Go Back

Salmon en Croûte

There is not a more elegant way to present a side of salmon on a buffet table. It is so easy and your guests will think you spent hours to prepare it.
This entrée can also be served room temperature or cold and makes a lovely luncheon entrée with a side salad.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marinating & Resting Time 40 minutes
Total Time 1 hour 25 minutes
Course Dinner
Servings 8

Ingredients
  

  • 1 Large Rectangle of Puff Pastry (prepared separately or store-bought)
  • 1 side Salmon (about ¼ lb per person)

Marinade

  • ¼ stick Melted Butter
  • 2 tbsp Dry Dill
  • 1 tbsp Onion Powder
  • ½ tbsp Garlic Powder
  • 2 tbsp Lemon Juice
  • 2 tbsp Light Brown Sugar

Garnish

  • Lemon Slices
  • Sauce Vert (prepared separately)

Instructions
 

  • Clean Salmon and remove skin (if on). Check for bones down center.

Marinade

  • Mix together Melted Butter, Dry Dill, Onion Powder, Garlic Powder, Lemon Juice and Light Brown Sugar. Pour marinade over salmon and coat completely. Let fish marinate 15-30 minutes in refrigerator.

Assemble

  • Place marinated salmon in center of Puff Pastry sheet and fold pastry over salmon to cover. Place encrusted salmon seam-side down on parchment-lined sheet pan.
  • Shape salmon simply by making a slight arch to give it a fish-like shape. With a sharp knife cut a “v” shape off the bottom to resemble a fish tail. Then run the knife gently down the center just to score the pastry. Then make diagonal scores off the center to make a fish-spine look.

Cook

  • Bake in 375℉ oven until pastry is golden brown - approximately 30 minutes. Let rest 10 minutes uncovered before serving.
  • Garnish with slice of Lemon and dollop of Sauce Vert.
Keyword Encroute, Potatoes, Salmon, Scalloped