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Salmon en croute filled with puff pastry

26 March 2013

A deceptively simple salmon recipe of whole salmon wrapped in puff pastry with the classic flavour combination of parsley, lemon and pepper to create an impressive dinner table centrepiece

Salmon en croute filled with parsley, lemon and lemon and pepper butter
Salmon en croute filled with parsley, lemon and lemon and pepper butter

Cooking time

30-35 minutes




  • 2 skinless salmon fillets (fillets taken from a whole salmon)
  • Bunch of flat leaf parsley
  • 1 lemon
  • 3 lemon and pepper butter ovals (available from the fish counter at Asda)
  • Cracked black pepper
  • Sea salt
  • Cup of milk
  • 2 sheets ready rolled puff pastry
  • 1 sheet of baking paper


Asda’s fishmonger, Darren Wrend, has created a series of simple recipes to show you how to cook a delicious whole salmon. Perfect for dinner parties or for the family to share, these quick and easy recipes are sure to go down well.

1. Pre-heat the oven to 230°C/ Gas mark 8

2. Lay a sheet of greaseproof paper on a oven dish/tray, and on top of this lay flat one sheet of rolled out pastry

3. Place one salmon fillet on top of the pastry, skin down (if the fillet is too long for the pastry tuck the tail under to fit)

4. Along the middle of the fillet place sprigs of flat leaf parsley, then finely grate the lemon over the parsley, along with some cracked black pepper

5. Crumble on the lemon and pepper butter ovals for additional flavour

6. Place the second salmon fillet skin side down on a chopping board and season with sea salt and cracked black pepper

7. Once seasoned place the second fillet on top of the other fillet skinless side down

8. Brush the visible edge of the pastry with milk, then lay the second sheet of pastry on top of the salmon

9. Using the side of your hand go around the edge of the fillet and seal the pastry together, cutting off any excess pastry

10. Using the excess pastry decorate the top of the en croute and brush the top layer of pastry with milk

11. Place the salmon en croute on the middle shelf of the pre-heated oven and cook for 30-35 minutes or until the pastry has gone a light golden-brown colour

Fishmonger Darren Wrend prepares whole salmon en croute with puff pastry.

Visit our salmon recipe section for more cooking ideas, including whole poached salmon and whole salmon stuffed with cod.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.