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
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
- Season the salmon with salt and pepper to taste.
- 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.
- 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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BJ Tornstrom says
Wonderful recipe. Really tasty. I recommend making it.
I would slice through the “packages” of salmon ( when cooked) and serve sliced. Otherwise, it’s a lot of salmon.
Dina says
Hi 🙂 Glad to hear you enjoyed this salmon Wellington recipe! Thank you for your feedback and support! Let me know if you make any of my other recipes! 🙂
Nicki says
Do you take the skin off the fillets?
Dina says
Hi Nicki, yes I remove the skin.
Penny wolgemuth says
Can you put togather then refrigerate until ready to bake?
Dina says
Hi Penny 🙂 It depends on how long you want to refrigerate this salmon Wellington. If it is like an hour before baking then it will be fine. If it is overnight then the puff pastry can get soggy. I haven’t tried it myself so can’t say for sure but I wouldn’t recommend it. I hope that helps. Let me know how this recipe goes 🙂
Lisa says
Thank you! It was a much loved dinner that I will be making again.
Dina says
Thank you so much, Lisa! I appreciate you taking the time to write your feedback!
Marlies says
I’m excited to try this recipe. I wonder if they will freeze well before they are baked?
Dina says
Hi 🙂 I am not too sure since I have never tried freezing this before baking.
Lorraine says
That is AWESOME I like it so much I have made exactly like the recipe perfect as it is but I have also made it without the spinach because I had none either way it is perfect.
Dina says
Hi Lorraine 🙂 I am so happy to hear you loved this salmon Wellington so much! It really is a delicious and elegant recipe! Awesome to hear this is a repeat recipe in your home 🙂 Thank you so much for taking the time to leave your awesome feedback and I hope you find many more delicious recipes on my blog 🙂
Yo says
Hi. Recipe looks good but i looked at the nutritional information and it show the serving size is 1g at 395cal? Is that correct?
Dina says
Hi 🙂 It is 395 calories per serving size. It auto-populated the ‘g’ but it shouldn’t be there. This recipe makes about 8 servings from the 4 pieces of salmon wellington. I hope that helps clarify and I hope you give this recipe a try and love it!
Kate says
I made this for my family and it was so good that I am making it for a friend’s family too. Is it possible to assemble it the day before or will that impact the puffed pastry?
Dina says
Hi Kate 🙂 So happy to hear you loved this salmon Wellington so much! You are so kind to make this for your friends 🙂
I have not tried making this recipe ahead so I can’t say for sure. However, I am afraid that the puff pastry will get wet if it sits for that long with the salmon. Hope that helps.
Thank you for taking the time to leave your awesome feedback! 🙂
Lojo says
Amazing recipe. Salmon Wellington was a hit. I made the asparagus and it matched well with a green salad. Easy no fuss recipe!! 💜
Dina says
Thank you 🙂 Glad to hear you loved this salmon Wellington recipe! It really is a delicious and elegant dish! Thank you for taking the time to leave your feedback! 🙂
Deborah says
I made this for Christmas Day for my family. First time making it, and it turned out perfect. Everyone loved it! I made 6 small ones the day before, then scored them and brushed with egg wash before baking right before the meal. Delicious. Looks so fancy, but really not difficult at all.
Dina says
Yay! So happy to hear you loved this salmon Wellington so much! This recipe really looks so elegant and intimidating but it is much easier to make that most people think 🙂 Thank you for taking the time to leave your awesome feedback! I hope you find many more delicious recipes on my food blog 🙂
Join says
Or try the original baked salmon en croute, kulebiak.
Laura says
Do you remove the skin from the salmon
Dina says
Hi Laura, yes I removed the skin from the salmon.
Judy says
I have not tried the recipe, but it looks like a winner! I am a little confused though. Why does it call for 4 salmon fillets, but the recipe says it serves 8? Are you supposed to cut each packet into halves and serve 1/2 to each person? Or slice and serve several slices to each person? Or should it really say serves 4?
Dina says
Hi Judy, the salmon fillets are quite large so I took into account that each fillet would serve 2 people. Yes, you would need to cit into it. I hope you love this recipe! 🙂 let me know how it turns out!
Clarence Bishop says
Looks delicious and I’m making it today. One question did you remove the skin?
Dina says
Thank you, Clarence! I hope you love this salmon Wellington! Yes, you do remove the skin for this recipe. Let me know how it goes 🙂
Julieta says
Hi Dina!!
I had done it several times forte New year dinner’s my 15 year old son loved just a question i did it in one piece of 600 gm and individual, how can do it more juicy when i do it compleate (600gm in one piece) ?
Thanks
Dina says
Hi Julieta, I am so glad that you love this recipe! To keep the salmon juicy try not to bake it too long. I hope that helps.
Julie says
Can I prepare the wellingtons a day in advance and bake before serving
Dina says
Hi Julie, I have never tried making it a day before so I can’t really say much without testing it out myself.
Bev says
Cant wait to try this for a Christmas Brunch. Do you think I could cut pastry into 4’s and make them smaller portion for a bru much table.
Dina says
Hi Bev, I have never tried cutting the salmon down that small so I am not too sure how fast it will bake. It will definitely cook faster though.
Fran says
I made this as written except I substituted chicken stock for the wine. It was outstanding! The salmon was moist and the spinach mixture with cream cheese was the perfect compliment. My husband and 2 friends we had for dinner said it was something you’d eat at a top restaurant. Please try this. You can’t go wrong! Tip: the next time I make this I will use two separate pieces of puff pastry for each fillet with about a two inch border on each side of the salmon. I’d lay the second sheet over the spinach/salmon and bind the pieces of pastry together with a fork or the back of a tiny spoon. This will require more pastry, but this way may be easier and quicker than trying to “wrap” the salmon in one sheet. And the bottom will only be one layer and easier to get done.
Dina says
Hi Fran, I am so glad you enjoyed this salmon wellington! Thank you so so much for leaving your kind feedback. I really appreciate it!
aniko says
how moist is the finished product? We dont like overcooked anything. Sounds delicious, but I am afraid that by the time the pastry is baked, the fish inside is dry. Please reassure me. Thanks,
Dina says
Hi, I am not too sure how to describe how cooked it will be since everyone’s definition of overcooked is a little different. I can say that I have never really heard anyone tell me that the salmon was overcooked 🙂 So I don’t think there is anything to worry about. I hope you love this recipe!
Jody says
What kind of wine did you use? And did you remove the skin from the salmon?
Thank you
simplyhomecooked says
Hi Jody 🙂 I use white wine for this salmon Wellington. Yes, I remove the skin from the salmon. I hope you love this recipe! Let me know how it goes 🙂
May says
Looks delicious, can’t wait to try!
Do you keep skin on the fish, or remove the skin?
simplyhomecooked says
Hi May, I usually just buy salmon with the skin off 🙂 I hope you love this Salmon Wellington Recipe!