This salmon Wellington recipe takes your basic salmon to a whole new level. The savory baked puff pastry is filled with a cheesy sauteed spinach and seasoned salmon fillets.
Serve this salmon wellington with a side of garlic asparagus, scalloped potatoes, or even a simple spinach pomegranate salad.
Salmon Wellington
Salmon Wellington, also known as Salmon En Croute is a savory dish of seasoned salmon that is placed on a bed of cheesy sautéed spinach and wrapped into puff pastry dough. Lastly, It is then brushed with egg wash and baked in the oven.
This savory puff pastry recipe is a fancy dinner that anyone will appreciate.
This recipe was originally posted on Dec 30, 2015, we’ve tweaked it a bit since then. This post has Amazon affiliate links for tools we used to make this recipe.
Try these other delicious salmon recipes-
Panko Crusted Salmon– with lemony garlic mayonnaise and crispy panko Parmesan crust.
Pesto Butter Salmon– baked with fresh basil pesto butter.
Grilled Cedar plank Salmon– seasoned in a garlicky cumin spice rub.
How to make Salmon En Croute
- Sauté butter, garlic, and shallots in skillet. Then add the wine, cream cheese, spinach, bread crumbs, and grated Parmesan.
- Roll and cut the thawed puff pastry into 4 pieces (10×14) inches.
- Place the salmon onto the puff pastry, add cheesy spinach mixture on top. Brush edges with egg wash, then fold the puff pastry over the salmon.
- Transfer the salmon a baking sheet lined with parchment paper, brush with egg wash and bake at 390 degrees Fahrenheit for 25-30 minutes.
Ingredients for Salmon En Croute
- salmon fillets
- salt and pepper to taste
- unsalted butter
- garlic
- shallot
- white wine
- cream cheese
- baby spinach
- plain breadcrumbs
- shredded parmesan cheese
- puff pastry
- egg
What to serve with Salmon Wellington
- we have a wild brown rice recipe we love to serve with fish.
- make it a healthy meal by adding quinoa a side.
- or make it a low carb dinner and serve it with steamed vegetables and a green salad
- our go-to serving suggestion is mashed potatoes
- or go above and beyond and serve it with these cheesy scalloped potatoes
- you can serve pesto salmon with any kind of pasta; we prefer orzo or couscous
TIME-saving TIPS to make salmon wellington-
- Make the cheesy spinach mixture a few hours in advance.
- Thaw and cut the puff pastry a few hours prior to assembly. In the meantime keep it the refrigerator tightly wrapped in plastic wrap.
This salmon wellington recipe was featured in Women’s Day Magazine. Find the article HERE
Full Recipe Instructions
Salmon Wellington
Ingredients
- 4 7 oz salmon fillets
- salt and pepper to taste
- 2 tbsp butter
- 2 garlic cloves minced
- 1 shallot chopped
- 1/4 cup white wine
- 3 oz cream cheese
- 5 oz fresh baby spinach
- 2 tbsp plain bread crumbs
- 1/4 cup shredded parmesan cheese
- 1 1 lb. package puff pastry
- 1 egg for egg wash
Instructions
- In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
- Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
- Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
- Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
- Season the salmon with salt and pepper to taste. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
- Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
- Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
- Line a baking sheet with parchment paper and place the salmon wellington seam side down.
- Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
- Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
Nutrition
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inger scott says
Looks good I would love to make this for my brother and my sister in law but she love salmon but don’t like Spanish what can I use as a substitute, or is there a substitute.
Thank You
Dina says
Hi 🙂 Thank you for giving my recipe a look. I hope you will be able to make it. You can omit the spinach and just have the cream cheese layer. I am not too sure what would go as a good substitute since I have not tried a different substitute for this salmon Wellington. If you give it a try please let me know how it goes. I would love to pass this information to my viewers. Thank you 🙂
Kathy says
This salmon makes a beautiful “special” dinner. And makes you look like a gourmet chef! Made it twice and served it with asparagus or green beans. Rave reviews from hubby and guest. IF there are leftovers, the toaster oven crisped up the meal nicely. Making again for a birthday dinner and searched high and low for gluten free frozen puff pastry. Fingers crossed it turns out just as beautiful and tasty.
Dina says
Hi Kathy 🙂 So happy that this salmon Wellington made you look like a gourmet chef! It is always a win when hubby loves it. 🙂 Let me know how it turns with the gluten free version. Thank you so much for your support and kind feedback! 🙂
Ann M Bishop says
So many great comments about this recipe! I LOVE it, as well as so many others!
Dina says
Hi Ann 🙂 You are so kind! Thank you so much for supporting me and making many of my recipes! It truly makes me happy when people enjoy my recipes! I hope you continue to find new recipes to enjoy from my food blog! 🙂
Tanya S. says
I have made this Salmon Wellington multiple times. Dina’s step by step recipe is easy to follow. The salmon Wellington comes out delicious and is great the next day, warmed in the air fryer.
Dina says
Hi Tanya 🙂 Thank you so much for supporting my food website and making my recipes! Glad to hear this salmon wellington recipe is easy to follow and delicious. Awesome to hear that this recipe warmed up nicely in the air fryer. 🙂
Karen says
I love this recipe and have made it many times but the bottom crust is always soggy. How can I get it more crispy? Thank you.!
Dina says
Hi Karen, I am glad you love this recipe! I would suggest baking the wellington on the bottom rack if you want to crisp up the bottom a little. I hope that helps 🙂
Anne says
Can I make theses a day ahead? Will the pastry hold up?
Dina says
Hi Anne, unfortunately this cannot be made days ahead. It’s best to serve it fresh. But you can prepare everything up until baking and keep it in the fridge for a few hours. Then add the egg wash and bake.
Athomemama says
FYI these reheat beautifully in the air fryer! Just slice into smaller sections and 350 for about 5 min.
Dina says
Thank you for that information! Glad to hear that worked out. 🙂
Susan says
This salmon was so delicious! It looked amazing coming out of the oven! I will definitely be making this again!
Dina says
Susan, I am so happy to hear that you loved this salmon recipe! Thank you for the awesome feedback 🙂
Manon Stuart says
Hi Dina,
I’ve made your recipe a few times – we love it! I was wondering if I could assemble the salmon Wellington before company arrives, and place them in the refrigerator for an hour or two before putting in the oven.
Thank you for sharing this great recipe.
Manon
Dina says
Hi Manon! So glad you love this recipe! Yes, you definitely keep them unbaked salmon wellington in the fridge a few hours before baking 🙂
Lucy Roberts says
If freezing uncooked ca I ask how you would cook it? Defrost first or cook from frozen?
Dina says
Hi Lucy, you would thaw it first and then bake 🙂 Enjoy!
Polly says
This is an exceptionally delicious recipe. The presentation is lovely and has a wow factor when it comes out of the oven. I am preparing this salmon recipe for the third time next weekend and will make the suggested Scalloped Potatoes for the first time.
Thank you so much for sharing yummy dish!
Dina says
You are very welcome Polly! That is so awesome to hear that you loved this salmon Wellington recipe so much! Glad to hear you are enjoying other recipes from my food blog. Thank you so much for your support and feedback! 🙂
R Marc says
I’ve made this one before, but it’s been a few years. It was as a hit with everyone. I think you could use any dark leafy green, not just spinach. Kale, chard or even collard or beet greens. In the US, spinach is almost always available. Where I’m at in the Caribbean it’s hit or miss.
Seems like a good fall recipe to try again and easy. I only do the fancy recipes at my house though as my family and friends have crap for tools :). Loved the side recommendations. Scalloped potatoes sound like the winner. Everyone will have to take nap after though.
Dina says
I am so glad that you enjoyed this salmon wellington! Thank you for the kind feedback!
Lorraine Séguin says
Awesome with no change but my question is are we able to freeze???
Thank you
Dina says
Hi Lorraine 🙂 Very happy to hear you enjoyed this recipe! ! I have never tried freezing cooked salmon wellington. It won’t freeze well though. The puff pastry may get ruined and soggy and the cream cheese can separate a little. You can freeze it before you bake it. I hope that helps. Thank you for your feedback! 🙂