Kitchen notes · a little help before you start
Puff Pastry Salmon Parcels
A golden pastry parcel makes salmon feel especially inviting at the table. Inside, the fish sits over a lemony rice-and-spinach filling, ready to reveal when you cut it open. Serve the parcels warm and enjoy the flaky pastry with the tender filling underneath.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 8
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Cool the rice filling
After the rice cooks, stir in lemon juice and parsley and let it cool before spooning it onto the pastry.
2. Leave a clear border
Spoon filling over the lower pastry half, leaving the stated border around its edges for sealing around the salmon.
3. Seal with a fork
Brush pastry edges with water, fold the empty half over salmon and press the edges firmly with a fork before transferring to the tray.
Get to know the ingredients
Puff pastry rectangles
Cut each pastry sheet in half, giving rectangles that hold rice filling on one side and fold over the salmon.
Prepared salmon fillets
Lay skinless, boneless salmon fillets over the cooled filling. Fresh salmon is preferable to frozen for these parcels.
Whisked egg
Brush the sealed parcels with whisked egg before baking, leaving them ready to develop their golden pastry tops in the oven.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Puff Pastry Salmon Parcels
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cut the warm parcels
Bake until the pastry is golden brown, then slice each parcel in half and serve while the filling is warm.
A little more help as you go
Wilt spinach before simmering
Cook rice and spinach briefly with softened onion, then add garlic before water and stock powder bring the filling to a simmer.
A lined tray
Line the baking tray with parchment before assembling, so the sealed parcels can move straight onto it for egg wash and baking.
A few questions you might have
Does the salmon cook before wrapping?
The fillet is laid over the cooked, cooled rice mixture and enclosed in pastry before the assembled parcel is baked.
Where do lemon juice and parsley go?
Stir both through the cooked rice filling after removing it from the heat, then leave that mixture to cool before assembly.
Can I use cracked black pepper?
Cracked black pepper is listed as an alternative to lemon pepper for seasoning the filling as its first ingredients cook.
Do I put rice on both pastry halves?
Keep the filling on the lower half with a border, then fold the empty side over the salmon to enclose it.
When does the garlic cook?
Add it after rice and spinach have cooked with the onion for a minute, then sauté about thirty seconds before adding liquid.
Any more cooking tips?
I prefer to use fresh salmon fillets rather than frozen.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
