This quick and delicious lemon-infused salmon with puff pastry will leave you wanting more after your first few bites. This salmon is packed with flavor and wrapped with a flaky buttery dough. Serve with white rice and vegetables of your choosing.
Let’s talk about fish!
Salmon is such a versatile fish and can be made in numerous ways. Did you know that it is also a great source of protein? I love salmon and I especially love eating it when it’s wrapped in a buttery puff pastry.
Salmon is rich in omega-3 fatty acids, rich in high-quality protein, high in vitamin B, and is a great source of potassium. It’s one of the healthiest fish to eat and I love to buy it when it’s on sale!
My family loves this recipe so much and when I make it, there’s barely any left over. Here are the steps that I take to make this recipe leaving you wanting more each time.
Salmon
Start by going to your local supermarket or fish market and buying a filet of salmon. For this recipe, I used 3 lbs of an Atlantic salmon filet. This serves about 6-8 people. Ask your fish market to debone and remove the skin on your filet. For this recipe, the salmon is much better when there is no fish bone or skin on it.
Rinse it with fresh cold water and then pat dry removing any excess water. Let it sit aside while you prepare the rest.
Puff Pastry
Your local supermarket should have puff pastry in their freezer section usually by the desserts and/or frozen fruit. I usually purchase the Pepperidge Farm Puff Pastry Sheets. It’s a 2-pack and 17.3 oz.
(I am not sponsored by Pepperidge Farms)
If you know how to make homemade puff pastry then that would work just fine. Great job on knowing how to make homemade puff pastry. It is still a recipe on my to-make list!
This box comes with 2 packs of dough. For this recipe, I used one pack and that’s all you’re going to need. Remove the dough from the box and place it on a baking sheet lined with parchment paper and let sit out for about an hour covered with either another sheet of parchment paper or a paper towel. This keeps the pastry from drying and leaving a hard crust when covered.
Sprinkle your countertop with flour, or any other surface you’re using to roll out this dough. Using a rolling pin stretch pastry out as far as it can go without ripping it. Don’t worry if it looks like a hot a mess! Cut straight edges around to create a square or rectangle.
Line a 16×17 baking sheet with parchment paper. Transfer puff pastry onto a baking sheet. Then, take your salmon and place it in the middle of your pastry leaving equal lengths on both sides.
Take a paring knife and cut ½” strips. Make sure to cut an equal number of strips on both sides. In a bowl, combine all ingredients: salt, black pepper, garlic powder, fresh garlic, parsley, olive oil, and lemon juice. If you like spice, adding some red pepper flakes here would be a great addition! Take strips on each side and crisscross them until they’re all tied up.
In a small bowl, crack one whole egg and add 1 tbsp of cold water. Whisk well and using a basting brush, brush egg wash onto the puff pastry until is it all covered.
If you have any extra fresh parsley or dried parsley, sprinkle some on for some garnish.
Place in oven on middle rack. Puff pastry tends to burn very quickly when it’s on the bottom rack in the oven, so placing it in the middle helps create a nice golden brown all around. Bake for 12-15 minutes. You don’t want to overcook your salmon or it will become very dry. If your puff pastry isn’t a good golden brown place it on the top rack and broil just an extra 1- 2 minutes to give it a beautiful golden color. Be careful not to let it burn! Setting a timer is always best!
Remove from oven and let sit for about 1-2 minutes. Cut salmon into 2-2 ½” pieces. Serve with any rice and vegetables of your choice. Take one lemon and cut it into wedges for extra lemon juice if desired.
If you want to make fewer servings, feel free to cut the ingredients in half for this recipe.
I would not recommend making this ahead of time. Because I use lemon as a marinade for this fish you want to place it in the oven as soon as possible after marinating it. Lemon is very acidic and can cook your fish if you leave it out for more than half an hour.
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom Appetite! Enjoy your meal!
Quick and Easy Puff Pastry Salmon
Equipment
- 1 sheet of parchment paper, 12×16
- 1 baking sheet 12×17
- 1 basting brush
Ingredients
- 3 lbs of fresh Atlantic Salmon fillet deboned
- 1 tsp of sea salt course salt
- 1 tsp of ground black pepper
- 1 tsp garlic powder
- 3-4 cloves of garlic minced
- Red pepper flakes optional
- ¼ cup chopped parsley
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 1 puff pastry sheet
- 1 egg beaten
- 1 tbsp cold water
- 1 lemon cut into wedges
Instructions
- Preheat oven to 400 ℉.
- Remove puff pastry sheet from freezer and let defrost for 1 hour covered with parchment paper or paper towel.
- Make sure the salmon is clean and deboned and the skin is removed.
- Roll out puff pastry pieces into one big sheet using a rolling pin. Cut sides to make an even square or rectangle.
- In a bowl combine all ingredients: salt, black pepper, garlic powder, fresh garlic, parsley, olive oil, and lemon juice.
- Prepare a baking sheet with 1 sheet of parchment paper.
- Place puff pastry over parchment paper.
- Place salmon over puff pastry sheet. Then, using a paring knife cut into ½” strips on both sides of the salmon. Try to cut even strips on both sides.
- Using a basting brush, or spoon, pour ingredients onto the salmon.
- Grab strips on each side and crisscross.
- To make eggwash, beat one whole egg with 1 tbsp of cold water.
- When all pieces have been crisscrossed, using a basting brush take eggwash and brush over the entire surface of the puff pastry. Sprinkle chopped parsley, fresh or dry for garnishing if desired.
- Place in the middle of the oven for 12-15 minutes. Then place on top rack for an additional 5 minutes or until puff pastry is golden brown.
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