Salmon en Croute Recipe

Introduction

Salmon en Croute is an elegant yet approachable dish that wraps tender salmon and a flavorful spinach filling in golden puff pastry. Perfect for a special dinner, it combines creamy, fresh, and savory elements all baked to perfection.

Ingredients

• 2 ounces cream cheese, diced and at room temperature
• 1 tablespoon unsalted butter
• 1 small shallot, finely diced (about 1/4 cup)
• 2 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 5 ounces baby spinach (about 5 packed cups)
• 1 ounce Parmesan cheese, finely grated (about 1/4 cup)
• 1/4 cup panko breadcrumbs
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon finely grated lemon zest (1 medium lemon)
• 1 (14- to 17-ounce) package frozen puff pastry, preferably all-butter, thawed
• 1 (1-pound, about 1-inch-thick) skinless salmon fillet, preferably center cut
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• All-purpose flour, for dusting
• 1 large egg, lightly beaten

Instructions

1. Step 1: Preheat the oven to 425ºF. In a large skillet over medium heat, melt the butter. Add the diced shallot and cook until softened, about 1 to 2 minutes. Stir in the minced garlic and kosher salt, cooking until fragrant, about 30 seconds.
2. Step 2: Gradually add the baby spinach, stirring until just wilted and bright green, 1 to 2 minutes. Add the cream cheese and stir until melted and well combined with the spinach, about 1 to 2 minutes.
3. Step 3: Remove the skillet from heat. Stir in the Parmesan cheese, panko breadcrumbs, fresh dill, and lemon zest. Set aside the filling.
4. Step 4: Pat the salmon dry with paper towels and season all over with salt and pepper.
5. Step 5: On a piece of parchment paper dusted lightly with flour, unfold the thawed puff pastry. If in two sheets, pinch them together to form one sheet. Roll from side to side into a rectangle about 4 inches wider than the salmon.
6. Step 6: Place the salmon in the center of the pastry. Evenly spoon the spinach mixture over the salmon. Brush the pastry edges with beaten egg.
7. Step 7: Fold the left and right sides toward the center, then fold the top and bottom over the salmon, trimming any excess pastry. Press the seams firmly to seal around the salmon.
8. Step 8: Carefully flip the sealed salmon so the pastry seam is underneath, and place it on the baking sheet lined with the same parchment.
9. Step 9: Using a knife, lightly score a crosshatch pattern on the top of the pastry without cutting through. Brush the entire top and sides with beaten egg.
10. Step 10: Bake until the salmon’s center reaches at least 120ºF and the pastry is golden, about 20 minutes. For a deeper brown crust, broil for 1 to 2 minutes. Let rest 5 minutes before slicing and serving.

Tips & Variations

• For a crispier crust, chill the assembled salmon en croute for 15 minutes before baking.
• Try adding chopped fresh tarragon or basil to the spinach filling for a different herb flavor.
• If you don’t have panko breadcrumbs, regular breadcrumbs or crushed crackers work well as a binder.

Storage

Store leftover salmon en croute in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350ºF oven for 10 to 15 minutes to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the salmon en croute and keep it refrigerated, covered, for up to 4 hours before baking. Bring it close to room temperature before placing in the oven for even cooking.

What can I serve with salmon en croute?

This dish pairs beautifully with simple sides like roasted vegetables, a green salad, or garlic mashed potatoes for a balanced meal.

Salmon en Croute Recipe

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★★★★★

4.8 from 119 reviews

Salmon en Croute is an elegant and flavorful dish featuring a tender salmon fillet wrapped in buttery puff pastry filled with a creamy spinach, garlic, and herb mixture. This classic French-inspired recipe combines flaky pastry with a rich filling, perfect for an impressive yet approachable dinner.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the filling:

• 2 ounces cream cheese, diced and at room temperature
• 1 tablespoon unsalted butter
• 1 small shallot, finely diced (about 1/4 cup)
• 2 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 5 ounces baby spinach (about 5 packed cups)
• 1 ounce Parmesan cheese, finely grated (about 1/4 cup)
• 1/4 cup panko breadcrumbs
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon finely grated lemon zest (1 medium lemon)

For assembly:

• 1 (14- to 17-ounce) package frozen puff pastry, preferably all-butter, thawed in the refrigerator
• 1 (1-pound, about 1-inch-thick) skinless salmon fillet, preferably center cut
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• All-purpose flour, for dusting
• 1 large egg, lightly beaten

Instructions

1. Make the filling: Heat the oven to 425ºF. Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add finely diced shallot and cook until softened, about 1 to 2 minutes. Stir in minced garlic and kosher salt, cooking until fragrant for about 30 seconds. Add baby spinach gradually and cook until wilted and vibrant green, 1 to 2 minutes. Stir in diced cream cheese and cook until melted and combined with the spinach, about 1 to 2 minutes. Remove the pan from heat, then stir in grated Parmesan cheese, panko breadcrumbs, chopped fresh dill, and lemon zest.
2. Prepare the salmon: Pat the salmon fillet dry with paper towels. Season all over with kosher salt and black pepper.
3. Prepare the puff pastry: Place a piece of parchment paper on a rimmed baking sheet and dust with flour. Unfold the thawed puff pastry onto the parchment, with the shorter side closer to you. If pastry sheets come in two, join them side by side and pinch to form one sheet. Roll the pastry out to create a rectangle approximately 4 inches wider than the salmon.
4. Assemble the en croute: Place the salmon across the center of the pastry. Spread the spinach filling evenly over the salmon. Brush the edges of the pastry with beaten egg. Fold the left and right sides of the pastry to the center, then fold the top and bottom to the center, trimming excess pastry if needed. Press seams to seal completely around the salmon.
5. Invert and prepare for baking: Flip the pastry-wrapped salmon so the spinach mixture is on the bottom, placing it on the prepared parchment and baking sheet. Score the top of the pastry lightly in a crosshatch pattern without cutting through, then brush the top and sides with more beaten egg.
6. Bake: Bake in the preheated oven until the salmon registers at least 120ºF in the center and the pastry is lightly golden brown, about 20 minutes. For extra browning, broil for 1 to 2 minutes until golden and crisp.
7. Rest and serve: Let the salmon en croute rest on the baking sheet for 5 minutes before slicing with a serrated knife and serving.

Notes

• Make sure the cream cheese is at room temperature to help it melt easily into the spinach filling.
• Use room temperature butter and puff pastry to help with easier folding and rolling.
• Check salmon doneness with a thermometer to avoid overcooking; 120ºF is medium-rare to medium.
• If puff pastry is too cold and cracks when folding, allow it to warm slightly at room temperature.
• Serve with a fresh green salad or steamed vegetables for a complete meal.

Keywords: Salmon en Croute, puff pastry salmon, baked salmon recipe, spinach cream cheese filling, elegant salmon dish