Salmon en Croute

Salmon en Croute

This is an easy, fancy dinner for 2 but can be made ahead for an impressive dinner party. The salmon I buy is normally about 6″ x 1 1/2″ (15cm x 4cm)


  • 2 pieces of salmon, skinned, 6oz, (180gr) each 
  • 4 sheets of phyllo (filo) dough
  • 3 tsp dill weed
  • 2 tsp whole grain mustard
  • 2 tbs olive oil
  • Tarragon Dill Sauce:
  • 3/4 cup (6oz, 180ml) chicken broth
  • 1 tsp dried dill weed
  • 1 tsp dried tarragon   substitute 1 tbs fresh
  • 1/2 tsp paprika
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water
  • 1/3 cup (3oz, 90ml) Greek yogurt


  • Rinse salmon and pat dry. 
  • Take 1 sheet of phyllo dough, brush lightly with oil, sprinkle with half of the dill weed. 
  • Place another sheet of phyllo on top and brush with oil. 
  • Place salmon on narrower end of dough about 3 inches from edge. 
  • Spread 1 tsp mustard on top of salmon.
  • Bring dough over top of salmon and fold in sides.  The phyllo is now as wide as the salmon. 
  • Roll the salmon forward one complete turn. 
  • Cut off any remaining phyllo and discard. 
  • Brush both sides of packet with oil and place on a baking sheet. 
  • Repeat with the other piece of salmon. 
  • Bake at 400F (200C) for 15 minutes or until golden brown. 
  • Remove and serve with Dill Sauce on the side.
  • Tarragon Dill Sauce:
  • In small saucepan heat broth, paprika, herbs to boiling. 
  • Mix cornstarch in water and stir into simmering stock.  
  • Cook until thickened – should be quite thick. 
  • Remove from heat and stir in yogurt.  Cover and keep warm until serving.


Note: Phyllo dough is very fragile and prone to drying out.  Use one sheet at a time and cover the remaining sheets with a slightly damp towel or paper towel.
You could use puff pastry in place of the phyllo. You would want enough to wrap the salmon once with enough of an overlap to seal it. Sprinkle the deal on the phyllo before wrapping the salmon.


Keywords: salmon, en croute, baked salmon

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