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Salmon en Croute with Watercress

Rated as 4.5 out of 5 Stars

"This is a fillet of salmon on a bed of herby cream cheese and watercress, wrapped in puff pastry."
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35 m servings 976
Original recipe yields 4 servings (2 fillets)


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place watercress in a sieve, pour boiling water over to wilt it, and drain on paper towels. Combine wilted watercress with lemon zest in a small bowl. Mix cream cheese, garlic, dill, and parsley together in a separate bowl.
  3. Roll out 2 puff pastry sheets gently on a work surface until slightly larger than length of salmon fillets; cut sheets in half. Place 1/2 watercress mixture in center of each sheet. Spread 1/2 cream cheese mixture over watercress. Center salmon fillets on top of cream cheese mixture; squeeze lemon juice over each.
  4. Brush the edges of the pastry with some of the egg. Fold top and bottom of pastry over the salmon; trim edges to remove excess pastry. Press pastry seams together with your fingers to seal. Transfer wrapped fillets, seam-side down, to baking sheet. Brush top with beaten egg.
  5. Bake in preheated oven until pastry is golden brown, 20 to 25 minutes.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of puff pastry ingredient. The actual amount of puff pastry consumed will vary.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 976 calories; 70.9 58.8 27.5 134 517 Full nutrition

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Made exact recipe and love it. Very nice balance of herbed cream cheese and salmon. Next time I'll skip the zest and add fresh lemon to the salmon instead (I love zest but it stood out a little ...