Salmon En Croute makes the perfect family dinner and will really impress your guests at a dinner party, or its also popular to serve during the festive season.
This recipe will snugly encase a half side salmon fillet in golden pastry, with a beautiful mushroom, cream cheese and spinach filling.
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Check out the video below to see how easy it is to cook this Salmon En Croute recipe.
‘En Croûte’ is a French word that translates to food cooked in pastry. Traditionally shortcrust pastry is used. Salmon En Croute gained popularity during Tudor times when the higher classes would use make fancy recipes to show their wealth.
I will go into detail about the ingredients needed for this salmon en route recipe below.You can go straight to the recipe card for measurements and all step by steps by clicking here.
This recipe calls for a half side salmon fillet with the skin removed.
You can find them prepacked at supermarkets or at fishmongers. Ask the fishmonger to cut from the head end, giving you a chunkier piece and ask for the skin removed for this recipe.
You can also use multiple salmon fillets placed next to each other if you can not source a salmon side. If the salmon fillet you have is uneven, fold it back on itself to make it an even-sized rectangular piece.
Always pat the salmon dry with kitchen paper to remove excess liquid and prevent it from making the pastry soggy.
We use ready-rolled puff pastry by jus roll because it is easy and cost-effective, you will need 2 packs. One for the bottom and pastry edges and one for the top.
You could make your own all-butter puff pastry or use shortcrust pastry instead of puff pastry for a different finish.
We find shallots have a milder, sweeter taste than onions, though onions can be used if you prefer.
We used Chanterelle mushrooms as we enjoy the slightly fruity flavour they have, however, you can use whatever mushroom your family prefers.
We used garlic puree as it's the easy option, you could use roughly chopped, finely slice or mince garlic cloves instead.
Unsalted butter is the best for recipes that are already seasoned and flavoured like this one! If you use salted butter do not add as much salt.
You could use olive oil or other oils instead, but butter gives the best flavour and finish.
Using fresh spinach is better as frozen spinach will let off a lot of liquid when cooking.
If you are using frozen spinach make sure to defrost and wring it out in a clean tea towel to remove all the liquid.
Any cream cheese will work for this salmon en croûte recipe as we will be adding plenty of flavours ourselves.
Supermarket own brand tends to be fairly inexpensive and has more in the tub, though Philadelphia is great too! You could use crème fraîche, sour cream or even mascarpone instead.
We like to use any stale bread to make breadcrumbs by simply dropping it into a food processor, we then store this in an airtight container, you can also use store bought.
Fresh dill is the best for this recipe, simply roughly chop and add to the mix. If you are using dried dill instead you will only need a small amount as it is very potent.
Brushing a beaten egg mixture over the exposed pastry with a pastry brush. This egg wash gives it a nice golden colour and gives the pastry a lovely shine.
Optional / Alternatives
Adding a little lemon zest or lemon juice to the filling really adds an extra burst of flavour.
A quick easy alternative to the tasty spinach mix for the salmon en croute would be a shop bought green pesto or a baked red pesto sauce.
You will need a large non stick pan to cook the filling, you may need a rolling pin to roll out your puff pastry (if not using pre-rolled).
Also a baking sheet or flat ovenproof dish large enough to hold the salmon en croute and with enough room for the pastry to puff!
In a large frying pan over medium heat, cook your mushrooms, garlic and shallots in butter , stirring regularly until the shallots are soft and golden. Add the spinach, salt and black pepper and cook until the spinach has wilted.
With a wooden spoon, stir in the cream cheese, breadcrumbs and dill stir in until well combined and you have a beautiful spinach mixture. Place this to one side to cool.
Preheat the oven and lay parchment paper over your baking tray (easy washing up and it wont stick!), lay the rolled puff pastry sheet down and place your salmon in the centre.
If using multiple salmon fillets, you’ll simply lay them side by side, if using a salmon side you’ll need to fold the thinner sides under so it is fairly even.
Spread the cooled spinach mixture over the top of the salmon fillets.
Place a second sheet of puff pastry to cover loosely over the salmon and filling. Gently mould the pastry around the edges.
Cut away some of the excess pastry from the sides then use a fork to seal around the exposed pastry edges to seal well.
Salmon En Croute Decoration
Use a sharp knife to score a crisscross pattern in the pastry (be careful not to cut too deep).
Use the beaten egg mixture to coat the pastry.
It's optional but have some fun with leftover pastry scraps to create something on top. We went for some little fish! Pop them on top before you bake in the oven and brush them with the remaining egg.
Bake in the preheated oven at 180°c Fan /200° C /400° F / Gas mark 6 for 30 mins. It does require some supervision while cooking, in fact, I was watching it like a hawk to make sure it didn’t burn.
If it does start to brown too quickly, loosely cover it with some foil for the remainder of the time so you keep that beautiful, golden pastry crust whilst the salmon finishes cooking.
📖 Step by Step Recipe
Salmon en Croute
- 70 grams Unsalted Butter (⅓ cup)
- 2 Shallots chopped
- 100 grams Mushrooms (1 cup) we used chanterelle
- 3 teaspoon Garlic Puree or 5 garlic cloves
- 220 grams Fresh Spinach
- 1 tsp Black Pepper
- sprinkle Salt
- 70 grams Breadcrumbs (¾ cup)
- 200 grams Cream Cheese (4oz)
- 10 grams Fresh Dill chopped
Salmon and Pastry
- 700 g Half Salmon Side Fillet (1 ½ lb) skin removed
- 2 packs Ready Rolled Puff Pastry
- 1 Egg whisked
Cook the spinach filling first
- In a pan melt the butter over medium heat. Add the Mushrooms, Shallots and garlic, fry until shallots are softened.70 grams Unsalted Butter (⅓ cup), 2 Shallots, 100 grams Mushrooms (1 cup), 3 teaspoon Garlic Puree
- Add spinach, black pepper & salt, cook until spinach has wilted.220 grams Fresh Spinach, 1 teaspoon Black Pepper, sprinkle Salt
- Add the cream cheese, breadcrumbs and chopped dill stir together, remove from the heat and place to one side.70 grams Breadcrumbs (¾ cup), 200 grams Cream Cheese (4oz), 10 grams Fresh Dill
Salmon en croute
- Preheat the oven 180°c Fan /200° C /400° F / Gas mark 6Lay parchment paper on a baking tray. Place 1 pack of puff pastry onto the parchment paper.Pat down the salmon dry with kitchen paper. Place the salmon side in the centre of the puff pastry sheet,2 packs Ready Rolled Puff Pastry, 700 g Half Salmon Side Fillet (1 ½ lb)
- Spread the spinach filling on top of the salmon fillet.
- Place the second sheet of puff pastry over the top of the salmon and spinach, press the pastry down around the edges.Tuck the corners away to make it look more like a parcel.2 packs Ready Rolled Puff Pastry
- Cut away any excess pastry, fold the edges of the first sheet of pastry up to meet the second.Use a fork to seal the two sheets together all around the edges.
- With a sharp knife score the top of the parcel with a criss-cross pattern, try not to cut too deep.
- Optional, with the leftover pastry, you can make decorations for the parcel, we made little fish. Coat all over the pastry with the whisked egg.1 Egg
- Bake in the oven at 180°c Fan /200° C /400° F / Gas mark 6 for 30 mins. Serve whilst hot. Enjoy!!
This post was originally posted on 17/11/2019 it has been updated with more advice on ingredients and how to make salmon en croute. Some new pictures have also been added on the 21/01/2023.
Cooked salmon en croute can be stored in the fridge for up to 2 days, simply place it in an airtight container or wrap in cling film.
You can also store it in an airtight container in the freezer for up to 2 months, always defrost before reheating it.
Reheat in a preheated oven at 180°c Fan /200° C /400° F / Gas mark 6 for 15 mins or in a microwave for a few mins, until it is hot all the way through.
More Salmon Recipe Ideas
If you like salmon, why not try our smoked salmon cocktail recipe. We have a couple of pasta salmon recipes our creamy salmon pasta or our salmon pesto pasta bake, which also uses a half side of salmon.
Other Fish Recipes
If you're looking for some more fish recipes to add to your repertoire, then look no further! Try our Sea Bream with chilli and garlic baked in foil. For something a bit different, why not try our Gambas Pil Pil prawns tossed in a spicy oil. Or if you're looking for something simpler, try out our delicious Tuna Burgers, succulent tuna patties.
More Pastry Recipes
Love pastry-wrapped meals, we have plenty of pastry recipe ideas for the family.
Yes, it can be made ahead of time and saved for later.
To do this, you'll want to assemble the salmon en croute as usual, place on a small baking tray, then wrap it up with cling film.
This will keep it in the fridge for up two days before your guests arrive.
You can also freeze the prepared salmon en croute for up to four months! Simply allow it to thaw overnight in the refrigerator before baking as directed on the recipe card.
It is best to serve Salmon en Croute straight from the oven after cooking. But if you need to make and cook it ahead, you can still reheat it from chilled. See below for reheating advice.
To reheat a cooked salmon en croute, preheat your oven to 160°C fan/ 180°C/ 350°F/ Gas Mark 4.
Place salmon en croute on a baking sheet uncovered, and heat for about 15 minutes. Check to see if heated through, you don't want to overcook the salmon, as it will make it dry.
You can also freeze a cooked salmon en croute for up to four months! Simply allow it to thaw overnight in the refrigerator before baking as above.
You have two options; you can make smaller individual salmon en croute parcels, and reduce the cooking time to 25 minutes.
Or you can place a few small salmon fillets next to each other on the pastry sheet to make it whole before adding the top sheet of pastry. This will need the full 30 minutes of cooking time.
Yep, we love the flavour spinach and mushrooms gives it, but if your family doesn’t like spinach or mushrooms it should be fine to leave it out.