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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Lisalou says
This Salmon Wellington is absolutely delicious!!!!
Easy to make!!! Pairs nicely with a micro green salad w/ vinaigrette!!!
We’ll for sure be making this again.. and again!!!!
Thanks for sharing your delightful recipe!!!
Dina says
You are very welcome! You are too kind! I am so happy that you loved this salmon wellington so much! I always love when my recipes are on repeat in people’s homes! Thank you so much for taking the time to leave your awesome feedback! I hope you find more recipes to enjoy from my blog! 🙂
PATTI says
Hi this looks like an excellent recipe – do you think it would work well with halibut ? Just wondering if the halibut’s fat content might be too low ?
Thank you in advance
Dina says
Hi Patti, I have not tried this recipe with halibut so I am not too sure. I have a feeling it may be a bit off due to the minimal amount of fat vs salmon.
Sayaka says
what can I use instead of white wine?
Dina says
Hi Sayaka, you can use chicken broth instead 🙂
Gail Knight says
I absolutely love this recipe 🥰. I made this for Christmas dinner and it turned out amazing. Not only is the presentation beautiful, the taste is beyond delicious! I made dinner for two and thought that I would have leftovers, bit we ate the stuffing right out of the pot. I made hollandaise sauce that we drizzle over. This is delicious and very festive. And it was easy to boot. 🥰
Dina says
Wow, that’s incredible Gail! I am so thrilled to hear that this salmon recipe was approachable and delicious! Thank you for leaving such wonderful feedback! I really appreciate it 😊
Tamara Welder-Kays says
This looks amazing and I can’t wait to try it. I wanted to make it for my daughter and her husband who have just come home with their new baby boy. My daughter is allergic to spinach and I was wondering if kale could be substituted for the spinach?
Dina says
Hi Tamara 🙂 I have never tried using kale as a substitute so can’t say for sure how it would taste. Kale sounds like a good substitute. Kale is a little more bitter so it may affect the flavor a bit. I hope that helps. If you give it a try let me know how it goes! 🙂
Babs says
Delish! Super easy!
Dina says
Happy to hear you loved this salmon Wellington! Thank you for your feedback! 🙂
Juan Fuentes says
Never thought to “Wellington” a fresh or brined salmon. My next dinner party will feature your recipe. Thank You
Dina says
You are very welcome Juan! I hope everyone loves this recipe! Let me know how it goes 🙂
Michele Borst says
Excellent. Made this a few times and it is always a hit. Can I freeze any leftovers?
Dina says
Thank you, Michele! Happy to hear you love this recipe so much! 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 and support! 🙂
Alice says
Excellent recipe. Kids love it so much that they request for this every Christmas
Dina says
Wow, that is amazing Alice! Thank you for taking the time to write your kind feedback 🙂
Donnie says
This is a go to recipe for me and has been for years. People always love this dish when I make it. Thank you so much for this terrific recipe!
Dina says
Thank you so much, Donnie! I am so thrilled to hear that everyone loves this recipe!
Adele says
Hi there. I am wondering whether I should ask the fish monger to cut the skin off the salmon before making this recipe. I couldn’t tell from the video whether your fillets were skin-on or skin-off. Thanks!
Dina says
Hi Adele, great question. I kept the skin off for this recipe.
Adele says
Thank you! Can’t wait to try it out!!
Dina says
You are very welcome! I hope you love it! 🙂
Jojo says
Can i prepare everything a few hours ahead. I’m making for Christmas Eve. We are going to visit family before dinner. I’d like to prepare ahead. Then when we come home I can place in oven
Dina says
Hi Jojo, you can prepare the salmon ahead of time. Just make sure to keep it in the fridge to prevent the puff pastry from getting too warm and soggy.
Dalia says
Made this last night and it was delicious. Thank you
Dina says
Thank you for the kind feedback, Dalia! I am so glad that you loved this recipe!
Julie says
Very easy and delicious!
Looks gourmet
Dina says
Thank you so much, Julie! Happy to hear you loved this salmon Wellington! I hope you find more delicious recipes on my food website! 🙂
Paula says
Haven’t tried this yet, just wanting to know what to replace the white wine with ?
We don’t drink alcohol but this recipe looks soooo yummy 😋😋
Dina says
Hi Paula 🙂 You can just omit the white wine for this recipe. I hope you love this salmon Wellington! Let me know how it goes! 🙂
Marie says
Could i make these up ahead of time and keep in fridge and put in oven 1/2 hour before serving?
Dina says
Hi Marie, yes you can definitely do that! Enjoy 😊
Marie Murphy says
Great! I am doing a dinner party at another person’s house and trying to prep as much as possible.
Dina says
That is awesome! Let me know how it goes! 🙂
Jennifer G says
Hi Dina- Am making this oh-so-yummy looking recipe first time for a dinner party tomrrow night. Looks like your recipe shows that each “serving” is half of a wellington. Yes?
Dina says
Hi Jennifer 🙂 Glad that you found my salmon wellington recipe! I hope you absolutely love it! Yes, the serving is for half a wellington. However, it also depends on what you are serving with it. If you are serving many other dishes then this salmon wellington can serve more people. If you this is the only dish then one could eat the whole wellington. I hope that helps clarify. Let me know how it goes! 🙂
Diana Griffitts says
Costco sells an artichoke spinach dip that I used for the filling so it was super easy and delicious
Dina says
Hi Diana 🙂 Thank you for your input! Glad you were able to make it work 🙂