Salmon en Croûte: Full Recipe

Salmon en Croûte is a flaky puff pastry filled with tender salmon and savory herbs, baked to golden perfection.

Fresh, balanced dish that lets the natural flavors shine. No overpowering spices, no unnecessary extras – just clean, simple ingredients coming together for pure taste. Seafood lover’s Wellington. For a fish enthusiast like me, it’s the perfect dish – fresh, balanced, simple to make and looks restaurant-ish!

INGREDIENTS

400g salmon fillet (cut into a rectangle)

1 tbsp capers

1 onion, chopped

2 garlic cloves, chopped

1 bunch of spinach

Fresh dill (about 1-2 tbsp, finely chopped)

Zest of 1 lemon

1 tsp lemon juice

200g Philadelphia cream cheese

Salt, to taste

Olive oil, for frying

1 egg (for egg wash)

1 or 2 packs of puff pastry (enough to wrap the salmon)

Prepare the Salmon:

Start by cleaning the salmon fillet and cutting it into a rectangular shape.

Season the salmon with a pinch of salt and set it aside while you prepare the filling.

Cook the Spinach Filling:

Heat olive oil in a medium frying pan over medium heat.

Add the chopped onions and garlic. Sauté for 4-5 minutes, until the onions become soft and translucent.

Add the capers, chopped fresh dill, lemon zest, and lemon juice to the pan. Stir and cook for an additional 2 minutes.

Add the spinach and cook until wilted, about 2-3 minutes.

Once cooked, remove the pan from the heat. While the pan is still warm, stir in the Philadelphia cream cheese until it melts and becomes creamy.

Season the mixture with salt to taste and let it cool slightly.

Assemble the Salmon en Croûte:

Tip: To make the assembly process easier, begin assembling the salmon directly on a baking tray lined with parchment paper. This way, you won’t have to transfer it later and risk disturbing the pastry.

Preheat your oven to 190°C (375°F).

Roll out the puff pastry on a lightly floured surface to about 3mm thickness.

Place the seasoned salmon rectangle on the puff pastry, leaving a little space on each side for folding.

Tip: Pat the salmon dry before placing it on the puff pastry to prevent excess moisture and ensure a crispier result.

Spoon the spinach and cream cheese mixture generously over the top of the salmon.

Prepare the Puff Pastry:

Beat the egg and brush it around the edges of the puff pastry where it will meet the salmon.

Place another layer of puff pastry on top, gently covering the salmon and spinach mixture. Press down to seal the edges. Be sure to squeeze out any air from around the salmon and spinach filling as you seal the pastry, ensuring a snug fit.

Cut the excess pastry, leaving about 1 cm from the edges of the salmon. Use a fork to crimp the edges and seal the pastry tightly.

Egg Wash and Decorate:

Brush the top of the pastry with the remaining egg wash, ensuring the surface is fully coated for a golden, glossy finish.

If desired, use a toothpick to create small decorative markings or a pattern on the top of the pastry for a professional look.

Tip: After applying the egg wash, I sprinkle the salmon en croûte with flaked sea salt, which will give it an extra crunch and enhance the flavor.

Bake:

Bake in the preheated oven for 25 minutes, or until the pastry is golden and crisp.

Serve:

Remove the Salmon en Croûte from the oven and let it rest for a 10 minutes before slicing.

Cut into portions and serve immediately.

Enjoy!