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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Deb Gross says
Perfect every time. Just a simple dish that makes an amazing impression when serving on a well decorated platter.
Thanks. I have made it four times.
simplyhomecooked says
I am so glad that you love this salmon wellington recipe, Deb. Thank you for always coming back to my blog for this recipe. It means a lot to me! 🙂
Suzanne Kennedy says
The Salmon Wellington is fabulous! Your instruction video is so easy to follow. Thank you😍
simplyhomecooked says
Very happy to hear you loved this salmon Wellington, Suzanne! Glad the video was easy to follow 🙂 Thank you for taking the time to leave your feedback and I hope you find many more delicious recipes on my blog 🙂
Laura Morgan says
Delicious and simple. Goes with either mash potatoes or salad. Great dish!
simplyhomecooked says
Thank you, Laura 🙂 Glad to hear you loved this salmon Wellington! Thank you for taking the time to leave your feedback 🙂 I hope you find many more delicious recipes on my blog 🙂
Veronica says
It looks so yummy, Thanks for the clear explanation and demonstration. Looking forward for more recipes.
simplyhomecooked says
You are very welcome Veronica! I hope you find many delicious recipes on my blog 🙂 Please let me know what you think about any recipe you make 🙂
Louise says
This recipe IS simple AND delicious…I’ve made it for dinner parties( when there was such a thing…haha), for family & today for myself for Mother’s Dad as I wanted to cook exactly what I wanted today( cooking is a pleasure for me) & though offered a meal out or family to cook for me I am doing it myself…others will enjoy I’m sure!🤗
simplyhomecooked says
Thank you so much Louise!! Glad to hear you loved this salmon Wellington and that it is a repeat recipe in your home 🙂 I am sure any of your family or guests will love and appreciate it! Thank you for taking the time to leave such a awesome review and I hope you find many more delicious recipes on my blog 🙂
Ginny Fisher says
Can this recipe be made ahead and frozen for transport?
simplyhomecooked says
Hi Ginny 🙂 Yes, you can freeze salmon wellington. Freeze it prior to baking it. Make sure to let it fully thaw prior to baking. I have never tried freezing this recipe so I am not sure how it will be after baking it. Hope that helps and I hope you love this recipe 🙂 Let me know how it goes 🙂
Cheryl says
I’ve made this quite a few times & it is Awesome & Elegant, But, shhhhhhhh, don’t tell your guests, it’s also easy to make. Thank you for this recipe, my Husband & I love it !
simplyhomecooked says
Thank you for the awesome recipe feedback, Cheryl! I am so happy that you loved this salmon wellington recipe!
Julie Riggs says
SO good! I’ve been primarily a vegetarian for 30 yrs but I let myself eat sustainable seafood once a year, if I’m so inclined.
I made this recipe exactly as written, and feasted on New Year’s Eve and New Year’s Day! It was so good, that I have been creating various vegetable Wellington options ever since. ( I had already been using puff pastry as the crust for pizza Margarita, which helps to explain my pandemic weight gain!)
simplyhomecooked says
That is so awesome Julie! Glad to hear this salmon Wellington was able to make it on your list 🙂 Love the idea of different variations! I hope this recipe becomes a repeat in your home! Thank you so much for your awesome feedback and I hope you find many more delicious recipes on my food blog 🙂
Carolyn says
My very picky non fish eating family ate every bite. Thank goodness I found a way to get them to eat it. Forgot the parmesian cheese and it was still
Amazing.
simplyhomecooked says
Yay! That is always a huge win when the family eats every bite 🙂 Happy to hear that your family loved this salmon Wellington recipe so much 🙂 Thank you so much for your feedback! 🙂
Leslie M. says
A fabulous dish! Easy to make; looks and tastes amazing. Love it so much that I often use the spinach portion of the recipe as a side dish with other meals. A “must-pin!”
simplyhomecooked says
Thank you for the AMAZING feedback Leslie! I am so thrilled to hear that you enjoyed this recipe so much 🙂
Sherel A Slocum says
I have made this several times and getting ready to make it again today for a friend that is visiting from out of town. This taste so good and the presentation is beautiful. Thank you for the video it confirms just how to fold it to get everything covered. This is a very generous proportion so today I am going to cut my salmon pieces in half and keep any leftovers to wrap up for my friend or family to enjoy later.
simplyhomecooked says
So happy to hear that Sherel!! It makes me so happy when people truly love my recipes and especially since this salmon Wellington is a repeat recipe in your home 🙂 This really is an elegant dish! Each salmon Wellington usually feeds 2 people. Also depends on what else is being served. Thank you so much for your awesome feedback 🙂
Cathy Chun says
Outstanding recipe though I think small adjustments are required to fit your taste. I followed the previous comments about salt. Do not salt the salmon, the mixture is plenty salty. You don’t even need that much salt in the spinach mixture; I added extra spinach and lemon juice to offset the saltiness. Definitly chop spinach, use less breadcrumbs or omit breadcrumbs. Also, I spread the spinach on the puff pastry dough first and then laid the salmon on top before wrapping. I think spinach looked nicer on top when it was cut. I used Pepperidge Farms frozen puff pastry from the grocery store. Rolling the dough out thinner allowed me to cut each sheet in half so I could wrap two fillets (6-8 ounces each) with less dough waste. Each Wellington was still too much for one person with all the other sides and appetizers we made for Christmas dinner.
simplyhomecooked says
Hi Cathy, happy to hear that you found this salmon Wellington recipe outstanding! The great thing about recipes is that they can be adjusted to everyone’s personal preference. Some people like more or less or certain ingredients so that would be taken into account while making the recipe 🙂 Yes, this would be a large portion for one person if you have many other sides and main courses for your meal. In the recipe, I mention that each salmon Wellington is for 2 people for that reason. I hope that helps clarify 🙂
Gillian England says
Delicious! And looks very professional, too. The spinach underneath was a great way to keep the salmon moist. Thanks for such a great recipe!
simplyhomecooked says
You are very welcome Gillian! So happy to hear you loved this salmon Wellington recipe so much 🙂 It really is an elegant looking dish that everyone loves! Thank you so much for your awesome review and I hope you find many more delicious recipes on my food blog 🙂
Cheryl Johnson says
This dish is delicious. My husband loved it. It will definitely be a dish that we will have regularly; at least once a month.
simplyhomecooked says
That’s so awesome to hear! Love hearing when people love my recipes 🙂 Glad to hear this recipe will be a regular in your home now 🙂 Thank you so much for your awesome review and I hope you find many more delicious recipes on my blog!
Queene Greene says
THANKS A MILLION for an amazing recipe! My entire family went over-the-moon for this dish! Please know it was an ABSOLUTE hit in our household and one we’ll repeat over and over! Thanks again!
simplyhomecooked says
YOU ARE SO WELCOME!! This review just made my day 🙂 I love it when people truly love my recipes 🙂 So happy to hear this salmon Wellington is a new family favorite and will be on repeat in your kitchen! Thank you so much for your awesome review! 🙂
Grant Morrison says
Hi Dina, I’ve cooked this great recipe a few times and my family love it. My teenage daughter is heading off to boarding school next week, I asked her what she would like me to cook for her before she goes, without a pause she said ‘Salmon Wellington’ I’ll be cooking this on Sunday. Thanks from Singapore.
simplyhomecooked says
She’s got some great taste there Grant 😉 I hope both enjoy the salmon wellington!
Gordon Tansey says
Made this twice – loved every time!
Made this a couple of times, tried spreading the cheese/spinach to cater for 5 served, but better to keep as a four. Make sure you spread the pastry to cover the fish – we ended up using 100gms of salmon in each.
Also topped with sesame seeds on top of the egg wash for extra texture. Love this!
simplyhomecooked says
Thank you for the awesome feedback Gordon! I really appreciate you taking the time to write your positive recipe review 🙂
Janet says
Could you make this recipe using one large salmon filet like a beef wellington? Then cut individual slices at the table?
Also, is there any other substitutions for the spinach filling if people are not a fan of spinach? Could you make a seafood or crab stuffing instead? It looks very delicious but I have some guys that are not spinach fans but love salmon.
simplyhomecooked says
Hi Janet, you can definitely make this using a large salmon fillet. In regards to the filling substitution, you can omit the spinach if you want 🙂