Savory Salmon Pop-Tart
Savory Salmon Pop-Tart stuffed with a rich cream cheese filling.
Ingredients:
2 lb. Salmon filet, skin off
1tablespoon old bay seasoning
1 teaspoon garlic powder
1 teaspoon Salt
1 teaspoon Black pepper
4 garlic cloves, minced
1 small onion, diced
10 oz bag of Spinach
Salt and pepper to taste
2 tablespoon fresh Thyme
1 teaspoon Italian seasoning
6 oz. Cream cheese
3 tablespoons freshly chopped basil
â…“ cup Sun Dried tomatoes, chopped
½ cup grated parmesan cheese
2 sheets of Puff pastry
2 Eggs, beaten for egg wash
Flaky salt and rosemary for topping
INSTRUCTIONS:
1. In a large pan heat 1 tablespoon of olive oil over medium heat. Add onions, garlic, and thyme and saute until fragrant, then add in spinach and season with Italian seasoning, salt and pepper stirring until wilted.
2.Season the salmon with old bay, garlic powder, salt, and pepper on both sides.
3.In a medium bowl add cream cheese, the spinach mixture, basil, sun dried tomatoes, parmesan cheese and season with salt to taste.
4.On a floured surface add the puff pastry and place the salmon in the middle of the puff pastry, leaving an inch of space around it to seal.
5.Spread a few tablespoons of filling on your salmon depending on the size.
6.Brush the egg wash on the puff pastry around the salmon, then carefully, add another sheet of puff pastry on top, pressing out any air bubbles before sealing.
7.Next press the edges together with the side of your hand. Trim any extra dough off the sides and crimp the edges. * see video*
8. Crosshatch the top for a dope presentation.
9.Brush with an egg wash, season with flaky salt, and top with rosemary.
10.Note: if the dough seems to be getting too soft, refrigerate until firm. About 20 minutes.
11.When ready to bake, get the salmon poptart onto a sheet pan with parchment paper and bake at 380F until beautifully golden, about 30 minutes.
12.Let cool for a few minutes before cutting into it!
13.Enjoy. Hope you love this one!
Okay, so I just had to share my own experience with making this incredible Savory Salmon Pop-Tart! When I first saw the recipe, I thought, 'A pop-tart... but savory... with salmon?' But honestly, it blew my mind. It's become my go-to for impressing guests or just treating myself to something special. One thing I love about this recipe is how versatile it is. While the 'pop-tart' shape is super fun, you could totally adapt this into more of a 'salmon bread roll' style. Instead of cutting individual rectangles, you could roll the puff pastry around the salmon and filling, then slice it into pinwheels before baking for cute 'salmon pops' appetizers. Or, for a rustic 'bread roll' feel, just make one large, free-form pastry parcel. Imagine bringing that to a potluck! It’s such a clever way to serve salmon that feels both gourmet and comforting. A little tip I learned the hard way: always keep your puff pastry cold! If it gets too warm, it becomes sticky and hard to handle. That note in the recipe about refrigerating it for 20 minutes if it gets soft? Seriously, don't skip that step. It makes all the difference for those beautiful, flaky layers. Also, don't be afraid to flour your surface generously before rolling. My first attempt was a bit of a sticky mess, but now I'm a pro at handling puff pastry for these amazing salmon treats! The original recipe's seasoning blend with Old Bay seasoning, garlic powder, salt, and black pepper is fantastic, giving the salmon a wonderful kick. But sometimes I like to play around with the flavors. For a Mediterranean twist, I might add a pinch of dried oregano or dill to the cream cheese mixture, maybe even some crumbled feta. If you're out of sun-dried tomatoes, roasted red peppers work beautifully too. Don't be shy about adjusting the salt and pepper to your liking – tasting as you go is key! I also sometimes add a dash of lemon zest to the filling for a brighter flavor. It really elevates the salmon and the creamy texture of the filling. This 'pop-tart' isn't just for dinner. I’ve served it for a fancy brunch alongside a fresh salad, or even as a unique appetizer cut into smaller squares. It’s hearty enough to be a main course but also elegant enough for special occasions. And the best part? Leftovers (if there are any!) are delicious cold or gently reheated. It’s truly a crowd-pleaser and always gets people asking for the recipe. Give it a try, you won't regret making this delicious salmon dish!
This looks high-level delicious 💯