This super simple salmon en croute is perfect for the holidays and special occasions. All you’ll need is salmon, spinach, puff pastry, and a few easy to find ingredients. If you’re hosting a festive dinner party, consider making this delicious salmon dish.
I am admittedly a huge fan of salmon! Its distinctly buttery texture and delicious flavor bring absolute joy in every bite. I’ve incorporated this salmon en croute into my holiday repertoire, serving it both Christmas and New Year’s Eve. I’ve even made it for birthdays and anniversaries! The best part is that you can find frozen puff pastry relatively easily, and even better? Gluten-free puff pastry is also available! Keep in mind that the size could be different, and you may need to get creative while using the gluten-free alternative.
Ingredients
- 1 pound salmon fillet, 1″ thick, skin removed
- Morton Kosher salt (to taste)
- Olive oil
- 1 large shallot
- 1 clove garlic
- 1 6-ounce bag of baby spinach, chopped
- Cream cheese (4-ounces)
- Plain bread crumbs (or gluten-free bread crumbs)
- Grated parmesan
- Herbes de Provence (sub with Italian seasoning)
- Ground black pepper
- Puff pastry (15″ X 10″), sub with GF puff pastry
- 1 large egg
How to Make Salmon En Croute
- Brine the Fish: Salt both sides of the salmon, then place it on a clean plate, and store it uncovered in the refrigerator for 20 minutes.
- Preheat oven to 400 degrees F.
- Cook the savories: Heat olive oil in a large skillet over medium heat. Cook the shallots until they become translucent, then add the garlic and cook for 20-30 seconds, until fragrant.
- Make the filling: Cook the spinach in the onion mixture until wilted. Stir in the two cheeses and Herbes de Provence. Next, stir in the bread crumbs and season with kosher salt and black pepper. Cook for 1 minute, then remove the skillet from the heat and set aside.
- Salmon: Rinse the salmon on both sides with cold water. Blot dry with paper towels. Very little moisture should remain.
- Assemble: Place the sheet of puff pastry on a parchment-lined baking sheet. Apply the creamed spinach right in the center, roughly the same size as the salmon filet. Set the salmon on top of the spinach mixture.
- Wrap up: Fold the edges in, and carefully, turn it over so the seam faces downward. Brush the top with the beaten egg, and gently score with a sharp knife.
- Into the oven: Bake the salmon en croute for 25 minutes, or until the center reaches an internal temperature between 140-145 degrees F.
- Serve: Transfer to a platter. Slice it into 6 equal portions and serve!
Pairings for Salmon En Croute
- Festive Holiday Salad
- Garlic Mashed Potatoes
- Pan Seared Zucchini in Whipped Feta
- Lemon-Shallot Pearl Couscous
Salmon En Croute (Salmon Wellington)
This super simple salmon en croute is perfect for the holidays and special occasions. All you’ll need is salmon, spinach, puff pastry, and a few easy to find ingredients. If you’re hosting a festive dinner party, consider making this delicious salmon dish.
Ingredients
- 1 pound salmon fillet 1″ thick, skin removed
- Morton Kosher salt to taste
- 2 tablespoons olive oil
- 1 large shallot peeled and finely chopped
- 1 clove garlic minced
- 1 6- ounce bag of baby spinach chopped
- 1/2 package of cream cheese 4-ounces
- 3/4 cup plain bread crumbs or gluten-free bread crumbs
- 1/2 cup grated parmesan
- 1 teaspoon Herbes de Provence (sub with dried dill)
- 1/2 teaspoon ground black pepper
- 1 sheet of puff pastry 15″ X 10″, room temperature (sub with GF pastry)
- 1 large egg beaten well
Instructions
- Brine the Fish: Add a liberal amount of salt on both sides of the salmon. Place it on a clean plate, and store it uncovered in the refrigerator for 20 minutes.
- Preheat oven to 400 degrees F.
- Heat olive oil in a large skillet over medium heat. Once heated, cook the shallots until they become translucent. Do not brown them. Adjust the heat lower if needed.
- Add the garlic and cook for 20-30 seconds, until it becomes fragrant. Cook spinach 1-2 minutes until wilted.
- Add the parmesan, cream cheese, and Herbes de Provence to the skillet and stir until the cheeses have melted through.
- Stir in the bread crumbs and season with kosher salt and black pepper. Cook for 1 minute, then remove the skillet from the heat and set aside.
- Lightly rinse the salmon with cold water to remove the salt granules. Blot dry with paper towels. Very little moisture should remain.
- Place the sheet of puff pastry on a parchment-lined baking sheet. Apply the creamed spinach right in the center, roughly the same size as the salmon filet. Set the salmon on top of the spinach mixture.
- Next, fold the edges over to secure. Carefully, turn it over so the seam faces down. Brush the top with the beaten egg, then make shallow diagonal cuts across the top.
- Bake for 25 minutes, or until the salmon reaches an internal temperature between 140-145 degrees F.
- Transfer to a platter or clean cutting board. Slice it into 6 equal portions and serve immediately.
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