Salmon En Croute makes the perfect family dinner and will impress your guests at a dinner party. It's also popular 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 recipe card below to see how easy it is to cook this Salmon En Croute recipe. Read below for more tips and tricks, serving suggestions, and storage advice.
📖 Step by Step Recipe
Salmon en Croute
Ingredients
Spinach filling
- 70 grams Unsalted Butter
- 2 Shallots - chopped
- 100 grams Mushrooms - we used chanterelle
- 5 clove Garlic
- 220 grams Fresh Spinach
- 1 teaspoon Black Pepper
- sprinkle Salt
- 70 grams Breadcrumbs
- 200 grams Cream Cheese
- 10 grams Fresh Dill - chopped
Salmon and Pastry
- 700 g Half Salmon Side Fillet - skin removed
- 2 packs Ready Rolled Puff Pastry
- 1 Egg - whisked
Instructions
Cook the spinach filling first and allow to cool
- In a pan melt the 70 grams Unsalted Butter over medium heat. Finely chop the 2 Shallots and 5 clove Garlic. Roughly chop 100 grams Mushrooms if needed. Add the mushrooms, shallots and garlic and fry until softened.
- Add 220 grams Fresh Spinach , 1 teaspoon Black Pepper and a sprinkle Salt.Cook until spinach has wilted.
- Add the 200 grams Cream Cheese, 70 grams Breadcrumbs and chopped 10 grams Fresh Dill stir together, remove from the heat and place to one side to cool.
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 700 g Half Salmon Side Fillet in the centre of the puff pastry sheet,
- Spread the cooled spinach filling on top of the salmon fillet.
- Place the second sheet of puff pastry over the salmon and spinach and press the pastry down around the edges.Tuck the corners to make it look more like a parcel.
- Cut away any excess pastry and fold the edges of the first sheet of pastry 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. Whisk 1 Egg in a ramekin and use a pastry brush to coat all over the pastry with the whisked egg.
- Bake in the oven at 180°c Fan /200° C /400° F / Gas mark 6 for 30-35 minutes. Serve whilst hot. Enjoy!!
Video
Nutrition
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. We have moved the recipe card up in the post on 12/06/2024 to make it more user-friendly.
Ingredients
I will detail the ingredients needed for this salmon en route recipe below see the recipe card for measurements.
Salmon
This recipe calls for a half-side salmon fillet with the skin removed. You can find them already prepared and packaged on supermarket shelves or at a fishmonger's.
Ask the fishmonger to cut from the head end, giving you a chunkier piece, and ask for the skin to be removed for this recipe.
If you cannot source a salmon side, you can also use multiple salmon fillets placed next to each other. If the salmon fillet you have is uneven, fold it back on itself to make it more of 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.
Puff Pastry
We use ready-rolled puff pastry by jus roll because it is easy and cost-effective. You will need two packs: one for the bottom and pastry edges and one for the top.
You could make an all-butter puff pastry or use shortcrust pastry instead of puff pastry for a different finish.
Shallots
We find shallots have a milder, sweeter taste than onions, though onions can be used instead.
Mushrooms
We used Chanterelle mushrooms as we enjoy the slightly fruity flavour they have. However, you can use whatever mushroom your family prefers.
Garlic
We used garlic puree because it's the easiest option; you could also use roughly chopped, finely sliced, or minced garlic cloves instead.
Butter
Unsalted butter is 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 or other oils, but butter gives the best flavour and finish.
Spinach
Fresh spinach is better, frozen spinach will let off a lot of liquid when cooking.
If you are using frozen spinach, defrost and wring it out in a clean tea towel to remove all the liquid.
Cream Cheese
Any cream cheese will work for this salmon en croûte recipe as we will add plenty of flavours to it.
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.
Breadcrumbs
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 bread.
Dill
Fresh dill is best for this recipe; 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.
Egg
Brush a beaten egg mixture over the exposed pastry with a pastry brush. This egg wash gives the pastry a nice golden colour and a lovely shine.
Optional / Alternatives
Lemon
Adding a little lemon zest or juice to the filling adds an extra flavour.
Pesto
A quick, easy alternative to the tasty spinach mix for the salmon en croute would be a green pesto or a red pesto sauce.
Equipment
Instructions
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 until well combined. You have a beautiful spinach mixture. Place this to one side to cool.
Preheat the oven and lay parchment paper over your baking tray (it's easy to wash up, and it won't stick!). Then, 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 they are fairly even.
Spread the cooled spinach mixture over the top of the salmon fillets.
Place a second sheet of puff pastry over the salmon and filling, loosely covering it. Gently mould the pastry around the edges.
Cut away some excess pastry from the sides, then use a fork to seal around the exposed pastry edges to seal them 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.
Cooking time
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, I was watching it like a hawk to make sure it didn’t burn.
If it starts to brown too quickly, loosely cover it with foil for the remainder of the time so you keep that beautiful, golden pastry crust while the salmon finishes cooking.
Serving Suggestions
To accompany your Salmon En Croute, why not try some delicious side dishes? From the classic French parmentier potatoes with red cabbage and apple, to braised white cabbage with creamy mashed potato.
Or maybe go for something more inventive, like baby roast potatoes with air fryer carrots and minted pea puree. These sides are sure to make your meal more flavorful and complete.
Storage advice
Cooked salmon en croute can be stored in the fridge for up to 2 days. Simply place it in an airtight container or wrap it 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.
Reheating
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 minutes until it is hot all the way through.
History
‘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.
FAQ’s
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.
Serving Salmon en Croute straight from the oven after cooking is best. 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 it is 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 give it, but if your family doesn’t like spinach or mushrooms, it should be fine to leave it out.
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.
Maxine says
Can I prepare this in the morning to cook and serve in the evening or will it go soggy.
Luke says
Hi Maxine, yes you can make ahead upto 24 hours before cooking. If the Salmon seems a bit wet, pat it dry with a kitchen towel before putting in pastry. Once you have prepared, keep in the fridge to keep pastry and salmon chilled.
Rebecca Farrugia says
the salmon i have isnt very thick, can i layer two pieces on top of each other and put the filling in the middle?
Luke says
Yes, that will work. Or just layer the salmon on top of each other and still but filling on top?
Katy Hall says
Hi, I made this a few weeks ago and it went down a treat. I froze the left overs in portions and they were just as delicious once defrosted and heated. Can you make up the dish and freeze before cooking?
Luke says
Hi Katy
Thanks for the message, so glad you liked the recipe 🙂
We have never frozen our salmon en croute ahead, but I can only imagine if you do so the puff pastry will turn soggy during defrosting stage and won't be as nice as like you made it before!
If you do try it please let us know?
Many thanks, Luke & Kay
Joe Hacker says
This recipe was a massive hit with my family and I’m making it for the second time tomorrow! Thanks! Id highly recommend it!
Jane says
My first attempt at salmon en croute and I have to say it was delicious. The recipe was easy to follow and the family loved it.
Luke says
So glad you enjoyed the salmon en croute for your family meal! Lovely to hear that our sep by steps were helpful for a first timer!
Ann Clark says
DELICIOUS! have done this twice now & went down well with family & friends. a real hit!!
Nithish says
What plate can be used to serve salmon en croute?
Jennifer says
I just made this for tomorrow night. Should I egg wash now or right before I bake?
Thank you 😊
Kay says
Best to egg wash before baking Jennifer 😉 Do enjoy.
emil says
lovely recipe
don't forget to add the spinach to the ingredients.
Kay says
Hi Emil
Thank you so much, we must have missed this on the recipe card, I've added it on there now 🙂
Danielle says
Delicious way to prepare salmon. And pretty unique, too (I don't recall seeing another salmon en croute recipe in quite a while!).
Kay says
Thank you, glad you like it. Not many recipes out there and a lot of them use shortcrust pastry. We prefer a flaky puff pastry.
Angela Greven | Mean Green Chef says
Salmon en Croute is a Christmas favorite here, we served it up with minted peas. Looks divine and your filling sounds delish too!
Kay says
We love minted peas!!! We have a recipe for them, will post it soon 👍
Leanne says
We love salmon and I'm always looking for new ways to prepare it. This looks so tasty and elegant. It would be perfect for entertaining this holiday season!
Kay says
We will be serving ours up on boxing day this year. 🎄
Colleen | Bakes & Blunders says
Yum! I'm always looking for savory baking recipes and this one is perfect. Plus, I've been wanting to make full puff pastry from scratch. Now I know how I'll use it 😉
Kay says
You won't be disappointed 😋
Erika says
I love salmon and this looks like a fabulous way to use it.
Kay says
Hi Erika
If you like Salmon you will like this recipe.
Please let us know your thoughts if you try this dish at home.
Kim says
This looks amazing! It would be such a special treat for guests!
Erin Vasicek says
It does look very impressive and I know my husband would love this! But as someone who doesn't like seafood I would like to try it with chicken.
Kay says
Hi Erin
Thanks for your comment.
If you do make this for your husband, please let us know what he thinks, always good to hear some feedback.
Beth says
I love everything about this - how helpful the photos are to show that it's not that complicated, the side dishes and the little pastry fish. Wonderful!
Kay says
Hi Beth
Thank you for your comment, I'm glad you like the pictures and the recipe.
Please let us know what you think if you make this dish at home.