Salmon en Croûte with Lemon Dill Sauce

Salmon en Croûte with Lemon Dill Sauce

This is a classic French dish with salmon tucked inside puff pastry and baked.

En croute is French for ‘in crust’.

This version includes asparagus that sits right on top of the salmon and gets wrapped up inside the pastry so when you slice it you can see all the layers including the asparagus peeking out at you, making for a beautiful presentation.

It looks like a fancy dish that is hard to make and time-consuming but both are the furthest thing from the truth. It isn’t complicated to put together, I promise!

You can even assemble it ahead of time and refrigerate until you’re ready to bake.

Salmon en Croûte with Lemon Dill Sauce
To assemble, a salmon fillet is cut in half then each half is set in the center of a puff pastry sheet, smeared with mustard for flavor and topped with fresh asparagus spears. The corners are folded over it like a package and then it’s baked.

While it’s baking you make the awesome sauce by whisking together mayonnaise, lemon, mustard and dill. Fresh and bright.

The salmon should have the bones and skin removed, you can ask the fishmonger to do that for you. My favorite salmon is Faroe Island salmon, it’s a little more expensive than most but is worth every cent.

Salmon en Croûte with Lemon Dill Sauce
This is perfect for special occasions but simple enough for everyday. It’s holiday special. Christmas eve? Maybe. New Year’s eve? Definitely. It can be served hot or at room temperature making it the perfect sustenance for ringing in the new year.

But don’t wait until then!

It begs to be made now because who doesn’t like gifts?

Salmon en Croûte with Lemon Dill Sauce

Salmon en Croûte with Lemon Dill Sauce

Rating: 51

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: 6 servings

Salmon en Croûte with Lemon Dill Sauce

This is a classic French dish with salmon and asparagus tucked inside puff pastry and baked with a fresh, bright lemon dill sauce for serving. Impressive enough for a special occasion but easy enough for everyday.


1/2 pound asparagus, stalks trimmed and cut in half
sea salt and fresh black pepper
1 salmon fillet (about 1 1/2 pounds), cut in half, skin and bones removed
2 (9x9) puff pastry sheets, thawed (like Pepperidge Farm )
1 tablespoon Dijon mustard
1 egg, lightly beaten
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons fresh squeezed lemon juice
1/2 teaspoon dried dill or 1 heaping teaspoon fresh


  1. Poach the asparagus in salted boiling water 3 - 5 minutes. Drain and plunge into an ice water bath, then drain again and pat dry with paper towels.
  2. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment or grease lightly with oil.
  3. Lay a sheet of puff pastry down on a lightly floured surface. Place one half of the salmon in the middle. Spread a thin layer of mustard over top then season with salt and pepper.
  4. Place a row of asparagus over top and wrap the salmon like a package, brushing the overlapping puff pastry with egg wash so it sticks together. Brush the entire thing with egg then poke holes all over it with a fork, about and inch apart, especially where it is overlapped. Place on the baking sheet.
  5. Repeat with the second piece of salmon.
  6. Bake 30 - 35 minutes until puff pastry is cooked through. If it starts to get too dark cover loosely with a piece of aluminum foil.
  7. Meanwhile make the sauce:


Adapted from Cooking Channel

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Salmon en Croûte with Lemon Dill Sauce


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