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

THE FIRST TIME I MADE THIS, I FELT LIKE A FRENCH FRAUD (IN THE BEST WAY)

Look—I didn’t have cloth napkins. I didn’t have fancy dinner music or even matching plates. But the second I pulled that golden, puffed-up salmon parcel from the oven? I felt like I belonged on a tasting menu.

This is midweek elegance. No chaos, no deep fryers, no 16-ingredient sauces. Just crispy pastry, juicy salmon, and a filling that says, yes, I know what I’m doing—even if I’m wearing sweatpants.

WHY THIS WORKS (AND WHERE MOST GO WRONG)

En Croute sounds fancy because it is. But it’s also a tactical structure: steam-locking pastry, tender protein, and a creamy base to buffer flavor and moisture.

Ramsay’s magic is in restraint:

• No over-stuffing.
• No drowning sauces.
• Just layers that respect each other.

Where it goes wrong:

• Wet spinach → soggy pastry.
• Raw pastry base → no airflow.
• Overbaked salmon → dry, sad core.
• No egg wash → matte, underwhelming finish.

INGREDIENTS THAT ACTUALLY MATTER

• Salmon (907g / 2 lbs): Center-cut fillet. Skin removed. Pat it dry like it insulted your mother.
• Puff pastry (1 sheet): Store-bought is fine. Just don’t skip the chill time before baking.
• Baby spinach (227g): Wilts fast, holds shape. Don’t use frozen unless you fully wring it out.
• Cream cheese (113g): Richness + binder.
• Parmesan or Pecorino (2 tbsp): Sharp, salty umami.
• Lemon juice + zest: Brightens the whole thing up.
• Egg wash (1 egg + 1 tsp water): Gloss and seal.

HOW TO MAKE GORDON RAMSAY SALMON EN CROUTE (WITHOUT PANICKING)

Preheat to 220°C (425°F). Line a tray with parchment. Optional: place a wire rack on the sheet for airflow underneath.

Sauté the filling: Melt butter in a skillet. Add shallot and garlic, cook until soft. Add spinach—let it wilt fully. Stir in cream cheese, cheese, lemon juice, zest, salt, and pepper. Remove from heat. Let it cool down completely.

Roll out your pastry: Lightly flour a surface. Lay the pastry out (don’t stretch it). You want enough to fully enclose the salmon.

Assemble: Spoon spinach mix into the center. Lay salmon on top. Fold pastry over like a present. Pinch the seams. Flip seam-side down if you want a clean top.

Egg wash and score: Brush the whole surface. Use a sharp knife to lightly score diagonal lines (or diamonds if you’re extra).

Bake: Into the oven for 25–30 minutes, or until golden and puffed.

Rest for 5–10 minutes. Let the steam settle. Then slice like the main character you are.

WHAT GORDON RAMSAY SAYS ABOUT THIS DISH

“Don’t drown the fish. It’s not a pie.”

He keeps the filling restrained—just enough to add richness without overpowering the salmon.

“Pastry must be crisp top and bottom.”

That’s why the rack trick matters. Steam has somewhere to go. Your soggy-bottom bake-off days are over.

“Presentation matters. Score it like you mean it.”

The shallow knife marks vent steam and make it look like you bought it from Fortnum & Mason.

WHAT I GOT WRONG (AND HOW I FIXED IT)

• Used frozen spinach once. Didn’t drain it enough. Pastry turned to mush underneath.
• Didn’t chill the filling. It steamed the pastry from the inside. Lesson learned.
• Overbaked the salmon by 10 minutes once. Still edible. But never again.
• Skipped the egg wash once. Came out pale and sad. Not cute.

VARIATIONS THAT ACTUALLY HOLD UP

• Herbed goat cheese instead of cream cheese: Sharp, tangy, amazing.
• Pecorino over parmesan: Saltier, punchier—approved.
• Add fresh dill or tarragon to the spinach mix: makes it sing with salmon.
• Mini en croutes: Use puff pastry squares for individual portions. Reduce bake time by ~8 minutes.

PRO TIPS THAT CHANGE THE GAME

• Pat salmon dry. No moisture = better puff.
• Cool the filling. Always. Otherwise you’re building on a swamp.
• Use a rack. Elevates the pastry, ensures an even bottom crust.
• Don’t over-stuff. Less is more. Think elegance, not sandwich.
• Let it rest before slicing. Otherwise, steam = mush.

STORAGE + LEFTOVER MOVES

Fridge: Keeps 2–3 days. Reheat in oven at 180°C (350°F) to crisp pastry.

Freezer: Assemble but don’t bake. Freeze raw. Bake from frozen at 200°C for ~40 minutes (tent with foil if it browns too fast).

Leftover glory:

• Cold slices for brunch.
• Toss chunks into a lemony pasta salad.
• Tuck into a crusty baguette with a smear of mustard.

FREQUENTLY ASKED QUESTIONS

Q: Can I use skin-on salmon?
A: No. Skin ruins the texture and blocks steam. Peel it off.

Q: Do I need to score the pastry?
A: Yes. For both looks and steam release. It’s not optional.

Q: Can I make this ahead?
A: Yes—assemble and chill up to 24 hours ahead. Egg wash right before baking.

Q: What side dishes work best?
A: Roasted asparagus, lemon potatoes, or a green salad with mustard vinaigrette.

Try More Recipes:

• Gordon Ramsay Grilled Salmon Recipe
• Gordon Ramsay Baked Salmon Recipe
• Gordon Ramsay Salmon Steak Recipe 
• Gordon Ramsay Salmon Smashed Potatoes Recipe