Puff pastry is a bit of kitchen magic, and these Salmon and Spinach Parcels are a perfect example. Buttery, flaky pastry envelopes a creamy spinach and rice filling topped with tender salmon for an elegant yet easy meal. They look impressive on the table but come together quickly, making them ideal for both weeknight dinners and special occasions.
This recipe delivers a restaurant-worthy result with minimal fuss. I like to serve the parcels with a crisp green salad or roasted vegetables. The combination of flaky pastry, rich spinach, and perfectly cooked salmon is comforting and flavorful—proof that salmon and spinach are a natural pairing.
Why They’re So Good
What makes these Puff Pastry Salmon Parcels such a winner is the balance of textures and flavors: crisp, golden pastry surrounding juicy salmon and a creamy spinach-and-rice filling. The filling is rich without being heavy, and much of the work can be done in advance. Assemble ahead and bake when you’re ready for a stress-free dinner.
They’re refined enough for guests but simple enough for everyday meals, which is why they have become a regular in many kitchens.
What You’ll Need
A few simple ingredients transform into something special. For these Puff Pastry Salmon Parcels you’ll need:
- Salmon fillets: Skinless and boneless. Fresh or fully thawed frozen fillets work best.
- Puff pastry sheets: Store-bought, kept chilled until use.
- Fresh spinach: Quickly sautéed with garlic so the filling stays creamy, not watery.
- Cream cheese or similar (optional): Adds a velvety texture to the spinach if you prefer it extra creamy.
- Rice: Small amounts of cooked rice are used here to add body to the filling; you can swap it for quinoa or cauliflower rice if you like.
- Egg (for egg wash): Brushed on the pastry for a shiny, golden finish.
Note: Exact ingredient amounts and full measurements are in the Recipe Card below.
Let’s Wrap Things Up (In Puff Pastry, Of Course)
These parcels are straightforward to assemble. Here’s the streamlined process I use, step by step.
- Sauté the base: Gently cook chopped onion in oil until soft. Add spinach and garlic and cook until the spinach is wilted. Season to taste.
- Cook the rice: Add water and stock, bring to a boil, then reduce heat and simmer until the rice is tender and absorbed the liquid.
- Finish and cool the filling: Stir in lemon juice and chopped parsley for brightness. Allow the mixture to cool completely before using.
- Prep the pastry: Cut puff pastry sheets into rectangles and arrange them on a lined baking tray.
- Add the filling: Spoon a portion of the cooled spinach-and-rice mixture onto the lower half of each pastry rectangle, leaving a border for sealing.
- Top with salmon: Place a salmon fillet over the filling. Brush the pastry edge with a little water to help seal.
- Fold and seal: Fold the pastry over to enclose the salmon and press the edges firmly with a fork. Repeat with remaining parcels.
- Bake until golden: Brush each parcel with beaten egg and bake at 410°F (210°C) until puffed and golden, about 20–25 minutes.
These parcels make a satisfying, complete meal thanks to the creamy spinach and rice tucked inside the flaky pastry. Slice and serve warm for best results.
Keep it simple with a leafy salad or roasted vegetables, or add a buttery side like sautéed green beans or roasted carrots if you’d like something richer. A bright citrus salad also pairs well to cut through the richness of the pastry and salmon.
FAQs
Yes. Thaw it completely and pat dry before assembling to avoid excess moisture in the pastry.
No. You can omit the rice or replace it with quinoa, cauliflower rice, or mashed potato depending on your preference.
Reheat in a 350°F (175°C) oven for 10–15 minutes to keep the pastry crisp and the filling warm.
Puff Pastry Salmon Parcels
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1/3 cup rice (white long grain or brown rice)
- 2 cups baby spinach leaves
- 1/2 teaspoon salt
- 1/4 teaspoon lemon pepper or cracked black pepper
- 1 tablespoon garlic, minced
- 2/3 cup water
- 3 teaspoons stock powder or chicken bouillon powder
- 4 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 sheets puff pastry
- 4 salmon fillets, skinless and boneless
- 1 egg, whisked (for egg wash)
Instructions
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Heat the oil in a medium saucepan and fry the onion until soft and translucent. Add the rice and spinach and cook for about a minute until the spinach wilts. Stir in the garlic and cook until fragrant. Season with salt and pepper.
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Add the water and stock powder to the pan. Bring to a boil, stirring to combine.
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Reduce heat to low, cover, and simmer 12–15 minutes or until the rice is cooked through.
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Remove from heat and stir through lemon juice and parsley. Set aside to cool.
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Preheat the oven to 410°F (210°C) and line a baking sheet with parchment paper.
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Cut each pastry sheet in half to make two rectangles per sheet.
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With the shorter edge facing you, spoon one quarter of the rice and spinach mixture onto the lower half of a pastry rectangle, leaving a 1-inch (2 cm) border around the edges.
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Lay a salmon fillet on top of the rice mixture and brush the pastry border with a little water.
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Fold the empty side of the pastry over to enclose the salmon and press the edges firmly with a fork. Transfer the parcel to the prepared baking sheet and repeat with the remaining ingredients.
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Brush each parcel with the whisked egg and bake for 20–25 minutes or until golden brown and puffed.
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Slice each parcel in half and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.