Baked Salmon in Puff Pastry: Glasser’s Greek Marlin Twist
A chic Mediterranean-inspired dish featuring tender salmon wrapped in flaky puff pastry with Greek herbs and citrus flavors. Elegant, comforting, and perfect for entertaining.
Equipment
- 1 Oven
- 1 Baking sheet
- 1 Parchment paper
- 1 Sharp knife
- 1 Pastry brush
- 1 Mixing bowl
Instructions
- 1 lb (450 g) fresh salmon fillet, skin removed
- 1 sheet puff pastry, thawed
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 egg, beaten (for egg wash)
- Optional: thin spinach layer or feta crumbles
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix olive oil, lemon zest, dill, parsley, garlic, salt, and pepper.
- Place salmon on the puff pastry and brush with the herb mixture.
- Add optional spinach or feta if desired.
- Wrap the salmon tightly in puff pastry and seal the edges.
- Brush the pastry with beaten egg.
- Bake for 25-30 minutes until golden brown and cooked through.
- Rest for 5 minutes before slicing and serving.
Notes
- Use cold salmon for easier wrapping.
- Chill the wrapped pastry for 10 minutes before baking for sharper layers.
- Serve with lemon yogurt sauce or a Greek salad for a complete meal.