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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Lo says
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.
simplyhomecooked says
That’s so wonderful to hear! Thank you for taking the time to write such a kind review 🙂
Fiona says
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 🙂
simplyhomecooked says
Yummy! Thank you Fiona for taking the time to write such awesome feedback.
Catherine says
This looks delicious. Can I bake the night before and warm it up the next day.
simplyhomecooked says
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 salmon wellington as fresh as possible 🙂
Silvia Mac Con says
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!!
simplyhomecooked says
Wow Silvia that’s awesome! Thank you so much for taking the time to write such a kind review.
Ginny says
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.
simplyhomecooked says
Hi Ginny, you can definitely make this salmon wellington recipe without the wine.
Betty says
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.
simplyhomecooked says
Thank you for sharing your feedback Betty. Glad this recipe was a hit 🙂
Taryn says
Loved this! The spinach is amazing. I added some Everything Bagel Spice Blend on top of the puff pastry which was so good.
simplyhomecooked says
Thank you for leaving feedback on this recipe Taryn 🙂 I’m glad you enjoyed it!
Katja says
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 🙋🏼♀️
simplyhomecooked says
Hi Katja, thank you! I usually serve this dish with mashed potatoes. I hope you enjoy this recipe 🙂
Carol says
My teenage daughter made this dish for Mother’s Day and it was easy to follow and a winner with all the family!
simplyhomecooked says
Hi Carol, tell your daughter she’s awesome for making this for you. I’m glad you all enjoyed it 🙂
Maia Marjoram says
What would you recommend to serve this dish with
simplyhomecooked says
Hi Maia I usually serve it with mashed potatoes and a salad. You can serve it with a white sauce pasta as well.
Loralee says
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!
simplyhomecooked says
Wow thats quite the menu you have there Loralee! I hope your guests enjoyed the salmon Wellington.
Anne Wickman says
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
simplyhomecooked says
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 🙂
Mia says
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.
simplyhomecooked says
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 🙂
Lisa says
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.
Cecelia says
What would you recommend for side dishes ? Pasta? Rice? Salad? Something else ?
simplyhomecooked says
Hi Cecilia, I usually serve this with pasta or mashed potatoes and a salad on the side.
Mia says
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)
simplyhomecooked says
Hi Mia, 3 oz of cream cheese is equivalent to 6 tbsp. The Italian style bread crumbs would work.
Nancy says
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!
simplyhomecooked says
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!
Kate says
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!
simplyhomecooked says
Thank you for the suggestions Kate. I’m glad you enjoyed the recipe!
Teun Janssen says
Absolutely delicious! Works just as easily with salmon shreds and without bread crumbs 🙂
simplyhomecooked says
Thank you Teun!
Jo Vertucci says
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????
simplyhomecooked says
Hi Jo, your Wellington will probably come out better than mine. You have the best fish for the dish! 🙂
Shelley says
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
simplyhomecooked says
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.