Salmon en Croûte (salmon wrapped in puff pastry)

January 25, 2012 at 1:54 am 3 comments

Now some of you might not like salmon, and as you read the title of this post, you may be thinking, “Salmon? Ew…” but before you run off to your non-salmon filled world, you should now that this is a recipe that even non-salmony (yes, I made that word up) people can enjoy.
The words “en croûte” simply mean “in crust” in French. While my dad, my husband, and I love salmon, my mom doesn’t much care for it.  Even my mom loved this dish though, and she even had seconds! That’s a sign of approval in my books!

I found this recipe in my Jamie’s Food Revolution cookbook by chef, Jamie Oliver, and while it’s a really simple recipe and very easy to throw together, it’s something I never would had thought to make.
It’s a delicious dish, and your family and friends will all be very impressed by it (they’ll never know how easy it was…bwhahaha!).


First, lay out two thawed sheets of puff pastry, one on top of the other, on a lightly floured surface. Roll them out until they’re the size of a baking sheet.


Lay the puff pastry on a lightly floured baking sheet. Drizzle a little olive oil and a dash of salt and pepper on both sides of your salmon fillet, and lay it on the puff pastry.


Spread a layer of olive tapenade (a paste of olives, olive oil, and spices) on top of the salmon fillet. Place a bunch of washed basil leaves on top of the tapenade, and then top the basil leaves with slices of tomato.


Tear a ball of fresh mozzarella into chunks, and place them on top of everything.


Fold up the sides of the puff pastry and pinch them together. It doesn’t have to be perfect. Think “rustic.” Drizzle a little olive oil over everything, and sprinkle it some salt and pepper as well. Beat an egg in a small bowl, and brush it over the pastry.


Now this part is important. Because puff pastry has a lot of butter in it (that’s why it’s so good!), it can burn easily in your oven. To prevent the pastry from burning while the salmon cooks, place the baking sheet in the bottom rack of your oven. In the rack directly above it, place an empty baking sheet. This will prevent the dish from getting too much direct heat.


Bake for 35 minutes, remove from the oven, cut it into slices.


Serve with a lovely fresh tossed salad. Delish.

Salmon en Croûte

(serves 4 – 6)

  • 2 sheets puff pastry, thawed
  • 1 3/4 – 2 lbs boneless salmon fillet
  • olive oil
  • salt and pepper
  • 1/3 c. black olive tapenade paste
  • fresh basil
  • 2 tomatoes, sliced
  • 1/4 lb. fresh mozzarella ball
  • 1 egg
  1. Pre-heat oven to 400° F (200° C). Sprinkle a little flour on a baking sheet.
  2. Lay out the two sheets of puff pastry, one on top of the other, on a lightly floured surface. Roll out until the size of baking sheet. Place pastry on baking sheet.
  3. Drizzle olive oil on both sides of salmon fillet, and sprinkle with salt and pepper. Place, skin side down, on the puff pastry.
  4. Spread a layer of tapenade paste on top of the salmon.
  5. Place basil leaves over the layer of tapenade.
  6. Place the tomato slices in a row down the center of the salmon fillet.
  7. Tear up mozzarella ball into chunks, and place on top of everything.
  8. Fold up sides of puff pastry over the edges of the salmon and pinch closed.
  9. Beat egg in a small bowl, and brush the outside of the pastry with it.
  10. Place in the bottom rack of the oven. Place an empty baking sheet in the rack directly above the rack with the salmon to prevent to much direct heat from reaching the salmon. Bake 35 minutes, or until salmon is cooked through and pastry is golden brown.
  11. Remove from oven, cut into slices, and serve.

Entry filed under: Baking, Recipes, Seafood. Tags: , , , , , , .

Menu Plan Monday for January 23 – 29 Rigatoni with Tomatoes, Eggplant, and Mozzarella

3 Comments Add your own

  • 1. Wendy  |  February 22, 2012 at 9:09 am

    I made this dish last night and it looked just as great as the picture, but when I took it out of the oven, there was tons of juice on the inside of the crust. I spooned it out and the dinner OK. Did this happen to you? I used rosemary and thyme instead of bay leaves and added a few sliced onions as welll.

    • 2. rueki86  |  February 22, 2012 at 11:00 am

      There was some juice from the tomatoes when I made it, but when I cut it into slices it all drained out, so it wasn’t a problem. You might try de-seeding the tomato slices next time, so there won’t be as much juice. You could even try using sun dried tomatoes instead of fresh ones. Sun dried tomatoes are soooo good! I’m sure they would give the dish great flavor. 🙂

  • 3. Eileen  |  April 2, 2013 at 2:26 pm

    Thank you so much for this delicious recipe. My sister often makes Salmon for Easter and other family parties, but this year she asked if I would, so I made this recipe and it is now our family’s new fave. I made it exactly as you suggested, only substituting sun-dried tomatoes for half the tomatoes and regular plum tomatoes de-seeded for the rest, after I read the above comment.
    There was not a speck left on the tray,and there were several entrees to choose from, so that says something!


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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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