The Fresh Salmon Fillet in Crust is one of those quick yet delicious recipes. Crunchy on the outside and soft inside, it always wins everyone over. The homemade sour cream, also very easy and quick to make, turns it into a gourmet dish. Served this way, it becomes a true main course, but if you reduce the portions, it can be perfect for a buffet, brunch, or even an appetizer. So what are you waiting for? Try it right away, it’s so gooooood.
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 9 oz fresh salmon fillet
- 1 package puff pastry
- 12 oz frozen spinach
- 1 knob of butter
- to taste flaked almonds
- to taste salt and pepper
- 1 egg
Tools
- 1 Pan non-stick
- 1 Baking tray
- 1 parchment paper
- 1 Brush kitchen
How to Prepare Fresh Salmon Fillet in Crust
To prepare the Fresh Salmon Fillet in Crust, you really need just a few ingredients, but organize them on your work surface to have everything at hand.
Take the salmon out of the fridge at least 40 minutes before, so it reaches room temperature.
If the fillet you bought fresh at the fish market is whole, cut it in half lengthwise.
Boil the frozen spinach in a little hot water, drain them, and let them cool.
Put them in a pan to season with a knob of butter and a pinch of salt and pepper, but only after squeezing them well with your hands.
This way, they will lose most of the liquid and finish drying during the pan cooking.
They need to be very dry to prevent the puff pastry from getting soggy.
Once cooked, let them cool directly in the pan.
Now that you have all the ingredients ready, you can assemble the recipe.
Cut the rectangular puff pastry roll in half, spread some spinach and a few flaked almonds on top.
Place the salmon fillet on top, and cover it with more spinach and almonds.
Wrap it in the puff pastry and place it inside a baking tray lined with parchment paper.
If you calculate how much pastry you need to make the salmon package, you can save some pieces to decorate the surface.
Then brush the pastries with the beaten egg and bake them in a preheated oven at 356°F.
Cook for about 30 minutes or until they are nicely golden.
Turn off and serve your Fresh Salmon Fillet in Crust immediately, possibly accompanied by Sour Cream, which I think goes perfectly with it.
Tips and Variations
Avoid overcooking the Fresh Salmon Fillet in Crust, as it may dry out.
If you don’t like spinach, try using zucchini or any other vegetable you prefer.
The important thing is to dry them well.
You can freeze the fillets already wrapped in puff pastry and defrost them in the refrigerator; they will remain perfect because the pastry will not spoil.
This way, you can get a head start on a lunch or dinner plan, such as Christmas Eve.
Love salmon? Then don’t miss the next recipe: Smoked Salmon and Orange Salad
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