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Flaky Salmon Spinach

Featured in: Hearty Meals and Dinner Favorites

This take on Salmon Wellington brings out a blend of creamy feta and fresh spinach nestled around moist salmon, all wrapped in rich puff pastry. It’s an easy-to-make dish with high-end flair. After brushing the salmon with a Dijon-mayo-herb combo, it’s wrapped, baked to golden perfection, and served with extra Dijon sauce. Each layer offers a contrast—crispy outside, tender inside. It’s a perfect show-stopper that’s quick to whip up, whether for weeknights or a fancy dinner. In less than an hour, you’ve got moist salmon, flaky pastry, and bright spinach in one bite.
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By Chloe Chloe
Updated on Sun, 11 May 2025 15:34:44 GMT
Golden pastry wrapped salmon with a spinach filling. Pin it
Golden pastry wrapped salmon with a spinach filling. | cookitdelish.com

Personal salmon puffs turn ordinary fish cuts into fancy dinner treats. These golden bundles wrap tender salmon in flaky dough, jazzed up with a smooth herby Dijon mix, broken-up feta, and bright spinach. The mix of tastes and feels makes this meal seem like you got it from a fancy place, but it's actually super easy to make.

I first tried making salmon puffs when our date night plans got canceled. What started as a dinner emergency turned into an amazing find—they're easy to put together, come in perfect portions, and taste incredible. The crispy outside with the soft salmon inside makes this our go-to dish when we want something special.

What You'll Need

  • Salmon fillets: Go for middle pieces without skin that are the same thickness so they cook evenly.
  • Puff pastry: The kind from the store works great and gives you those flaky, buttery bits.
  • Dijon mustard: Gives a nice kick that works with the salmon but doesn't take over.
  • Mayonnaise: Makes everything creamy and keeps the fish juicy.
  • Feta cheese: Adds a salty, soft contrast to the rich fish.
  • Fresh spinach: Brings color, good stuff for your body, and a light earthy taste.
  • Dried herbs: Some oregano, basil, and dill work really well together here.
  • Lemon zest: Perks everything up and makes the salmon taste even better.

Tasty Directions

Get Ready:
Turn your oven to 400°F (200°C). Put some parchment paper on a baking sheet so nothing sticks.
Fix Up The Fish:
Dry your salmon pieces with paper towels. Add some salt and pepper.
Mix Your Herbs:
Stir together 2 tbsp mayo, 1 tbsp Dijon mustard, 1 tsp oregano, 1 tsp basil, ½ tsp dill, and some lemon zest in a little bowl.
Sort Out The Dough:
Roll out your defrosted puff pastry on a surface with a bit of flour. Cut it into four 7-inch squares.
Build Your Bundles:
Spread the herby mix on the salmon. Sprinkle feta on top, then add spinach leaves.
Fold The Pastry:
Put each piece of fish face down on a pastry square. Fold the dough over and press the edges tight.
Brush With Egg:
Mix one egg with 1 tbsp water. Brush it all over the pastry to make it turn golden.
Make Some Holes:
Cut tiny slits in the tops so steam can get out.
Set Them Up:
Put your bundles with the seam facing down on your lined baking sheet.
Cook Them:
Bake for 20-25 minutes until they turn a deep golden color.
Let Them Sit:
Wait 3-5 minutes before you serve them.
Fancy It Up:
Serve with extra herby sauce and lemon slices.
Two pieces of fish wrapped in pastry. Pin it
Two pieces of fish wrapped in pastry. | cookitdelish.com

The first time I tried making these, I learned you can't rush. I used pastry that wasn't totally thawed and ended up with cracks and leaks everywhere. Now I let my dough sit in the fridge overnight and always dry the salmon well before I start putting things together. It works perfectly every time now.

What To Eat With It

Try it with roasted asparagus with lemon butter and garlic mashed potatoes for a full, yummy meal.

It's great with a fresh green salad with orange dressing to cut through the richness.

Start with cold cucumber soup and finish with a berry dessert for a fancy dinner at home.

Fun Changes To Try

Make it Greek-style with goat cheese, sun-dried tomatoes, and fresh thyme.

Give it an Asian feel by coating the salmon with hoisin and hot sauce, plus some ginger and green onions.

For springtime, tuck in some asparagus tips and eat it with a cool cucumber-yogurt sauce.

Plan Ahead Tricks

You can put these together up to 12 hours early, cover them, and keep in the fridge. Just add the egg wash right before cooking.

You can freeze them uncooked for up to a month. Cook them frozen, just add 7-10 more minutes in the oven.

The herby spread can be made days ahead for quick dinner prep.

A plate of food with a fork and a knife. Pin it
A plate of food with a fork and a knife. | cookitdelish.com

These salmon puffs have become what I make whenever we're celebrating something. The crispy outside, creamy herb mix, and juicy salmon make an amazing meal. Whether it's just the two of us or we've got friends over, these fancy little packages always get people talking.

Frequently Asked Questions

→ Can I make it in advance?
Yes, prep it a day before and store it uncooked in the fridge. Brush it with egg wash before baking, then add 5-7 minutes to cooking time if baking cold.
→ What works if I don't have feta?
Try switching to goat cheese, cream cheese, or boursin. Each brings unique flavors that still pair perfectly with the dish.
→ How do I tell when it’s done?
The puff pastry should turn golden in about 20-25 minutes. If unsure, slide a thermometer through a vent—145°F (63°C) means it’s ready.
→ Can I use frozen spinach?
You can, but make sure to thaw it completely and remove all extra moisture. Wet spinach can ruin the pastry. Substitute with 1/4 cup thawed spinach.
→ What sides go well with it?
Pair it with roasted veggies, a crisp green salad, mashed potatoes, or even lemony rice. These lighter sides balance out the buttery pastry.

Flaky Salmon Spinach

Flaky pastry surrounds salmon with flavorful herbs, creamy feta, and spinach, creating a beautiful yet simple dinner option.

Prep Time
25 Minutes
Cook Time
25 Minutes
Total Time
50 Minutes
By Chloe: Chloe

Category: Main Dishes

Difficulty: Intermediate

Cuisine: French and Mediterranean blend

Yield: 4 Servings (Four individual portions)

Dietary: ~

Ingredients

→ Salmon Preparation

01 Season your four salmon fillets
02 Add a pinch of salt and pepper according to your liking

→ Herb-Dijon Mixture

03 Two tablespoons of mayo
04 One tablespoon of Dijon mustard
05 A teaspoon of oregano, dried
06 Dried basil, 1 tsp
07 Half a teaspoon dill, dried
08 The zest from one lemon

→ Final Assembly

09 Quarter cup of feta cheese, crumbled
10 One cup fresh spinach leaves
11 Thawed puff pastry, one sheet
12 A beaten egg
13 One tablespoon of water
14 Few lemon wedges for squeezing

Instructions

Step 01

To get started, warm your oven to 400°F (200°C). Toss parchment paper on a baking tray to make cleanup quick and stop anything from sticking.

Step 02

Pat salmon fillets with a paper towel so they're all dry—it helps keep them from steaming. Generously sprinkle both sides with salt and pepper. It may seem simple, but it's the base for all the flavors coming next!

Step 03

Whisk together mayo, Dijon, basil, oregano, dill, and that tangy lemon zest in a small bowl. Save half the mixture for serving later, and use the rest on the salmon. This spread brings loads of flavor to the dish!

Step 04

Coat each salmon fillet with the herb spread. Don’t skimp! Sprinkle crumbled feta over the top, then neatly layer spinach leaves. These toppings add bold Mediterranean flavors and texture.

Step 05

Dust a bit of flour on your counter and slice the pastry sheet into four squares. Roll each out to about 7x7 inches. You don’t want them too thick or too thin—they should just about stretch enough to wrap up the salmon.

Step 06

Flip each salmon piece, toppings touching the pastry. Wrap it like you're sealing a gift, folding the edges tightly. Place them seam-side down. Try not to leave any gaps, or juices might escape in the oven.

Step 07

Lay the wrapped fillets on the baking sheet with seams hidden underneath. Combine some water and the beaten egg, and brush it onto the pastry. This ensures a shiny golden finish. Make tiny slits at the top, so steam can sneak out.

Step 08

Bake those parcels for about 20–25 minutes until the pastry is puffed up and golden. The fish will be tender and cooked through, but keep an eye out because oven times vary slightly based on salmon thickness!

Step 09

Transfer salmon wraps to plates right out of the oven. Serve with reserved herb-Dijon sauce and a quick squeeze of lemon. The combo of golden pastry, succulent salmon, and zesty sauce is unforgettable!

Notes

  1. This dish combines the flaky richness of puff pastry with a perfectly seasoned salmon base, topped with creamy feta and spinach.
  2. For best results, keep your pastry chilled but not frozen. If it feels sticky or soft, put it back in the fridge for a few minutes.
  3. You can prepare the salmon wraps ahead of time—just assemble and refrigerate for up to 4 hours before baking.
  4. Pair this with a refreshing salad or roasted veggies to balance the rich, buttery pastry.

Tools You'll Need

  • Tray for baking
  • Non-stick parchment paper
  • A couple of small bowls
  • Brush for pastry
  • Knife that’s sharp
  • Rolling tool

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish included (salmon)
  • Puff pastry contains gluten
  • Feta cheese involves dairy
  • Contains egg as an ingredient

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 460
  • Total Fat: 28 g
  • Total Carbohydrate: 24 g
  • Protein: 30 g