Salmon en Croûte The Gourmet Upgrade
A gourmet salmon recipe made with tender fillets wrapped in golden puff pastry with creamy spinach and Dijon filling. This Salmon en Croûte is elegant, flaky, and easy to bake perfect for both weeknight dinners and special occasions.
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Pastry brush
- 1 Sharp knife
- 1 Air fryer for quick version
Ingredients
- 1 sheet puff pastry thawed
- 1 lb 450 g salmon fillet skin removed
- 2 tbsp olive oil
- 1 small shallot finely chopped
- 2 cups fresh spinach
- 3 oz 85 g cream cheese, softened
- 1 tsp Dijon mustard
- 1 tbsp fresh dill or parsley chopped
- 1 egg beaten (for egg wash)
- Salt and black pepper to taste
Instructions
- Prepare Filling: Heat olive oil in a pan, sauté shallot until soft. Add spinach and cook until wilted. Let cool slightly, then stir in cream cheese, Dijon mustard, and herbs. Season with salt and pepper.
- Prepare Puff Pastry: Roll out puff pastry on parchment paper. Place salmon fillet in the center, season with salt and pepper. Spread spinach mixture evenly over salmon.
- Wrap Salmon: Fold puff pastry over salmon, sealing edges tightly. Place seam-side down on a parchment-lined baking sheet.
- 4. Egg Wash & Bake: Brush pastry with beaten egg for shine. Score lightly on top for design if desired. Bake at 400°F (200°C) for 25–30 minutes, until pastry is golden and salmon reaches 125–130°F (52–54°C) inside.
- Serve: Slice and serve warm with a side salad or roasted vegetables.
Notes
- For a richer filling, add sautéed mushrooms or a layer of smoked salmon.
- Ensure puff pastry is well sealed to prevent leaks.
- For a quick version, bake in an air fryer at 375°F (190°C) for 12–15 minutes.
- Best served immediately but can be reheated in the oven to re-crisp pastry.