Puff Pastry Salmon and Spinach Parcels

I’ve said it before, and I’ll say it again: puff pastry is pure magic. These Puff Pastry Salmon Parcels are one of those recipes that look like a whole production… but they’re secretly super easy. Creamy spinach, tender salmon, golden flaky pastry—honestly, what more could you want?

I love serving them with a simple salad or roasted veggies, and they never fail to impress. Let me show you exactly how I make them.

Why They’re So Good

What makes these Puff Pastry Salmon Parcels so good? It’s that perfect combo of flaky, golden pastry wrapped around juicy salmon and creamy spinach that tastes way fancier than it is. The filling is rich and flavorful without being heavy, and the best part? You can prep everything ahead of time, pop them in the oven when you’re ready, and dinner basically makes itself.

They’re elegant enough to serve for guests, but simple enough for a cozy weeknight dinner—which is exactly why they’ve been on repeat in my kitchen for years.

What You’ll Need

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Just a handful of simple ingredients turn into something seriously special. Here’s what you’ll need to make these Puff Pastry Salmon Parcels:

• Salmon fillets: Go for skinless and boneless. Fresh or frozen, both work—just make sure to pat them dry.
• Puff pastry sheets: Store-bought and ready to roll. Keep them chilled until you’re ready to wrap.
• Fresh spinach: Quickly sautéed with garlic for a rich, creamy filling that isn’t watery.
• Cream cheese: Adds that dreamy, velvety texture to the spinach. I use full-fat for max flavor.
• Egg (for egg wash): Brushed on top for that golden, bakery-style finish.

Note: See full list of Ingredients and measurements in the Recipe Card below.

Let’s Wrap Things Up (In Puff Pastry, Of Course)

And trust me, once you see how easy these are, you’ll be making them on repeat. Here’s how I do it—step by step.

1. Sauté the base. Cook onion in a little oil until soft. Stir in spinach and garlic until wilted and fragrant. Season well.

2. Simmer the rice. Add stock and water, bring to a boil, then reduce heat and simmer until rice is tender.

3. Cool the filling. Once the rice is ready, stir in lemon juice and parsley. Let it cool completely.

4. Prep the pastry. Cut the puff pastry sheets into rectangles and place on a lined baking tray.

5. Add the filling. Spoon the spinach-rice mixture on the lower half of each pastry rectangle.

6. Add the salmon. Place the salmon fillet right on top.

7. Fold and seal. Fold the pastry over and press the edges with a fork to seal.

8. Bake until golden. Brush with egg wash and bake at 410°F (210°C) until puffed and golden.

These Puff Pastry Salmon Parcels are a whole meal wrapped up in flaky, golden goodness—thanks to that dreamy spinach and rice filling tucked inside.

Want to keep it light? Pair them with something fresh like my Easy Tomato Salad, the Avocado Feta Cucumber Salad (so good), or a classic Avocado Greek Salad.

Feeling a little extra? Add a side of buttery Sautéed Green Beans or some crispy-edged Parmesan Roasted Carrots. And if you’re really going for gold, don’t skip the warm Hollandaise drizzle. Creamy, silky, buttery heaven… yes please.

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