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  • Writer's pictureBiagio D

Salmon en Croûte

Updated: May 2, 2020

Salmon en croûte or Salmon Wellington or Salmon in Pastry is a classic dish to serve at any dinner party. Slightly more simple to prepare than its culinary relative, the Beef Wellington, this dish loses none of its complexity in its flavor and presentation. This recipe is based on a Buzzfeed tasty recipe.

Yield: 4 servings


2 tablespoons butter

2 cloves garlic, minced

½ Spanish onion, diced

6 oz fresh spinach

1/3 cup panko breadcrumbs

4 oz cream cheese

¼ cup Parmigiano reggiano, grated

1 sheet puff pastry, room temperature

1 salmon filet

pinch of salt

pinch of pepper

1 egg, beaten


1. In a pan, melt the butter over medium heat and cook the garlic and onions until translucent.

2. Add the spinach and cook until wilted. Stir in the breadcrumbs, cream cheese, and Parmigiano. Add salt and pepper to taste and stir until evenly combined. Remove from heat and set aside to cool.

3. Preheat oven to 425 degrees Fahrenheit.

4. On a clean surface, roll out the puff pastry. Season both sides of the salmon with salt and pepper to taste and place in the middle of the puff pastry.

5. Add an even layer of the cooled spinach mixture over the salmon, about an ¾ of an inch thick.

6. Fold the edges of the puff pastry over the salmon and spinach. Remove excess pastry and pinch it sealed. Flip the pastry-wrapped salmon over so the spinach is on the base.

7. Score the top of the pastry with a sharp knife, but be careful not to pierce all the way through. Brush with the beaten egg.

8. Bake for 20-25 minutes, until the pastry is golden brown.

9. Slice and serve warm.

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