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
simplyhomecooked
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Benjamin Hughes says
Hey there so I assumed that when you wanted to substitute those they were due to dietary constraints so I’d say the best substitutes are almond milk cheese and pomegranate juice with a table spoon of white wine vinegar added 👌 hope this helps
Deborah says
Hello,
How would I adjust the cooking time and any other steps if using one large salmon filet?
Thanks!
simplyhomecooked says
Hi Deborah, it is hard for me to answer that question. I have never tried making this recipe with a large salmon filet. It really depends on the thickness of your filet. The best thing to do is to keep the temperature the same and use a meat thermometer to make sure the center of the filet is at least 145 degrees F. I hope this helps and I really hope you enjoy this Salmon Wellington recipe!
S says
This looks so yummy! What would you substitute the white wine and parmesan for please?
Looking forward to trying this out! x
simplyhomecooked says
Hi S, unfortunately, those are difficult ingredients to substitute. If you change those ingredients with something else it will change the taste of the salmon wellington. You can try to change the white wine for chicken broth and the parmesan for a little extra cream cheese. Like I mentioned the taste will be a little different. But recipes get adjusted/changed all the time 🙂 I hope you enjoy the salmon wellington!
Tommi says
Hey y’all! First and foremost a delicious recipe with my adjustments… DO NOT SPREAD THE EGG WASH ON THE BOTTOM ON THE DOUGH (pan side). It cooked and browned too fast. No parchment paper, aluminum foil sprayed with butter Pam (generic). I made about 15 pieces of salmon… Frozen store brought. I used 16oz frozen spinach that I thawed and squeezed out. I used chicken broth instead of wine, the entire cream cheese pack and a bit more shredded parmesan, Vidalia onions instead of shallots, dry minced garlic and onions, a little more bread crumbs, and seasoned with dry chicken broth seasoning. I didn’t use any plain salt in the mixture or on the salmon. I sprinkled LIGHTLY both sides with Lawry’s garlic salt. Key is definitely make the spinach stuffing a couple of hours before cooking. I also allowed my salmon to sit in the sink (20-30m from frozen to thawed) with oneside seasoned (meaty side) to allow drainage. If it is a little doughy cook on broil to crisp the top, turn down oven to 300-350 open oven to vent, then let cook a few more minutes. I had to tamper a lot of these directions due to temperatures and meal size. Nonetheless, it was crisp, seasoned well, and you could taste all the flavors of the meal. VERY proud of me 💜
Tommi says
Served with mashed potatoes and fresh kale greens.
gayle rice says
I made this also…. Didn’t have spinach, but used beet greens instead….Did not have puffed pastry only pie crust…soooo….used that…………DELICIOUS…..Thxoxox so much….will use this again….Was also thinking salad shrimp would be great in the “dressing”….or crab……xo
simplyhomecooked says
Thank you for the kind feedback Gayle. I loved all of your substitution ideas for this salmon wellington.
Silvia says
This is an awesome recipe, I didn’t have parm so I used gouda cheese instead, still fabulous. It was first time for me to prepare wellington salmon, but it will be often on our menu in the future. My 6 years old son loved it, as well. Thank you for sharing this gem <3 And I baked it for 19-20 minutes, the fish was delicious and juicy, for me it is just about enough. Regards from Switzerland,
Silvia
simplyhomecooked says
Silvia, I am so happy to hear that you and your son enjoyed the salmon wellington! Thank you so much for your awesome feedback!