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Delicious Salmon en Croûte Recipe
Salmon en Croûte is a classic French dish featuring flaky salmon wrapped in golden, buttery puff pastry with a flavorful spinach and cream cheese filling. This elegant dish is perfect for special occasions or a gourmet dinner at home.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Category: Main Course
Cuisine: French, Seafood
Yield: 4 servings
Ingredients:
- 1 (1 lb) salmon fillet, skinless
- 1 sheet puff pastry, thawed
- 2 tbsp Dijon mustard
- 1 cup fresh spinach, chopped
- ½ cup cream cheese, softened
- 1 tbsp fresh dill, chopped
- 1 egg, beaten (for egg wash)
- Salt & pepper, to taste
- 1 tbsp butter
- 1 clove garlic, minced
Instructions:
Preheat Oven & Prepare Pastry:
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface.
Sauté Spinach Mixture:
- Heat butter in a pan over medium heat.
- Add garlic and spinach, cooking until wilted. Remove from heat.
- Mix the spinach with cream cheese, dill, salt, and pepper.
Assemble the Salmon en Croûte:
- Spread Dijon mustard on the salmon fillet.
- Place the salmon in the center of the puff pastry.
- Spread the spinach mixture evenly on top of the salmon.
Wrap & Seal:
- Fold the pastry over the salmon, sealing the edges by pressing with a fork.
- Brush the top with egg wash for a golden finish.
Bake:
- Transfer to a baking sheet lined with parchment paper.
- Bake for 25–30 minutes or until golden brown and crispy.
Serve:
- Let rest for 5 minutes before slicing. Serve warm with a side of lemon wedges.
Nutrition (Per Serving):
- Calories: 420
- Protein: 35g
- Carbs: 28g
- Fat: 22g
Recommendations:
✔ Serve with roasted asparagus or a fresh green salad.
✔ Add a drizzle of lemon butter sauce for extra flavor.
Other Variations:
Keto-Friendly Salmon en Croûte Recipe
This keto version of Salmon en Croûte replaces the traditional puff pastry with a low-carb almond flour dough while keeping the rich and creamy spinach filling. It’s a delicious and elegant dish perfect for a special occasion or a gourmet low-carb meal.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Category: Main Course
Cuisine: French (Keto)
Yield: 4 servings
Ingredients:
For the Dough:
- 1 ½ cups almond flour
- 1 ½ cups shredded mozzarella cheese
- 2 tbsp cream cheese
- 1 egg
- ½ tsp garlic powder
- ½ tsp salt
For the Filling:
- 1 (1 lb) salmon fillet, skinless
- 2 tbsp Dijon mustard
- 1 cup fresh spinach, chopped
- ½ cup cream cheese, softened
- 1 tbsp fresh dill, chopped
- 1 tbsp butter
- 1 clove garlic, minced
- Salt & pepper, to taste
- 1 egg (for egg wash)
Instructions:
Prepare the Dough:
- In a microwave-safe bowl, melt mozzarella and cream cheese together for about 30 seconds. Stir until combined.
- Mix in almond flour, egg, garlic powder, and salt until a dough forms.
- Roll the dough between two sheets of parchment paper into a large rectangle.
Preheat Oven & Prepare Filling:
- Preheat oven to 375°F (190°C).
- In a pan, melt butter over medium heat.
- Add garlic and spinach, cooking until wilted. Remove from heat.
- Mix the spinach with cream cheese, dill, salt, and pepper.
Assemble the Salmon en Croûte:
- Spread Dijon mustard over the salmon fillet.
- Place the salmon in the center of the rolled dough.
- Spread the spinach mixture evenly over the salmon.
Wrap & Seal:
- Fold the almond flour dough over the salmon and press the edges to seal.
- Brush with egg wash for a golden finish.
Bake:
- Place on a parchment-lined baking sheet.
- Bake for 20–25 minutes or until golden brown.
Serve:
- Let rest for 5 minutes before slicing. Serve warm.
Nutrition (Per Serving):
- Calories: 390
- Protein: 37g
- Carbs: 6g
- Fat: 25g
Recommendations:
✔ Serve with steamed asparagus or sautéed zucchini.
✔ Add a drizzle of garlic butter sauce for extra richness.
Dairy-Free Keto Salmon en Croûte Recipe
This dairy-free, keto-friendly take on Salmon en Croûte uses a coconut flour-based dough and a creamy, dairy-free spinach filling. It’s packed with flavor while being completely free from cheese and butter—perfect for those avoiding dairy while staying low-carb.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Category: Main Course
Cuisine: French (Keto, Dairy-Free)
Yield: 4 servings
Ingredients:
For the Dough:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 tsp xanthan gum (for elasticity)
- 2 tbsp coconut oil, melted
- 1 egg
- ¼ tsp salt
- 2 tbsp unsweetened almond milk (if dough is too dry)
For the Filling:
- 1 (1 lb) salmon fillet, skinless
- 2 tbsp Dijon mustard
- 1 cup fresh spinach, chopped
- ½ cup coconut cream (thick part from a can of full-fat coconut milk)
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt & pepper, to taste
- 1 egg (for egg wash, optional)
Instructions:
Prepare the Dough:
- In a bowl, combine almond flour, coconut flour, xanthan gum, and salt.
- Stir in melted coconut oil and egg, mixing until a dough forms.
- If too dry, add almond milk 1 tbsp at a time.
- Roll the dough between two sheets of parchment paper into a large rectangle.
Preheat Oven & Prepare Filling:
- Preheat oven to 375°F (190°C).
- In a pan, heat olive oil over medium heat.
- Add garlic and spinach, cooking until wilted. Remove from heat.
- Stir in coconut cream, dill, salt, and pepper.
Assemble the Salmon en Croûte:
- Spread Dijon mustard over the salmon fillet.
- Place the salmon in the center of the rolled dough.
- Spread the spinach mixture evenly over the salmon.
Wrap & Seal:
- Fold the dough over the salmon, pressing the edges to seal.
- Brush with egg wash for a golden finish (optional).
Bake:
- Place on a parchment-lined baking sheet.
- Bake for 20–25 minutes or until golden brown.
Serve:
- Let rest for 5 minutes before slicing. Serve warm.
Nutrition (Per Serving):
- Calories: 380
- Protein: 36g
- Carbs: 5g
- Fat: 24g
Recommendations:
✔ Serve with roasted Brussels sprouts or a fresh arugula salad.
✔ Add a squeeze of lemon juice for a bright, fresh flavor.
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