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Salmon en croute cut in half on a chopping board.

Salmon en Croute (Chef Recipe)

Jack Slobodian
Salmon en Croûte makes an elegant centerpiece for a special occasion or an impressive weeknight meal. Though it looks gourmet, this dish takes just 50 minutes to prepare, offering a sophisticated meal without requiring hours in the kitchen.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 5
Calories 662 kcal

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

Pastry Tips: Keep the puff pastry cold before rolling it to create a crisper crust.
Checking Doneness: Use a food thermometer for precise cooking:
The cooking times depend on how thick the salmon and pastry are and how consistent the heat from the oven is. The cooking times below are estimations. 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.

Nutrition

Calories: 662kcalCarbohydrates: 29gProtein: 43gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 159mgSodium: 324mgPotassium: 1188mgFiber: 2gSugar: 2gVitamin A: 3298IUVitamin C: 28mgCalcium: 96mgIron: 4mg
Made this recipe?I’d love to hear what you thought in the comments.