Go Back
Wild Alaskan Salmon en Croute Recipe | Mean Green Chef
5 from 7 votes
Print

Wild Alaskan Salmon en Croute

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Mean Green Chef

Ingredients

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

Herbed Butter

  • 5 Tablespoons (71 grams) butter, unsalted softened
  • Handful Parsley, Fresh Curly or Flat
  • Handful Basil, Fresh
  • Small Handful Dill, Fresh
  • 1 lemon, zested
  • dash Pink Himalayan Sea Salt or Kosher Sea Salt, finely ground
  • dash black pepper, freshly ground

Shortcrust Pastry (Recipe above and Below!)

  • 500 grams Shortcrust Pastry

Instructions

  1. 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. 

    Preheat oven to 400°/204°C
  2. Mix the softened butter with the parsley, basil, dill, lemon zest, Kosher sea salt, and freshly cracked black pepper. 

    Wild Alaskan Salmon en Croute Recipe | Mean Green Chef
  3. 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.

    Wild Alaskan Salmon en Croute Recipe | Mean Green Chef
  4. 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.

    Wild Alaskan Salmon en Croute Recipe | Mean Green Chef
  5. Lightly score a cross-hatch pattern using the back of a knife. Cover loosely and chill for 15 minutes. Brush the pastry with beaten egg.

    Wild Alaskan Salmon en Croute Recipe | Mean Green Chef
  6. 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.

    Wild Alaskan Salmon en Croute Recipe | Mean Green Chef
  7. Allow the salmon to rest for 5 minutes, then cut into portions using a straight-edged knife. Wiped clean between slicing.

    Wild Alaskan Salmon en Croute Recipe | Mean Green Chef

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.