Salmon en Croute in the Air Fryer
Salmon en croute usually means a long bake in a hot oven to cook the fish and crisp the pastry. In a small air fryer, individual parcels do both in about 20 minutes, with a golden, flaky top and the salmon still moist inside. This page covers a homemade version with spinach and cream cheese, as well as shop-bought and frozen ones.
- Temperature
- 180°C
- Total time
- 50min
- Prep
- 15min
- Servings
- 2
- Core temp
- 52°C
- Per serving
- 745kcal
Why the air fryer works for salmon en croute
Cooking salmon en croute in air fryer baskets suits individual portions in particular. A standard oven needs 25–30 minutes and heats the whole kitchen, while the air fryer reaches temperature in minutes and browns the top of the puff pastry quickly. The moving air also helps the layers puff, so the pastry comes out crisp and flaky rather than pale. The salmon underneath cooks in its own steam.
The main risk is the same as in an oven: pastry that colours faster than the fish cooks, or a soft base. A thick fillet needs a lower temperature so the centre catches up, and a perforated liner lets air reach the underside. A probe thermometer pushed through the pastry takes the guesswork out, and 52–55 °C in the fish gives moist, just-set salmon. For plain fillets, see salmon in the air fryer.
How to make salmon en croute in the air fryer
Tap a time to start a timer.
- Make the filling Wilt the spinach in a hot pan or in the microwave for , then squeeze out all the water with your hands or a clean tea towel. Mix it with the cream cheese, lemon zest, salt and pepper.
- Wrap the salmon Dust the work surface with flour and cut the pastry into two rectangles. Put a fillet on each and spread the filling over the top. Fold the pastry over, trim the excess and press the edges together to seal.
- Chill and glaze Turn the parcels seam side down, brush them with beaten egg and score the top lightly with a knife. Chill them for so the pastry firms up.
- Preheat and cook Heat the air fryer to 180 °C for . Place the parcels on a perforated baking paper liner in the basket, leaving space between them. Cook for , covering loosely with foil after if the top is browning fast.
- Check and rest Push a thermometer through the pastry into the salmon. It should read 52 °C, and up to 55 °C is fine. Rest the parcels for before cutting, so the juices settle and the base firms up.
Cooking times and temperatures
| Salmon en Croute | Temperature | Time |
|---|---|---|
| Individual homemade parcelsFoil after 12 minutes | 180 °C | 18–20 min |
| Shop-bought, chilledFollow the pack | 170 °C | 18–22 min |
| Frozen salmon en crouteTurn once, 75 °C inside | 170 °C | 22–25 min |
| Filo-wrapped salmon | 180 °C | 12–15 min |
| Reheating leftoversSteaming hot throughout | 160 °C | 6–8 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 52 °C. See also cooking times and temperatures for all dishes.
Tips
- Squeeze the spinach dry. Any water in the filling turns to steam under the pastry and softens it from inside.
- Keep everything cold. Chilled pastry and a chilled parcel puff better. If the pastry has gone soft, put the parcels in the fridge for 10 minutes before cooking.
- Choose the right size. Two parcels fit in a 4–5 litre basket. If the parcels touch the sides, cook them one at a time.
Serving
Serve the salmon en croute with new potatoes and green beans, or with asparagus in spring and a lemon butter sauce. For a Sunday lunch, a creamy dill or hollandaise sauce and a simple salad are enough, because the pastry is already rich. A shop-bought salmon en croute in air fryer baskets cooks the same way, but check the pack for exact times.
Storing and reheating
Cooked parcels keep for 1–2 days, covered, in the fridge. Reheat them in the air fryer at 160 °C for 6–8 minutes, until they are steaming hot all the way through (75 °C in the centre), with the pastry crisp again. Do not leave cooked parcels at room temperature for more than two hours.
Variations
- Pesto and cheese: Replace the spinach mixture with 1 tbsp green pesto and 30 g grated cheddar.
- Prawn and dill: Add 4 chopped cooked prawns and a teaspoon of chopped dill to the cream cheese.
- Rice paper version: Wrap a seasoned fillet in softened rice paper sheets, brush with oil and cook at 180 °C for 10–12 minutes for a lighter result.
Troubleshooting
- The pastry is golden but the base is soggy
- The spinach was too wet. Squeeze it dry, cook on a perforated liner so air reaches the base and let the parcel rest before cutting.
- The pastry browns before the fish is cooked
- Lay a piece of foil loosely over the top after 12 minutes, or lower the temperature to 170 °C and add 3–4 minutes.
- The parcel leaks and the filling oozes out
- Seal the edges firmly, leave out any watery filling and make sure the pastry is not overstretched. A cold parcel holds its shape better.
Frequently asked questions
How long does salmon en croute take in an air fryer?
About 18–20 minutes at 180 °C for individual parcels with a 120 g fillet. A larger single parcel for four will not fit in most baskets, so it needs the oven.
Can you cook a frozen salmon en croute in the air fryer?
Yes, if it fits. Cook it at 170 °C for 22–25 minutes, turning once, and follow the pack. Frozen ready-made products should be steaming hot all the way through, at 75 °C.
What temperature should salmon en croute reach inside?
The fish is moist at 52–55 °C, which is common kitchen practice for salmon. The Food Standards Agency says food is safe once it has been heated to 70 °C for 2 minutes, so cook it further if you prefer it firm.
How do you reheat salmon en croute in the air fryer?
Heat it at 160 °C for 6–8 minutes until it is steaming hot all the way through. The pastry crisps up again better than in a microwave.
Can I use filo or rice paper instead of puff pastry?
Filo works if you brush each layer with oil, and it takes 12–15 minutes. Rice paper gives a lighter coating but a different texture.
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