Salmon en Croute: the dish that says “I’m fancy” without requiring a passport to France. Picture this—a perfectly flaky puff pastry hugging tender salmon and a rich, savory filling like it’s the culinary hug you didn’t know you needed. It’s so elegant it could wear a tuxedo, but don’t worry, it’s easy enough for a Wednesday night dinner (just don’t tell your guests). Whether you’re impressing dinner guests or simply trying to convince yourself you’re a master chef, Salmon en Croute delivers flaky, buttery, and fishy perfection every time. Bon appétit, you kitchen rockstar!
Looking for something else to do with your salmon? Try these air fried salmon bites, they’re great with any flavor of Dan-O’s and easy to make!
Ingredients
- Dan-O's Crunchy™ Seasoning
- 1 (1-lb.) salmon fillet, about 1" thick
- 1 sheet puff pastry, room temperature (15" x 10")
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 5 oz baby spinach
- 4 oz cream cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried dill
- 3/4 cup panko bread crumbs, divided
- 1 large egg, beaten for egg wash
Preparation Instructions
- Preheat oven to 400°F.
- Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is translucent, about 5 minutes.
- Add spinach and stir until starting to wilt.
- Stir in cream cheese, Parmesan, and dill and cook, stirring frequently, until cheeses are melted and combined, about 2 minutes.
- Stir in 1/2 cup panko and cook, stirring, until mixture is thickened, about 2 minutes more. Sprinkle in some more Dan-O's Crunchy™ Seasoning.
- Pat salmon dry and generously sprinkle all over with Dan-O's Crunchy™ Seasoning.
- Roll out your puff pastry and place salmon in the center with about 2 inches pastry on each side of salmon.
- Spoon spinach mixture over the center of the salmon in an even layer.
- Sprinkle the rest of the panko over the spinach mix.
- Fold up the pastry over the salmon, long edges first then short. Place seam side down on parchment lined baking sheet.
- Brush with egg wash and score shallow diagonal lines in top of pastry.
- Bake 25-35 minutes until pastry is golden brown and thickest part of salmon is 140°F.
- Slice and serve!
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