Baked Salmon en Croûte

I pulled this dish out on a rainy Tuesday when I needed something that felt celebratory without being fussy. The pastry puffed up in the oven, golden and crackling, and suddenly the whole kitchen smelled like a French bistro. My partner wandered in, looked at the tray, and said, "What’s the occasion?" There wasn’t one, but that became the point.

The first time I made this, I was trying to impress my in-laws. I remember standing at the counter, folding pastry over salmon like I was wrapping a very expensive present. One of the parcels split open in the oven, leaking spinach everywhere, but when I served it, no one cared. They just wanted seconds.

Ingredients

• Skinless salmon fillets: I always buy center-cut pieces so they cook evenly, and I check for any stray bones by running my fingers along the flesh before seasoning.
• Baby spinach: It wilts down to almost nothing, so don’t be alarmed by the volume in the pan, just keep stirring until it collapses into itself.
• Cream cheese: Let it sit on the counter for twenty minutes before mixing, or you’ll be fighting lumps that never quite smooth out.
• Fresh dill: The brightness here is everything, if you only have dried, use less or it’ll taste medicinal.
• Lemon zest: I use a microplane and go light, you want a whisper of citrus, not a shout.
• Puff pastry: Ready-rolled saves time and stress, just make sure it’s fully thawed or it’ll crack when you try to fold it.
• Egg wash: This is what gives you that bakery-window shine, don’t skip it even if you’re tempted.

Instructions

Preheat and prep:

Get your oven to 200°C and line a baking sheet with parchment. This is also when I set out my salmon and let it come to room temperature for even cooking.

Season the salmon:

Salt and pepper both sides generously, the pastry will mute the seasoning a bit, so be bold.

Wilt the spinach:

Heat olive oil in a skillet and toss in the spinach, stirring until it shrinks down. Transfer it to a sieve and press hard with the back of a spoon to get rid of the water, then chop it roughly.

Make the filling:

Mix the spinach with cream cheese, dill, lemon zest, and garlic until it’s smooth and fragrant. Taste it, it should be rich but bright.

Cut the pastry:

On a floured surface, roll out the puff pastry if needed and cut it into four rectangles. Each one should be big enough to wrap around a fillet with a little overlap.

Assemble the parcels:

Place a salmon fillet in the center of each pastry piece and top with a quarter of the spinach mixture. Fold the pastry over like you’re tucking in a blanket, pressing the edges to seal tightly.

Arrange and glaze:

Flip each parcel seam-side down onto the baking sheet and brush the tops with beaten egg. If you have extra pastry, cut out little leaves or shapes and stick them on top.

Bake:

Slide the tray into the oven and bake for 25 to 30 minutes, until the pastry is puffed and deeply golden. The smell will tell you when it’s ready.

Rest before serving:

Let the parcels sit for five minutes so the filling settles and you don’t burn your mouth on molten cream cheese.

Save

One evening, I served this to a friend who claimed she didn’t like salmon. She took one bite, looked at me, and said, "Okay, I like this salmon." I realized then that sometimes it’s not the ingredient, it’s just how you dress it up.

Serving Suggestions

I like to serve this with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness of the pastry. Steamed asparagus or green beans work beautifully too, especially if you toss them with a little butter and sea salt. A chilled Sauvignon Blanc is my go-to pairing, but a light Pinot Grigio works just as well.

Make Ahead Tips

You can assemble the parcels up to four hours ahead and keep them covered in the fridge. Just add five extra minutes to the baking time if they go in cold. I’ve even frozen unbaked parcels and baked them straight from the freezer at 180°C for about 40 minutes, though the pastry isn’t quite as flaky.

Variations and Swaps

If you want to switch things up, try goat cheese instead of cream cheese for a tangier filling, or fold in some sautéed mushrooms with the spinach. I’ve also swapped dill for fresh tarragon when I want something more anise-forward.

• Use ricotta for a lighter, fluffier filling that still holds its shape.
• Add a thin layer of Dijon mustard under the salmon for a subtle kick.
• Swap salmon for trout or even a thick white fish like halibut if that’s what you have.

Save

This is the kind of dish that makes you feel like you’ve pulled off something special, even on a night when you’re winging it. I hope it becomes one of those recipes you reach for when you want to make someone feel seen.

Common Recipe Questions

→ How do I prevent the pastry from becoming soggy?

Ensure spinach is well drained and excess moisture is pressed out before mixing it with cream cheese. This helps keep the puff pastry crisp during baking.

→ Can I use frozen spinach for the filling?

Yes, but thaw and thoroughly squeeze out all water to avoid soggy filling and ensure the pastry bakes properly.

→ What type of salmon works best for this dish?

Skinless fillets of fresh or thawed salmon work best for even cooking and easy wrapping in pastry.

→ Is it necessary to brush the pastry with egg wash?

Brushing with beaten egg gives the puff pastry a shiny golden finish and helps it crisp beautifully in the oven.

→ Can I prepare this dish in advance?

You can assemble the wrapped salmon and refrigerate it before baking, but bake fresh for best texture and flavor.