Salmon en Croûte. Puff Pastry Wrapped Salmon!
This puff pastry wrapped salmon, also know as salmon en croûte, is an incredible meal – easy and fancy! Buttery salmon is topped with creamed spinach and wrapped in a puff pastry crust. It’s impressive but not that difficult to make!
Welcome to our first festive meal this holiday season!
Every year when the holiday season rolls around, I love sharing a few special meals that you can make for a special occasion. Whether it’s a holiday party, a small dinner gathering or even Christmas Eve, I like making special things that really pack a punch.
In the past, I’ve shared my family’s favorite beef tenderloin recipe. This is what we’ve eaten on Christmas for many many years. I’ve also done an espresso crusted beef tenderloin with truffled risotto, a pomegranate cider pork roast with rosemary potatoes and last year I shared this crab topped salmon.
Funny story: that salmon is incredible, but I photographed the final test of the recipe during my early pregnancy with Jordan. I hadn’t told you guys I was pregnant yet! Oh my word, I was so sick, and just looking at the photos makes me cringe and feel that way. So do my christmas decorations! Isn’t that wild?
Anyway, salmon en croûte.
Let’s talk about this deliciousness.
You make some creamed spinach. Season your salmon. Throw the spinach on TOP of the salmon, then wrap the whole thing in puff pastry.
Then bake it, until the puff pastry is golden and crisp. The salmon will be buttery and flakey inside. The creamed spinach is, well… creamed spinach. Which is delicious in itself.
It’s so easy. So GOOD. And so impressive because it looks super fancy!
But did I tell you how easy it is? It really is not difficult.
How to make the salmon en croûte:
I make the creamed spinach first. I like to use fresh baby spinach, which most people don’t do for creamed spinach. They use the frozen version. And that’s great and easy too. But fresh is so accessible and easy as well! So there’s that.
Season the salmon all over with salt and pepper. Add the creamed spinach in a layer on top of the salmon. Spread it right on!
Wrap the salmon in puff pastry, with the spinach being on top. Slice the pastry a few times for ventilation and bake that baby up.
The end result is INCREDIBLE. So flavorful, satisfying and loaded with wonderful texture.
I can’t believe how long it has taken me to make this recipe. It is a showstopper for SURE!
And while I wouldn’t prep it very far ahead of time, the great news is that you can have it prepped by the time you’re having guests over. As in, make the spinach, wrap it all up and have it ready to roast earlier in the day. How amazing is that?
On the side, you can serve some extra creamed spinach. But really any other vegetables work. Something roasted and caramelized and charred. Think broccoli and brussels. Or you could do a big greens salad drizzled with a seasonal vinaigrette!
I love that this can be a light meal (paired with a salad) or a hearty meal (as a main, made with side) and that it’s so beautiful without being fussy. It’s a must try!
Puff Pastry Wrapped Salmon
Salmon en Croûte
- 1 tablespoon unsalted butter
- 1 shallot, diced
- 2 garlic cloves, minced
- 8 ounces fresh baby spinach
- kosher salt and pepper
- 4 ounces cream cheese
- 2 tablespoons parmesan cheese
- 2 teaspoons freshly squeezed lemon juice
- 1 (2 pound) salmon filet, about 1 inch in thickness
- 1 sheet of puff pastry, thawed if frozen
- 1 large egg + 1 teaspoon water, beaten together for egg wash
- Preheat the oven to 425 degrees F.
- Heat the butter in a large skillet over medium heat. Add the shallot and garlic with a big pinch of salt and pepper. Cook for 2 to 3 minutes until slightly softened. Stir in the spinach. Cook, stirring often, until the spinach wilts. Once wilted, stir in the cream cheese until melted. Stir in the parmesan cheese and the lemon juice.
- Place the sheet of puff pastry on a baking sheet. I like to lay a bed of creamed spinach right in the center, about the size (or slightly smaller) than the salmon filet. Season the salmon all over with salt and pepper. Place it right on top of the spinach.
- Wrap up the puff pastry, folding in all sides until the salmon is covered. Gently flip it over so the seams are on the bottom. Brush the pastry all over with the egg wash - on the tops and side. Score the pastry a few times on top.
- Bake the pastry for 25 to 30 minutes, until golden and crisp on the outsides. Remove and let cool for 5 to 10 minutes. Slice and serve!
Prettiest and SO good.