Salmon en croûte Recipe

4 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course French Kitchen, Seafood Recipes
Servings 4 servings
Calories 460 kcal


  • 220g salmon fillet
  • 1 sheet puff pastry
  • A handful of spinach
  • 1 tsp Minced garlic
  • 100g Cream cheese
  • salt and pepper
  • egg wash


  • Add spinach and garlic in a hot pan. Cook for a few minutes without oil. As spinach wilts, drain all the water out from the spinach. Set aside, cool down. Mix well with cream cheese, salt and pepper.
  • On a lightly floured work surface, place the puff pastry and cut into a rectangle which is slightly bigger than the salmon fillet. Save up the leftover pastry.
  • Remove the salmon skin, dry it with paper towel. Season with salt and pepper. Put in the middle of the puff pastry sheet. Place cream cheese mixture on top.
  • Brush the egg wash on the edges of the pastry. Fold one side of the pastry over to cover the fillet. Wrap until the fillet is well-sealed.
  • Place the wrapped fillet upside down on a baking tray lined with parchment paper. Brush egg wash all over the, then with a sharp knife, make few cuts on top in each direction in a crosshatch pattern.
  • Bake the wrapped salmon fillet in a preheated oven at 220 C for 20 mins or until the party is golden and cooked through.
  • Serve hot, enjoy!

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