Imagine cutting into a golden, flaky puff pastry to reveal perfectly cooked, tender salmon nestled inside a creamy dill-infused embrace. This Salmon in Puff Pastry is not just a meal; it's a culinary adventure that transforms an ordinary dinner into an extraordinary dining experience. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality dish at home, this recipe promises elegance, flavor, and simplicity in every bite.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb salmon fillet
- 1 sheet puff pastry
- 1 egg (for egg wash)
- 2 tbsp cream cheese
- 1 tbsp dill
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Thaw the puff pastry sheet at room temperature for about 15-20 minutes until it becomes pliable but still cool.
- Pat the salmon fillet dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper.
- In a small bowl, mix cream cheese with chopped fresh dill, creating a smooth herbed spread.
- Unfold the puff pastry sheet on a lightly floured surface. Cut the pastry into 4 equal squares large enough to fully wrap each salmon portion.
- Spread a thin layer of the dill cream cheese mixture in the center of each pastry square.
- Place a salmon fillet in the center of each pastry square, on top of the cream cheese.
- Carefully fold the pastry corners over the salmon, creating a neat package. Pinch the edges to seal completely.
- Whisk the egg with a tablespoon of water to create an egg wash. Brush the entire surface of each pastry packet generously.
- Make a small decorative slit on top of each pastry to allow steam to escape during baking.
- Transfer the pastry-wrapped salmon to the prepared baking sheet, ensuring they are not touching.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the salmon is cooked through (internal temperature should reach 145°F).
- Remove from oven and let rest for 5 minutes before serving to allow the pastry to set and the salmon to finish cooking.
- Garnish with additional fresh dill and serve immediately with a side salad or roasted vegetables.
Tips
- Always use cold, dry salmon fillets to prevent soggy pastry. Pat the fish thoroughly with paper towels before wrapping.
- Don't overstuff your pastry packets - leave enough room for the pastry to puff and create those beautiful, flaky layers.
- For a professional presentation, use a sharp knife to create decorative scoring on top of the pastry before brushing with egg wash.
- Check salmon doneness by using a meat thermometer - 145°F is the perfect internal temperature for safely cooked, moist salmon.
- Let the pastry packets rest for 5 minutes after baking to allow the pastry to set and the salmon to finish cooking gently.
- For extra flavor, experiment with different herb combinations in your cream cheese spread, like chives, parsley, or tarragon.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 25g
Fat: 26g
Saturated Fat: 8g
Cholesterol: 95mg
