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.
Dorothy Edwards says
If I froze the cooked salmon en croute and then defrosted it before reheating, please what temperature would I use and how long should I be reheating it for. I would like to cook this for Christmas but my children are coming at different times.
Kay says
Hi Dorothy,
To reheat a cooked salmon en croute (from defrost), 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.
We hope you enjoy your Christmas meal with your family!
Nick says
Great recipe, thanks! I had some of the filling left over as used a smaller piece of salmon, can I freeze the filling for next time? Thanks
Kay says
Thank you for trying our Salmon en croute, Nick recipe and for your kind words. We're glad you enjoyed it! Yes, the leftover salmon filling can be frozen for up to 2 months in an airtight container. Enjoy!
Max says
Making for a second time today, this is really nice!
Kay says
Thank you so much, Max 🙂
Glad you liked our salmon en croute and made it again, brilliant 😉
Enjoy!!
Charlotte Lansman says
Hi!
Do you think I could assemble this all one day and then bake it the next? I think I'd like to make it to take for a Mother's Day picnic but don't want to make it too far in advance...
Mark says
Yes of course. I always find refrigerating for at least a couple of hours before baking works best.
Linda says
Trying this for a dinner party this Friday. Cant seem to get a thick piece of salmon so have bought individual portions. Can I put these side by side and then wrap them all up in the pastry together? Would that work ok?
Kay says
Hi, Linda Thanks for the question?
This should be fine cooking the salmon en croute this way, let us know how it goes and hope your dinner party goes well on Friday 😉
Enjoy!!
Linda says
Worked a treat TY! Made it the day ahead and refrigerated. Brushed with egg just before popping in oven. Looked amazing on the table and the individual portions worked out just fine. Ate what was left over (not much!) cold the next day and was yummy! Thank you!
Kay says
Thank you so much, Linda, for the feedback; so pleased the salmon en croute came out amazing 😉
We always have some leftovers for the next day, always a bonus, LOL
Julie jones says
If I use chilled pastry, can I freeze this?
Luke says
Thanks for the question, Julie 🙂
The cooked salmon en croute, can be frozen for up to six weeks; make sure it's fully defrosted before reheating.
Wendy says
This salmon en croute recipe is absolutely fabulous! It looks and tastes amazing. I am making it for the third time tomorrow! Thank you so much for the clear instructions with photos.
Luke says
Thank you so much, Wendy, for this great comment 🙂
Wow, you made our salmon en croute three times; you do love our recipe; this is one favourite recipes over the holidays; our family always wants more, lol
Enjoy!!
Anu says
I'm making this tomorrow but planning individual salmon encroutes. Do I just redu e the cooking time if using 6x120g salmon fillets?
Luke says
Hi Anu, hope I've got back to you in time!
Yes, the cooking time should be reduced by about 5 minutes which will make it so that each smaller salmon en croute parcel takes 25 minutes instead of 30 as when it is a whole.
Have a fabulous Christmas with your family 🙂
Julie Brooks says
This looks delicious and I plan to make it for our dinner for two on Christmas Day. Can I use another green vegetable instead of spinach ( which neither of us likes) or should I just leave it out altogether? Thanks for the clear instructions and pictures. Can't wait to try it!
Luke says
Thanks for the question Julie, we have never made this recipe without the spinach but I would suggest just leaving the spinach I'm sure will be just as nice 🙂
Let us know how it goes over Christmas, enjoy!!
Peter says
Made this tonight.
Moist and delicious.
Kay says
Thank you Peter for the comment and rating, it really appreciated 🙂
So nice to hear you liked our salmon en croute, we always love this recipe over Christmas buts perfect all year round 😉
Carrie Robinson says
This would be perfect to serve for a dinner party! Simple, yet impressive. 🙂
Kay says
This is a great dinner party recipe, it will always impress your guests 🙂
Enjoy, Carrie!!
Jen says
Such a delicious and stunning main course. I love the fish cut outs on top! The cream cheese keeps the salmon really moist and flavorful.
Kay says
Thanks, Jen
The cream cheese is great with this dish, so much great flavours in a perfect parcel of puff pastry 🙂
Enjoy!!
Traci says
Ohhhh yum! This is a hit at brunch! Honestly it's made for any special occasion. Thanks for another winner!
Kay says
This makes a great brunch and is always good for special occasions, we love this dish at Christmas the family love it 🙂
Glad you like our recipe, Traci, Enjoy!!
Amy says
I love salmon en croute but never tried making it myself, definitely need to give this recipe a go!
Kay says
Thanks, Amy
Let us know how you get on if you make our recipe ?
Enjoy!!
Jamie says
What a beautiful presentation! The flavors are so lovely and the salmon is perfectly cooked!
Kay says
Thanks, Jamie
This is one of my favourite Autumn/winter dishes; it's a big hit in our family home 🙂
Nice to hear you liked the presentation, Enjoy 😉
Beth says
This is amazing and so delicious! My daughter and I really enjoyed it, so flavorful and tasty! I’ll definitely be making it again soon!
Kay says
Thanks, Beth
Really glad you liked our salmon en croute recipe, thanks for the great feedback 🙂