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Crispy Lemon Herb Salmon en Croûte Recipe with Easy Dill Cream Sauce

lemon herb salmon en croûte - featured image
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A delightful salmon dish wrapped in flaky puff pastry with a fresh lemon herb marinade, served with a tangy dill cream sauce. Perfect for quick dinners or impressing guests with minimal effort.

Ingredients

Scale
  • 1 sheet of puff pastry (thawed if frozen)
  • 1 salmon fillet (about 1 lb / 450 g), skin removed
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
  • 1 tablespoon fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 egg, beaten (for egg wash)
  • ½ cup sour cream or Greek yogurt (use dairy-free coconut yogurt if preferred)
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to avoid sticking.
  2. Prepare the herb marinade by mixing olive oil, minced garlic, chopped dill, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl.
  3. Place the salmon fillet in a shallow dish and spoon the herb marinade over it. Rub gently to coat all sides. Let sit for 10 minutes if possible.
  4. Roll out the puff pastry on a lightly floured surface to about 12 x 12 inches (30 x 30 cm).
  5. Place the salmon in the center of the pastry. Fold the edges up and over the salmon, sealing the edges by pressing gently. Trim excess pastry if needed, ensuring the seam is on the bottom.
  6. Brush the entire pastry surface with beaten egg using a brush.
  7. Lightly score the top of the pastry in a crisscross or diagonal pattern without cutting through.
  8. Bake in the preheated oven for 25-30 minutes until the pastry is puffed and golden and salmon is cooked through (internal temp 125°F / 52°C for medium-rare).
  9. While baking, prepare the dill cream sauce by combining sour cream, mayonnaise, chopped dill, lemon juice, salt, and pepper in a small bowl. Stir well and refrigerate until serving.
  10. Let the salmon rest for 5 minutes after baking to redistribute juices.
  11. Serve warm with a dollop of dill cream sauce on the side, garnished with extra fresh dill and lemon wedges.

Notes

Pat salmon dry before applying marinade to prevent soggy pastry. Keep puff pastry chilled until assembly for best crispiness. Tent pastry with foil if browning too fast. Multitask by preparing dill cream sauce while salmon bakes. For gluten-free, use gluten-free puff pastry or vegetable slices as wrap. Dairy-free sour cream and yogurt alternatives can be used for the sauce.

Nutrition

Keywords: salmon en croute, lemon herb salmon, puff pastry salmon, dill cream sauce, easy salmon recipe, dinner party recipe, quick salmon dish

Find it online: https://avabake.com/crispy-lemon-herb-salmon-en-cro-u-te-recipe-with-easy-dill-cream-sauce/