This Salmon en Croute with cream cheese recipe is a savory masterpiece that's surprisingly simple to prepare. The delicate flavors of lemon, dill, and spinach meld beautifully together for a weeknight indulgence or special occasion.
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Like this Bacon Wrapped Asparagus, there's something about wrapping food in pastry that instantly makes it fancier! This is one of our favorite tricks for dressing up a dish with minimal effort.
Also, since fish can be a hard sell for picky eaters, the crescent roll dough will help you make some headway.
Here is why you'll love this recipe:
- Impressive presentation: I don't know why adding to a pastry makes it seem gourmet, but it does.
- Wins over picky eaters: Pairing a crowd-pleasing crescent roll with healthier ingredients like salmon and spinach is a great way to nudge reluctant healthy eaters in the right direction
Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes:
- Cream Cheese: Opt for full-fat cream cheese for a richer, creamier texture. It blends more smoothly and offers a luxurious mouthfeel that lower-fat versions might lack.
- Lemon Juice and Zest: Fresh is best! Use a fresh lemon rather than bottled lemon juice. The zest adds a bright, aromatic punch that enhances the flavor of the filling. Make sure to zest only the yellow part of the peel to avoid the bitter white pith.
- Spinach: Fresh spinach is ideal for its vibrant color and texture. If it's more convenient, frozen spinach can be used, but be sure to thaw and squeeze out all the excess water to prevent the filling from becoming too soggy.
- Salt and Pepper: Freshly cracked black pepper and sea salt will enhance the flavors better than their pre-ground or iodized counterparts.
- Dill: Fresh dill is preferable for its fragrant and vibrant taste. It pairs beautifully with salmon. If you must use dried dill, remember that it's more potent, so use it sparingly.
- Crescent Roll Dough: Look for high-quality dough that's fresh and has a good sell-by date. The quality of the pastry affects how well it puffs up and turns golden.
- Salmon Filets: Choose fresh or well-thawed salmon filets with a bright, clean appearance. Wild-caught salmon often offers the best flavor and texture, but good quality farmed salmon can work beautifully too. If using one large filet, ensure it's even in thickness for consistent cooking.
Substitutions
This recipe uses simple ingredients that can easily be swapped out based on your preferences. See below for alternates.
- Cream Cheese: For a lighter version, you can use Neufchâtel cheese, which has a similar flavor and texture but less fat. Or for a dairy-free option, look for vegan cream cheese alternatives that have a neutral flavor.
- Lemon Juice and Zest: If lemons are unavailable, lime juice and zest can be used for a slightly different but equally refreshing citrus note. Orange zest and some juice can also work for a sweeter profile.
- Spinach: Arugula or kale can be substituted for spinach. They add a different flavor profile-arugula is peppery, and kale is a bit more earthy. Make sure to chop kale finely and sauté it slightly to soften it before adding it to the filling.
- Dill: If dill isn't your favorite or it's simply unavailable, fresh herbs like tarragon or parsley also pair well with salmon. Tarragon offers a slightly sweet taste, whereas parsley will be more subtle.
- Crescent Roll Dough: Puff pastry is an excellent alternative to crescent dough and can give your Salmon en Croute a more traditional touch with its flaky layers. Just roll it out thinly enough to wrap around the filling and salmon.
- Salmon Filets: For those who prefer a different type of fish, trout or arctic char can be excellent substitutes for salmon, offering a similar texture and fat content.
How to make Salmon en Croute with Cream Cheese
Step 1: Preheat the oven to 375F and line a baking sheet with parchment paper.
Step 2: Combine the cream cheese, lemon juice, and lemon zest in a medium bowl and beat until smooth. Then, fold in the spinach, dill, salt, and pepper.
Step 3: Unroll the crescent roll dough and lay it flat on the prepared baking sheet.
Step 4: Position the salmon in the center of the dough. Spread the cream cheese mixture evenly over the fish and add the second dough sheet. Pinch the edges to seal the salmon and the filling inside.
Step 5: Bake for 25 minutes. Slice and serve!
How to Store Salmon en Croute
After baking, allow the Salmon en Croute to cool completely at room temperature. However, to avoid bacterial growth, do not leave it out for more than two hours.
Refrigeration: Once cooled, wrap the Salmon en Croute tightly in aluminum foil or plastic wrap. You can also place it in an airtight container. Refrigerate it within the two-hour window after cooking. Properly stored, it can last in the refrigerator for up to 2-3 days.
Freezing: For longer storage, you can freeze the Salmon en Croute. Wrap it tightly in several layers of plastic wrap and then in aluminum foil to protect it from freezer burn. When properly stored, it can be kept in the freezer for up to one month.
How to reheat Salmon en Croute
Reheating: To reheat, thaw in the refrigerator overnight if frozen. Remove any plastic coverings and reheat in an oven preheated to 350°F until it is heated through. The pastry should become crisp again. Avoid using a microwave as it can make the pastry soggy.
Serving from Refrigeration: If you prefer to eat the Salmon en Croute cold, it can be served directly from the refrigerator. To keep it fresh, ensure that it doesn't sit out for longer than necessary.
Tips
- Seal Properly: Make sure to seal the edges of the dough well to prevent any filling from leaking out during baking. A good seal also helps to retain the moisture of the salmon, keeping it succulent.
- Chill Before Baking: If time allows, chilling the assembled Salmon en Croute in the refrigerator for about 15-20 minutes before baking can help firm up the dough, leading to better texture and reducing shrinkage as it bakes.
- Egg Wash: Brushing the top of the pastry with an egg wash (a beaten egg, sometimes mixed with a little water or milk) before baking will give your Salmon en Croute a beautiful golden sheen and a professional-looking finish.
- Avoid Sogginess: To prevent the bottom of the pastry from becoming soggy, you can sprinkle a thin layer of breadcrumbs or grated Parmesan cheese on the dough before adding the salmon and filling. This will help to absorb any excess moisture.
- Proper Internal Temperature: To ensure the salmon is cooked through, you can check that the internal temperature reaches 145°F (62°C). This will ensure your salmon is safe to eat and perfectly flaky.
- Let it Rest: Allow the Salmon en Croute to rest for a few minutes after baking. This lets the juices redistribute and makes slicing easier without cracking the pastry.
- Serving: For a visually appealing presentation, use a serrated knife to slice the Salmon en Croute, as it will help cut through the pastry more cleanly.
Crescent Roll Salmon en Croute with Cream Cheese
Ingredients
- ½ cup Cream Cheese softened
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup spinach
- Salt and Pepper to taste
- 1 teaspoon dill
- 2 crescent roll dough
- 9-12 oz salmon filets
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium-sized bowl, beat together the cream cheese, lemon juice and lemon zest until cream cheese is well-whipped.
- Beat in the spinach and seasoning until well-combined.
- Roll out one package of the crescent dough onto the prepared baking sheet.
- Place the salmon in the center of the rolled dough.
- Top salmon with the cream cheese mixture and use a spatula to smooth down and cover the salmon completely.
- Top with the second crescent dough sheet and then roll up the edges to seal.
- Bake for 25 minutes until golden brown.
Notes
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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