I’ll be honest — this is one of those dishes that looks like you’ve pulled out all the stops (and maybe a Michelin star or two), but the truth is, it’s surprisingly doable. Salmon En Croute sounds fancy — French, flaky, fiddly — but at its heart, it’s just fish in pastry. Fish in pastry with cheese and spinach and crispy, golden goodness. So yeah, it’s a bit bougie. But in the best possible way.
I made this once for a friend’s birthday dinner — she was convinced I’d ordered it from a fancy deli. Little did she know I had flour on my slippers and spinach in my fringe ten minutes before she rang the doorbell. This is the kind of recipe that makes you feel like a proper grown-up in the kitchen without needing to break a sweat (or the bank).
Why You’ll Love It
- It’s a showstopper — slice it at the table and prepare for gasps.
- Creamy, cheesy spinach + buttery pastry = dream combo.
- Surprisingly easy — no tricky folding or mad techniques.
- Great make-ahead option — assemble earlier and bake fresh.
- Balanced — rich but not overwhelming, especially with a crisp salad.
- It reheats beautifully — leftovers make the poshest lunch ever.
Ingredients
- 1 (1-lb) salmon fillet (about 1″ thick), skin removed
- Kosher salt
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 5 oz baby spinach
- 4 oz cream cheese
- ½ cup grated Parmesan
- 1 tsp dried dill
- ¾ cup panko breadcrumbs, divided
- Freshly ground black pepper
- 1 sheet puff pastry (15″ x 10″), at room temp
- 1 large egg, beaten (for egg wash)
How to Make It
Give your salmon a quick spa day:
Season the salmon generously with salt and pop it in the fridge for 15 minutes. This firms it up and seasons it through. (Like a brine, but less effort.)
Sauté your base flavours:
Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and a good pinch of salt. Let it soften slowly — no rushing. You want sweet and mellow, not brown and bitter.
Wilt the greens and melt the cheeses:
Toss in the spinach and stir until it just wilts — bright and soft. Add the cream cheese, Parmesan, and dill. Stir until it’s creamy and fully combined. It’ll smell amazing right about now.
Add crunch and cool:
Stir in ½ cup of the panko. Let the mixture thicken for a couple of minutes, then take it off the heat to cool slightly. Season to taste with salt and pepper.
Wrap it up like a present:
Pat the salmon dry with paper towels. Lay out the puff pastry on a floured board. Pop the salmon right in the centre. Spoon the spinach mixture over the top and spread it out, keeping it neat. Sprinkle the remaining panko over the spinach.
Seal and decorate:
Fold the long sides of the pastry over the salmon, then tuck the ends in like a parcel. Flip it so the seam’s underneath. Pop it on a baking sheet lined with parchment. Brush all over with beaten egg and lightly score the top for flair.
Bake to golden perfection:
Bake in a preheated oven at 400°F (200°C) for 25–35 minutes — until the pastry is golden and crisp, and the salmon inside is just cooked (140°F internal temp if you’re checking). Rest for 5 minutes before slicing.
Common Mistakes and How to Dodge Them
Why’s my pastry soggy?
Too much moisture in the spinach! Cook it well and let the filling cool slightly. Also, bake on a hot tray or pizza stone if you can.
How do I keep the salmon juicy?
Don’t overbake it — check it early! The pastry protects it, but timing still matters.
My pastry split open!
Make sure your pastry edges overlap enough, and don’t stretch it too tight. Use egg wash to “glue” the seams.
Too salty?
Watch the cheese and don’t overdo it on the seasoning — especially if your salmon was salted earlier.
Storage and Reheating
- Fridge: Wrap leftovers well or store in an airtight container. Keeps 2–3 days.
- Freezer: Wrap tightly in cling film and foil. Freeze for up to a month.
- Reheat (Oven): 350°F for 10–15 mins, loosely covered with foil.
- Reheat (Microwave): Cover with a damp paper towel and heat in 30-sec bursts — not ideal, but fine for lunch.
Frequently Asked Questions
Can I make it ahead of time?
Yes! Assemble, cover, and chill. Just bake fresh on the day. If it’s too cold, let it sit out 15 mins before baking.
Do I have to use salmon?
You should — it’s the star! But trout works in a pinch. Just make sure it’s boneless and skinless.
What can I serve this with?
Crisp salad, steamed asparagus, buttery new potatoes, or a zingy lemon-dill sauce. Keep it fresh and light on the side.
Can I skip the cheese?
You can, but honestly — it adds so much flavour and creaminess. Maybe swap in a dairy-free spread if needed.
Nutrition Facts (Per Serving):
- Calories: 619 kcal
- Fat: 43g
- Saturated Fat: 16g
- Carbs: 24g
- Sugars: 5g
- Fibre: 3g
- Protein: 32g
- Salt: 2.1g
More Hairy Bikers Recipe:
Hairy Bikers Salmon En Croute
Description
A flaky golden parcel of salmon, spinach, and creamy cheese wrapped in puff pastry — perfect for dinner parties or fancy-feeling weekends.
Ingredients
Instructions
- Season salmon with salt and chill 15 mins.
- Sauté onion and garlic in oil until soft. Add spinach until wilted.
- Stir in cheeses, dill, and ½ cup panko. Let cool.
- Lay salmon on pastry, spread spinach mix on top, sprinkle remaining panko.
- Fold pastry over salmon, seal, brush with egg wash.
- Bake at 400°F for 25–35 mins until golden. Rest, then slice.
Notes
- Make sure your spinach mixture isn’t too wet before assembling.
- Use fresh salmon and let it come to room temp a bit before baking.
- Don’t skip the egg wash — it makes the pastry glossy and crisp.
- Fancy it up more? Add a bit of lemon zest or fresh dill to the filling.