Salmon Wellington, also known as salmon en croute, is an elegant yet surprisingly simple dish that’s sure to be the star of any occasion! Delicate and flaky puff pastry envelops tender salmon and a delectable blend of cheese and spinach, creating a masterpiece that’s as impressive as it is delicious.
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What Is Salmon Wellington?
You might know salmon Wellington as salmon en croute. En croute is a French term used to reference any food wrapped in a puff pastry dough and baked in the oven – which is exactly what salmon Wellington is!
Like other Wellington recipes, such as beef Wellington, salmon Wellington features a protein — in this case, filet of salmon — often topped with a filling, then wrapped in pastry dough and baked until golden brown.
Ingredients You’ll Need
- Salmon – Use large, thick filets, and make sure they’re fully thawed.
- Puff Pastry – If using frozen puff pastry sheets, make sure to thaw them completely. We use Pepperidge Farms puff pastry, which is sold in a one-pound box and has two pastry sheets — you’ll use both for this recipe.
- Large Egg – This prevents the pastry from becoming soggy and creates a beautiful golden exterior.
- Cream Cheese – Use brick-style cream cheese, not tub varieties! Full-fat is best.
- Frozen Spinach – We recommend using frozen spinach over fresh spinach, because it’s already finely chopped. If using frozen spinach, thaw and drain it well first!
- Dill – This herb adds bright, fresh flavor to the filling.
- Mozzarella Cheese – We love the mildness of mozzarella for this recipe. However, feel free to experiment with any cheese you like best.
- Salt and Black Pepper – Adjust to taste.
- Green Onions – While these are optional, you can add them to the filling for even more fresh flavor.
Step-By-Step Instructions for Puff Pastry Salmon Wellington
- Prepare the spinach filling. Combine the cream cheese, spinach, dill, mozzarella, and green onions (if using) in a mixing bowl. Season to taste, and set aside.
- Fill. Roll the puff pastries out into rectangles on a lightly floured surface. Spoon the cream cheese mixture into the center of each, leaving space around the edges. Place the salmon filets over the cream cheese, and add salt and pepper to taste.
- Fold. Carefully fold the edges of the puff pastry over the salmon. Press the edges together to create a seal and create a puff pastry wrap.
- Add the egg wash. Transfer the salmon puff pastries to a baking sheet lined with parchment paper. Make sure the seam sides are down!
- Top. Then, use a sharp knife to make slits on the top. Brush the top of the salmon wellington with egg wash. Now, they’re ready to bake!
- Bake. Transfer the baking sheet to a preheated oven. Bake until the puff pastry is golden brown and the salmon reaches an internal temperature of 145 degrees Fahrenheit.
- Rest. Allow the cooked salmon en croute to cool for a few minutes before slicing and serving.
Flavor Variations
- Add Veggies. Feel free to incorporate more or different vegetables such as onions or mushrooms.
- Swap the Cheese. Parmesan or Boursin cheese would also taste great!
- Use Phyllo Sheets. Swap out the puff pastry, and wrap your salmon with phyllo sheets instead.
- Add Citrus. Include a dash of lemon juice and/or lemon zest for bright, refreshing notes that balance out some of the heaviness of the fats.
Serving Suggestions
Salmon en croute can easily be served as a complete meal on its own. However, it also pairs wonderfully with a variety of side dishes.
Some of our favorite pairings are green goddess salad, baked carrots, crispy smashed potatoes, and oven roasted parmesan Brussels sprouts.
Common Questions About This Salmon Wellington Recipe
Make sure all your ingredients are thawed and the liquid is drained. This is especially important for the spinach! We like to layer a barrier like spinach first, but you can also use sautéed mushrooms, or even a smear of cream cheese between the salmon and pastry. This keeps moisture from soaking into the dough while it bakes.
Then, arrange the pastry seam side down on the baking sheet, slit several holes in the top, and don’t forget the egg wash! If you follow these steps, your recipe should turn out perfectly crisp and flaky every time.
Yes! Use a gluten-free puff pastry (many stores carry them now) and you’re set. Just keep an eye on baking time since GF pastry can cook a bit differently.
You can, but make sure it’s fully thawed and patted dry before assembling. Excess moisture can make the pastry soggy, and nobody wants that!
Yes! It’s a gorgeous centerpiece that feels fancy but doesn’t require a culinary degree to pull off. Perfect for holidays, date nights, or any time you want to impress with minimal stress.
More Salmon Recipes
Searching for more meals that make salmon the center of attention? Check out some of our other favorites!
- Parmesan Crusted Salmon with Mango Salsa
- Sheet Pan Salmon and Veggies
- Honey Garlic Salmon
- Easy Salmon Burgers
Salmon Wellington with Puff Pastry
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Ingredients
- 1/2 block (4 ounces) cream cheese room temperature
- 10 ounces frozen spinach thawed, squeezed, and drained of excess moisture
- 1/2 cup mozzarella cheese shredded
- Salt to taste
- Black pepper to taste
- 1 lb puff pastry thawed and divided into two sheets
- 1 pound salmon fillet divided in half
- 2 tbsp fresh dill
- 1 large egg for egg wash
- 3 tbsp green onions (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- On a lightly floured surface, roll out the thawed puff pastry sheets into rectangles.1 lb puff pastry
- In a mixing bowl, combine the room temperature cream cheese, thawed and drained spinach, dill, shredded mozzarella cheese, and green onions (if using). Mix until all the ingredients are well incorporated. Season this mixture with a pinch of salt and pepper to taste. Set the filling aside.1/2 block (4 ounces) cream cheese, 10 ounces frozen spinach, 1/2 cup mozzarella cheese, 2 tbsp fresh dill, 3 tbsp green onions
- Place the cream cheese mixture in the center of the puff pastry sheets, leaving some space around the edges.
- Lay each of the salmon fillets on top of the cream cheese mixture, centered within the puff pastry sheets.1 pound salmon fillet
- Season the salmon with salt and pepper to taste.Salt to taste, Black pepper to taste
- Carefully fold each of the puff pastries over the salmon fillets and filling to encase them completely. Make sure to seal the edges by pressing them together firmly. Use a little water to help seal, if needed.
- Transfer the prepared salmon Wellingtons to a baking sheet lined with parchment paper, seam sides down.
- Using a sharp knife, make a few slits on the top of the pastry to allow steam to escape during baking. This will help prevent the pastry from getting soggy.
- In a small bowl, beat an egg to create an egg wash. Brush the top of the pastry with the egg wash to give it a nice golden color when baked.1 large egg
- Place the baking sheet in the preheated oven, and bake for approximately 25-30 minutes or until the puff pastry is golden brown and the salmon is cooked to the desired level of doneness. The internal temperature of the salmon should reach 145 degrees Fahrenheit (63 degrees Celsius).
- Remove the salmon Wellingtons from the oven, and let them rest for a few minutes before slicing and serving.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Soooo yummy!
Hi Jennine,
We’re so glad you enjoyed it — looks great!
xo,
Alia & Radwa