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.
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.
Seasoned salmon with cheesy sauteed spinach wrapped in puff pastry and baked to crunchy golden goodness.
- 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
- 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.
Looks amazing!
Thank you!
Made this recipe for church for 100 people.I added kale in mine with spinach.
It was delicious. Make it for a valentines dinner for 20 people. So easy to make.
Thats very nice of you to make such a dish for that many people! Great job Anadelia 🙂
Would it work if I assemble salmon wellington 10 hrs before baking keeping un refrigerator? I’m planning to use pesto instead of spinach mixture. Thank you!
Hi Anadelia, I’m afraid the puff pastry will become soggy after 10 hours even if its refrigerated.
How many hours will it hold?
Hi Linda, its best served right out of the oven.
Anadelia, how many you made for 100 people? We are going to have a party for about 50, and I have no idea, how much I should make these-I’d love to, because these looks just amazing
Running out should not.be a concern, especially if it’s a noshing buffet style party without confirmed commitments. Fifty max. Sit down, add 10% for people who are going to love it. At around $7 per portion* one would not wish to have too many left over.. (* in my area, and at my market, two sheets of pastry per box was $5 & yields four with salmon at $10 per pound. When I opened the package of Pepperidge Farms, there was a 55 cent coupon. Consider freezer space and availability if bought in advance)
I Love this! Will be making!
Awesome! Enjoy 🙂
Made it! Absolutely delicious. So easy (but looks impressive and difficult). I made the spinach mixture ahead of time so it could cool off and I could easily handle it and press it onto the salmon. But keep the salmon refrigerated until you assemble or it could overcook. You will probably want to let them sit 5-minutes before serving, otherwise it is too hot.
Ricky, I’m so glad to hear it turned out well! It definitely looks a lot more difficult than it really is.
Not a huge cream cheese fan. Any other substitutes??
What do you think about adding red chili pepper flakes for heat?
Hi tori, I can’t think of any substitutes for cream cheese. The reason I use cream cheese is to hold the spinach filling together. Maybe you can increase the amount Parmesan cheese and add a little heavy cream. I’ve never tried this so I can’t say too much about how it will turn out. Adding red chili flakes is something that’s personal presence. If you like a little heat, then feel free to add some. Let me know how it turns out.
Use Quark which is a fat free substitute suitable for cooking
What about using a goat cheese chèvre?
I made this for dinner tonight! (I was going to put up a pic, but it looked nowhere near as lovely as yours)
It was excellent! I was nervous my kids wouldn’t eat the “green stuff” but they devoured it. It will go into my repeat pile, thank you 🙂
Wow Anna that’s awesome! I’m so happy your kids loved t 🙂
This looks amazing! I’m going to try it but make individual serving portions so each guest gets their own. Yum!
Thank you Teri! I hope your guests enjoy this salmon Wellington 🙂
I prepared this for Easter dinner and it was delicious!
Thank you Ana! I’m happy you enjoy it 🙂
Did you prepare this ahead of time and if so, can you tell me how that worked out? I’d like to have it completely prepared before guests arrive. Thanks
Hi Kelley, you can prepare the spinach filling a few hours ahead of time. I wouldn’t wrap the salmon until right before putting it in the oven. It may get soggy if you prepare it too in advance.
was delicious and a definite keeper. I made extra, froze them, and voila, another meal ready to eat on notice
Thank you Linda! How did they taste after being frozen? Just curious 🙂
This looks amazing!
How far in advance of cooking can this dish be assembled?
I am making this for guests today.
Thanks…Jan ????????
Hi Jan, you can prep the filling and season the salmon hours before serving. But I would fold them in puff pastry closer to when you need to pop them in the oven. You don’t want the dough to become soggy.
Made this tonight and thoroughly enjoyed. Was surprised how large each portion was. I did turn up the oven to 400, and for the last 5-7 minutes used convection which crisped the puff pastry nicely. Great recipe. Thank you
Thank you! Glad you enjoyed the salmon Wellington 🙂
Hi there,
I tried it his 2x in advance of making it 4 company next week. Yes it was delicious but both times it never did crisp to the nice golden brown that the recipe showed. I have a new Bosch oven so I don’t understand why this is. If I have to stand there and watch carefully then brown under broiler while company is in the next room, that is not something I wish to do please help
Hey Karen, does your oven have a fan in it? If not, you may need to increase the temperature. Try putting the oven temperature to 380 degrees Fahrenheit.
Yes my oven does have a fan for convection cooking…do you have a suggestion on cooking temperature and cooking it with the convection setting? I am making it for company later I hope you can answer before I cook it thank you so much
If you have a convection oven, the puff pastry should crisp quite easily at 350 degrees Fahrenheit. Did you wrap the salmon too far in advance? Maybe the puff pastry is too wet?
Just wondering if you know the calories for this dish! Looks amazing! Can’t wait to try it!
Sorry Barbara, I’m not too sure how many calories are in this dish.
Hi, I made these today and they came out delicious????????. The only mistake I made was I has use the salmon with skin on and also I will definitely make sure that my pastry is alittle more thinned out so that it’s not as puffy next time. Other than that my husband and son loved it!!!
Tasha I’m glad your family enjoyed the salmon wellington! Thank you for the great feedback 🙂
I read all of the reviews and it seems soggy was an issue. So I tried lightly salting the spinach in a colander first. Squeezed it to get out the liquid. Then added it to the cream cheese mixture off the heat.Did not cook the spinach at all! Was perfect!!!
Thank you for taking the time to leave feedback Linda. Glad you enjoyed the recipe 🙂
About to make this for dinner tonight have 2 questions: 1) is parchment paper necessary? And 2) is there any substitute for the puff pastry as im having a tough time finding it
Hi Lauren, sorry for the delayed response. Parchment paper is quite necessary when working with puff pastry dough. The dough will stick to the cookie sheet if there is no parchment. Unfortunately there really is no substitute for puff pastry dough.
I use crescent rolls instead of puff pastry. Roll it out and pinch the seams closed.2 rolls will cover a 4 -6 oz. serving of salmon if rolled thin enough. Works beautifully .
Hello LaVerne, Im glad you found an alternative to puff pastry. Thanks for sharing your review!
Look in the freezer aisle by the frozen pies.
Just made it and everyone loved it. Thank you
That’s great Melinda! Glad everyone enjoyed it!
I used this recipe as a base for cooking what I already had on hand, which means I substituted a few things: cottage cheese for cream cheese, chopped onion for shallots, ready rolled puff pastry for the roll-your-own variety. I omitted the wine and used a bit of lime juice due to a current over supply of the latter. I left out the bread crumbs as the amount of liquid was reduced without the wine. The result was wonderful and much appreciated!! I would also like to comment on Lauren’s questions: with the ready rolled puff pastry I always just place directly on the baking sheet (no parchment) and have never had any problem. I have another recipe for fish in pastry and use either filo pastry or puff pastry interchangeably and both versions are delightful. Also, I have a fan-forced oven and still required a hotter temperature for the pastry to cook properly. Many thanks!
Great substitutions Linda! I’m glad you were still able to enjoy the recipe 🙂
Can I make this in an air fryer freeze & recook
Hello Beth, Ive never actually used an air fryer so I’m not too sure. As always, food tastes best when eaten fresh.
Made this tonight as a trial for my Christmas dinner party…a little early..but takes practice. These Salmon wellingtons were delicious. I made them in advance approx 6 hrs before baking. No issue with becoming soggy. I will add a little more filling next time as this is my first time working with puff pastry. They didn’t brown well. So the last few minutes I used the broiler for a few minutes and they browned perfectly!!! This will be my main for my dinner party. Any suggestions as a rice and veggie to accompany this dish? Thanks!!
Thank you Annette! Sorry for the delayed response. I just had a baby a few days ago. I personally would serve the salmon Wellington with asparagus as a veggie side. Or if you prefer rice as a side try making my brown and wild rice recipe.
Made this tonight as a trial for my Christmas dinner party…a little early..but takes practice. These Salmon wellingtons were delicious. I made them in advance approx 6 hrs before baking. No issue with becoming soggy. I will add a little more filling next time as this is my first time working with puff pastry. They didn’t brown well. So the last few minutes I used the broiler for a few minutes and they browned perfectly!!! This will be my main for my dinner party. Any suggestions as a rice and veggie to accompany this dish? Thanks!!
I have made this recipe twice and the second time I wrapped several fillets together. I found this was better because when the fillets are individually wrapped it is too massive for a serving. I also put the salmon wrapped in pastry on a rack on a cookie tray so the bottom pastry wasn’t gooey. That part didn’t work out great as some of the pastry fell through the rack. The spinach combo is delicious and I served it with mushroom cream sauce which we felt was a good pairing. I really like this recipe as it is elegant when entertaining and quite easy and I love salmon!
Thank you for taking the time to write such a thorough review Jessica! So glad you enjoyed this recipe 🙂
I’m going to make this, this week. It looks so impressive! If using a convection oven, how long does it need to cook? Still use 350 degrees and cook just long enough to let the pastry brown?
Hi Lauren, sorry for the delayed response. I just had a baby therefor it took me a little longer to reply. I use a convection oven and I cook it for about 25-30 minutes or until the puff pastry browns.
Do I need to remove the skin from the salmon file ?
Hi Hermine. Yes, remove the skin from the salmon fillets.
Looks delicious. Can this be prepared in advance and frozen? If so, would I cook from frozen or defrost first?
Hi Helena, I’ve never tried freezing it. If you do give it a go, I think it would be better to defrost it first.
I made these 2 weeks ago for a single girl (me). I ate one fresh and have frozen the others! I pull them out the night before I want to eat them! Thank you so much for this recipe! Such a nice change from cereal or pasta (my go to when “cooking” for myself only!)
Hi Frankie, thank you for sharing your feedback. I’m so glad they froze well 🙂
Have a look at this Dutch supermarket:
https://www.ah.nl/producten/product/wi3515/ah-noorse-zalm-in-bladerdeeg
They’re a little smaller and don’t look as nice compared to the self-made ones but can save some 20 min. preparation time and cost only a fraction.
I haven’t tried these but I will and than compare them to the self-made ones 😉
Do you think it would work by using pre-made spinach dip…the kind they sell in grocery stores (I think Cedar brand?) Just looking to cut down time as much as possible.
Hey Kate, the store bought dip should work as long as it’s not too runny.
Fabulous recipe! Making this for the second time!
Thank you Michelle, I’m glad to hear this recipe was a hit for you!
I made it with a whole filet and shaped it like a fish. Awesome and easy!
Wow that’s impressive! I would love to see a photo!
Looking forward to making this is there a sauce you would serve on the side?
Hi Rhonda, I don’t serve it with sauce, but I’ve seen it served with a white wine sauce.
Has anyone had any luck making this recipe ahead and freezing? Found a make ahead beef wellington and was hoping to do the same with these.
I too would like to know if you can make ahead, bake and freeze. Has anybody tried?
Recipe says “white wine” but the pictures show Sherry. Which should I use?
Hi Bethy, both would work for the recipe.
If I want to double this recipe, is there anything I should do differently?
Hi Suzy, everything should still work out the same if doubled. No changes needed 🙂
This looks so amazing but eggs of any type are taboo here. Is there something else that would work in place of the egg wash? Also does the puff pastry contain eggs?
Thank you Linda! The reason an egg works best is because the protein in an egg helps brown the crust and the fat content provides a nice shine to the finished pastry. I don’t think puff pastry has eggs in it. If you can’t use eggs at all, I’ve heard that milk, cream, butter, and oil can work as a glazing agent. I personally haven’t tried any of these methods though.
I just use cooking spray when I don’t want to waste an egg for a small item.
Do you have any suggestion’s on what I can substitute the wine with?
Hi Toni, I’m not too sure what to substitute the wine with. Sorry ????
Fabulous recipe. I used milk rather than egg as a glaze (as I’d run out of eggs) and it worked fine though went only a pale gold. I’ll definitely use this recipe again.
An alternative I would suggest for the spinach, cream cheese and white wine is a filling I used just before Xmas when I tried a different salmon recipe (we love salmon). For my 4 person dish I used a half cucumber, peeled, seeds scooped out and diced into smallish cubes mixed with 4 teaspoons Dijon mustard, 2 teaspoons of clear honey, 1 teaspoon white wine vinegar and 10g finely chopped dill. It’s makes a great sauce on the side too.
Thank you for the great review Louise! I’m glad this recipe was a winner for you. Excellent recipe tip as well 🙂
Sounds delicious. Do you think I can make this recipe with chunks of smoked salmon? If so, any suggestions about the temperature and cooking time?
Hi Denise, do you mean chunks of lox?
Absolutely delicious. I made this for New Year’s Eve and it turned out perfect. One portion served two people. Thanks so much.
Thank you for your feedback Joan! Glad you and your guests enjoyed the salmon wellington 🙂
This was an elegant and tasty meal. I made it with arugula (I’d accidentlly eaten all the spinach earlier) and served it with grilled Hokkiado pumpkin slices. I will be making this again. Delicious!
Thank you Laura! Mmm grilled pumpkin sounds yummy.!
This was really tasty, easy enough and still looked impressive. It’s a great recipe and I really appreciated the step by step photos. That said, I do believe the temp and time are off. After 30 minutes they were still totally pale so I broiled it but the inside was just raw pastry. I think I’d add an extra 10 minutes plus a couple broil minutes next time.
Thank you Emily 🙂 everyone’s oven temperature may vary, but broiling will definitely give it an extra brown color.
I’m a general contractor with a flair for cooking unique recipes. I’ve made many types of Wellington in the past. Wanted to try something new and found your recipe here. Lemme tell ya, you have a winner recipe! Other than having to skin my own salmon to keep the cost down bc grocery store wanted $9 each for a pre cut and skinned fillet, I had no issues. I added a sprig of fresh dill and a few sliced button mushrooms b4 placing the fillet down just to add some more flair. Again, winner!
If all your recipes are as good as this one, you gave a new follower.
I feel you should have a TV show to offer your foods. You definitely have presence.
Wow, Victor thank you for taking the time to write such a lengthy and kind review of my recipe. It truly means a lot to me! And props to you for skinning your own fish and adding a twist with the mushrooms! Glad you enjoyed this recipe so much 🙂
Hi , I’m making this dish today for first time. Instead of fresh spinach,I have 10oz of frozen chopped. How much do you think I should use? Thanks! Patti
Hi Patti, sorry I didn’t reply sooner. My blog is having a few technical difficulties and I’m not receiving notifications of comments on my blog. If you use the frozen spinach, make sure you squeeze out as much water as you can. Use about 5 oz.
I saw a recipe similar to this one quite a few years back on a show called Mom’s cooking, I think on Lifetime. They used partially thawed Stauffers spinach soufflé cut to size in the spinach layer. I always wanted to try that recipe, but I couldn’t find it. Your recipe looks delicious. Think I’ll make it as a Valentine’s Day treat.
Hi Jane, thank you. Let me know how it turns out 🙂
very excited to make this for dinner later this week. Looks amazing. So you have any recommended sides you’d pair with this dish?
Hi Melissa, looking forward to hear how it turns out. I usually serve this with a salad or some toasted veggies. You can even serve mashed potatoes on the side as well.
Yum! Made this last night for dinner and it was amazing. The spinach mixture had so much flavor! I have only ever baked puff pastry at 400 degrees so I will do that next time because after 30 minutes, I still needed to broil a bit. I served this with asparagus and tabouleh. I will definitely make this again.
Yum! Thank you for leaving feedback Crissy 🙂
I think I will make this for dinner real soon
Kimberly, I think you’ll love it 🙂
I made this a few weeks ago and we liked it so much that my husband asked for it again. I used the left over filling in a baked omelet and it was wonderful! Thank you!
Yum! Great idea Laurie 🙂
Made this for Valentine’s Day dinner for my honey and it was absolutely delicious. It was so filling that we have two cooked pieces leftover. Can I freeze it?
Thanks Carol that’s so great to hear! I’m honestly not sure about freezing it after it’s been cooked. I’ve never tried it before.
I make this recipe in a pie dish with canned salmon. Everything else the same. Too easy
I’m glad you found this recipe easy Joanna !
Any tips for cooking this so that the salmon is still rare in the middle? Maybe cooking at a higher temp for less time, or maybe having the salmon be semi-frozen when placed in the oven?
Hi Archer, if you want the fish rare, bake it at a higher temperature for a shorter amount of time.
I made the salmon Wellington tonight for the first time. It was delicious!!! I actually used 3 tsp of lemon juice instead of wine. All other ingredients were the same. I baked them using my NuWave elite oven. We are full time rv’ers,so I didn’t have a regular oven. I did the scoring and egg wash as you did and baked on the 3″ rack at 375 for 20 minutes, turning over after 10. My hubby really enjoyed it. Thank you for sharing your recipe.
That’s amazing Teresa! So
happy you and your hubby enjoyed it 🙂
Teresa the salmon Wellington and Layered Almond Coffee Cake was perfect. My daughter Nicole and I cook together once a month by WhatsApp she lives in Cile and I live in New Jersey
We has a great time cooking and embellishing on your Salmon Wellington I added mushrooms and dried cranberries, Nicole added fresh mint
We both had a nice red wine from Chile
The cake works for me I used Hazelnut flour made a nice base cake. nicoles cake turn out ok but her filing fell flat she only has a blender and it did not work well for the cream. She ended up putting it in the freezer to keep it stiff
At the end of the day we had a great time spend 3 hours cooking and and hours eating together for a perfect dinner
Thank you for your web site
Thank you for the such a wonderful review!
My daughter gets tired of the same old salmon recipes. I made this tonight and it was a big hit! I kept the skin on because we love salmon skin and I baked it on a rack with the filling side up. Just delicious!!! Thank you!
Thank you Stacy! I’m glad it was a hit for you 🙂
This looks amazing! I would love to make it for Easter but am wondering if anyone has tried it with a whole fillet (enough for 5 people)? Would the cooking time remain the same or increase due to the size of the fish? Thank you in advance for any advice! 🙂
Thank you Rachel! if you use a whole fillet, the cooking time will be about 10 minutes longer.
This is my 3rd time preparing this salmon wellington, and each time was for a different crowd… they all LOVED it!! Its one of my favorites. I recommend this to any and everyone. So easy to make but it turns out beautifully perfect and delicious each time. Thank you simplyhomecooked!!
What a lovely compliment Courtney! Thank you so much! 🙂
Made this last night. Super easy and delicious!
Thank you Andrew!
Brilliant ! Our new favourite salmon receipt, we can’t wait to try it with grouper ! Your step by step photos make it really easy too. Thank you !
Thank you Cheryl, I’m glad the step by step photos helped!
This is amazing, I had served it with family and friends and they can’t believe I actually made it . I added shiitake mushrooms and used Boursin cheese instead of cream cheese. I even experimented with other fish and it still taste perfect. Thank you for sharing your recipes.
That’s awesome Helen! Thanks for taking the time to leave such a nice review!
I’m not a cook but this was so easy to make I can’t wait to make it again for my dates.. she will love it
That’s awesome Marc! I think she will love it too 🙂
Hi there…I’m going to make this tomorrow and put it in the freezer. I noticed a lot of people have asked if that works, so I’m about to find out. I am hosting a dinner party in two weeks and this will be the main attraction.
Hey Kim, I’ve personally never tried it. But I would love to know how it works out!
Hi Kim!
Did you try freezing and baking later?
Thanks!
Hey Lynette, I’ve never tried that before.
can I replace the salmon with other fish, and what would you suggest
Hi Jackie, salmon would definitely be the preferred fish to use for this dish. But halibut might work too. I’ve never tried it with halibut though.
Hey, any ideas how to make this non-dairy? Sounds amazing!
Hi Shana, I can’t think of a non-dairy substitute for cream cheese. Maybe try omitting it completely.
Try a non-dairy cream of mushroom soup (https://www.amazon.com/Gluten-Mushroom-Vivians-Live-Again/dp/B0169ET3ZS/ref=sr_1_3_a_it?ie=UTF8&qid=1522423253&sr=8-3&keywords=non+dairy+cream+of+mushroom+soup). Just be careful with the sodium content. Too much salt could ruin this delicate dish.
I made this yesterday for dinner. Simply delish!!! The only thing I did different is I added lemon zest to the salmon!!
Yum! I’m glad you enjoyed it Linda 🙂
Hi I bought the salmon welington frozen iv cooked it but there’s too much for me lol could I put the rest in the fridge or freezer or should I bin it 🙁 x
Hi Shelley 🙂 I would refrigerate it. It obviously won’t taste as good as freshly baked, but I think it’s better than freezing it.
My husband and I always wanted to try any kind of wellington and when he went fishing last summer he brought home 3 decent sized Salmon and I was about out of ideas on how to cook it then I stumbled upon your recipe! I hope it will come out as great as yours????
Hi Jo, your Wellington will probably come out better than mine. You have the best fish for the dish! 🙂
Absolutely delicious! Works just as easily with salmon shreds and without bread crumbs 🙂
Thank you Teun!
Made this as a trial for a Christmas Soiree I hosted,was delicious and elegant. The recipe and pictures were really helpful. I used Tenderflake puff pastry that comes in blocks so cut them in half horizontally, they rolled out nice and thin. Feel that oven temp needs to be 400 F for at least 40-45 minutes. Also a suggestion that I will try next time is more salt,lemon juice and dill,possibly abit of dijon mustard in the filling as more taste is required to boost the bland flavour of salmon. This recipe is sure to impress and easy when entertaining to make ahead and pop into the oven. I served it with asparagus and small whole potatoes tossed with olive oil,salt and rosemary. It was awesome,thanks for the recipe!
Thank you for the suggestions Kate. I’m glad you enjoyed the recipe!
I made this last night, it was absolutely delicious and I can’t wait to make it again! I made it in the shape of a fish and used a fork to score “scales”, the tail and head. Absolutely terrific. Thank you!
I’m so glad to hear you enjoyed the salmon Wellington Nancy! Props to you for going the extra mile and making it extra fancy!
Can u tell me please what’s 3 oz of cream cheese in cup or tablespoon and also can you use either panko crumbs or Italian style bread crumbs (it has Romano cheese in the mix)
Hi Mia, 3 oz of cream cheese is equivalent to 6 tbsp. The Italian style bread crumbs would work.
What would you recommend for side dishes ? Pasta? Rice? Salad? Something else ?
Hi Cecilia, I usually serve this with pasta or mashed potatoes and a salad on the side.
This afternoon I made this for my and mom (snowy afternoon in Vancouver bc) omitted the garlic because my mom isn’t crazy about it; but I was concerned the cream cheese clumped rather than creamy like yours, not sure if the cream cheese should be at room temp or the brand I chose or both. The underside wasn’t fully cooked but overall it turned out. Next time I would add another type of spice to give it a kick.
Hi Mia, thank you for taking the time to write feedback. I’m not too sure what may have caused the cream cheese to clump. Could be that the pan wasn’t hot enough? Adding spices is totally personal preference. You can add whatever you like 🙂
I prepared this in a non-stick pan, using a store brand cream cheese and also had the clumping problem. The next time, I used Philadelphia brand regular cream cheese and a cast iron skillet and it came out perfectly. Hope that’s helpful.
Hello…I am in a recipe club and would like very much to make this recipe in two short weeks (I hope you see this and can respond to me in time!)….. It was asked how far ahead can this be assembled and your recommendation was right before baking it rather than ahead to prevent the puff pastry from getting soggy. I would not be able to assemble the wellingtons at the residence (I would not be at my home), so if I were to assemble them 1- 1 1/2 hours ahead, would that be too far ahead? If so, I won’t be able to make this beautiful wellington for my group. I am hoping that I could assemble ahead because I KNOW my friends would LOVE this recipe!!
Thanks in advance for your help and thank you for the recipe!!
Anne
Hi Anne, if you assemble them about 1-2 hours in advance, refrigerate them. That should prevent them from getting too soggy. Hope that helps 🙂
I am making this for my dinner guests this coming Saturday and excited to make it. I am planning to serve with asparagus and hollandaise sauce with baby white potatoes. Hopefully the hollandaise will also compliment the salmon. Will also be serving seafood chowder, crusty rolls and a walnut salad. Carrot cake for desert. Fingers crossed!
Wow thats quite the menu you have there Loralee! I hope your guests enjoyed the salmon Wellington.
What would you recommend to serve this dish with
Hi Maia I usually serve it with mashed potatoes and a salad. You can serve it with a white sauce pasta as well.
My teenage daughter made this dish for Mother’s Day and it was easy to follow and a winner with all the family!
Hi Carol, tell your daughter she’s awesome for making this for you. I’m glad you all enjoyed it 🙂
Hi Dina,
This Looks delicious! I wanz to serve this on Friday before Easter. Would you reccomend any sidedish? I was thinking mashed potatoes maybe?
Greetings from Germany 🙋🏼♀️
Hi Katja, thank you! I usually serve this dish with mashed potatoes. I hope you enjoy this recipe 🙂
Loved this! The spinach is amazing. I added some Everything Bagel Spice Blend on top of the puff pastry which was so good.
Thank you for leaving feedback on this recipe Taryn 🙂 I’m glad you enjoyed it!
I made this for a dinner party of six last night. It turned out great and so pretty. I made the spinach filling a few hours ahead of time and then assembled right before baking. That made it easier.
Thank you for sharing your feedback Betty. Glad this recipe was a hit 🙂
Can I make this with out the wine as my childern love salmon and this looks so awesome. And yes I know the wine cooks down but no wine is better thankyou.
Hi Ginny, you can definitely make this without the wine.
Fabulous recipe! Made this today for a luncheon for four people. I made the filling yesterday, assembled the Wellington first thing in the morning and refrigerated it until just before popping it in the oven. I brushed on the egg wash just before baking.
I made a few changes: I used one whole piece of salmon instead of individual portions. I used herbed cream cheese instead of plain, I added a handful of cooked shrimp ( chopped), to the spinach mixture. To try and prevent soggy pastry I baked it at 425 F convection ( 400) directly from fridge to oven, and I put the empty baking tray in the oven to heat up before putting the Wellington on it. Got RAVE reviews, will definitely make it again!!
Wow Silvia that’s awesome! Thank you so much for taking the time to write such a kind review.
This looks delicious. Can I bake the night before and warm it up the next day.
Thank you Catherine, technically you could do that, but the taste and texture will be completely different the next day. I always recommend serving this dish as fresh as possible 🙂
Thank you for this recipe – it is delicious! I paired with roasted cauliflower and steamed brocolini (baby brocoli). Also, I folded the thin section of salmon underneath to get even cooking. Worked perfectly. Thanks again 🙂
Yummy! Thank you Fiona for taking the time to write such awesome feedback.
This was super delicious. I made this for a dinner party along with other dishes and it turned out wonderful. I made the spinach mixture ahead of time and the leftovers heated up wonderfully the next day in the oven. No soggy dough. Thank you.
That’s so wonderful to hear! Thank you for taking the time to write such a kind review 🙂
Great recipe! After reading some of the reviews about soggy bottoms I used frozen spinach that I thawed in the microwave and rung dry in a towel. It was perfect, only golden brown tops and bottoms here!
Thanks for sharing your recipe review Kylee 🙂 Glad it turned out well!
Why do the ingredients list “2 garlic cloves, divided?” I don’t see in the instructions where they are divided?
Hi Pam, thanks for catching that. I fixed the mistake. Its supposed to say “minced”.
This was SO amazing! I was scared to try it, because I only have a toaster oven. But it worked perfectly. I posted it on Instragram and Facebook cause it looked so professional! My salmon pieces were pretty large, so I had to really STRETCH the dough, but it was still perfect.
Will for sure make again.Thank you!
Yay! Jen I’m so glad you made the recipe! Thank you so much for sharing your wonderful review 🙂
Hi. I would like to try this recipe but i dont drink alcohol. Is there anything i can use to substitute the wine?
Hi Siti, you can substitute it with chicken broth.
Made this tonight for my fiancée and it went down a treat! For someone that doesn’t cook very often it was simple to do and tasted amazing! Would definetly recommend!
👍🏻
Sarah I’m very happy to hear that you and your fiancee enjoyed this recipe! Thank you for the great feedback 🙂
Great Recipe, the instructions with pics were very helpful. Adjusted the amount of garlic to one clove instead of two. Because of all the comments on cooking time due to lack of golden brown results, my wife and I cooked the loafs for 35 minutes. For me, the salmon was slightly overcooked as a result of the additional 5 minutes but for my wife, it was perfect. We checked the color of the pastry top at 30 minutes and it was already a beautiful golden brown. My wife wanted more cook time to ensure that the fish was done. We are going to freeze the remaining two loafs. I will provide feedback later on how they faired from freezing and reheating. In the future, we will probably add a little more cream cheese, green onion and seasoning to this recipe. We may also try this recipe with wahoo, red snapper and grouper.
I feel that the following may benefit some viewers on prepping the salmon. Judging from the pics, the width of each filet appears to be about 2.5 to 2.75 inches and about five inches long. I purchased a skinless 3 lb. filet. I then trimmed the belly so that the individual length of each filet was approximately 5 inches. I weighed them and they were about 5 and a half ounces each. In my opinion, the skin should be removed on the salmon filet. Also, there is a blood line which should be cut out. On salmon, the blood line is greyish looking color that runs the length of the filet (middle). There are lots of Utube videos on how-to properly filet fish which I highly recommend. You must use a sharp filet knife and be sure to keep the blade at a ultra slight angle as well as even across the fish between the back side of the skin and the meat. Be sure to lay the fish skin down on a cutting board and start the cut from the thick end. Once you have enough skin to hold, pinch and hold the skin firmly while slowly working the knife in the opposite direction to separate the skin from the filet.
Kudos for a great recipe!!! I will share this one with family & friends.
Thank you for all the great tips EJ! I’m so happy to hear that you and your wife enjoyed the recipe!
Wow……I feel like finding this recipe has been an answer to my prayers!!! I am hosting a Christmas dinner for my book club. We are now up to 24 members and I’ve been searching for weeks for an entree. This sounds amazing. I have two questions, though…..when you say you have served it with a pasta, what kind? Plain? Also, I have one woman that doesn’t eat salmon; have you ever done this with chicken? I would think it would need to cook longer, don’t you think? Thank you for your help!
Hi Sally, I’m so glad you stumbled upon my recipe and blog! 🙂 I usually serve this with either mashed potatoes or fettuccine alfredo. I’ve never tried this dish with chicken but you can definitely make this with chicken. But it will need to cook longer. If you have a meat thermometer, make sure the chicken reaches 165 degrees Fahrenheit. That’s truly the best way to know if the meat is fully cooked. I hope that helps Sally. Hoping your book club Christmas dinner is a success! 🙂
It’s 2018, this recipe holds up:
I did 400F for 25 min exactly and it was perfectly golden crispy brown with no soggy bottom. Salmon was slightly overcooked but it’s one of those meats for me that I never seem to care if it’s over or undercooked, it’s still delicious to me. I wish I made the greens more in advance, but no soggy bottom so can’t complain. My substitution was using frozen arugula I had, didn’t have enough cream cheese so I added goat cheese and a tiny bit of feta (all I had left). Didn’t have parm, and everything else kept the same. Didn’t use parchment since I find it doesn’t do very well above 350F, but I lightly oiled the baking dish I had and did not have a problem with sticking.
Absolutely delicious, I ate twice as much as I intended, going to have to run a few miles longer tomorrow morning!
Lauren, Thank you so much for taking the time to write such a kind review. I’m so pleased to hear you enjoyed it 🙂
This recipe is fabulous. I could eat it every week! Didn’t like salmon before and I live in salmon country here in Oregon. Now my fishing sons can bring on the salmon. I have the recipe!
That’s so awesome Julie! I myself am not a fish fanatic, but this dish just hits the spot. Thank you for leaving such kind feedback! 🙂