Salmon Puffs

Salmon Puffs


"Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too."

Ingredients 1 h {{adjustedServings}} servings 499 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 34.8 g
  • 53%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 648 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. Combine smoked salmon, feta cheese, black pepper and garlic.
  3. Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.)
  4. Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.
Tips & Tricks
Baked Salmon II

See a straightforward, 5-star recipe for making baked salmon.


These jalapeno and cheese-stuffed wontons are even better than poppers.


  • Editor's Note:
  • This recipe can be made ahead and frozen. Bake, still frozen, in a 400 degrees F (200 degrees C) oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until pastry is golden and filling is hot.
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Reviews 24

  1. 26 Ratings


I found the combination of feta cheese and smoked salmon too salty. This recipe would be better with fresh cooked salmon or substitue feta cheese with cream cheese. There needs to be more balance for all the salt.


I made a few changes since my family doesn't care for Feta cheese. I mixed finely chopped green onion with 1/2 cup cream cheese and 1/2 cup Miracle Whip, 1/4 cup finely grated Parmesan cheese and the salmon; then I filled puff pastry shells and baked according to instructions. This recipe made a wonderful appetizer tray for our fishing club's outdoor BBQ. Thanks Kay.


I used fresh salmon and drizzled it with 3T of olive oil and sprinkled with salt and pepper then baked it in the oven at 400* for about 10 minutes. I let it cool for a few minutes and then flaked it with a fork and combined it with the other ingredients. I also cut the puff pastry into smaller sections, as the packets get much bigger when they bake. Some of my packs did split open, so I would probably fill them less and also try to rub some egg on the seam to make them stay together better when baking. Overall it was delish!