Wild Alaskan Salmon en Croute Recipe | Mean Green Chef (2024)

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If you’re looking for an impressive dinner, then look no further. Our Wild Alaskan Salmon en Croute is perfect for an informal gathering or intimate dinner for two. It can also be assembled up to 12 hours prior to baking, so make it the night before and then pop it in the oven and enjoy your company.

A luscious piece of salmon halved then spread with stone ground mustard and a savory herbed butter. You’ll then layer the halves back together, wrap in a shortcrust pastry and bake for about 20 minutes or so.

Get our Easy Shortcrust Pastry Recipe here and great tips to make it no fuss no muss!

Salmon en Croute is actually a simple recipe to master and has very few ingredients. The French understand that fresh quality ingredients result in excellent dishes with superb flavor.

Although it’s a bit of time hog for prep. Including making pastry crust (easy peasy in a food processor) takes 10 minutes or less and tastes better than frozen! So don’t wimp out, you’ve got this!

There are actually several different approaches to make Salmon en Croute. Some are stuffed with ginger, raisins, and almonds. However, not a fan of raisins here! So we opted for the rich mustard and savory herbed butter version, tweaked from Gordon Ramsay’s version.

carte du jour

What does en Croûte mean?

A French term pronounced “on KRŌŌT” indicating a food has been wrapped in pastry dough and then baked in the oven.

After being wrapped in Shortcrust Pastry, we mark a crisscross pattern in the dough before baking. Then brush it with an egg wash, which turns the crust a golden yellow.

The egg wash results in a lovely golden pastry crust.

We’ve served up our Salmon en Croute with Hollandaise Sauce, Minted Peas with Lemon, and Roasted Tri-colored baby potatoes.

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How to Make Wild Alaskan Salmon en Croute

5 from 7 votes

Wild Alaskan Salmon en Croute

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

If you're looking for a show-stopping dinner, then look no further. Our Wild Alaskan Salmon en Croute is perfect for an informal gathering or intimate dinner for two.

Category:Dinner

Cuisine:French

Keyword:Salmon en Croute, Salmon Wellington

Servings: 4

Author: Mean Green Chef

Ingredients

2pounds (900 grams)side of Wild Caught Salmon,skinned
2TablespoonsWhole Grain Mustard
all-purpose flour,for dusting
1egg yolk,beaten

Herbed Butter

5Tablespoons (71 grams)butter,unsalted softened
Handful Parsley,Fresh Curly or Flat
HandfulBasil,Fresh
Small HandfulDill,Fresh
1lemon,zested
dashPink Himalayan Sea Salt or Kosher Sea Salt,finely ground
dashblack pepper,freshly ground

Shortcrust Pastry (Recipe above and Below!)

500gramsShortcrust Pastry

Instructions

Preheat the oven to 400°F/204°C and line a Sheet Pan with parchment paper.
Check the salmon for pin bones, removing any that you find with tweezers, then cut in half lengthwise, so you have 2 sides that you can sandwich back together.
Mix the softened butter with the parsley, basil, dill, lemon zest, Kosher sea salt,and freshly cracked black pepper.
Pat the salmon fillets dry with a paper towel, then season lightly with salt and pepper. Spread the herb butter over one fillet, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.
Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a nickel coin and large enough to enclose the salmon. Put the salmon parcel in the center of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the parchment-lined sheet pan.
Lightly score across-hatch pattern using the back of a knife. Cover loosely and chill for 15 minutes.Brush the pastry with beaten egg.
Bake the salmon for 20-25 minutes, until the pastry is golden and crisp. To test for doneness, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done. We shoot for medium doneness with this dish every time.
Allow the salmon to rest for 5 minutes, then cut into portions using a straight-edged knife.Wiped clean between slicing.

Recipe Notes

Prep time is approximate.
Salmon en Croute can be prepared a day ahead and then baked the next day.
Best eaten same day.

Grab our Shortcrust Pastry Recipe to create a strong yet tender, flaky crust for this Salmon en Croute.

We also serve this dish with Minted Peas and an Easy Hollandaise Sauce.

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Please Share the Goodness!

Angela

Hi, I’m Angela, I grew up in New York in an Irish-Italian multi-generational restaurateur family. I’ve been in the kitchen over 35 years, and it’s still my favorite place to create. Growing up in hustle and bustle of professional kitchens was the forefront for my love of all things food. From baking bread, desserts, to hand rolling pasta and mastering the art of soup making. It was the bedrock that shaped my life.

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62 comments

MollyDecember 6, 2018 - 11:51 am

Looks delish! Can’t wait to try it!

AngelaDecember 27, 2018 - 7:15 am

Thank you, Molly! ?

Holly BirdDecember 6, 2018 - 1:30 pm

Your recipes are wonderful! The instructions are always easy to follow and this is one I will be trying very soon! Thank you so much for helping me eat healthier!

AngelaDecember 27, 2018 - 7:31 am

Thank you so much, Holly, so glad that you enjoy our recipes and find the instructions easy to follow! ?

NikkiDecember 6, 2018 - 2:28 pm

Great recipe. I was never a huge salmon fan but over the years since the hubby has learned to cook it right, I have come to love it. I pinned this recipe for later and plan on showing the hubby and see if it is something he would like.

AngelaDecember 27, 2018 - 7:35 am

Hey, Nikki, ? we love salmon too, and this is a dish that really takes it up a notch! Really simple to make once you have the prep done too! Thank you so much for checking it out! ?

Leah MullinsDecember 6, 2018 - 3:17 pm

Oh. my. goodness. This looks AMAZING! I’m way too impatient to make fancy meals like this, but my husband LOVES to cook. So…I’ll be passing this along to him with some heavy hinting tonight. LOL.

AngelaDecember 27, 2018 - 7:37 am

Hi Leah! Thanks for sharing this recipe with your husband, it’s actually fast and simple once you have the prep done! The flavor is amazing, really appreciate you checking it out! Don’t forget to tag us @meangreenchef or #meangreenchef if your hub makes it! ?

Shelly BergmanDecember 6, 2018 - 4:52 pm

I sure wish I liked salmon because this looks amazing!

AngelaDecember 27, 2018 - 7:39 am

Thanks, Shelly! It is an amazing dish. I know salmon is a gamble with some guests, but we’ve had some converts with this recipe! ?

JocelynDecember 6, 2018 - 5:11 pm

I don’t care for salmon, but this looks amazing! My hubby would love it, too, and would be so impressed if I actually made this, haha.

AngelaDecember 27, 2018 - 7:43 am

Hey Jocelyn, thanks so much for checking out our recipe! It’s a great dish and easy to make once the prep is done, so if you ever want to surprise your husband you’ll score some major points! ?

Junell DuBoisDecember 6, 2018 - 5:30 pm

This looks amazing. Pinned for later!

AngelaDecember 27, 2018 - 7:43 am

Thank you so much Junell!!?

Tricia SnowDecember 6, 2018 - 11:28 pm

Looks amazing! I love a mustard sauce with my Salmon!

AngelaDecember 27, 2018 - 7:44 am

Mustard sauce rocks with Salmon Tricia! Thanks so much for checking out our recipe! ?

Susan FranklinDecember 7, 2018 - 6:11 am

Hi Angela, as always your recipe looks amazing. I love the flakiness of the crust! I’m not a fan of Salmon (or any fish for that matter). I’m wondering if you could substitute it out for chicken….? I guess this is very similar to a Beef Wellington if you substituted meat?

AngelaDecember 27, 2018 - 7:51 am

Hi Susan! ? Thank you so much for the amazing compliment ? Yes, you could absolutely sub chicken, just be sure to check for doneness (a breast should easily be done in the 20-25 minute timeframe) I would sear the outside of the breast 2 minutes per side to get a nice brown crust, let it rest and then I’d slice and add the mustard and herbed butter (or just rub the outside with the mustard and spread the herbed butter on one side) then wrap with pastry and bake. If you make them please let me know the results and be sure and tag us too @meangreenchef or #meangreenchef

NickiDecember 7, 2018 - 8:29 am

This looks delicious! Thank you!