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Salmon Coulibiac Recipe

This salmon coulibiac recipe requires some effort to put together — nearly 2 hours of cooking. However, the resulting explosion of exquisite flavors in an aesthetically pleasing package is a worthwhile reward for the time and work you put into it.
Prep Time15 mins
Cook Time1 hr 25 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Russian
Keyword: how to make salmon coulibiac, salmon coulibiac, salmon coulibiac recipe
Servings: 4 servings
Calories: 504kcal
Author: Luna Regina


  • 14 oz boneless salmon
  • 3/8 tsp salt
  • 1/4 tsp ground black pepper divided
  • 1/4 tsp cayenne
  • 4 oz kale
  • 1/2 tbsp olive oil
  • 1 oz yellow onions diced
  • 0.5 oz red onions diced
  • 4 oz cremini mushrooms quartered
  • 1/2 cup uncooked basmati rice equals to 1 1/2 cup cooked
  • 1/4 cup unsalted chicken broth
  • 8 oz puff pastry dough
  • 1 tbsp all-purpose flour
  • 2 medium eggs hard-boiled, sliced
  • 1/2 egg yolk beaten


Make the filling:

  • Season the salmon fillets with 1/8 teaspoon of salt, 1/8 teaspoon of ground black pepper, and cayenne.
  • Place the kale in boiling water for 1 minute then fish it out quickly.
  • Run the kale through cold water, let it drain, then squeeze to remove excess liquid. Chop the kale small and set it aside.
  • Heat olive oil in a skillet over medium heat. Add the onions and red onions, sauté for 5 minutes until fragrant.
  • Add the mushrooms, sauté until golden.
  • Add cooked basmati rice, 1/8 teaspoon of salt, 1/8 teaspoon of ground black pepper, and chicken broth to the skillet. Sauté everything together until the chicken broth is absorbed and the mixture is almost dry. Remove the skillet from heat and set it aside.

Wrap and bake:

  • Preheat the oven to 360℉.
  • Dredge flour on parchment paper, roll out the puff pastry, then place it onto a baking sheet.
  • Spread your rice mix onto the pastry to create a bed for the salmon. Then, place your salmon and lay successive layers of hard-boiled eggs and kale on top of the salmon.
  • Use your hands to gently press everything into a dome shape. Roll out the second sheet of puff pastry (wider) to wrap the fillings tightly.
  • Use a fork to press and seal the pastry layers together. Brush the beaten egg yolk over the outer surface.
  • Bake for 20 minutes in the middle rack of the oven, then transfer the baking sheet to the bottom rack and bake for another 10 minutes.
  • Turn the heat up to 480℉ and bake for an extra 2 minutes to create a golden outer shell.
  • Remove from the oven. Divide the loaf into smaller portions and serve hot.


Serving: 1serving | Calories: 504kcal | Carbohydrates: 43g | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 156mg | Sodium: 537mg | Potassium: 734mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3195IU | Vitamin C: 35mg | Calcium: 77mg | Iron: 3mg