Salmon en Croûte is an elegant, classic French dish where a salmon fillet is wrapped in puff pastry, often with a flavorful layer of spinach, cream cheese, or herbed duxelles. This dish is perfect for special occasions or a refined dinner party. Crisp on the outside, moist and tender inside.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 25 minsCook Time 35 minsTotal Time 1 hrFor the Salmon Filling
2 skinless salmon fillets (about 6 oz / 170g each)
Salt and freshly ground black pepper
1 tsp Dijon mustard (optional)
For the Spinach Mixture
1 tbsp olive oil
1 clove garlic, minced
5 oz fresh spinach
2 oz cream cheese (or crème fraîche)
1 tbsp fresh dill or parsley, chopped
Salt and pepper to taste
For Assembly
1 sheet puff pastry, thawed
egg, beaten (for egg wash)
Flour, for dusting
Prepare the Spinach Layer
1
In a skillet over medium heat, add olive oil and sauté the garlic until fragrant.
Add spinach and cook until wilted, about 2–3 minutes.
Remove from heat, stir in cream cheese and herbs, and season with salt and pepper.
Let it cool completely.
Season the Salmon
2
Pat the salmon fillets dry.
Season both sides with salt and pepper.
Optionally, spread a thin layer of Dijon mustard over the top.
Assemble the En Croûte
3
Preheat oven to 400°F (200°C).
Roll out the puff pastry on a floured surface into a rectangle large enough to wrap the salmon.
Place half the cooled spinach mixture in the center of the pastry.
Set a salmon fillet on top, then spread more spinach over the salmon.
Fold the pastry over the salmon like a package, sealing the edges with beaten egg. Trim excess pastry.
Place seam-side down on a baking tray lined with parchment paper.
Bake
4
Brush the top with egg wash.
Optionally score a pattern with a knife.
Bake for 25–30 minutes, until golden brown and puffed.
Serve
5
Let rest 5 minutes before slicing.
Serve with lemon wedges, a crisp salad, or seasonal vegetables.
Ingredients For the Salmon Filling
2 skinless salmon fillets (about 6 oz / 170g each)
Salt and freshly ground black pepper
1 tsp Dijon mustard (optional)
For the Spinach Mixture
1 tbsp olive oil
1 clove garlic, minced
5 oz fresh spinach
2 oz cream cheese (or crème fraîche)
1 tbsp fresh dill or parsley, chopped
Salt and pepper to taste
For Assembly
1 sheet puff pastry, thawed
egg, beaten (for egg wash)
Flour, for dusting
Directions Prepare the Spinach Layer
1
In a skillet over medium heat, add olive oil and sauté the garlic until fragrant.
Add spinach and cook until wilted, about 2–3 minutes.
Remove from heat, stir in cream cheese and herbs, and season with salt and pepper.
Let it cool completely.
Season the Salmon
2
Pat the salmon fillets dry.
Season both sides with salt and pepper.
Optionally, spread a thin layer of Dijon mustard over the top.
Assemble the En Croûte
3
Preheat oven to 400°F (200°C).
Roll out the puff pastry on a floured surface into a rectangle large enough to wrap the salmon.
Place half the cooled spinach mixture in the center of the pastry.
Set a salmon fillet on top, then spread more spinach over the salmon.
Fold the pastry over the salmon like a package, sealing the edges with beaten egg. Trim excess pastry.
Place seam-side down on a baking tray lined with parchment paper.
Bake
4
Brush the top with egg wash.
Optionally score a pattern with a knife.
Bake for 25–30 minutes, until golden brown and puffed.
Serve
5
Let rest 5 minutes before slicing.
Serve with lemon wedges, a crisp salad, or seasonal vegetables.
Salmon en Croûte (Salmon in Puff Pastry)
