Name: Salmon en Croûte with Spinach and Puff Pastry Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1 tablespoon unsalted butter; 1 shallot, diced; 2 garlic cloves, minced; 8 ounces fresh baby spinach; Kosher salt and pepper, to taste; 4 ounces cream cheese; 2 tablespoons parmesan cheese; 2 teaspoons freshly squeezed lemon juice; 1 (2 pound) salmon filet, about 1 inch in thickness; 1 sheet of puff pastry, thawed if frozen; 1 large egg + 1 teaspoon water, beaten together for egg wash

If you’re looking for a dish that feels fancy but comes together without fuss, you’re in the right place. This Salmon en Croûte with Spinach and Puff Pastry Recipe is honestly one of my go-to recipes when I want to impress without stressing. Imagine tender, buttery salmon wrapped in a golden, flaky puff pastry with a creamy spinach filling that just melts in your mouth. Seriously, every time I make this, my family goes crazy for it.

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Why You’ll Love This Recipe

Elegant yet Easy: You get a restaurant-quality dish without complicated steps or hard-to-find ingredients.
Flavor-Packed: Creamy spinach, tender salmon, and buttery puff pastry combine for a perfectly balanced bite every time.
Versatile for Any Occasion: Whether it’s a weeknight dinner or a special celebration, this recipe fits right in.
Impressive Presentation: Wrapped in puff pastry, this dish looks stunning on the plate and makes a great centerpiece.

A rectangular pastry has a golden, flaky crust with five slits on top showing the green spinach layer beneath. Inside, there is a thick, pink salmon layer with a soft texture, topped with dark green cooked spinach. The pastry sits on a white marbled surface with two lemon wedges nearby, one whole and one cut in half, adding a pop of bright yellow to the scene. Photo taken with an iphone --ar 2:3 --v 7 - Salmon en Croûte with Spinach and Puff Pastry, Salmon en Croûte recipe, Elegant salmon dishes, Flaky puff pastry salmon, Easy gourmet salmon recipe

Ingredients You’ll Need

The beauty of this Salmon en Croûte with Spinach and Puff Pastry Recipe is how simple the ingredients are, yet they come together to feel so luxe. Each component plays a key role—fresh spinach adds brightness, cream cheese brings richness, and the puff pastry gives that irresistible crunch.

Flat lay of a whole uncracked brown egg, a small white ceramic bowl of unsalted butter, a small white ceramic bowl with diced shallot, two peeled garlic cloves, a bunch of fresh baby spinach leaves, a small white ceramic bowl of cream cheese, a small white ceramic bowl with grated parmesan cheese, a small white ceramic bowl of freshly squeezed lemon juice, a thick raw salmon filet with skin, a square sheet of thawed puff pastry on a simple white ceramic plate, kosher salt and black peppercorns loosely scattered, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Salmon en Croûte with Spinach and Puff Pastry, Salmon en Croûte recipe, Elegant salmon dishes, Flaky puff pastry salmon, Easy gourmet salmon recipe

Unsalted butter: I always recommend unsalted so you can control the saltiness easily.
Shallot: Offers gentle sweetness and depth without overpowering the salmon.
Garlic cloves: Adds that lovely aromatic warmth that pairs beautifully with spinach.
Fresh baby spinach: Use fresh for the best texture and flavor; frozen spinach tends to be too watery.
Kosher salt and pepper: Essential for seasoning each layer properly.
Cream cheese: This creates the luscious, creamy base with the spinach—go for full fat if possible for that silky texture.
Parmesan cheese: Adds a subtle nutty flavor that brightens the filling.
Freshly squeezed lemon juice: The small zing that cuts through the richness perfectly.
Salmon filet: Look for a fresh, thick piece about 1 inch in thickness—wild-caught if you can find it.
Puff pastry sheet: Thaw it properly if frozen; the flakiness makes all the difference here.
Large egg + water (egg wash): This helps you get that glorious golden crust on the pastry.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Salmon en Croûte with Spinach and Puff Pastry Recipe is! Once you’ve got the base down, you can easily make it your own with a few tweaks.

Vegetarian Version: I’ve swapped the salmon for a thick slice of roasted butternut squash or portobello mushroom, and it’s surprisingly satisfying.
Herb Boost: Throw in some fresh dill or tarragon to the spinach mix—I always add dill when I have it on hand for an extra fresh note.
Spicy Kick: Add a pinch of red pepper flakes into the spinach cream cheese filling for a subtle heat.
Cheese Alternatives: If parmesan isn’t your thing, gruyère or feta work wonders here too.

How to Make Salmon en Croûte with Spinach and Puff Pastry Recipe

Step 1: Sauté the Shallots, Garlic, and Spinach

Start by heating butter in a large skillet over medium heat. When it’s melted and bubbling, toss in the diced shallot and minced garlic. I like to season them right away with a pinch of kosher salt and pepper to coax out their flavors. Cook for 2-3 minutes until they soften and get that sweet aroma. Then add the baby spinach, stirring often—this wilts super fast, so keep an eye on it so it doesn’t overcook to mush. This step is crucial because you want the spinach cooked but still vibrant and not watery.

Step 2: Mix in the Cream Cheese, Parmesan, and Lemon

Once the spinach is beautifully wilted, lower the heat and stir in the cream cheese until it melts and binds everything together. It becomes this creamy, dreamy base that’s so good you’ll want to eat it on its own. Then sprinkle in your parmesan cheese and drizzle the fresh lemon juice on top. That lemon juice is my secret weapon—it brightens the whole filling and balances the richness perfectly.

Step 3: Prepare the Puff Pastry and Layer the Salmon

Lay out your sheet of puff pastry on a baking sheet. I like to spread a bed of the creamed spinach mixture right in the center, making it roughly the same size or just a bit smaller than the salmon filet. This helps keep everything contained and neat when you wrap it up. Season your salmon well with salt and pepper on all sides—don’t skip this step; it really enhances the flavor.

Step 4: Wrap and Seal Your Salmon En Croûte

Place the salmon filet on top of the spinach bed, then carefully fold the puff pastry up and around, sealing all edges. Tip: make sure the seams are tucked well to prevent any juicy leaks while baking. Gently flip the whole package over so the seams are underneath—this gives the top that flawless, golden look. Then brush the entire surface with the egg wash to encourage browning, and use a sharp knife to lightly score the top a few times for that classic look.

Step 5: Bake to Golden Perfection

Pop your salmon en croûte into the oven preheated to 425°F. Bake for about 25 to 30 minutes until the puff pastry is puffed up, golden, and crisp. Resist the urge to open the oven door too often—heat loss can mess with that puff! When it’s done, take it out and let it rest for 5 to 10 minutes. This helps the salmon finish cooking gently and makes slicing easier without squishing the pastry.

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Pro Tips for Making Salmon en Croûte with Spinach and Puff Pastry Recipe

Don’t Overwilt the Spinach: I learned that wilting spinach quickly keeps it vibrant and avoids soggy pastry.
Keep Puff Pastry Cold: If it warms up too much, it gets sticky and harder to work with, so I often chill it briefly before wrapping.
Seal the Edges Well: A good pinch and fold keeps juices in and pastry crisp outside.
Let It Rest After Baking: This helps the layers settle and makes slicing neater, preventing messy edges.

How to Serve Salmon en Croûte with Spinach and Puff Pastry Recipe

A white plate holds a piece of golden brown pastry with a flaky texture layered on the outside, filled inside with pink cooked fish and dark green leafy spinach, showing a clear separation of three layers. To the left of the pastry is a creamy pile of cooked spinach with a glossy, smooth texture, where a silver fork pierces it. Below the pastry is a wedge of bright yellow lemon with a slightly glossy surface. There are small crumbs and black pepper specks scattered on the plate. The setting is on a white marbled surface with part of another white plate visible in the top right, holding more pastry pieces. Photo taken with an iphone --ar 2:3 --v 7 - Salmon en Croûte with Spinach and Puff Pastry, Salmon en Croûte recipe, Elegant salmon dishes, Flaky puff pastry salmon, Easy gourmet salmon recipe

Garnishes

I usually keep garnishes simple to let the salmon en croûte shine. A sprinkle of freshly chopped dill or parsley adds a pop of green and a fresh herby note that pairs beautifully. Sometimes, I like to drizzle a little lemon-infused olive oil or serve with lemon wedges for that extra zing.

Side Dishes

My favorite sides for this are light and vibrant—think roasted asparagus, a crisp mixed green salad with vinaigrette, or buttery new potatoes. Since the salmon en croûte is rich, a fresh cucumber and tomato salad helps balance the plate nicely.

Creative Ways to Present

For special occasions, I like to slice the salmon en croûte into perfect medallions and serve them on individual plates with a drizzle of béarnaise sauce or hollandaise. Another fun idea is to use smaller puff pastry sheets to make individual salmon en croûte portions—great for dinner parties where everyone gets their own personal piece.

Make Ahead and Storage

Storing Leftovers

I always store leftovers wrapped tightly in plastic wrap or in an airtight container in the fridge. Because of the puff pastry, I recommend eating leftovers within 2 days to enjoy the best texture.

Freezing

I’ve frozen unbaked salmon en croûte before by wrapping it well and freezing on a tray before transferring to a bag. Just thaw it overnight in the fridge before baking. Freezing after baking isn’t recommended since puff pastry loses its crispness.

Reheating

To reheat, I pop the leftovers in a 350°F oven for about 10 minutes to crisp the pastry back up. Avoid microwaving if you want to keep that flaky texture intact.

FAQs

Can I use frozen spinach for this recipe?

You can, but you’ll want to thaw and squeeze out as much moisture as possible before cooking. Using fresh spinach is best though because it cooks faster and keeps the puff pastry from getting soggy.
How do I know when the salmon is cooked through?

Since salmon thickness varies, baking for 25-30 minutes at 425°F usually cooks it nicely to medium. You can also gently peek by lifting the pastry corner to check for flakiness or use a meat thermometer if you prefer—135°F is ideal for medium doneness.
Can I make this recipe ahead of time?

Yes! You can assemble it and keep it covered in the fridge for up to 4 hours before baking. This is perfect if you want to prep early and bake right before serving for that fresh crispy crust.
What type of puff pastry works best?

I typically use store-bought frozen puff pastry sheets (like Pepperidge Farm) that are easy to handle and reliably flaky once baked. Just be sure to thaw fully but keep it cool before wrapping.

Final Thoughts

This Salmon en Croûte with Spinach and Puff Pastry Recipe has truly become a family favorite and one of my signature dishes. I love how it looks so impressive but is totally approachable to make—perfect for those times you want to treat yourself or guests without feeling overwhelmed. If you give this a try, I promise you’ll be proud of the beautiful golden crust and the tender, flavorful salmon inside. Grab that puff pastry and get ready to wow your dinner table!