Gordon Ramsay Salmon en Croûte – Buttery, Flaky & Perfectly Cooked

Gordon Ramsay’s Salmon en Croûte is an elegant French-inspired dish, featuring salmon fillet wrapped in golden, flaky puff pastry, with a rich spinach and mushroom filling. This restaurant-quality recipe combines buttery salmon, earthy mushrooms, and crisp pastry, making it a show-stopping centerpiece for special occasions.

What is Gordon Ramsay’s Salmon en Croûte?

Gordon Ramsay’s Salmon en Croûte (meaning “salmon in crust”) is similar to Beef Wellington but with a salmon fillet instead of beef. The fish is layered with creamy spinach and mushroom duxelles, wrapped in puff pastry, and baked until golden brown.

Other Gordon Ramsay Recipes

• Gordon Ramsay’s Roasted Tomato Soup
• Gordon Ramsay Meatloaf
• Gordon Ramsay Green Beans
• Gordon Ramsay Pan-Seared Salmon

Why You’ll Love Gordon Ramsay Salmon en Croûte

• Crispy, golden puff pastry – Buttery and flaky for the perfect bite.
• Tender, perfectly cooked salmon – Moist and flavorful.
• Rich and earthy filling – Spinach, mushrooms, and Dijon mustard add depth.
• Visually stunning – A great dish for dinner parties or holidays.
• Easy to make ahead – Assemble in advance and bake when needed.

Ingredients Needed for Gordon Ramsay Salmon en Croûte

For the Filling:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 cup cremini or button mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 cup baby spinach, chopped
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp Dijon mustard
• ¼ cup cream cheese (optional, for extra creaminess)

For the Salmon and Pastry:

• 1 salmon fillet (about 1 lb), skin removed
• 1 sheet puff pastry (thawed if frozen)
• 1 egg yolk (beaten with 1 tbsp water for egg wash)
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme leaves (optional)

Step-by-Step Instructions to Make Gordon Ramsay Salmon en Croûte

Prepare the Filling:

1. Sauté the mushrooms and shallots – Heat olive oil and butter in a pan over medium heat. Add mushrooms and shallots, cooking for 3-4 minutes until softened.
2. Add garlic and spinach – Stir in garlic and chopped spinach, cooking for another 2 minutes until wilted.
3. Season and mix – Add salt, pepper, Dijon mustard, and cream cheese, stirring until combined. Let cool.

Prepare the Salmon and Pastry:

4. Season the salmon – Sprinkle the fillet with salt, black pepper, and thyme.
5. Roll out the puff pastry – Lightly flour a surface and roll out the puff pastry slightly to fit around the salmon.
6. Layer the filling – Spread the cooled mushroom and spinach mixture onto the center of the pastry.
7. Place the salmon on top – Position the salmon fillet over the filling.

Wrap and Seal:

8. Fold the pastry over the salmon – Carefully wrap, sealing the edges. Trim any excess pastry.
9. Brush with egg wash – Lightly coat the top with beaten egg yolk for a golden finish.

Bake the Salmon en Croûte:

10. Preheat oven to 400°F (200°C) – Place the pastry-wrapped salmon on a lined baking sheet.
11. Bake for 20-25 minutes – Until the pastry is golden brown and crisp.
12. Let it rest for 5 minutes – Slice and serve warm.

Best Sides to Serve with Gordon Ramsay Salmon en Croûte

• Garlic mashed potatoes – A creamy, comforting side.
• Roasted asparagus – Adds a fresh, crisp contrast.
• Lemon butter green beans – Bright and flavorful.
• Dill-infused rice – Light and aromatic.
• Herb salad with vinaigrette – A refreshing balance.

Pro Tips for the Best Gordon Ramsay Salmon en Croûte

• Use fresh salmon – Ensures the best texture and flavor.
• Chill before baking – Helps keep the pastry crisp.
• Score the pastry lightly – Creates a decorative finish.
• Don’t overstuff the filling – Keeps the pastry from getting soggy.
• Let it rest before slicing – Prevents the layers from falling apart.

Creative Variations of Gordon Ramsay Salmon en Croûte

• Make it spicy – Add a pinch of cayenne or red pepper flakes to the filling.
• Use goat cheese instead of cream cheese – For a tangy twist.
• Try a pesto version – Replace the Dijon with basil pesto.
• Make it dairy-free – Skip the cream cheese and use vegan puff pastry.
• Add lemon zest – Enhances the salmon’s freshness.

Storage and Reheating Tips for Gordon Ramsay Salmon en Croûte

• Store in an airtight container – Keep in the fridge for up to 2 days.
• Reheat in the oven for best results – Warm at 350°F (175°C) for 10 minutes.
• Avoid microwaving – It can make the pastry soggy.
• Freeze before baking – Wrap tightly and bake straight from frozen, adding 5-7 extra minutes to the baking time.

FAQs

How do you keep puff pastry from getting soggy in Salmon en Croûte?

To prevent a soggy crust, pat the salmon dry before assembling, ensure the filling is cooled completely, and chill the wrapped salmon for 15 minutes before baking. Baking at 400°F (200°C) helps crisp the pastry.

Can you make Salmon en Croûte ahead of time?

Yes, you can assemble it up to 24 hours in advance and store it in the fridge. When ready to bake, brush with egg wash and place directly in the oven.

What’s the best type of salmon to use for Salmon en Croûte?

A thick, center-cut fillet of fresh Atlantic or wild-caught salmon works best, ensuring even cooking and a moist, flaky texture.

Can you freeze Salmon en Croûte before baking?

Yes, assemble the dish and freeze it uncooked. Wrap tightly in plastic wrap and freeze for up to 2 months. Bake from frozen at 400°F (200°C), adding 5-7 extra minutes to the cooking time.

Final Thoughts

Gordon Ramsay’s Salmon en Croûte is an elegant, flavorful, and visually stunning dish, perfect for dinner parties, holidays, or special occasions. With flaky puff pastry, tender salmon, and a rich spinach mushroom filling, this dish is both impressive and easy to master. Try it today and elevate your seafood game with this gourmet classic!

Print