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
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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Usha says
Could I prepare this in advance and bake it later.
simplyhomecooked says
Hi Usha, you can make the spinach filling ahead of time. But I don’t recommend making the puff pastry too far in advance since you can run the risk of the fish and filling to make the pastry soggy.
Tina says
Really nice
Just about had the right ingredients
We only had frozen spinage so I put it in the pan with the 1st lot of ingredients so it would have time to defrost and it worked fine. Thanks for this recipe really easy to do and very tasty.
simplyhomecooked says
Thank you Tina! Really happy to hear that you were able to make this salmon wellington work with the ingredients that you had 🙂 I’m glad you enjoyed this recipe and that you took the time to write this very nice review! 🙂
Laurie Hogan says
Making this tonight and I have never worked with puff pastry…Nervous but excited
simplyhomecooked says
Hi Laurie, you will love this recipe! If you have any questions about it don’t hesitate to ask 🙂
Kathie says
I was wondering what kind of salmon filets are best?
simplyhomecooked says
Hi Kathie, any salmon fillets would work for this recipe. If there is a specific salmon that you prefer to eat then you can just use that for this recipe. I personally prefer wild-caught but it tends to be a little more expensive.
Barb M says
Made this for Christmas Eve dinner with rice and garlic bread on the side. The filling didn’t come out the way the picture looked, but the flavors were still there. Very yummy!
5 Stars!
simplyhomecooked says
Hi Barb, I’m so happy that you loved my salmon wellington recipe! Thank you for leaving such a kind review 🙂
Melanie says
This looks great! Do you wrap the salmon with the skin on or leave it out?
Thanks,
Melanie
simplyhomecooked says
Thank you, Melanie! I used salmon without the skin.
Benjamin Hughes says
Hey there so I assumed that when you wanted to substitute those they were due to dietary constraints so I’d say the best substitutes are almond milk cheese and pomegranate juice with a table spoon of white wine vinegar added 👌 hope this helps
Deborah says
Hello,
How would I adjust the cooking time and any other steps if using one large salmon filet?
Thanks!
simplyhomecooked says
Hi Deborah, it is hard for me to answer that question. I have never tried making this recipe with a large salmon filet. It really depends on the thickness of your filet. The best thing to do is to keep the temperature the same and use a meat thermometer to make sure the center of the filet is at least 145 degrees F. I hope this helps and I really hope you enjoy this Salmon Wellington recipe!
S says
This looks so yummy! What would you substitute the white wine and parmesan for please?
Looking forward to trying this out! x
simplyhomecooked says
Hi S, unfortunately, those are difficult ingredients to substitute. If you change those ingredients with something else it will change the taste of the salmon wellington. You can try to change the white wine for chicken broth and the parmesan for a little extra cream cheese. Like I mentioned the taste will be a little different. But recipes get adjusted/changed all the time 🙂 I hope you enjoy the salmon wellington!
Tommi says
Hey y’all! First and foremost a delicious recipe with my adjustments… DO NOT SPREAD THE EGG WASH ON THE BOTTOM ON THE DOUGH (pan side). It cooked and browned too fast. No parchment paper, aluminum foil sprayed with butter Pam (generic). I made about 15 pieces of salmon… Frozen store brought. I used 16oz frozen spinach that I thawed and squeezed out. I used chicken broth instead of wine, the entire cream cheese pack and a bit more shredded parmesan, Vidalia onions instead of shallots, dry minced garlic and onions, a little more bread crumbs, and seasoned with dry chicken broth seasoning. I didn’t use any plain salt in the mixture or on the salmon. I sprinkled LIGHTLY both sides with Lawry’s garlic salt. Key is definitely make the spinach stuffing a couple of hours before cooking. I also allowed my salmon to sit in the sink (20-30m from frozen to thawed) with oneside seasoned (meaty side) to allow drainage. If it is a little doughy cook on broil to crisp the top, turn down oven to 300-350 open oven to vent, then let cook a few more minutes. I had to tamper a lot of these directions due to temperatures and meal size. Nonetheless, it was crisp, seasoned well, and you could taste all the flavors of the meal. VERY proud of me 💜
Tommi says
Served with mashed potatoes and fresh kale greens.
gayle rice says
I made this also…. Didn’t have spinach, but used beet greens instead….Did not have puffed pastry only pie crust…soooo….used that…………DELICIOUS…..Thxoxox so much….will use this again….Was also thinking salad shrimp would be great in the “dressing”….or crab……xo
simplyhomecooked says
Thank you for the kind feedback Gayle. I loved all of your substitution ideas for this salmon wellington.
Silvia says
This is an awesome recipe, I didn’t have parm so I used gouda cheese instead, still fabulous. It was first time for me to prepare wellington salmon, but it will be often on our menu in the future. My 6 years old son loved it, as well. Thank you for sharing this gem <3 And I baked it for 19-20 minutes, the fish was delicious and juicy, for me it is just about enough. Regards from Switzerland,
Silvia
simplyhomecooked says
Silvia, I am so happy to hear that you and your son enjoyed the salmon wellington! Thank you so much for your awesome feedback!
Julie Matthews says
This salmon wellington 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!
simplyhomecooked says
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 on my salmon wellington recipe! 🙂
Lauren says
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 salmon wellington, I ate twice as much as I intended, going to have to run a few miles longer tomorrow morning!
simplyhomecooked says
Lauren, Thank you so much for taking the time to write such a kind review. I’m so pleased to hear you enjoyed the salmon Wellington 🙂
Sally Durrett says
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!
simplyhomecooked says
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 salmon wellington 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! 🙂
EJ Delatte says
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.
simplyhomecooked says
Thank you for all the great tips EJ! I’m so happy to hear that you and your wife enjoyed the salmon wellington recipe!
Sarah says
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!
👍🏻
simplyhomecooked says
Sarah I’m very happy to hear that you and your fiancee enjoyed this recipe! Thank you for the great feedback 🙂
Siti says
Hi. I would like to try this recipe but i dont drink alcohol. Is there anything i can use to substitute the wine?
simplyhomecooked says
Hi Siti, you can substitute it with chicken broth.
Jen K says
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!
simplyhomecooked says
Yay! Jen I’m so glad you made the salmon wellington recipe! Thank you so much for sharing your wonderful review 🙂
Pam says
Why do the ingredients list “2 garlic cloves, divided?” I don’t see in the instructions where they are divided?
simplyhomecooked says
Hi Pam, thanks for catching that. I fixed the mistake. Its supposed to say “minced”.
Kylee says
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!
simplyhomecooked says
Thanks for sharing your recipe review Kylee 🙂 Glad the salmon wellington turned out well!