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Crusted salmon

crusted salmon

Crusted salmon is a classic, I have prepared it several times over the years. But this one has the extra ingredient that, in my opinion, makes a lot of difference. The robiola cheese. Wisely mixed with chives, it gives this combination (salmon and puff pastry), already delicious by itself, an additional plus in taste.

I found the interesting recipe for this crusted salmon in Francesca Barra’s Instagram profile (@ francescabarra1). This Christmas I made this recipe three times.

The simplicity and easiness of execution makes this recipe one of those to be prepared by young as well. The most “difficult” thing is to spread the robiola on the salmon fillet.

However, I would like to give you a piece of advice to make this delicious dish even easier for you: ask the fish vendor to remove the skin from the salmon for you. At home it is doable, but if you are not practical, during other preparations, it can be a boring thing. And who was thinking about not to take it off, let me tell you that last year I practically ruined my daughter’s salmon for dinner because, I don’t even know how, I forgot to take the skin off. If you prepare salmon in many other ways (salmon in bread crust, salmon with citrus sauce), leave the skin without problems (I then give it to our little dogs); but never with puff pastry, ok?

Ah, I forgot! The dots you see on the photo are of various seeds. I took this photo today, and I went to buy the puff pastry yesterday, January 2nd, when you find the supermarket shelves almost empty. After a supermarket where there really wasn’t even a pack of puff pastry, then in another I found this one with seeds – which we really liked.


Ingredients (for 4):

  • about 22 oz of salmon fillet
  • 7 oz of robiola cheese
  • chives (better if fresh and cut with a knife, otherwise dried)
  • 2 rolls of puff pastry
  • salt
  • pepper
  • 1 yolk
  • a couple of tablespoons of milk


  1. Remove any bones from the salmon fillet. Remove the skin.
  2. Mix the robiola with the chives.
  3. Open a roll of puff pastry and spread about half of the robiola in the space that the salmon will occupy. Then lay the fillet and spread the other half of robiola on top of the salmon.
  4. Take the second roll of puff pastry and place it on top and, gently with your hands, let it rest well on the salmon up to the sides, closing the two sides. Cut off the excess and close the edges well.
  5. Beat the egg yolk with the milk and brush everything.
  6. Bake in a preheated oven at 356 ° F until golden brown.
  7. We like to accompany it with mashed potatoes.
  8. Buon appetito!



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