Gordon Ramsay Salmon En Croute Recipe

This Gordon Ramsay Salmon En Croute is a sophisticated, restaurant-quality dish featuring succulent salmon wrapped in crisp, flaky puff pastry with a creamy spinach filling. Inspired by Gordon’s flair for bold flavors and elegant presentation, it’s the perfect centerpiece for a dinner party, ready in about 45 minutes.

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Gordon Ramsay Salmon En Croute Recipe Ingredients

• 1 tbsp unsalted butter
• 1 medium shallot, finely diced
• 2 garlic cloves, minced
• 8 oz (227g) fresh baby spinach
• 4 oz (113g) full-fat cream cheese, softened
• 2 tbsp freshly grated Parmesan (or Pecorino Romano)
• 2 tsp fresh lemon juice
• Zest of 1 lemon (optional, for extra brightness)
• Kosher salt and freshly ground black pepper
• 2 lb (907g) skinless salmon fillet, pin bones removed
• 1 sheet (14 oz / 400g) puff pastry, thawed if frozen
• 1 large egg, beaten with 1 tsp water (for egg wash)
• Fresh dill or parsley, for serving (optional)
• Lemon wedges, for serving (optional)

How To Make Gordon Ramsay Salmon En Croute

1. Prepare the Filling: Melt butter in a large skillet over medium heat. Add shallot and garlic, sautéing for 2-3 minutes until softened and fragrant. Add spinach in batches, stirring until fully wilted, about 2 minutes. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
2. Mix the Filling: In a bowl, combine the cooled spinach mixture with cream cheese, Parmesan, lemon juice, and lemon zest (if using). Mix until smooth and creamy. Adjust seasoning with salt and pepper. Chill in the refrigerator for 10 minutes to firm up.
3. Prep the Salmon: Pat the salmon fillet dry with paper towels to remove excess moisture. Season lightly with salt and pepper on both sides.
4. Assemble the Pastry: Preheat oven to 425°F (220°C). Line a baking tray with parchment paper and place a wire rack on top, if using. Roll out the puff pastry on a lightly floured surface to a 12×16-inch rectangle. Place the pastry on the prepared tray. Spoon the spinach filling in a thin, even layer down the center, matching the size of the salmon. Place the salmon fillet on top.
5. Wrap and Seal: Fold the pastry over the salmon, tucking in the sides like a parcel. Press edges firmly to seal. Flip seam-side down for a polished look. Brush the entire pastry with egg wash for a glossy finish. Lightly score the top in a diagonal pattern (don’t cut through).
6. Bake: Bake on the middle rack for 25-30 minutes, until the pastry is golden and puffed, and the salmon reaches an internal temperature of 145°F (63°C) for medium doneness.
7. Rest and Serve: Let the salmon en croute rest for 5 minutes to settle the juices. Slice with a serrated knife and serve hot, garnished with fresh dill or parsley and lemon wedges, if desired.

Recipe Tips

• Crisp Pastry Secret: Pat the salmon dry thoroughly to prevent soggy pastry. Excess moisture is the enemy of a flaky crust.
• Cool Filling is Crucial: Always cool the spinach mixture before assembling to avoid melting the pastry or making it soggy. Chilling firms it up for easier handling.
• Perfect Pastry: Roll puff pastry evenly to avoid tearing. Keep it cold (but not frozen) for better handling and puffing during baking.
• Don’t Overstuff: Use a thin layer of filling for elegance and to prevent the pastry from bursting. Too much filling can overwhelm the dish.
• Use a Rack: Baking on a wire rack promotes air circulation for a crisp bottom crust. If unavailable, parchment alone works, but check for sogginess.

What To Serve With Salmon En Croute

This elegant dish pairs beautifully with:

• A light arugula or watercress salad with lemon vinaigrette
• Roasted asparagus or green beans with garlic butter
• Creamy mashed potatoes or herbed new potatoes
• A chilled glass of Sauvignon Blanc or Chablis

How To Store Salmon En Croute

• Store: Place cooled leftovers in an airtight container and refrigerate for up to 2 days. The pastry may soften but remains flavorful.
• Reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes to revive the pastry’s crispness. Avoid microwaving, as it makes the pastry soggy.
• Freeze: Freeze unbaked, assembled en croute (before egg wash) tightly wrapped in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge before baking.

Salmon En Croute Nutrition Facts

• Calories: 350 kcal per serving
• Protein: 28g
• Fat: 22g
• Carbohydrates: 18g
• Sugar: 1g

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

FAQs

Try More Recipes:

• Gordon Ramsay’s Crispy Skin Salmon Recipe
• Gordon Ramsay Salmon Wellington Recipe
• Gordon Ramsay Teriyaki Salmon Recipe