Salmon en Croûte

Vickie Parks


Despite being so easy to prepare, this is quite an elegant dish. It's an excellent entrée choice for dinner parties, holidays and other special occasions.


★★★★★ 2 votes

30 Min
30 Min


  • 3 Tbsp
    olive oil, divided
  • 2 large
    shallots, finely chopped
  • 5 oz
    chestnut mushrooms, finely chopped (140g)
  • 3 clove
    garlic, finely chopped
  • ·
    juice of 1/2 lemon
  • 3-4 oz
    watercress or baby spinach, chopped (100g)
  • 2 Tbsp
    fresh dill, coarsley chopped
  • 1 Tbsp
    fresh chive, chopped
  • 2 1/2 Tbsp
    low-fat crème fraîche
  • 6 sheet(s)
    filo pastry, each about 15x12 inches (38x30cm)
  • 2 large
    salmon fillets, about 12 ounces each (350g each)

How to Make Salmon en Croûte


  1. Heat 2 Tbsp of the oil in a large non-stick skillet. Add shallots to skillet and saute for 2 to 3 minutes to soften. Then add the mushrooms and garlic, and stir-fry over high heat for another 3 to 4 minutes, or until mushrooms and shallots are golden and liquid from mushrooms has evaporated. Add the lemon juice and stir for a few seconds.
  2. Remove skillet from heat, then stir in the watercress (or spinach) until it wilts from the warmth of the pan. Stir in the dill and chives, and set skillet aside to cool for several minutes.
  3. Preheat oven to (200°C). Line a baking sheet with parchment paper; set aside.
  4. When the mushroom mix has cooled, stir in the crème fraiche.
  5. Lay one file sheet on a flat surface with the short end facing you. Gently brush the top of the filo sheet with a little of the remaining oil. Top with 4 more filo sheets in the same way, gently brushing each with a little of the oil.
  6. Lay one of the salmon fillets, skin-side up, across the wide of the filo, positioning it about one-third of the way up. Season salmon with black pepper. Spoon and spread the cooled mushroom mix over the top of the fillet. Lay the other salmon fillet on top, skin side down. Season with black pepper. Fold the short end of the pastry nearest to you over the salmon, then bring the other end of the filo over, completely enclosing the salmon and carefully lifting the ends so you can tuck the long end under (if it's long enough). Fold both filo ends over as neatly as you can.
  7. Gently brush the outside with a bit more of the remaining oil. Scrunch up the last sheet of filo, pressing it lightly on top in big folds. Then carefully brush with the last bit of the oil.

    It can be prepared to this point up to 3 to 4 hours in advance, and chilled until ready to bake.
  8. Transfer the salmon parcel to the prepared baking sheet. Bake for 25 minutes until the outside of the pastry is crisp and golden. Check while it bakes, and if the top starts to brown too quickly, lay a sheet of foil very loosely over it.
  9. Remove from the oven, and let the salmon parcel sit for 2 to 3 minutes before slicing into individual servings
  10. FREEZING TIP: If the salmon wasn’t previously frozen, you can freeze it (unbaked) but might require additional baking time. Check after the initial 25 minutes of baking, and if needed, let it bake an additional 10 minutes.

Printable Recipe Card

About Salmon en Croûte

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: French
Dietary Needs: Low Sodium
Other Tag: Healthy

Show 4 Comments & Reviews

22 Cheers-Worthy Summer Cocktails

22 Cheers-Worthy Summer Cocktails

Get your shakers, blenders, and ice-makers ready! These cheers-worthy summer cocktails are the refreshing drink you need to beat the heat. No matter your drink of choice, we have a tasty adult beverage that’s sure to have you reaching for your cocktail glasses. Margaritas, mojitos, mint juleps, and a plethora of cocktails that don’t start […]

14 Summer Squash Recipes

14 Summer Squash Recipes

Summer produce is our favorite, especially summer squash! With so many delicious ways to prepare summer squash, it’s a healthy go-to ingredient during these warmer months. Yellow with a fat bottom that gets skinnier towards the neck, it’s very easy to differentiate summer squash from zucchini. No matter how you cut, cook or top it, […]

13 Recipes To Make in Your Smoker This Summer

13 Recipes To Make in Your Smoker This Summer

Recently, smokers have risen in popularity. They are an investment, though. So if you own one, it’s worth using it as much as possible. We know it’s good for ribs and a pork roast, but you can light the smoker for other recipes too. From appetizers to the main meal, sides, and desserts, there’s a […]