This Salmon Wellington takes dinner to a whole new level. It’s a savory dish of seasoned salmon that is placed on a bed of cheesy sautéed spinach and wrapped in puff pastry dough.
Serve this salmon wellington with a side of Garlic Asparagus or Scalloped Potatoes.
Table Of Contents
Recipe Details
Salmon Wellington, also known as Salmon en Croute, is made with baked puff pastry that is filled with a cheesy sauteed spinach and seasoned salmon fillets. I love this elegant dish because it’s utterly delicious and sure to impress anyone you serve it to.
- TASTE: The flavor of the salmon is enhanced by the white wine and buttery, cheesy spinach filling. The light sweetness of the outer pastry is the perfect complement.
- TEXTURE: The salmon is tender and layered with creamy, cheesy spinach and wrapped in delicate and flaky puff pastry.
- TIME: It takes just 45 minutes.
- EASE: This is an easy dish to make. Just prepare the filling, wrap it, and bake it for a fabulous dinner.
What You’ll Need
Ingredient Notes
- Salmon- You can use fresh or thawed fillets. Remove the skin and check for pin bones to be sure they are all taken out.
- Puff pastry-These add a delicate layer around the salmon that bakes up flaky and delicious. You can also use thinly rolled dough in its place.
- Cream cheese- Use full-fat to get the richest flavor.
- Shallots- These have a mild oniony flavor that is delicate enough to not overpower this dish.
- White wine- This adds a unique flavor that is gorgeous in this filling. The alcohol cooks out and the flavor is infused with the shallots and garlic.
- Egg- This acts as a binder for the spinach filling.
- Spinach- Fresh spinach is best, but in a pinch, you can use frozen spinach that has been thawed and drained.
Add-ins and Substitutions
- Add dill and honey mustard- Add the herbaceous flavor of fresh dill with tangy honey mustard for something different.
- Substitute the protein- You can make this with beef, chicken, or pork loin as well.
- Add prosciutto- A layer of thinly sliced prosciutto will add earthy, salty flavor to this Salmon Wellington that is delicious.
- Substitute feta cheese- In place of the Parmesan, add feta cheese crumbles for a salty, briny flavor in the cheesy spinach filling.
How to Make Salmon Wellington
- Saute the shallots and garlic. In a pan, heat the butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
- Add the wine and cream cheese.Bring the heat to high and add the white wine. Let it cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
- Add the spinach, breadcrumbs, and cheese. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
- Prep the puff pastry. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half (each piece is about 10×14 inches).
- Add the salmon to the pastry. Season the salmon fillets with salt and pepper and place them in the middle of each puff pastry sheet.
- Add the spinach filling. 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.
- Fold. Begin folding the the puff pastry over starting with the longer side, then the shorter side.
Pro Tip: Leave about 2 inches around the edges of the filling so there is enough puff pastry to fold tightly.
- Add crosshatch marks. Line a baking sheet with parchment paper and place the salmon wellington seam side down. Make crosshatch slits on top of each with a knife. Then brush with more egg wash.
- Bake. Bake at 390 degrees Fahrenheit for 25-30 minutes, or until the pastry is golden brown.
Recipe Tips
- Save time- Make the cheesy spinach mixture a few hours in advance. Also, thaw and cut the puff pastry a few hours prior to assembly, storing it in the fridge tightly wrapped in plastic wrap.
- Adjust the pastry for the fillet- Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less.
- Add more egg wash to the short sides- When folding over the short edges, brush more of the egg wash before folding to help it hold.
- Finish with egg wash- Adding egg wash to the entire wellington gives it a wonderful golden brown coloring and crisp outer layer.
FAQs
Salmon Wellington and Salmon en Croute are the same except the en croute is topped with pate. There is no topping with a wellington.
Make sure that your spinach is fresh or well drained if it was thawed to avoid extra moisture in the salmon wellington. Also, adding an egg wash to the entire outside of the puff pastry can form a moisture barrier as it cooks.
Serving Suggestions
This Salmon Wellington is a delicious and creamy dish in a flaky puff pastry crust. It tastes wonderful when served with salads, grains, veggies, and potatoes.
- Grains: Serve this wellington on a bed of Wild Brown Rice, Wild Rice, Quinoa Fried Rice, or with a Shrimp Quinoa Bowl.
- Salads: Enjoy this main dish with a green salad, like this Spinach Salad, Cabbage Cucumber Salad, Strawberry Feta Spinach Salad, or Broccoli Cranberry Salad.
- Vegetables: Pair this Salmon Wellington with Bacon Wrapped Asparagus, Roasted Brussels Sprouts, Crispy Air Fryer Broccoli, or Air Fryer Green Beans.
- Potatoes: Serve this dish with some Scalloped Potatoes, Super Creamy Mashed Potatoes, Air Fryer Potato Wedges, or Crispy Air Fryer Baby Potatoes.
Make This Recipe in Advance
Make ahead: You can prepare the spinach mixture ahead of time and thaw the puff pastry, placing both in the refrigerator until you’re ready to assemble and bake.
Storing: Store this Salmon Wellington in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven or the microwave, but the latter will make it less flaky and crisp on the outside.
Freeze: If the salmon was previously frozen, then it’s not advised to refreeze it. However, if it was made with fresh salmon, then you can freeze these wellingtons for up to 3 months. Thaw and bake in the oven until warmed through and crispy on the outside.
More Delicious Salmon Dishes!
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.
This salmon wellington recipe was featured in Women’s Day Magazine. Find the article HERE
Full Recipe Instructions
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
- 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.
- Season the salmon with salt and pepper to taste. 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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LaurenMandel says
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?
simplyhomecooked says
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.
JESSICA THOMSON says
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!
simplyhomecooked says
Thank you for taking the time to write such a thorough review Jessica! So glad you enjoyed this recipe 🙂
Annette says
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!!
Annette says
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!!
simplyhomecooked says
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.
Linda says
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!
simplyhomecooked says
Great substitutions Linda! I’m glad you were still able to enjoy the recipe 🙂
Beth says
Can I make this in an air fryer freeze & recook
simplyhomecooked says
Hello Beth, Ive never actually used an air fryer so I’m not too sure. As always, food tastes best when eaten fresh.
Melinda N Haack says
Just made it and everyone loved it. Thank you
simplyhomecooked says
That’s great Melinda! Glad everyone enjoyed it!
Lauren says
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
simplyhomecooked says
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.
LaVerne T says
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 .
simplyhomecooked says
Hello LaVerne, Im glad you found an alternative to puff pastry. Thanks for sharing your review!
Wendy says
Look in the freezer aisle by the frozen pies.
Linda says
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!!!
simplyhomecooked says
Thank you for taking the time to leave feedback Linda. Glad you enjoyed the recipe 🙂
Tasha Smith says
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!!!
simplyhomecooked says
Tasha I’m glad your family enjoyed the salmon wellington! Thank you for the great feedback 🙂
I am making it for company later I hope you can answer before I cook it thank you so muchKaren says
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
simplyhomecooked says
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?
Barbara says
Just wondering if you know the calories for this dish! Looks amazing! Can’t wait to try it!
simplyhomecooked says
Sorry Barbara, I’m not too sure how many calories are in this dish.
Karen says
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
simplyhomecooked says
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.
Sueding1 says
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
simplyhomecooked says
Thank you! Glad you enjoyed the salmon Wellington 🙂
Jan Painter says
This looks amazing!
How far in advance of cooking can this dish be assembled?
I am making this for guests today.
Thanks…Jan ????????
simplyhomecooked says
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.
Ana says
I prepared this for Easter dinner and it was delicious!
simplyhomecooked says
Thank you Ana! I’m happy you enjoy it 🙂
Kelley says
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
simplyhomecooked says
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.
linda says
was delicious and a definite keeper. I made extra, froze them, and voila, another meal ready to eat on notice
simplyhomecooked says
Thank you Linda! How did they taste after being frozen? Just curious 🙂
Teri says
This looks amazing! I’m going to try it but make individual serving portions so each guest gets their own. Yum!
simplyhomecooked says
Thank you Teri! I hope your guests enjoy this salmon Wellington 🙂
Anna says
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 🙂
simplyhomecooked says
Wow Anna that’s awesome! I’m so happy your kids loved t 🙂
Tori says
Not a huge cream cheese fan. Any other substitutes??
What do you think about adding red chili pepper flakes for heat?
simplyhomecooked says
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.
Aurelia says
Use Quark which is a fat free substitute suitable for cooking
Robyn says
What about using a goat cheese chèvre?
RickyB says
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.
simplyhomecooked says
Ricky, I’m so glad to hear it turned out well! It definitely looks a lot more difficult than it really is.
Anna says
I Love this! Will be making!
simplyhomecooked says
Awesome! Enjoy 🙂
Ksusha says
Looks amazing!
simplyhomecooked says
Thank you!
Anadelia says
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.
simplyhomecooked says
Thats very nice of you to make such a dish for that many people! Great job Anadelia 🙂
Rosita says
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!
simplyhomecooked says
Hi Anadelia, I’m afraid the puff pastry will become soggy after 10 hours even if its refrigerated.
Linda says
How many hours will it hold?
simplyhomecooked says
Hi Linda, its best served right out of the oven.
Eeva says
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
Jay Berrryl says
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)