Name: Salmon en Croûte with Creamed Spinach Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1 tablespoon unsalted butter; 1 shallot, diced; 2 garlic cloves, minced; 8 ounces fresh baby spinach; Kosher salt and pepper, to taste; 4 ounces cream cheese; 2 tablespoons parmesan cheese; 2 teaspoons freshly squeezed lemon juice; 1 (2 pound) salmon filet, about 1 inch thick; 1 sheet puff pastry, thawed if frozen; 1 large egg + 1 teaspoon water, beaten together for egg wash

If you’re looking for a show-stopping dish that’s surprisingly easy to make, this Salmon en Croûte with Creamed Spinach Recipe is an absolute must-try. I love this recipe because it combines flaky, buttery puff pastry with tender salmon and rich, creamy spinach — it’s like a fancy restaurant meal you can whip up at home without stress. Stick around, and I’ll walk you through everything you need to know to get it just right.

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Why You’ll Love This Recipe

Effortlessly Elegant: It looks and tastes fancy but comes together quickly—perfect for impressing guests or a special family dinner.
Perfect Flavor Combo: The creamy spinach pairs beautifully with the mild salmon, wrapped in golden, flaky puff pastry.
Make-Ahead Friendly: You can prep the spinach and assemble ahead of time, which saves you last-minute kitchen chaos.
Family Favorite: My family goes crazy for this dish whenever I make it—they love the buttery layers and tender fish.

A rectangular pastry has a golden, flaky crust with five slits on top showing the green spinach layer beneath. Inside, there is a thick, pink salmon layer with a soft texture, topped with dark green cooked spinach. The pastry sits on a white marbled surface with two lemon wedges nearby, one whole and one cut in half, adding a pop of bright yellow to the scene. Photo taken with an iphone --ar 2:3 --v 7 - Salmon en Croûte with Creamed Spinach, elegant salmon en croûte, puff pastry salmon dish, easy salmon en croûte recipe, gourmet salmon and spinach

Ingredients You’ll Need

Each ingredient in this Salmon en Croûte with Creamed Spinach Recipe brings something special. I find that using fresh spinach and good quality salmon really lifts the dish, and that little hit of lemon juice in the creamed spinach adds just the right brightness.

Flat lay of a whole uncracked brown egg, a small white ceramic bowl of unsalted butter, a small white ceramic bowl with diced shallot, two peeled garlic cloves, a bunch of fresh baby spinach leaves, a small white ceramic bowl of cream cheese, a small white ceramic bowl with grated parmesan cheese, a small white ceramic bowl of freshly squeezed lemon juice, a thick raw salmon filet with skin, a square sheet of thawed puff pastry on a simple white ceramic plate, kosher salt and black peppercorns loosely scattered, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Salmon en Croûte with Creamed Spinach, elegant salmon en croûte, puff pastry salmon dish, easy salmon en croûte recipe, gourmet salmon and spinach

Unsalted Butter: Use this for cooking the shallots and garlic gently without adding extra salt, keeping flavors balanced.
Shallot: Its mild onion flavor melts beautifully into the spinach mixture.
Garlic: Adds that essential depth and warmth to the creamed spinach.
Fresh Baby Spinach: I prefer baby spinach because it wilts quickly and has a tender texture.
Kosher Salt & Pepper: Essential for seasoning both the spinach and salmon properly.
Cream Cheese: This gives the creamed spinach its luscious creaminess without being too heavy.
Parmesan Cheese: Adds a nutty, savory punch that complements the cream cheese perfectly.
Fresh Lemon Juice: A little acidity here wakes up all the flavors in the creamed spinach.
Salmon Filet: Look for a filet around 2 pounds, about 1 inch thick, so it cooks evenly inside the pastry.
Puff Pastry Sheet: Thawed but cold, this wraps everything up in a flaky, golden package.
Egg + Water (Egg Wash): Brushing this on the pastry gets it beautifully golden and shiny in the oven.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on what’s in my fridge or what mood I’m in. Feel free to tinker around—after all, cooking should be fun!

Herb-Infused Spinach: Sometimes I add fresh dill or tarragon to the creamed spinach for an herby twist that pairs beautifully with salmon.
Different Cheese Options: Swap parmesan for gruyere or fontina to change up the flavor profile in the spinach layer.
Vegetarian Version: Replace the salmon with a thick slice of roasted butternut squash or portobello mushroom for a delicious vegetarian en croûte.
Gluten-Free Pastry: I’ve tried using gluten-free puff pastry—it works well, just be sure to watch for extra delicate handling.

How to Make Salmon en Croûte with Creamed Spinach Recipe

Step 1: Sauté the Shallots, Garlic, and Spinach

Start by heating a tablespoon of unsalted butter in a large skillet over medium heat. Add the diced shallot and minced garlic with a big pinch of kosher salt and freshly ground pepper. Cook for 2 to 3 minutes until the shallots soften but don’t brown—that’s key to keep that delicate sweetness in place. Once the shallots and garlic smell fragrant, add the fresh baby spinach. Stir often as the spinach wilts, which usually takes just a few minutes.

Step 2: Make the Creamed Spinach Filling

When the spinach is nicely wilted, stir in the cream cheese, letting it melt into the warm skillet. This creates that rich, velvety texture we’re after. Then, add in the parmesan cheese and fresh lemon juice. The lemon might seem small, but it brightens the whole filling and keeps it from tasting too heavy. Give everything a good stir and turn off the heat.

Step 3: Assemble the Salmon en Croûte

Lay your sheet of puff pastry on a baking sheet — a silicone mat underneath is a nice touch to prevent sticking. Spread the creamed spinach in the center of the pastry, shaping it roughly to the size of your salmon filet (or slightly smaller so the sides can fold nicely). Season your salmon generously with salt and pepper on all sides, then place it on top of the spinach.

Step 4: Wrap and Prepare for Baking

Now for the fun part: folding the puff pastry. Fold up all the sides so the salmon is completely enclosed. Take your time here to keep things neat—this makes for a beautiful presentation. Once sealed, gently flip the package over so the seam is on the bottom (this helps the pastry seal while baking). Brush the entire surface of the pastry with the egg wash — this golden glaze is what makes the crust so irresistible! I like to score the top very lightly a few times with a sharp knife; it adds a bit of texture and lets steam escape.

Step 5: Bake Until Perfectly Golden

Pop the salmon en croûte into a preheated 425°F oven and bake for 25 to 30 minutes. You’ll know it’s ready when the puff pastry is golden and crisp. Let it rest for 5 to 10 minutes before slicing—this rest time helps the juices redistribute, keeping the salmon moist and the pastry flaky. Slice gently with a sharp knife and serve immediately.

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Pro Tips for Making Salmon en Croûte with Creamed Spinach Recipe

Keep Everything Cold: Chilling the puff pastry right until assembly keeps it flaky—warm pastry can get soggy and hard to work with.
Don’t Overfill the Spinach: I learned the hard way that too much filling makes wrapping tricky—less is definitely more!
Use a Sharp Knife to Score: Lightly scoring the pastry before baking gives it that beautiful bakery look and allows steam to escape.
Rest Before Slicing: Letting the dish rest after baking prevents the juice from running out too much when you cut into it.

How to Serve Salmon en Croûte with Creamed Spinach Recipe

A white plate holds a piece of golden brown pastry with a flaky texture layered on the outside, filled inside with pink cooked fish and dark green leafy spinach, showing a clear separation of three layers. To the left of the pastry is a creamy pile of cooked spinach with a glossy, smooth texture, where a silver fork pierces it. Below the pastry is a wedge of bright yellow lemon with a slightly glossy surface. There are small crumbs and black pepper specks scattered on the plate. The setting is on a white marbled surface with part of another white plate visible in the top right, holding more pastry pieces. Photo taken with an iphone --ar 2:3 --v 7 - Salmon en Croûte with Creamed Spinach, elegant salmon en croûte, puff pastry salmon dish, easy salmon en croûte recipe, gourmet salmon and spinach

Garnishes

I like to keep garnishes simple so the salmon en croûte shines. A few fresh dill sprigs or some thin lemon wedges add color and a fresh aroma. Sometimes I sprinkle a little extra parmesan over the slices for a nice finishing touch.

Side Dishes

This recipe is rich, so I usually pair it with light sides like roasted asparagus, baby carrots, or a crisp green salad with a lemon vinaigrette to balance things out. Sometimes I serve it alongside buttery mashed potatoes or a simple wild rice pilaf for a heartier meal.

Creative Ways to Present

For special occasions, I’ve served the en croûte sliced into elegant, individual portions with mini spinach nests on the side. It looks impressive and lets guests appreciate the layers. You could even make mini versions with smaller fillets—perfect for a fancy appetizer or brunch spread.

Make Ahead and Storage

Storing Leftovers

After enjoying your delicious meal, wrap any leftovers tightly in plastic wrap or airtight containers and refrigerate. I’ve found that salmon en croûte keeps well for up to 2 days without losing much of its texture or flavor.

Freezing

Freezing assembled, unbaked salmon en croûte works nicely — just wrap it tightly in plastic and foil. When you’re ready to eat, bake it straight from frozen, adding about 10 extra minutes to the bake time. This is a great option for prepping ahead for a dinner party!

Reheating

To reheat leftovers without soggy pastry, I pop them into a 350°F oven for about 10–15 minutes until heated through. Avoid the microwave if you can—it tends to make the pastry chewy instead of crisp.

FAQs

Can I use frozen spinach for the creamed spinach?

You can, but fresh baby spinach wilts better and has a brighter flavor. If you use frozen, make sure to thaw it fully and squeeze out excess moisture before cooking to avoid soggy filling.
What type of salmon is best for this recipe?

I recommend a center-cut filet of wild or farmed salmon that’s about 1-inch thick for even cooking. Skinless works well here, but you can leave the skin on if you prefer; just note it might affect the pastry’s crispness slightly.
Can I prepare this recipe entirely in advance?

Yes! You can prepare the creamed spinach and assemble the salmon en croûte the day before, then keep it wrapped in the fridge until you’re ready to bake it. This cuts down cooking time on the day of serving.
How do I know when the salmon is cooked through?

The baking time of 25 to 30 minutes at 425°F generally cooks the salmon perfectly inside the flaky crust. If you want to be extra sure, use a meat thermometer; the internal temperature should reach 125–130°F for perfectly cooked, slightly pink salmon.

Final Thoughts

This Salmon en Croûte with Creamed Spinach Recipe has become one of my go-to dinner party dishes because it strikes that wonderful balance between impressive and doable. Every time I serve it, I get compliments on how tender and flavorful the salmon is, wrapped in that golden, buttery puff pastry. Give it a go—you might just add it to your own special occasion rotation. Trust me, once you try this, you’ll wonder why you didn’t make it sooner!