Try our salmon en croute recipe, then check out more salmon recipes such as these asparagus and salmon parcels.


  • 500g pack puff pastry
  • 1 piece (approx 750g) skinless salmon fillet
  • a good handful of leaves basil, chopped
  • a good handful of leaves dill, chopped
  • a handful chives, chopped
  • 1 lemon, zested
  • 3 tbsp soft butter
  • 1 egg, beaten to glaze


  • STEP 1

    Cut the pastry in two and roll out each half to a rough rectangle about 3mm thick. Keep them chilled on a baking sheet while you prepare the salmon.

  • STEP 2

    Check the salmon for any stray bones and remove them with tweezers. Cut the salmon in half so you have 2 pieces the same size.

  • STEP 3

    Put the first piece of pastry on a non-stick baking sheet. Season the salmon all over then sit it on the pastry, skinned-side down.

  • STEP 4

    Mix the herbs and lemon zest with the butter and season really well, then spread the herb butter all over the top of the salmon.

  • STEP 5

    Season the other fillet and lay it skinned-side up on top of the bottom piece.

  • STEP 6

    Brush beaten egg all over the pastry, then drape over the other bit of pastry. Mould the pastry around the salmon and trim so there is only a couple of cm excess. You can chill or freeze the leftover pastry to use later.

  • STEP 7

    Crimp the edges using your fingers.

  • STEP 8

    Glaze all over with more egg wash then score the surface with the back of a knife in a cross-hatch pattern being careful not to cut all the way through. Bake in a 200C/fan 180C/gas 6 oven for 25-30 minutes, or until a skewer poked in the middle comes out piping hot. Rest for 5 minutes before cutting.

Check out more delicious salmon recipes...

Salmon Parcels Recipe With Asparagus

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