Salmon en Croûte

4.8
(9)

Salmon en croûte is a deliciously tender salmon fillet wrapped in golden puff pastry with a spinach and mushroom filling. I like to serve it with a lemon-mustard sauce and a side of asparagus for an impressive French-inspired meal.

Golden-brown salmon en croute sliced to reveal salmon filling.
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Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

Salmon en Croûte:

  • 2 tablespoons olive oil, divided

  • ½ onion, chopped

  • 1 cup chopped fresh mushrooms

  • 2 teaspoons minced garlic, divided

  • salt and ground black pepper to taste

  • 1 cup baby spinach

  • 1 tablespoon all-purpose flour, or as needed

  • 2 sheets frozen puff pastry, thawed

  • 1 (1 ½-pound) boned, skinned salmon fillet

  • ½ teaspoon smoked paprika, or more to taste

  • 1 egg, beaten

Sauce:

  • ½ cup mayonnaise

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons Dijon mustard

  • ½ teaspoon dried dill

Directions

  1. Gather all ingredients.

    Salmon fillets, spinach, puff pastry, and other ingredients displayed.

    Allrecipes/Diana Chistruga

  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.

    Cooked onions and mushrooms in a skillet with a wooden spoon.

    Allrecipes/Diana Chistruga

  3. Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.

    Fresh spinach wilted in a skillet with seasonings.

    Allrecipes/Diana Chistruga

  4. Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.

    Glass baking dish lined with parchment paper.

    Allrecipes/Diana Chistruga

  5. Dust work surface with flour. Lay 1 puff pastry sheet out on work surface; spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top; sprinkle paprika over salmon and top with wilted spinach.

    Salmon fillet and sautéed spinach layered on puff pastry.

    Allrecipes/Diana Chistruga

  6. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to prepared baking dish.

    Salmon en croute fully sealed in pastry, ready for baking.

    Allrecipes/Diana Chistruga

  7. Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Let cool briefly, then slice into 4 portions.

    Golden-brown salmon en croute fresh out of the oven.

    Allrecipes/Diana Chistruga

  8. To make the sauce: Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl.

    Creamy dill sauce in a yellow bowl with a spoon.

    Allrecipes/Diana Chistruga

  9. Spoon sauce onto 4 plates and place a piece of salmon en croûte on each.

    Slice of salmon en croute served on a plate with dill sauce.

    Allrecipes/Diana Chistruga

Cook’s Note

You can substitute spinach with asparagus spears, and use 1 heaping teaspoon fresh dill instead of dried if preferred.

Use espelette pepper instead of the smoked paprika if you can find it.

If using a convection oven, bake for 30 to 35 minutes.

28 home cooks made it!

Nutrition Facts (per serving)

1206 Calories
86g Fat
61g Carbs
48g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1206
% Daily Value *
Total Fat 86g 110%
Saturated Fat 18g 92%
Cholesterol 132mg 44%
Sodium 653mg 28%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 48g 96%
Vitamin C 9mg 10%
Calcium 98mg 8%
Iron 5mg 27%
Potassium 835mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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