Gordon Ramsay Salmon En Croûte Recipe

This Gordon Ramsay-style Salmon en Croûte is a rich and impressive recipe, which features a flaky salmon fillet, a creamy spinach and cheese filling, all wrapped in a golden, buttery puff pastry. It’s the ultimate show-stopping centerpiece for a dinner party or special occasion, yet is surprisingly simple to prepare. This elegant dish is ready in about an hour.

Gordon Ramsay Salmon En Croûte Ingredients

• 1 sheet (11–13 oz) all-butter puff pastry, well chilled
• 2 lb center-cut salmon fillet, skin removed
• 8 oz baby spinach
• 2 tbsp unsalted butter
• 1 small shallot, finely minced
• 1 small garlic clove, finely minced
• 4 oz cream cheese, softened
• 2 tbsp finely grated Parmesan or Pecorino cheese
• 1 tbsp fresh lemon juice
• Finely grated zest of 1/2 lemon
• 1 large egg, beaten with 1 tsp of water (for egg wash)
• Kosher salt and freshly ground black pepper
• Flour, for dusting

How To Make Gordon Ramsay Salmon En Croûte

1. Prepare the Filling: Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook until soft and fragrant. Add the spinach in batches and cook until it is fully wilted. Remove the mixture from the heat, let it cool, and then squeeze out as much excess liquid as possible with your hands. In a bowl, combine the cooled spinach mixture with the softened cream cheese, Parmesan, lemon juice, and lemon zest. Season with salt and pepper.
2. Prep the Oven and Pastry: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper (place a wire rack on the sheet, if you have one). On a lightly floured surface, roll out the chilled puff pastry into a rectangle large enough to fully enclose the salmon with a 1-inch border all around.
3. Assemble the Salmon Parcel: Pat the salmon fillet completely dry with paper towels and season it lightly on all sides with salt and pepper. Spoon the cooled spinach mixture in a strip down the center of the pastry, roughly the same size as the salmon fillet. Lay the salmon on top of the spinach.
4. Seal and Bake: Fold the long sides of the pastry over the salmon to create a parcel, trimming any excess. Press the seams to seal them firmly. Place the parcel seam-side down on the prepared baking sheet. Brush the entire parcel with the egg wash. Use a sharp knife to lightly score a decorative pattern on top (like diagonal lines), which also helps to vent steam.
5. Bake Until Golden: Bake for 25–30 minutes, until the pastry is a deep golden brown and puffed up. The best way to check for doneness is with a meat thermometer; the salmon should register around 122–125°F (50–52°C) in the center.
6. Rest and Slice: This is a crucial step. Let the finished Salmon en Croûte rest for 5–10 minutes on the baking sheet before slicing and serving. This allows the steam to settle and the juices to redistribute.

Recipe Tips

• How to get a non-soggy bottom crust? There are two important secrets: 1) Your spinach filling must be as dry as possible. After cooking, squeeze out all the excess moisture. 2) The filling must be completely cool before you assemble the parcel. A warm filling will start to melt the butter in the puff pastry, leading to a soggy result.
• Why use a wire rack? Placing the salmon parcel on a wire rack on the baking sheet, as the recipe suggests, is a professional trick. It allows the hot air to circulate all around the pastry, which is the key to ensuring the bottom crust gets just as golden and crispy as the top.
• How do I know when the salmon is cooked? A meat thermometer is the only foolproof way to guarantee perfectly cooked salmon that is moist and flaky, not dry. Pull the parcel from the oven when the center hits 122–125°F; the residual heat will carry it to a perfect medium as it rests.
• Can I make this ahead of time? Absolutely! This is a perfect make-ahead dinner party main. You can fully assemble the unbaked parcel, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours. Just brush it with the egg wash right before it goes into the hot oven.

What To Serve With Salmon En Croûte

This is an elegant centerpiece that pairs beautifully with simple, classic sides. Serve it with:

• Steamed asparagus with a squeeze of lemon
• Tender new potatoes tossed in butter and dill
• A simple green salad with a light vinaigrette
• A simple white wine and dill sauce on the side

How To Store Salmon En Croûte

• Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 2 days.
• Reheat: For the best results, reheat slices on a baking sheet in a 375°F oven for 5-10 minutes to help re-crisp the pastry. Avoid the microwave, which will make the pastry soft and soggy.

Salmon En Croûte Nutrition Facts

• Serving: 1/6th of recipe
• Calories: 750 kcal
• Carbohydrates: 35g
• Protein: 45g
• Fat: 48g
• Saturated Fat: 25g
• Sodium: 1150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Salmon with Smashed Potatoes Recipe
• Gordon Ramsay Salmon Ceviche Recipe
• Gordon Ramsay Salmon Niçoise Salad Recipe