Salmon Stuffed in Puff Pastry

"Salmon Is my Favorite so I can go on and on. You'll just have to try it!!!!!!! I've also added canned crab meat to the filling."
photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by Kathy228 photo by Kathy228
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:


  • 4 salmon fillets, check to make sure there no bones
  • 1 (10 ounce) box of chopped spinach, defrosted and squeezed dry
  • 1 onion, sliced
  • 3 garlic cloves, diced sauted with onions and cooled
  • 1 box of defrosted frozen puff pastry sheet
  • Sauce

  • 1 (10 ounce) can cream of mushroom soup
  • 1 teaspoon curry
  • salt and pepper
  • Old Bay Seasoning


  • 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.

Questions & Replies

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  1. Rita, this was delicious and very different from what I usually make. I enjoyed the different flavors and the crispy pastry was the crowning touch! Thanks!
  2. soooooooooo nice
  3. my salmon fillets were too large to get completely covered, so i just rolled it around the spinach mixture and it was wonderful. i put the spinach in the pan with the garlic and onion and it cooked all the water out and also allowed the onion and garlic to season the spinach --- added the salt, pepper and old bay to the spinach mixture as well
  4. I've sat here wondering whether to give this 4 stars or 5? The quantities of spinach, garlic and onion were just right, and the cooking time was perfect - just what I was looking for (All my recipes for salmon en croute are for an entire side of salmon). That said, I tried the mushroom sauce and wasn't really blown away. I vary day to day in how much I like mushrooms, and obviously the sauce used makes a big impact, but I just felt this sauce was a bit of a much-of-a-muchness and didn't add much to the dish. Something I will probably make again though, minus the sauce.
  5. It looked great! I brushed the pastry with an eggwash made of 1 egg beaten with a 1 tablespoon of water.



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