I made salmon wrapped in puff pastry with 4 ingredients! I mean, seriously easy, and puff pastry and salmon together are just SEXY. Plus, the pastry cooks in about 20 minutes, so once you get the salmon/pastry in the oven you can make a super quick side dish and have dinner ready pronto. BUT it’s puff pastry and seems fancy, ya dig?
Weekend food, or weeknight food if you’re feeling fancy and/or starving. This isn’t exactly what I’d call a light meal.
Unless you mean it lights up your life, in which case YES. This is a really light meal.
You need salmon! Modest pieces. 4-6 ounces per person. And puff pastry! You also need puff pastry, brie, and dijon. The end. You can also do some cooking spray over top or salt for the salmon, but these are the 4 main ingredients.
The oven needs to preheat to 425F while we build our little packages. First, heat a skillet to medium-high with a drizzle of oil and add the salmon. We want to cook it just a little bit and add some salt to it before we wrap it up.
Let the salmon cook for about 3 minutes on the first side until it is browned and slightly cooked, then flip it over! Now, if your salmon has skin just pull it off if you don’t want to eat it, but you can certainly leave it on or buy skinless salmon if you prefer – up to you! Sear the salmon for 3 minutes on the other side. The salmon should be cooked on the edges but still really raw on the inside.
Now, it’s time to build our little packages! Sprinkle some flour over a board so that the pastry doesn’t stick, then use your fingers or a rolling pin to stretch the sheet of puff pastry a bit. You’ll get 3-4 packages out of one frozen sheet of puff pastry. Then, cut the pastry into rough rectangles and top each with some slices of the brie.
THEN, really gently pull the pastry around the stack to make a little pouch. Use your fingers to press the edges together. If the pastry tears, just pinch it pack together – puff pastry works really well for this because it forgives user error easily.
Now we bake! I like to bake these on a sheet with parchment paper because it makes cleanup super duper easy, but any pan with cooking spray will work just fine. Turn the pouches over so the seam side is down and the brie-side is on top. Spray the pastries with cooking spray and sprinkle with a little bit of salt.
- 4 small salmon filets, about 5 ounces each
- 1 sheet puff pastry, thawed
- flour for sprinkling
- 4 ounces brie cheese
- 4 tablespoons dijon mustard
- cooking spray
- Preheat the oven to 425F and a skillet to medium-high with a drizzle of oil. Sear the salmon in the skillet for about 3 minutes on each side with a sprinkle of salt. Remove from the pan.
- Stretch the puff pastry to make a wide rectangle using the flour to help the pastry not stick to your board or counter, then cut into 4 pieces. Onto each piece of pastry, arrange 1/4 of the brie, a piece of salmon, 1 tablespoon of mustard. Then, gently pull the pastry over the salmon to make a pouch, using your fingers to pinch the edges together.
- Turn the pouches over and set seam side down on a baking sheet prepared with cooking spray or parchment paper. Sprinkle the tops of the pastry with salt.
- Bake the salmon for 15-20 minutes until the puff pastry is golden and puffy. Serve with your favorite green vegetable, and extra mustard if you'd like. Enjoy!
- 1 sheet of puff pastry should allow 3 - 4 portions depending on the size of your salmon pieces. If you think you won't have enough, use two sheets of pastry if needed.
- Salmon skin or not is up to you! Pull the skin off before wrapping the salmon if you're not a huge fan, or buy skinless filets.
- These can be made a few days in advance and baked right before you'd like to eat.