Description
Salmon en Croûte is a luxurious yet easy-to-make dish featuring a tender 2-pound salmon fillet wrapped in flaky puff pastry, filled with a creamy blend of spinach, shallots, garlic, cream cheese, parmesan, and a hint of lemon. Baked until golden and crisp, this elegant entree is perfect for special occasions or a fancy weeknight dinner.
Ingredients
Scale
For the Filling
- 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
Main Ingredients
- 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
Instructions
- Preheat the Oven: Set your oven to 425 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the puff pastry crisply and evenly.
- Prepare the Creamed Spinach: In a large skillet over medium heat, melt the butter. Add the diced shallot and minced garlic along with a generous pinch of kosher salt and pepper. Sauté for 2 to 3 minutes until the shallot softens and the mixture is fragrant. Stir in the baby spinach and cook, stirring frequently, until it wilts down completely. Reduce heat and mix in the cream cheese, stirring until melted and creamy. Finally, fold in the parmesan cheese and freshly squeezed lemon juice for a bright flavor balance. Remove from heat.
- Assemble the Salmon En Croûte: Lay the puff pastry sheet flat on a baking sheet. Spoon the creamed spinach mixture into the center, shaping it roughly to the size of the salmon filet or slightly smaller. Season the salmon filet all over with kosher salt and pepper. Place the salmon gently on top of the creamed spinach bed on the puff pastry.
- Wrap with Puff Pastry: Carefully fold the puff pastry edges up and around the salmon, sealing it completely. Pinch the seams together and gently flip the wrapped salmon seam-side down on the baking tray to ensure a neat presentation and to prevent leakage during baking.
- Apply Egg Wash and Score: Using a pastry brush, coat the entire surface of the puff pastry with the egg wash mixture. This will help the crust bake to a shiny golden brown. Use a sharp knife to score a few light slashes on top of the pastry to allow steam to escape while baking.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes. Bake until the puff pastry is puffed, golden, and crisp on the outside.
- Rest and Serve: Remove from the oven and let the salmon en croûte rest for 5 to 10 minutes before slicing. This resting step helps the juices redistribute and makes slicing cleaner. Serve warm for an impressive presentation.
Notes
- Salmon en croûte is a deceptively simple dish that looks impressive, making it perfect for holiday meals or romantic dinners.
- The creamed spinach adds a creamy, cheesy layer that complements the richness of salmon perfectly.
- If you don’t have puff pastry on hand, you can substitute with phyllo dough, but the texture and baking time will vary.
- Letting the baked salmon rest before slicing helps keep the juices in and makes serving easier.
- You can prepare the creamed spinach a day ahead to save time when assembling.
- Use a meat thermometer to ensure the internal salmon temperature reaches 125°F for medium-rare or 145°F for fully cooked.
Nutrition
- Serving Size: 1/4 of recipe (~8 ounces salmon with pastry and filling)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
