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Salmon Croûte: A Culinary Adventure on My Kamado Grill

Salmon Croûte: A Culinary Adventure on My Kamado Grill

Dive into the world of gourmet grilling with a decadent Salmon Croûte recipe on the Kamado grill. Indulge in the rich flavors of flaky salmon, herb-infused cream cheese, and a golden puff pastry crust.



    - Preheat your Kamado grill to a steady 375°F, setting it up for indirect heat.

    - Place the salmon fillet on a cutting board and pat it dry with paper towels, if the salmon is with skin, remove the skin.


    - Season the salmon fillet with salt and pepper.


    - Heat a pan with a dash of oil, then sauté minced garlic and chopped onion until fragrant.

    - Once the onion turns transparent, incorporate the spinach until it wilts.

    - Introduce milk and parmesan cheese to the mixture, creating a creamy blend.

    - Season with salt and pepper to taste.


    - On a lightly floured surface, roll out the puff pastry. Utilize a rolling pin (or a wine bottle, as in my case) to extend the pastry, aiming for evenness. For optimal results, shape it into a rectangle or square.

    - Spread a layer of the spinach mixture on the pastry.

    - Place the seasoned salmon fillet on top of the layer of spinach.

    - Carefully fold the pastry over the salmon, sealing the edges.

    - Secure the croute using a fork by pressing through the corners of the croute. Feel free to create decorative designs if desired.


    - Don't forget to enhance your crust by brushing it with egg yolk or butter for a beautiful golden finish!

    - Place the Salmon Croute on the grill.

    - Grill for approximately 30-40 minutes, or until the pastry is golden and the salmon is cooked through.

    - Use a meat thermometer to ensure it's fully cooked.

Tips and Tricks for the Perfect Salmon Croute:

  • Mastering the Seal: Ensure a tight seal on the puff pastry to lock in flavors. Beware of wet utensils; a dry fork does the trick.
  • Flavorful Fillings: Play with herb-infused cream cheese for a custom touch. Share your favorite combos!
  • Golden Perfection: Brush olive oil or butter on the pastry before grilling for that irresistible golden finish.
  • Precision Cooking: To avoid overcooking, I'll refine the time and temperature for the perfect salmon and pastry. My attempt resulted in slightly overcooked salmon, so I'll be experimenting to get both the pastry and salmon just right.

Must-Have Picks:

  • Römertopf - Rectangular Pan with Grill Nibs: Its grill nibs ensure a golden and crispy perfection.
  • Kamado Joe Grill: Keeps that temperature just right.
  • Meater Plus Thermometer: Ensures your meat is cooked to perfection.

While I initially thought the Salmon Croûte would be a breeze, it turned out to be more challenging than expected. The salmon ended up a bit overcooked for my taste, but taste preferences are subjective. Nevertheless, the combination of salmon, creamy spinach, and golden puff pastry, infused with the smokiness of the Kamado grill, resulted in an unforgettable culinary adventure.


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