Mary Berry Salmon En Croûte Recipe

If you’re after a dish that makes people think you’re the kind of person who has it all together (even if you forgot to chill the wine), this is it. Salmon en croûte looks like a faff—but I promise it’s not. The pastry does all the hard work for you, puffing into golden, flaky layers while the creamy spinach inside keeps the salmon tender and rich.

The first time I made this, I forgot to preheat the baking sheet—result: soggy bottom. Still tasty, but not Mary-level. Lesson learned. Hot tray = crisp base = smug baker.

Let me show you how to nail it (and how not to).

WHY THIS ONE WORKS SO WELL

The filling is a dream—peppery spinach, creamy cheese, a bit of tang—and it protects the salmon as it bakes. That’s the trick. Most recipes skip it and end up with dry fish. Not this one.

Also, the pastry. You wrap it, chill it, and let it do its thing. Puff perfection every time—so long as it goes into a hot oven on a hot tray.

INGREDIENTS + WHY THEY MATTER

• Baby spinach (225g) – Wilted and squeezed dry; adds earthy freshness and helps keep the fish moist.
• Full-fat cream cheese (180g) – Creates a creamy base for the spinach layer.
• Egg yolk – Richness and helps bind the filling.
• All-butter puff pastry (500g block) – Flaky, buttery, and essential. I’ve tried cheaper versions and they don’t puff as nicely.
• Centre-cut salmon fillet (1kg) – Even thickness = even cooking.
• Chargrilled peppers in oil (280g) – Add sweet depth and colour.
• Fresh dill – Bright, herby contrast to the richness.
• Egg + milk wash – Gives the pastry that bakery-level golden glow.
• For the herb sauce: Crème fraîche, lemon, spring onions, parsley, chives, dill—cool and tangy, perfect alongside the warm pastry.

MAKING IT YOURS (WITHOUT RUINING IT)

• No chargrilled peppers? Use roasted red peppers from a jar. I once used sun-dried tomatoes—worked but made it saltier.
• Want to make it vegetarian? Swap salmon for thick roasted butternut squash slices and skip the sauce.
• Gluten-free version? I’ve tested with Jus-Rol GF puff pastry. It’s a bit more delicate, but it works.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy bottom	Didn’t preheat the baking sheet	Always bake on a hot tray
Pastry split open	Didn’t chill before baking	Chill for at least 30 mins after wrapping
Spinach leaked out	Didn’t drain it properly	Squeeze it like you mean it!

HOW TO MAKE MARY BERRY’S SALMON EN CROÛTE

1. Wilt the spinach with boiling water. Drain, then squeeze until no water drips out. Let cool.
2. Mix the filling – spinach, cream cheese, and egg yolk. Season.
3. Roll out the pastry into a large rectangle. Lightly flour the surface.
4. Assemble – Lay the salmon in the centre. Season. Top with dill, drained peppers, then spinach filling.
5. Seal it up – Brush pastry edges with egg + milk wash. Fold and crimp. Add any decorative trimmings.
6. Chill for at least 30 mins.
7. Preheat oven to 220°C (200°C fan) with a baking tray inside.
8. Bake salmon on the hot tray for 30–35 mins, until golden and crisp. Rest 10–15 mins.
9. Make herb sauce – Mix all sauce ingredients and season to taste.
10. Serve thick slices with a dollop of sauce.

TIPS FROM MY KITCHEN

• I use a pizza cutter to trim the pastry—it’s faster and neater.
• Don’t skip the rest after baking—it slices so much better.
• Herb sauce keeps for 3 days—amazing with roasted veg too.

STORAGE + REHEATING

• Fridge: Wrap leftovers tightly in cling film. Good for up to 2 days.
• Reheat: In the oven, covered in foil, at 180°C for about 7–10 mins. Avoid the microwave—soggy sadness.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Absolutely. Assemble and chill (unbaked) up to 24 hours in advance. Bake straight from the fridge.

Q: Can I use frozen spinach?
A: Yes—defrost and squeeze it dry. You’ll only need about 150g frozen to match the fresh.

Q: My pastry splits—what am I doing wrong?
A: It’s likely too warm. Keep it cold, and don’t skip chilling before baking.

Q: Can I skip the sauce?
A: You can, but it really lifts the dish. Even a spoonful of lemony crème fraîche is worth it.

Try More Recipes:

• Mary Berry Smoked Salmon and Watercress Pâté Recipe
• Mary Berry Miso Salmon With Aromatic Spinach
• Smoked Salmon On Rye With Cucumber Pickle