Salmon and Spinach Parcels
I’ve said it before, and I’ll say it again: puff pastry is pure magic. These Salmon and Spinach Parcels are one of those dishes that look like a whole production but come together so easily. You’ve got buttery pastry, creamy spinach, and perfectly cooked salmon wrapped into golden, flaky perfection.
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 1/3 cup rice ((white long grain or brown rice is fine))
- 2 cups baby spinach leaves
- 1/2 teaspoon salt (to season)
- 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 lemon juice (freshly squeezed)
- 2 tablespoons fresh parsley (chopped)
- 2 sheets puff pastry
- 4 salmon fillets (skinless and boneless)
- 1 egg (whisked)
- Heat the oil in a medium saucepan and fry the onion until soft and transparent. Add in the rice and spinach; cook for a further minute until spinach has wilted. Sauté the garlic until fragrant (about 30 seconds). Season with salt and pepper.
- Add water and stock powder to the pan. Bring to a boil, stirring occasionally to combine all ingredients.
- Reduce heat to low, cover and gently simmer for a further 12-15 minutes, or until the rice is cooked through.
- Remove from heat and stir through lemon juice and parsley. Set aside and let cool.
- Preheat oven 410°F (210°C). Line a baking tray with baking/parchment paper.
- Cut pastry sheets in half to make 2 rectangles per sheet.
- With the shorter edge in front of you, spoon 1/4 of the rice and spinach mixture on the lower half of the pastry, leaving a 1-inch (2-cm) border around the edges.
- Lay the salmon fillet on top of the rice mixture and brush the border/edges of the pastry with water.
- Fold empty side of pastry over to envelope salmon, and seal the edges firmly with a fork. Transfer parcel to prepared baking sheet/tray and repeat the same steps with remaining pastry, rice mixture and salmon fillets until all parcels have been done.
- Brush parcels with whisked egg and bake for 20 - 25 minutes or until golden brown.
- Slice each parcel in half and serve warm.
This salmon parcels recipe always feels restaurant-worthy, yet it’s simple enough for a weeknight dinner. I love serving these spinach parcels with a fresh green salad or a side of roasted vegetables. Every bite is rich, comforting, and full of flavor, proof that salmon and spinach were meant to be together. If you enjoy flaky puff pastry dishes like these Marry Me Chicken Heart Tarts, this recipe will be right up your alley.
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
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.
- Sauté the base. Cook onion in a little oil until soft. Stir in spinach and garlic until wilted and fragrant. Season well.
- Simmer the rice. Add stock and water, bring to a boil, then reduce heat and simmer until rice is tender.
- Cool the filling. Once the rice is ready, stir in lemon juice and parsley. Let it cool completely.
- Prep the pastry. Cut the puff pastry sheets into rectangles and place on a lined baking tray.
- Add the filling. Spoon the spinach-rice mixture on the lower half of each pastry rectangle.
- Add the salmon. Place the salmon fillet right on top.
- Fold and seal. Fold the pastry over and press the edges with a fork to seal.
- 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.
Or, for a bright and zesty contrast, try my Fresh Fish Ceviche —its citrusy freshness balances out the richness beautifully.
Can I Use Frozen Salmon?
Absolutely! Just make sure it’s fully thawed and patted dry before wrapping it in the pastry. We don’t want any soggy bottoms here.
Do I Have to Use Rice?
Not at all. You can skip it or swap it for quinoa, cauliflower rice, or even mashed potatoes. Make it yours!
What’s the Best Way to Reheat Leftovers?
A quick spin in the oven at 350°F (175°C) for 10–15 minutes does the trick. Keeps everything crisp and cozy—just how we like it.
