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Salmon en Croûte

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!
5 from 48 votes
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  • 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!

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