - POTATO PARCELS

Salmon - Potato Parcels image

Make and share this Salmon - Potato Parcels recipe from Food.com.

Provided by katew

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 (200 g) salmon fillets, pinboned
250 g chat potatoes, thinly sliced
2 (175 g) Broccolini, trimmed and sliced
100 g butter, softened
3 teaspoons lemon rind, finely grated
1 tablespoon chives, chopped
salt and pepper

Steps:

Preheat oven to 355°F.
Cut 4 x 30 cms squares of non stick baking paper.
Lay potato on centre of each.
Top with broccolini and salmon.
Combine butter, rind, chives, salt and pepper in a bowl and spread onto salmon fillets.
Fold paper up to form sealed parcels.
Place, seam side up on a baking tray.
Bake 20 minutes, rest parcels 5 minutes before opening.

SALMON & LEEK PARCELS

Salmon & leek parcels image

Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 50m

Number Of Ingredients 5

Ingredients

4 leeks , trimmed and finely chopped
25g butter
100g full-fat crème fraîche or cream cheese
6 sheets filo pastry
2 skinless salmon fillets

Steps:

Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

Nutrition Facts : Calories 793 calories, Fat 55 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.75 milligram of sodium

SALMON PARCELS

Salmon Parcels image

As usual, I'm not sure where this recipe comes from, but we make it for small dinner parties. The parcels look so elegant, but the recipe takes no time at all! I make my own pesto with basil and mint for this, but you could use a jar pesto. Fresh is so much nicer tho!

Provided by A la Carte

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 (6 ounce) salmon fillets, skinned
2 teaspoons salt
16 ounces phyllo pastry
6 tablespoons pesto sauce (see my recipe)
2 tablespoons olive oil or 2 tablespoons olive oil flavored cooking spray

Steps:

Season the fish with salt.
Take two phyllo sheets and fold in half. Lay a piece of salmon on the phyllo, take care to tuck any tail piece under the salmon.
Top each piece of salmon with at tablespoon of the pesto.
Draw the phyllo up around the salmon and make a "knot" by twisting the phyllo so it stays in place.
With scissors cut off any excess phyllo from the knot.
Place each parcel on a non-stick cookie sheet. Refrigerate (covered with plastic wrap) until ready to cook.
Heat your oven to 400°F Drizzle or spray the olive oil over each parcel.
Cook in the middle of the oven for 15 minutes or until each parcel is golden brown.

Nutrition Facts : Calories 1050.8, Fat 27.9, SaturatedFat 5.9, Cholesterol 77.4, Sodium 2189.5, Carbohydrate 140.3, Fiber 5.1, Sugar 0.5, Protein 53.4

SALMON & HERBY POTATO COULIBIACS

Salmon & herby potato coulibiacs image

An impressive addition to any buffet, this puff pastry parcel is filled with fish in a creamy parsley, dill and lemon sauce

Provided by John Torode

Categories Buffet, Main course

Time 1h45m

Yield Makes 2, each serves 6

Number Of Ingredients 12

Ingredients

600g potato , thinly sliced
1 large onion , thinly sliced
1 tbsp olive oil
100ml double cream
100ml crème fraîche
4 tbsp chopped parsley
4 tbsp chopped dill
zest 1 lemon
2 x 375g packs all-butter puff pastry
a little flour , for dusting
650g side of salmon , skinned and pin-boned, cut crossways into 3cm slices, then cut in half lengthways to get thick fingers
1 egg , beaten

Steps:

Heat oven to 180C/160C fan/gas 4. Par-boil the potato slices for 2-3 mins. Drain and set aside in a large bowl.
Gently fry the onion in the oil for 10 mins until lightly golden. Cool slightly, then stir in the cream, crème fraîche, herbs, zest and plenty of seasoning. Pour over the potatoes and mix very gently.
Roll out one pack of pastry on a lightly floured surface to a 35 x 35cm, then lay on a large baking sheet. Pack ¼ of the potato mixture down one side of the pastry, leaving a 5cm border. Arrange ½ of the salmon on top to cover the potato. Cover the salmon with ¼ of the potato. Brush the pastry all the way round with beaten egg and fold over the pastry. Trim the edges and crimp with your fingers, or seal with a fork. Make decorative fish for the top, if you like.
Roll out the remaining pastry and repeat the process, using up the rest of the potato and salmon. Chill for 30 mins.
Brush the pastries all over with beaten egg. Bake for 40 mins. Leave to rest for 10 mins if serving hot, or serve cold.

Nutrition Facts : Calories 520 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium

Tips:

Choose fresh, high-quality ingredients: This will make a big difference in the final flavor of the dish. Look for firm, brightly colored salmon fillets and new potatoes.
Season the salmon and potatoes generously: This will help to enhance their natural flavors. Use a variety of spices and herbs, such as salt, pepper, garlic powder, onion powder, paprika, and thyme.
Wrap the salmon and potatoes tightly in the foil packets: This will help to create a steamy environment that will cook the food evenly.
Cook the salmon and potatoes over medium heat: This will help to prevent the fish from overcooking and the potatoes from becoming mushy.
Let the salmon and potatoes rest for a few minutes before serving: This will allow the juices to redistribute throughout the food.

Conclusion:

Salmon potato parcels are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to get your kids to eat more fish. With a little planning, you can have this meal on the table in less than 30 minutes. So next time you are looking for a quick and easy dinner idea, give salmon potato parcels a try. You won't be disappointed!