Gordon Ramsay Salmon En Croûte

Gordon Ramsay Salmon En Croûte is a show-stopping centerpiece featuring flaky, buttery layers of pastry. It is made with a tender side of salmon, a fragrant herb butter mixture, and a wrapping of premium puff pastry. The result is a luxurious contrast between the crisp, airy crust and the succulent, aromatic fish inside. It is perfect for holiday gatherings or a romantic dinner where you want to impress without stress.

Try More Recipes:

• Gordon Ramsay Teriyaki Salmon
• Gordon Ramsay Salmon Nicoise Salad
• Gordon Ramsay Salmon Burger

Why You Will Love This Salmon En Croûte Recipe:

• Stress-Free Elegance: This dish looks like a professional chef made it, yet it relies on store-bought puff pastry to do the heavy lifting, saving you hours of prep time.
• Fail-Proof Moisture: The herb butter melts as it bakes, essentially poaching the salmon inside the casing so the fish remains juicy and never dries out.
• Make-Ahead Magic: You can assemble the entire pastry parcel up to 6 hours in advance and keep it in the fridge, allowing you to relax with your guests until dinner time.
• Perfect Texture Contrast: Every bite offers a satisfying crunch from the golden, flaky crust followed immediately by the tender, melting fish.
• Aromatic Flavor: The blend of fresh dill, basil, and lemon zest cuts through the richness of the butter and pastry, keeping the palate refreshed.

Gordon Ramsay Salmon En Croûte Ingredients

• 1.5 pounds salmon fillet (skin removed, pin bones removed)
• 1 sheet puff pastry (thawed but cold)
• 4 tablespoons unsalted butter, softened
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh dill, chopped
• 1 tablespoon lemon zest
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg yolk
• 1 teaspoon water

How To Make Gordon Ramsay Salmon En Croûte

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Make the herb butter by mixing the softened butter, chopped basil, chopped dill, lemon zest, salt, and pepper in a small bowl until well combined.
3. Prepare the pastry by rolling out the puff pastry sheet on a lightly floured surface until it is large enough to completely encase the salmon.
4. Season the salmon by patting it very dry with paper towels to remove excess moisture.
5. Apply the butter by spreading the herb mixture evenly over one side of the salmon fillet (or sandwiching it if using two thinner fillets).
6. Wrap the salmon by placing it in the center of the pastry, folding the edges over to seal it completely, and trimming any excess dough.
7. Seal the pastry by pinching the seams together tightly, then flip the parcel over so the seam is on the bottom.
8. Glaze the crust by whisking the egg yolk with the water and brushing the mixture all over the top and sides of the pastry.
9. Score the dough using a sharp knife to create a crosshatch or diamond pattern on top, being careful not to cut all the way through to the fish.
10. Bake the dish for 20-25 minutes until the pastry is puffed and deep golden brown.
11. Rest the salmon for 5-10 minutes before slicing to allow the juices to redistribute.

Recipe Tips

• Keep ingredients cold. Puff pastry relies on cold butter layers to puff up. Keep your pastry in the fridge until the very last second before rolling.
• Dry the fish. Any water on the salmon will turn into steam and make the pastry soggy. Use paper towels to get the fish as dry as possible before wrapping.
• Don’t wrap too tight. Leave a tiny bit of room for air to circulate, which helps the pastry cook evenly on the inside layers.
• Use a hot tray. Place your baking sheet in the oven while it preheats. Placing the cold pastry onto a hot tray helps crisp up the bottom immediately.

What To Serve With Salmon En Croûte?

This Salmon En Croûte pairs well with boiled new potatoes tossed in parsley and butter. A side of steamed asparagus or green beans adds a fresh crunch and bright color. For a drink pour a glass of crisp Chardonnay or a dry Riesling to cut through the richness of the pastry.

How To Store Leftovers Salmon En Croûte?

• In the Refrigerator Place the leftover slices in an airtight container lined with a paper towel to absorb excess moisture. Store for up to 2 days, though the pastry will naturally soften the longer it sits.
• In the Freezer Wrap individual slices tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. Freeze for up to 1 month, but note that the pastry texture will likely be much softer and less flaky upon thawing.

How To Reheat Leftover Salmon En Croûte?

• The Oven Method (Best for Crispness) Preheat your oven to 350°F (175°C) and place the salmon on a wire rack set over a baking sheet to allow air circulation.Heat for 10-15 minutes until the pastry is crisp again and the fish is warmed through.
• The Air Fryer Method (Fastest) Place the leftover slice in the air fryer basket at 350°F (175°C) for 5-7 minutes. This method is excellent for reviving the flaky layers of the puff pastry quickly without drying out the fish.

FAQs

More Recipes:

• Gordon Ramsay Salmon with Smashed Potatoes
• Gordon Ramsay Salmon Steaks
• Gordon Ramsay Beetroot-Cured Salmon

Salmon En Croûte Nutrition Facts

• Calories: 620 kcal
• Total Fat: 42g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Sodium: 580mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 34g

Gordon Ramsay Salmon En Croûte

Recipe by Sophie LaneCourse: Dinner, Lunch, MainCuisine: American, French, BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

620

kcal

Gordon Ramsay Salmon En Croûte is a show-stopping centerpiece featuring flaky, buttery layers of pastry. It is made with a tender side of salmon, a fragrant herb butter mixture, and a wrapping of premium puff pastry. The result is a luxurious contrast between the crisp, airy crust and the succulent, aromatic fish inside. It is perfect for holiday gatherings or a romantic dinner where you want to impress without stress.

Ingredients

• 1.5 pounds salmon fillet (skin removed, pin bones removed)

• 1 sheet puff pastry (thawed but cold)

• 4 tablespoons unsalted butter, softened

• 1/4 cup fresh basil leaves, chopped

• 1/4 cup fresh dill, chopped

• 1 tablespoon lemon zest

• 1 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

• 1 large egg yolk

• 1 teaspoon water

Directions

• Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
• Make the herb butter by mixing the softened butter, chopped basil, chopped dill, lemon zest, salt, and pepper in a small bowl until well combined.
• Prepare the pastry by rolling out the puff pastry sheet on a lightly floured surface until it is large enough to completely encase the salmon.
• Season the salmon by patting it very dry with paper towels to remove excess moisture.
• Apply the butter by spreading the herb mixture evenly over one side of the salmon fillet (or sandwiching it if using two thinner fillets).
• Wrap the salmon by placing it in the center of the pastry, folding the edges over to seal it completely, and trimming any excess dough.
• Seal the pastry by pinching the seams together tightly, then flip the parcel over so the seam is on the bottom.
• Glaze the crust by whisking the egg yolk with the water and brushing the mixture all over the top and sides of the pastry.
• Score the dough using a sharp knife to create a crosshatch or diamond pattern on top, being careful not to cut all the way through to the fish.
• Bake the dish for 20-25 minutes until the pastry is puffed and deep golden brown.
• Rest the salmon for 5-10 minutes before slicing to allow the juices to redistribute.

Notes

• Keep ingredients cold. Puff pastry relies on cold butter layers to puff up. Keep your pastry in the fridge until the very last second before rolling.
  Dry the fish. Any water on the salmon will turn into steam and make the pastry soggy. Use paper towels to get the fish as dry as possible before wrapping.
  Don’t wrap too tight. Leave a tiny bit of room for air to circulate, which helps the pastry cook evenly on the inside layers.
  Use a hot tray. Place your baking sheet in the oven while it preheats. Placing the cold pastry onto a hot tray helps crisp up the bottom immediately.