Salmon en Croûte makes an elegant centerpiece for a special occasion or an impressive weeknight meal. Flaky puff pastry wraps around tender salmon, paired with a rich, creamy herb and spinach filling. Though it looks gourmet, this dish takes just 50 minutes to prepare, offering a sophisticated meal without requiring hours in the kitchen.
Ingredients and Substitutes
- Salmon: Choose the freshest salmon possible for the best flavor and texture. Look for salmon with firm flesh, a bright, even color, and no fishy odor.
- Puff Pastry: Both homemade and store-bought puff pastry work well. If using store-bought, choose an all-butter variety for the best flavor and flakiness.
- Cream Cheese: Use full-fat cream cheese for the richest, creamiest filling. Reduced-fat versions will not provide the same texture or depth of flavor.
- Shallots: Shallots add a mild sweetness to the filling. If unavailable, finely diced white or yellow onion can be used as a substitute.
- Garlic: Use freshly minced garlic for the best flavor. Avoid using garlic powder as it lacks the depth and aroma of fresh garlic.
- Spinach: Fresh spinach should be used in this recipe. It delivers the best texture and taste, while frozen spinach retains more moisture and which can make the pastry soggy.
- Dill: It adds a bright, slightly tangy note that enhances the richness of the salmon
- Parsley: Use flat-leaf parsley for the best flavor. It adds freshness and depth to the cream cheese filling.
- Lemon: Use fresh lemon juice for the best flavor—its brightness enhances the dish beautifully. Bottled lemon juice is not recommended, as it lacks the same fresh citrus notes.
Chef Tips
Keep the Puff Pastry Cold – Work quickly and keep the pastry chilled until ready to use. If the butter melts in the pastry before baking, the layers won’t form properly, resulting in a denser texture instead of a light and crispy crust. Cold puff pastry is also firmer and less sticky, making it easier to roll out evenly and wrap around the salmon without tearing.
Drain Excess Moisture from Spinach – Any excess liquid in the filling can make the pastry soggy. After cooking the spinach, squeeze out as much moisture as possible before mixing it with the cream cheese.
Seal the Edges Properly – Press the pastry edges together firmly to prevent the filling from leaking.
Use an Egg Wash for a Golden Crust – Brushing the pastry with beaten egg before baking gives it a deep golden color and a glossy, professional finish.
Salmon en Croute Cooking Temperatures
Using a food thermometer is the best way to ensure perfectly cooked salmon without overcooking. Insert the thermometer into the thickest part of the salmon for an accurate reading.
Recommended Internal Temperatures:
The cooking times below are estimations. The actual time will depend on the thickness of the salmon and the consistent heat of the oven. Be sure to check the temperature of the salmon at the start of each scheduled time.
- Medium-Rare: 120–125°F (49–52°C), about 13–15 minutes.
- Medium: 130–135°F (54–57°C), about 15–17 minutes.
- Medium-Well: 135–140°F (57–60°C), about 17–20 minutes.
- Well-Done: 140–145°F (60–63°C), about 20–25 minutes.
Storage & Leftovers
Refrigeration: Store leftover Salmon en Croûte in an airtight container or wrap it tightly in plastic wrap. It will keep in the refrigerator for up to 2 days.
Reheating: To maintain the crispness of the puff pastry, reheat in a 350°F (175°C) oven for about 10–12 minutes. Avoid using a microwave, as it will make the pastry soggy.
Freezing: If you plan to freeze, it’s best to freeze it before baking. Assemble the Salmon en Croûte, wrap it tightly in plastic wrap, then in foil, and store it in the freezer for up to 1 month. Bake directly from frozen at 400°F (200°C), adding 5–10 minutes to the baking time.
Freezing Leftovers: While puff pastry doesn’t retain its crispness well after freezing, you can still freeze cooked leftovers. Wrap individual portions in plastic wrap and place in an airtight container for up to 3 months.
Frequently Asked Questions
Can I make Salmon en Croûte ahead of time?
Yes, you can assemble it up to 2 days in advance. Keep it refrigerated on a baking sheet lined with parchment paper and covered loosely with plastic wrap. Apply the egg wash just before baking for the best results.
What should I serve with Salmon en Croûte?
This dish pairs well with roasted asparagus, a crisp green salad, buttered green beans, or a side of mashed or new potatoes, and sauces like beurre blanc, hollandaise or béarnaise.
Can I use frozen salmon?
Yes, but it must be fully thawed before use. Pat the fillets completely dry to remove excess moisture before assembling to prevent soggy pastry.
More Recipes You May Like:
- Crème Brûlée
- French Crepes
- Air Fryer Honey Roasted Carrots
- Southern Mash
- Seared Tuna with Quinoa & Stir-Fried Vegetables
Salmon en Croute (Chef Recipe)
Equipment
- Sauté Pan
- Baking Tray
- Mixing Bowl
- Serrated Knife
Ingredients
Salmon:
- 1 (2 lbs) whole side of salmon skin-off, boneless
- 9 oz puff pastry
- 1 egg beaten
Cream Cheese Mixture:
- 1 tbsp butter
- 2 shallots finely diced
- 2 garlic minced
- 3 ½ oz baby spinach
- 3 ½ oz cream cheese
- 1 bunch dill finely chopped
- 1 bunch parsley finely chopped
- ½ lemon juice & zest
- sea salt
Instructions
Prepare the Filling:
- In a medium sauté pan over medium heat, melt the butter. Add the diced shallots and sauté for 4–5 minutes until softened.
- Stir in the minced garlic and cook for 1 more minute.
- Add the spinach and a pinch of salt, then cook until wilted. Drain off any excess liquid and transfer the mixture to a mixing bowl.
- Stir in the cream cheese, dill, parsley, lemon juice, and zest. Mix well and refrigerate until cooled.
Prepare the Salmon:
- Preheat the oven at 400°F (204°C) and line a baking tray with baking paper.
- Check the salmon for any remaining bones and remove them with tweezers. Keeping the boned side up, cut the salmon in half.
- Spread the chilled cream cheese mixture evenly over one fillet, leaving a 1 cm border around the edges.
- Place the second fillet on top, positioning it in the opposite direction so both ends are of even thickness.
- Scrape off any excess filling that leaks out. Set aside.
Wrap in Pastry:
- Lightly flour a surface and roll out the puff pastry into a rectangle large enough to enclose the salmon. The pastry should be 2–3 mm thick.
- Place the salmon in the center and season with salt.
- Brush the edges of the pastry with the beaten egg.
- Fold over the width sides of the pastry, pressing down gently to seal.
- Brush the top edges with egg wash, then fold them over, sealing all sides.
- Flip the wrapped salmon over and transfer to the prepared baking tray.
- Using the back of a knife, lightly score the top of the pastry in a cross-hatch pattern.
- Brush the entire pastry with the remaining egg wash.
Bake:
- Bake for 15-20 minutes, or until the pastry is golden brown and crisp.
- To check if the salmon is cooked, insert a metal skewer into the center and test if it feels hot, or use a food thermometer (see notes for details).
Serve:
- Slice using a serrated knife and serve immediately with your choice of sides.
Notes
-
- Medium-Rare: 120–125°F (49–52°C), about 13–15 minutes.
-
- Medium: 130–135°F (54–57°C), about 15–17 minutes.
-
- Medium-Well: 135–140°F (57–60°C), about 17–20 minutes.
-
- Well-Done: 140–145°F (60–63°C), about 20–25 minutes.
Lucy
Tuesday 11th of January 2022
This is a fantastic recipe. I made it on Christmas Day and it was the perfect centrepiece to our festive table. Plus it was absolutely delicious. Making it again for friends this Friday but this time I’m going to experiment with a mixture of fish options not just salmon to see how that works
Jack Slobodian
Thursday 10th of February 2022
Thank you Lucy!
I sometimes worry that the recipe is a little challenging, but I'm glad to hear how wonderful it turned out! You're definitely right there; salmon en croute makes an excellent centerpiece!
I hope your Friday's en croute when well!
Jack :)
Dušan
Friday 10th of April 2020
Vyzerá to dobre
Jackslobodian
Friday 19th of June 2020
Thank you :)