Gordon Ramsay’s Salmon En Croute Was My Midweek Main Character Meal

I made Gordon Ramsay’s Salmon En Croute and honestly? I kind of felt like I should’ve been wearing a white coat and yelling “oui, chef!” to an invisible line cook.

Because this dish? It’s one of those “looks hard, but isn’t” recipes that turns your kitchen into a fake Parisian bistro. I made it on a random Wednesday and spent the rest of the night strutting around like I’d just plated up for The Queen.

Let’s be clear: I’ve never felt fancier wrapping fish in pastry.

What Gordon Ramsay Would Do

Gordon’s Salmon En Croute is elegant, balanced, and shockingly unfussy. He takes a whole salmon fillet, lays it over a creamy spinach and cheese mixture, wraps it in puff pastry, scores the top like a baking show finalist, and bakes it to flaky, golden perfection.

His vibe? Classic French technique, but approachable. He doesn’t drown it in sauce or overdo the filling. It’s about getting that crisp crust, juicy salmon, and rich spinach layer just right.

And you better believe he’d scream if your pastry was soggy.

What I Changed (And Why)

Okay listen—I was supposed to use parmesan in the filling, but I had pecorino. And I liked it better. A little saltier, a little sharper. Chef’s kiss.

Also, I added lemon zest to the spinach mix because it felt bright and I needed some zing. No regrets.

And while Gordon might scoff, I used store-bought puff pastry and didn’t roll it thinner. I just… couldn’t be bothered. And it STILL puffed up like a bakery miracle.

Oh, and I used a baking rack on the sheet pan. Little trick to help keep that bottom crisp. Worked like a charm.

How It Turned Out

Golden. Flaky. Gorgeously dramatic.

When I cut into it, the knife made that perfect crisp sound, like tearing paper in a movie montage. The salmon was juicy (not overcooked!), the spinach-cheese filling was creamy but held its shape, and the lemon cut through the richness like it knew what it was doing.

I served it with roasted asparagus and a smug expression.

Even the leftovers were good cold. Like picnic food, but elevated.

So, Was It Worth It?

YES. This is one of those recipes that makes you feel like you have your life together. Like you might just buy cloth napkins and start hosting dinner parties.

It’s the kind of dish you make once and suddenly believe you could cater weddings.

Would I make it again? Yup. Already planning it for brunch with my in-laws. I want credit. I want compliments.

How to Make Salmon En Croute That’ll Make You Feel Fancy AF

This is that “I’m impressive but effortless” meal you pull out when you want applause at dinner.

Smart Tips

• Dry your salmon well so the pastry doesn’t get soggy underneath.
• Use a rack if you can. Lifts the pastry, lets the bottom crisp.
• Let the spinach mixture cool before spreading—it keeps the pastry from going limp.
• Don’t skimp on egg wash. It’s your golden armor.
• Score the top gently. It’s not just pretty—it vents steam and keeps the texture right.

FAQs

Can I use frozen salmon?
Yes—just fully thaw and pat it dry before wrapping.

Do I need to use cream cheese?
You could swap it with mascarpone or herbed goat cheese if you’re feelin’ spicy.

What do I serve it with?
Roasted veggies, lemony potatoes, or honestly—just a glass of wine and vibes.