Creamy Spinach Salmon En Croûte Recipe

If you’re in the mood for something that looks and tastes fancy but is actually super straightforward, you’re going to love this Creamy Spinach Salmon En Croûte Recipe. Imagine flaky, buttery salmon hugged in a golden puff pastry crust, nestled on a lush bed of cheesy creamed spinach. It’s one of those dishes where you wow your guests – or just treat yourself – without breaking a sweat. Stick with me, and I’ll show you exactly how to nail this every single time!

this …

Ingredients You’ll Need

Every ingredient in this Creamy Spinach Salmon En Croûte Recipe works together to create that perfect balance of savory flavors and textures. You’ll want fresh spinach for that vibrant green color and tender bite, and good-quality salmon that’s fresh or thawed properly. The puff pastry adds that easy elegance—just make sure it’s well-chilled or thawed to avoid tearing.

• Unsalted butter: Use it to sauté the aromatics gently without overpowering the delicate salmon taste.
• Shallot: Adds a mild onion flavor that’s sweeter and more subtle than a regular onion.
• Garlic cloves: Provides depth—don’t skip or substitute with powder for the best flavor.
• Fresh baby spinach: Key to the creamy filling; wilt it down so it doesn’t release too much water.
• Kosher salt and pepper: Essential for seasoning both the spinach mixture and salmon properly.
• Cream cheese: Makes the spinach ultra-creamy, giving a dreamy texture and tang.
• Parmesan cheese: Adds a nutty, salty punch that bumps the flavor up a notch.
• Freshly squeezed lemon juice: Brightens the whole filling, cutting through the richness.
• Salmon filet (about 2 pounds): Choose a thick, even piece about 1 inch thick for uniform cooking.
• Puff pastry sheet: Puff pastry is the star crust here—keep it chilled until use and don’t overhandle it.
• Egg and water for egg wash: Brushed over the pastry for that beautiful golden, glossy finish.

Variations

One of the best things about this Creamy Spinach Salmon En Croûte Recipe is how easy it is to tweak to your preference. I’ve tried swapping cheeses and even adding some herbs to make it my own, and you can too!

• Herb Boost: I often add fresh dill or tarragon to the spinach mixture for a herby lift that pairs wonderfully with salmon.
• Go Green: Try mixing kale or Swiss chard with the spinach to add a bit more texture and earthiness.
• Dairy-Free Version: Use a nut-based cream cheese substitute and skip the parmesan if you’re avoiding dairy—it still works well if you season it right.
• Spicy Kick: A pinch of red pepper flakes in the creamed spinach gives a subtle warmth that my family can’t get enough of.

How to Make Creamy Spinach Salmon En Croûte Recipe

Step 1: Sauté Your Aromatics and Wilt the Spinach

Start by heating butter in a large skillet over medium heat. Toss in diced shallot and minced garlic, adding a pinch of kosher salt and pepper to season. Cook for about 2 to 3 minutes until the shallots soften and become translucent. Then add your fresh baby spinach, stirring frequently. You’ll see the spinach rapidly wilt and shrink—keep stirring so it cooks evenly without burning.

Step 2: Create the Creamy Spinach Mixture

Once your spinach is completely wilted, reduce the heat a little and stir in cream cheese. It will melt smoothly, creating a luscious cream sauce binding the greens. Sprinkle parmesan cheese over the mixture next, then add a couple teaspoons of freshly squeezed lemon juice for a little zing. Stir everything until combined. Taste and adjust seasoning if you need a touch more salt or pepper.

Step 3: Prep the Puff Pastry and Salmon

Lay your thawed sheet of puff pastry on a lined baking sheet. Spread a generous layer of that creamy spinach mixture right down the center, roughly matching the size of your salmon filet (or a bit smaller). Season the salmon well all over with salt and pepper. Place the salmon gently on top of the spinach bed.

Step 4: Wrap and Seal the Salmon in Puff Pastry

Now, here’s where things get fun! Fold the puff pastry edges up and over the salmon, enclosing it completely. Don’t rush – taking your time here prevents tearing and keeps your package neat. Once wrapped, flip the parcel over so the seam is underneath. This helps keep the pastry sealed tight and prevents leaks when baking.

Step 5: Egg Wash and Bake to Golden Perfection

Whisk together one large egg and a teaspoon of water to create your egg wash. Brush it all over the puff pastry – top and sides. This guarantees that irresistible golden shine. Before popping it in the preheated 425°F oven, gently score the top pastry a few times with a knife (don’t go too deep). Bake for 25 to 30 minutes until the crust is puffed, crisp, and beautifully golden. Let it rest for 5 to 10 minutes before slicing – this helps keep everything juicy and intact.

How to Serve Creamy Spinach Salmon En Croûte Recipe

Garnishes

I usually keep garnishes simple to let the star shine. A few fresh dill sprigs or thin lemon wedges on the side make it look elegant and add a fresh note at the table. Sometimes, I sprinkle finely chopped chives on top just before serving for a touch of color and mild oniony flavor.

Side Dishes

My go-to sides with this creamy spinach salmon en croûte are roasted baby potatoes and a light cucumber-dill salad. The potatoes bring earthiness and crispness, while the cool salad cuts through the richness beautifully. Steamed asparagus or green beans tossed with lemon butter also complement the flavors perfectly.

Creative Ways to Present

For special occasions, I’ve laid individual portions of this salmon en croûte on a swirl of lemon-dill aioli or paired it with a vivid beet puree for extra color and wow factor. If you want to get fancy, a drizzle of browned butter sauce with capers over the sliced salmon makes the dish restaurant-worthy at home.

Make Ahead and Storage

Storing Leftovers

I wrap any leftover salmon en croûte tightly in foil or plastic wrap and keep it in the fridge. It stays fresh for up to 2 days, though I’d recommend enjoying it sooner rather than later because puff pastry can lose its crispness over time.

Freezing

If you want to freeze it, I suggest wrapping the whole salmon parcel well in plastic wrap, then foil, and freezing it before baking. When you’re ready, thaw overnight in the fridge and bake as directed—but add a few extra minutes to the bake time since it will start cold.

Reheating

To reheat without losing the crisp pastry, I recommend gently warming in a 350°F oven for about 10-12 minutes. Avoid microwaving, which can make the pastry soggy. This keeps the salmon juicy while reviving the flaky exterior.

FAQs

Final Thoughts

This Creamy Spinach Salmon En Croûte Recipe has become one of my go-to dishes when I want to impress without fuss. It strikes that perfect balance between comfort food and showpiece meal, and the creamy spinach filling feels luxurious yet approachable. Trust me, once you try making this, it’ll quickly become a favorite for family dinners and special gatherings alike. So go ahead, give it a whirl—you might just find your new signature dish.

Print