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 is surprisingly straightforward to pull off, this Salmon en Croûte with Spinach and Puff Pastry Recipe is exactly what you need. I absolutely love how the flaky puff pastry crisps up around the tender salmon and the creamy spinach inside, creating a beautiful combo of textures and flavors that will have everyone asking for seconds. Trust me, once you make this recipe, it’ll become your go-to dinner for special occasions or when you just want to treat yourself without fuss.

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Why You’ll Love This Recipe

Effortless Elegance: It looks like a showstopper but doesn’t require any complicated techniques.
Perfect Flavor Balance: Creamy spinach with tangy lemon juice complements buttery salmon beautifully.
Versatile and Adaptable: You can easily switch up the filling or seasonings to suit your taste.
Family Favorite: My family goes crazy for it – even the spinach haters ask for more!

A close-up of a slice of salmon en croute on a white plate, showing four clear layers: the bottom layer is flaky, light pink cooked salmon with a moist texture, topped with a vibrant dark green layer of cooked spinach, then a creamy pale layer of melted cheese or sauce, all wrapped in a golden-brown crispy puff pastry crust on top with flaky texture. A small part of a lemon wedge appears on the right edge, and the background features a white marbled surface, softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients for this Salmon en Croûte with Spinach and Puff Pastry Recipe come together like a dream. The fresh spinach adds a light, healthy touch, while the cream cheese and parmesan melt into a rich, velvety filling that perfectly hugs the salmon. A few simple seasonings and good-quality puff pastry make all the difference here.

Unsalted butter: Gives the sautéed spinach and shallots a lovely richness without making it greasy.
Shallot: Adds a mild onion flavor that’s sweeter and more delicate than regular onions.
Garlic cloves: Brings just a hit of aromatic warmth that wakes up the filling.
Fresh baby spinach: Choose fresh for the best texture and flavor; it cooks down beautifully without becoming bitter.
Kosher salt and pepper: Essential for balancing and bringing out each ingredient’s best taste.
Cream cheese: Creates a luscious, creamy base that holds the filling together perfectly.
Parmesan cheese: Offers a nutty punch that brightens the spinach mixture.
Freshly squeezed lemon juice: Adds just the right amount of acidity to cut through the richness.
Salmon filet: I prefer a thick, center-cut piece about 1 inch thick for even cooking and a moist interior.
Puff pastry sheet: Thawed but cold, ready to wrap the salmon in a golden, flaky crust.
Large egg + water (for egg wash): Gives that perfect shiny, golden finish on the puff pastry.

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 tweaking this Salmon en Croûte with Spinach and Puff Pastry Recipe depending on what’s in season or what my family’s craving. Don’t hesitate to make it your own—there’s plenty of room to experiment while keeping that comforting classic core intact.

Mushroom Spinach Filling: I tried adding sautéed mushrooms to the spinach mixture once — it gave the filling an earthy depth that worked wonders.
Dill and Capers: Adding fresh dill and a few capers to the salmon before wrapping gives a bright, briny twist that’s fantastic if you enjoy a punchier flavor.
Gluten-Free Puff Pastry: For those avoiding gluten, some brands offer puff pastry alternatives that work just as well—you just need to handle them gently.
Smoked Salmon Variation: For a quicker prep, swapping fresh salmon with smoked salmon inside the pastry makes an elegant appetizer or brunch dish.

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

Step 1: Sauté Shallots, Garlic, and Spinach to Creamy Perfection

Start by heating the butter in a large skillet over medium heat. Toss in the diced shallot and minced garlic with a good pinch of kosher salt and pepper. You’ll want to cook them just long enough so the shallots soften and become translucent—about 2 to 3 minutes. This base is really where the flavor builds, so don’t rush it! Once fragrant and softened, stir in the fresh baby spinach. Keep stirring until it wilts down completely—this part goes fast! Now, here’s the trick I discovered: add the cream cheese while the spinach is still warm and stir until it melts smoothly into a rich, creamy mixture. Then mix in parmesan and a squeeze of fresh lemon juice. The lemon cuts through the creaminess and keeps the mixture fresh. Set this aside to cool a bit.

Step 2: Assemble Your Salmon and Spinach on Puff Pastry

Lay your sheet of puff pastry flat on a baking sheet—you want to keep everything chilled, so if the pastry starts to get too soft, pop it in the fridge while you prep. Spread the creamed spinach right in the center, shaping it to about the same size as your salmon filet or slightly smaller so it all fits snugly. Season the salmon filet generously with salt and pepper on all sides, then place it directly on top of the spinach bed. This layering makes sure every bite has an ideal balance of fish and creamy spinach filling.

Step 3: Wrap the Salmon Carefully for a Golden Finish

Now the fun part: folding the puff pastry around your salmon masterpiece. Fold all sides of the pastry up and around the salmon, making sure there are no gaps or exposed edges. Once sealed, gently flip your package over so the seam is on the bottom—this keeps the top looking neat when it bakes. Don’t skip the egg wash, which you’ll brush all over the puff pastry; it gives you that irresistible golden shine. If you want, score the top lightly with a knife for a classy finish, but don’t cut too deep or the juices might leak out during baking.

Step 4: Bake Until Flaky and Gorgeous

Bake in your preheated 425°F oven for about 25 to 30 minutes. I keep an eye on the crust—it should be deep golden brown and puffed up beautifully. Once out, let it rest for at least 5 to 10 minutes; this lets the salmon finish cooking gently and makes slicing neater without the juices spilling everywhere. Then slice into thick, satisfying portions and get ready to impress!

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

Keep Ingredients Cool: Keeping puff pastry cold until baking helps it rise beautifully and avoids becoming soggy.
Don’t Overfill: Too much spinach filling can make the pastry soggy and difficult to seal properly.
Use Thick Salmon Fillets: I find 1-inch thick pieces cook perfectly without drying out inside the pastry.
Rest Before Slicing: Giving the Salmon en Croûte 10 minutes to rest stops those delicious juices from flooding your cutting board.

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

A white plate with a flaky pastry slice on the right showing three layers: a golden crunchy outer crust, a green leafy spinach middle layer, and a pink cooked fish core. Next to the pastry on the left is a small pile of creamy cooked spinach with a silver fork beside it. A lemon wedge with a yellow rind and light yellow flesh sits under the pastry slice. The plate has scattered black pepper and pastry crumbs. The background is a white marbled surface with a partial view of another plate with similar food at the top right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often finish this dish with a light sprinkle of fresh dill or chopped chives—they add a lovely herbal brightness that contrasts the rich crust and creamy filling. Sometimes, I drizzle a simple lemon butter sauce on the side for an extra zing that my guests rave about.

Side Dishes

This Salmon en Croûte with Spinach and Puff Pastry Recipe pairs beautifully with lightly roasted baby potatoes or a crisp green salad with citrus vinaigrette. If you want something warm and comforting, steamed green beans tossed with garlic butter are a fantastic match too.

Creative Ways to Present

For special occasions, I’ve plated individual salmon en croûte parcels—wrapped separately and baked as mini servings. Garnishing each with edible flowers and a lemon wedge turns the dish into an elegant centerpiece everyone remembers. It’s a fun way to wow guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped in plastic wrap or aluminum foil in the fridge for up to 2 days. To keep the puff pastry as crisp as possible, I recommend reheating in the oven rather than the microwave. That keeps the texture intact.

Freezing

I’ve frozen this dish after assembling but before baking—double-wrapped and placed in the freezer. When ready, bake it straight from frozen adding a few extra minutes. It’s a lifesaver for prepping ahead and still serving something impressive.

Reheating

To reheat leftovers, place slices on a baking sheet and warm in a preheated 375°F oven for 10 to 15 minutes until heated through with the puff pastry crisp again. This prevents sogginess and keeps flavors fresh.

FAQs

Can I use frozen spinach instead of fresh for Salmon en Croûte with Spinach and Puff Pastry Recipe?

You can, but I recommend thawing and squeezing out all excess water before cooking to avoid sogginess in your filling. Fresh spinach offers the best texture and flavor for this recipe, but frozen works as a handy substitute in a pinch.
How do I prevent the puff pastry from getting soggy?

Always keep your puff pastry and filling cool before assembly. Don’t overfill with wet ingredients, and bake immediately once assembled. Using an egg wash helps seal the pastry and create a barrier that keeps it crisp.
Can I prepare Salmon en Croûte with Spinach and Puff Pastry Recipe ahead of time?

Absolutely! You can assemble the wrapped salmon and then refrigerate or freeze it before baking. For best texture, bake from refrigerated within 24 hours or from frozen with a slightly longer baking time.
What if I don’t have cream cheese—can I substitute it?

You can substitute cream cheese with ricotta or mascarpone for a similar creamy texture, though the flavor will be slightly different. I’ve tried ricotta, and while still delicious, cream cheese offers that tang that really balances the dish.

Final Thoughts

This Salmon en Croûte with Spinach and Puff Pastry Recipe holds a special place in my heart because it always feels like a celebration, no matter the day. It’s deceptively simple to prepare but delivers restaurant-quality results that impress family and friends alike. When I serve this up, seeing the golden crust and that rich filling wrapped inside never gets old. I hope you enjoy making it just as much as I do—trust me, once you try it, this recipe will be on high rotation in your kitchen too!