Name: Salmon En Croute
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 Servings
Cuisine: American
Ingredients: 0.5 cup Cream Cheese; 2 tablespoons Lemon Juice; 1 tsp Lemon Zest; 1 cup Spinach; Salt and Pepper; 1 tsp Dill; 2 Crescent Dough Rolls; 10 ounces Salmon Filets

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Salmon En Croute

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Ingredients

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Instructions

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Instructions

Start by preheating the oven to 375F.

Using parchment paper or a silicone baking mat line a baking sheet. Then set aside.

Add cream cheese, lemon juice, and lemon zest to a medium-sized bowl, beat together until fully combined.

Then mix in the spinach and seasoning until well-combined.

On the prepared baking sheet, roll out one package of the crescent dough.

Place the salmon in the center of the rolled dough.

Then top the salmon with the cream cheese mixture and use a spatula to smear the cream cheese mix until the salmon is evenly coated all over.

Next, place the second piece of crescent dough sheet directly on top and then roll up the edges to seal.

Bake for 25 minutes until golden brown.

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Tips & Tricks (5)

Pat Salmon Dry for Crispy Pastry 💧
Thoroughly pat your salmon fillets dry with paper towels before assembling—excess moisture will steam the crescent dough and prevent it from achieving that golden, flaky texture.
Pre-Cook Spinach to Remove Moisture 🌿
Sauté your spinach and squeeze out all excess liquid before spreading it on the dough; this prevents a soggy crust and ensures the filling stays secure around the salmon.
Seal Edges with Egg Wash 🥚
Brush the crescent dough edges with beaten egg wash before wrapping around the salmon to create a tight seal that prevents leaking and ensures even, beautiful browning.
Chill Before Baking for Structured Pastry ❄️
Refrigerate your wrapped salmon for at least 15 minutes before baking; this allows the dough to set and prevents it from shrinking or tearing around the filling.
Use Instant-Read Thermometer for Perfect Doneness 🌡️
Insert a thermometer into the thickest part of the salmon (not touching the dough) and remove when it reaches 120-125°F for medium-rare, as it will continue cooking slightly from residual heat.