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Easy Salmon en Croute Recipe

Individual Salmon En Croute Recipe

How my easy salmon en croute recipe looks when ready to eat.

How my easy salmon en croute recipe looks when ready to eat.

Easy salmon en croute recipe

Are you Looking for a lovely easy salmon recipe to wow your dinner guests?

A easy no hassle meal that looks great and tastes even better,

Then this easy salmon en croute recipe is for you.

It can be made in advance.Taken out of fridge popped into the oven and baked, then served up to your guests,

I have taken some step by step photos and video clip to show just how easy it is!

So lets get started I am getting hungry.

Salmon En Croute Recipe


  • 6/8,oz portions Wild Salmon fillet, One per person
  • 1 small 8,oz bag Washed baby spinach, 1 bag will make 8
  • small pack Puff pastry, block or ready rolled
  • 1 Beaten egg

The Salmon En Croute Recipe

  1. To make your individual salmon en croute, start with rolling out your pastry (if you are not using ready rolled pastry) Roll until it is about the thickness of a thick piece of card.
  2. Now cut the pastry in to rectangles, roughly 6,inches wide by 8,inches long.
  3. Next cut the corners out of the pastry, this will stop the pastry being too thick and subsequently not cooking after you have folded up the pastry to make your salmon en croute.
  4. This is probably a good time to put a picture in to help explain.
my recipes salmon en croute

my recipes salmon en croute

Salmon En Croute Recipe

In this picture you can see the steps taken, Cutting the corners off,adding the spinach,then the salmon, and a finished parcel.

In this picture you can see the steps taken, Cutting the corners off,adding the spinach,then the salmon, and a finished parcel.

So with the corners cut from your pastry you are ready to start assembling.

Now the salmon - If you have brought a whole side of salmon you will need to cut it into portions.

We Chef's do it like this: The thicker end is the head end. For this end a portion is about the thickness of two fingers (that is about a 6,oz portion), and at the tail end you need to cut about three fingers width.

Now for the spinach - you need to heat a saucepan and add your spinach and stir. If your pan is hot the spinach should wilt down and cook in about 2 minutes. At this point you can season it with salt and pepper.

Thoroughly drain the spinach as it contains a lot of moisture and it will make your salmon en croute soggy.

The way I do it is tip the spinach into a sieve and a leave to cool, occasionally pushing down on the top to help squeeze out the liquid. You can put the spinach into a clean cloth and squeeze out the moisture, but it is hot and also it dose tend to stain your cloth so don't use a good one.

Ok then so we can now assemble the salmon en croute.

I have a video of me doing the assembly.

My Video Recipe Salmon En Croute

Scroll to Continue

The assembly of the individual salmon en croute

As you see in the video and photo, start by laying the spinach down the center of each piece of pastry.

Then place the salmon fillet portion on top of the spinach. Place it down so the side where the skin used to be is facing upwards. That side can look a little brown/grey, so that will be yor bottom.

Now brush some beaten egg round the sides of the pastry.

Next start folding the pastry over the salmon. I do left, right, then if i think there will be too much pastry at the top or the bottom I trim some off, before folding these parts over.

The pastry may be stretched if you find you do not have quite enough to cover the salmon.

Carefully shape the salmon en croute, then turn over and score the top, kriss cross. I use the back of the knife for this as you do not want to cut through to the salmon.

We finish by brushing the package with egg, and sitting it on a tray.

The en croute`s will keep in the fridge for 24 hours, so you can prepare them the day before you need them.


The Salmon en croute needs to go in to a preheated oven at 400f /200c

It will take 25/30 minutes to cook it should be a nice golden brown color,

Take it out of the oven, allow it to rest for a minute or two and then serve.

My other article on The difference between taste and flavour

Cook Time

Prep timeCook timeReady inYields

30 min

30 min

1 hour

Each individual salmon en croute serves one person

This content reflects the personal opinions of the author. It is accurate and true to the best of the author’s knowledge and should not be substituted for impartial fact or advice in legal, political, or personal matters.

© 2013 Charlie Cheesman


Charlie Cheesman (author) from England on May 03, 2015:

Hi Kelly,

To stop the pastry going soggy. you need too sqeeze excess liquid out of spinage.

also if you have any ground semalina sprinkle that on your pastry first.

Kelly on April 27, 2015:

Hello Charlie, I'm so glad I found your recipe. I've made this recipe once before and while it was delicious, my pastry was soggy. How can I prevent that in the future?

Thank you,


Devika Primić from Dubrovnik, Croatia on June 21, 2014:

Hi charlie cheesman sound like you are good at cooking this recipe looks very tasty.A lovely idea to share what you are good at.

talfonso from Tampa Bay, FL on June 29, 2013:

Sounds like something I can try! I am thinking about a good salmon en croute recipe and this is it! I'm thinking about mixing the spinach with a good cheese to give it a great flavor.

Tracey Sullivan on June 24, 2013:

Hi, please can you tell me what sauce you used to accompany this?

Thank you

Anna from New York, NY on June 02, 2013:

Thanks so much for sharing your recipe! I love both salmon and spinach so I'd undoubtedly love this recipe. It also seems easy to make so it will be a great dinner idea on a weeknight. Thanks!

Charlie Cheesman (author) from England on May 13, 2013:

Thanks writer fox. Cooking is easy with good instructions.

Writer Fox from the wadi near the little river on May 13, 2013:

This looks like a winning recipe! Really enjoyed your detailed instructions that I think even I could figure out.

Charlie Cheesman (author) from England on April 30, 2013:

Thanks suzie, Yeah most recipes are easy if they are explained properly or changed slightly to make the easier to do at home,

Also recipes have to be fairly easy as us chefs are usually pretty thick, most of the time,

Suzanne Ridgeway from Dublin, Ireland on April 30, 2013:

Hi Stuart,

What a great easy and well explained recipe and method for salmon en croute with spinach. Great pics and video for showing exactly how to assemble correctly. great tip about the corners I would not have done. I love salmon any way and especially grilled. This looks like a recipe my dad would enjoy so saving it for when he is over for lunch or dinner and we both can enjoy. Thanks again, up, useful, interesting, shared and pinned to main courses of the world!

Charlie Cheesman (author) from England on April 30, 2013:

I am happy that you like it thank you

Charlie Cheesman (author) from England on April 30, 2013:

Thank you moonlake, hope you may like some more of the hubs I intend to write,

Charlie Cheesman (author) from England on April 30, 2013:

thanks julie

Charlie Cheesman (author) from England on April 30, 2013:

Thank you moonlake, hope you may like some more of the hubs I intend to write,

Insightful Tiger on April 29, 2013:

Looks good, quick enough, and delish! I will try it. Thank you for the great directions.

moonlake from America on April 29, 2013:

I enjoyed your hub and video. I will have to try this, it looks so good. Voted up, pinned and shared.

Julie Ritchie from East Sussex, UK on April 16, 2013:

Yuuummm, this looks delicious!

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