If you’re looking for an elegant yet comforting fish dinner, this Baked Salmon in Puff Pastry with Lemon Cream hits all the right notes. Think flaky pastry wrapped around salmon fillet seasoned with herbs and perhaps a spinach layer, then baked to golden perfection. The final flourish? A silky lemon cream sauce that brightens each bite. It’s like salmon en croute—but with a creamy citrus twist, perfect for holiday gatherings or weeknight celebrations.
Baked Salmon in Puff Pastry with Lemon Cream Delight
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine European, French
For the Salmon Wellington
- 4 salmon fillets 6 oz each, skinless, preferably center-cut
- Salt and freshly ground black pepper to taste
- 1 tsp smoked paprika optional, for smokiness
- 1 tbsp olive oil
Spinach Herb Filling
- 8 oz fresh baby spinach leaves washed and tough stems removed
- 1 small shallot finely chopped
- 1 garlic clove minced
- 2 tbsp unsalted butter
- 2 tbsp cream cheese or mascarpone
- ½ tsp lemon zest
- Pinch of nutmeg
- Salt and pepper
Puff Pastry Wrap
- 1 sheet frozen puff pastry about 8×8 in, thawed
- 1 egg beaten (for egg wash)
Lemon Cream Sauce
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice plus more to taste
- Salt and pepper to taste
To Garnish (optional)
- Fresh dill sprigs or chopped chives
- Thin lemon slices
Prep the Spinach Filling
In a sauté pan over medium heat, melt 2 tbsp butter. Add the shallot and cook until translucent (about 2 minutes), then stir in garlic until fragrant (30 seconds). Add spinach and cook until just wilted. Season with salt, pepper, lemon zest, and nutmeg. Stir in the cream cheese until the mixture is creamy. Remove from heat and let cool slightly.
Season the Salmon
Pat the fillets dry. Rub with olive oil, salt, pepper, and smoked paprika. Set aside.
Assemble the Pastry Wrap
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry to smooth seams but keep roughly original dimensions.
Place a salmon fillet on the pastry. Spoon a quarter of the spinach filling over the top (optional: layer salmon spinach underneath or over the fish). Fold the pastry up around the fillet, sealing seams by pinching or folding under. Brush with egg wash. Repeat for all fillets.
Bake to Flaky Perfection
Transfer each parcel to a parchment-lined baking sheet. Bake for about 25–30 minutes, or until pastry is puffed and golden and fish registers 125–130°F internally. Remove from the oven and let rest for 5 minutes (residual heat finishes cooking).
Prepare the Lemon Cream Sauce
In a saucepan over medium-low heat, melt butter. Whisk in heavy cream, Dijon mustard, lemon zest, and lemon juice. Simmer gently until slightly thickened (about 5 minutes), stirring occasionally. Taste and adjust seasoning.
Plate and Serve
Place the baked salmon wellington on warmed plates. Spoon lemon cream sauce alongside or drizzle on top. Garnish with dill or chives and a lemon slice. Serve immediately with steamed vegetables, roasted potatoes, or a crisp green salad.
Pairings
- White Wine: A chilled Sauvignon Blanc or lightly oaked Chardonnay complements the creamy lemon sauce and salmon’s richness.
- Side Dishes: Consider roasted asparagus or haricots verts tossed with fresh lemon zest, a fluffy herb rice pilaf, or smashed baby potatoes with garlic and parsley.
- Fresh Salad: Arugula with citrus segments, shaved fennel, and a honey‑mustard vinaigrette creates a refreshing foil to the pastry’s richness.
- Occasion: This dish shines at a holiday table or celebratory dinner, especially around Christmas—just like a showpiece Christmas salmon recipe that steals the spotlight.
FAQs
1. Can I use salmon with skin on?
Yes, but remove the skin just before serving. Wrapping skin-on salmon in pastry can trap moisture, making the pastry less crisp.
2. What cut of salmon is best—fillet, center-cut, or loin?
A center-cut fillet or piece from the loin is ideal: it cooks evenly and fits nicely inside the pastry. Avoid tapered pieces to ensure uniform doneness.
3. Is cold-smoked salmon or raw salmon better?
This recipe calls for raw fresh salmon. The heat from baking cooks it inside the pastry. Cold-smoked salmon won’t cook through and may lead to overdone pastry before the fish reaches safe temperature.
4. How do I ensure the puff pastry stays flaky and not soggy?
- Drain spinach very well after wilting—excess moisture makes pastry soggy.
- Seal pastry seams thoroughly to contain steam.
- Brush on egg wash for crispier exterior.
5. Can I prepare this in advance?
You can assemble the wrapped salmon up to 4 hours ahead, cover, and refrigerate. Bake just before serving to retain flakiness.
