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Open Crusted Salmon
5 from 5 votes

Crusted Salmon for Special Occasions

Crusted Salmon is a simple elegant dish that will wow your guests for any special occasion.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dish
Cuisine: International
Servings: 4 servings
Author: Belgian Foodie


Crusted Salmon

  • 240 g pastry crust
  • 600 g salmon fillet skinned and de-boned
  • 250 g spinach cooked and drained (or equivalent fresh spinach or other greens)
  • 2 shallots minced
  • 2 tbsp Dijon mustard or more if needed to spread across half the rolled out dough
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 egg

Caper Sauce

  • 90 g sour cream low fat or nonfat (or fromage blanc or greek yogurt)
  • 3 tsp capers drained (see notes)
  • 1 3/4 tsp fresh dill chopped or equivalent dried dill (i.e., about 1/3 of amount needed)
  • 2/5 tsp lemon zest grated
  • 1/6 tsp salt
  • 1/6 tsp black pepper
  • 2/5 tsp Worcestershire sauce (or a few drops more)
  • 1 1/2 tbsp chives fresh chopped (see notes)


Crusted Salmon

  • Prepare the pastry crust dough if you are making your own. Prepare according to instructions and put in refrigerator for about 30 minutes.
  • Prepare the greens to be encased with the salmon in the crust. If you use fresh greens, wash them and dry them off. If you use frozen greens, cook them in a pot over a low flame on the stove and then strain them of all excess water.
  • Preheat oven to 190°C / 375°F. Roll out the dough in a large rectangular shape if you use one large piece of salmon. If you prefer making smaller individual crusted salmons, cut the dough into the number of pieces needed and then roll each one out into a rectangular shape.
  • Spread the diced shallots and the cut greens over half of the rolled out dough. Spread some Dijon mustard, salt and pepper on one side of the salmon fillet. Place the salmon fillet mustard-side down on top of the greens. Fold over the other half of dough onto the salmon and seal it. Note: Place the side with the greens towards the top on the baking sheet.
  • Crack the egg into a bowl and mix it gently. You can also add a little water and mix. Brush some of this egg wash on the top of the crusted salmon. Cut some vents spaced out across the short side of the rectangle. For a single large crusted salmon I usually cut these vents in places I would like to later slice individual portions. Put the crusted salmon on a baking dish into the pre-heated oven at 190°C / 375°F to bake about 20 minutes or until golden brown on top.
    Uncooked crusted salmon

Caper Sauce

  • Mix all the ingredients for the caper sauce in a bowl. Let sit until ready to serve. If it needs to sit more than 20 minutes, place some plastic wrap on the bowl and put it in the refrigerator until ready to serve. This sauce will stay good 1 to 2 days.


Not everyone loves capers.  In this case you can use a little liquid from the caper jar to add flavor to the sauce.  Alternatively, you might try adding a little dill pickle vinegar.
Chopped chives are good in this dish.  If you don't have any, use green onions instead.


Nutrition Facts
Crusted Salmon for Special Occasions
Amount Per Serving
Calories 431 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 180mg60%
Sodium 765mg33%
Potassium 339mg10%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 3g3%
Protein 37g74%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.