Spiced Salmon in Puff Pastry

Sometimes it is really nice to bake something simple.

Where I live in Moab, UT we do not find fresh salmon very often. When I do I get a few pounds at a time.

This Spiced Salmon is so easy to bake. All you need is two sheets of Puff Pastry and to prepare the marinade for the salmon a couple of hours ahead.

Of course, I found this recipe of the Blog of my Friend Lauren (Lolo et Sa Tambouille) 🙂

I know you will enjoy it as much as I did! Enjoy & Bon Appétit!

As always, you will find the Step-by-Step Video below the recipe.

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This Spiced Salmon is so easy to make. Baked between two sheets of Puff Pastry, and bursting with holiday flavors!

Prep Time 10

Bake / Cook Time 25

Set in Refrigerator 2

Total Time 2 35

Course Main Course

Cuisine France

Servings 4

Mix all the spices together with the Sweet Basil Oil for the Marinade.
Clean your fresh salmon ensuring bones and skin are carefully removed.
Then, place your salmon in a baking tray, brush the marinade all over and cover with plastic wrap. Let it set in the refrigerator at least 2 hours (overnight is best).
Preheat oven at 400F/200C.
Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
Roll the puff pastry on the Roul'Pat® into a large rectangle. Flip it onto the Large bonMAT™. Reserve in the refrigerator.
Roll your second puff pastry on the Roul'Pat into a large rectangle and reserve it in the refrigerator, while taking your first pastry out.
Place your fresh salmon on the top of the puff pastry leaving 2"/6cm on the sides and brush them with some of your egg yolk.
Take your second puff pastry out of the fridge and flip it on top. Press all around to seal it with a fork. Decorate the top with the excess from the puff pastry.
Bake for 25 minutes at 400F/200C. (Every oven heats differently, monitor your Salmon Bake from 20min)
Once your Salmon Bake is out of the oven. Slide it onto your service plate right away. Enjoy & Bon Appétit!