This is the recipe you pull out when company is coming. A whole sockeye fillet wrapped in golden puff pastry with a layer of herbed cream cheese and wilted spinach — it's dramatic, impressive, and honestly easier to make than it looks. Slice through the flaky pastry to reveal the vibrant red salmon inside, and watch your guests light up. Make-ahead friendly, special-occasion worthy.

Ingredients

• 1 whole wild sockeye salmon fillet (about 2 lbs), skin removed, thawed
• 2 sheets frozen puff pastry, thawed
• 6 oz cream cheese, softened
• 3 tablespoons fresh dill, chopped
• 1 tablespoon lemon zest
• 6 oz fresh baby spinach
• 1 clove garlic, minced
• 1 egg, beaten (for egg wash)
• Salt and pepper
• 1 teaspoon olive oil

Instructions

1. Prep filling: Mix cream cheese with dill, lemon zest, and a pinch of salt and pepper. In a skillet, heat olive oil and wilt spinach with garlic for 2 minutes. Squeeze out excess moisture and set aside.
2. Roll pastry: Preheat oven to 400°F. On a floured surface, overlap the two puff pastry sheets and roll into a rectangle large enough to wrap the fillet (roughly 16×12 inches). Transfer to a parchment-lined baking sheet.
3. Assemble: Spread cream cheese mixture down the center of the pastry in the shape of the fillet. Layer wilted spinach on top. Season salmon with salt and pepper, then place it on the spinach.
4. Wrap: Fold the long sides of pastry over the salmon, overlapping in the center. Tuck and fold the ends underneath. Flip the entire package seam-side down. Score the top with a sharp knife in a decorative pattern. Brush with egg wash.
5. Bake: Bake 25-28 minutes until the pastry is deep golden brown and the internal temperature of the salmon reaches 125°F. Let rest 5 minutes before slicing into thick portions.