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.
Table of Contents
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.
Hi –
this looks delicious. I would like to make in advance for a dinner party. Can i put it together, put in the refrigerator and cook when the company arrives?
Thanks
Susie
Hi Susie,
Great question! Yes, you can prep it up to 24 hours in advance. Just wait to add the egg wash until right before baking and keep it loosely covered while it’s in the fridge overnight.
We hope you and your guests enjoy it!
xo,
Alia & Radwa
Super confusing recipe. Says to divide the pastry into two, but the directions always use the singular (“roll out the puff pastry sheets into *a* rectangle”) and then photos seem to confirm this by showing only one rectangle being prepared. Tried to resolve the confusion by checking the nutrition information for the recipe at the bottom, and it says “1 serving”. So, are you cutting the salmon into 2 and then lining those filets up in one long dough rectangle made of the entire 1 lb of dough? Or are you making 2 separate pillows, each with 1/2lb of salmon and 1/2lb of dough?
Hi Jess,
We apologize for the confusion and have updated the recipe card to better reflect the nutrition information and the directions. This does, indeed, create two Wellingtons with separate puff pastries and the filet of salmon (as well as the cream cheese-based spread) split between the two pastries. We hope this helps and please let us know if you have any other questions!
xo,
Alia & Radwa
it says 1 lb puff pastry divided into two sheets. when I read the instructions it never talks about using a second sheet. am I supposed to be dividing everything in half and making two of them?
Hi Michelle,
You are exactly correct! Hope you enjoy it!
xo,
Alia & Radwa
I think I’m missing something. The ingredients say 1 pound salmon filet divided in half. Not sure where the both halves were used.
Hi Judi,
Each half goes in one of the pastry sheets (the recipe calls for two pastry sheets). Hope that helps!
xo,
Alia & Radwa
should the salmon be cooked first??
Hi EJ,
In this recipe the salmon will cook in the puff pastry — no need to pre-cook it. Hope that helps!
xo,
Alia & Radwa
If I were to make individual wellingtons how long should they be baked? and still at 400? And could you put them together earlier in the day and keep in the fridge until ready to bake? Looks like a great entertainment entree!
Hi Liz,
These are great questions and we love that you may make this to entertain! While we haven’t done it in the smaller portions, we definitely think it will work. If you’re diving the salmon fillet into four pieces and following the rest of the instructions, the individual servings should take about 5-8 minutes fewer than the original recipe. Just be sure to check with an instant read thermometer.
You can make them ahead of time (up to 24 hours) and bake them when ready. Just be sure to loosely cover them while they’re in the fridge and wait to add the egg wash until just before baking!
We hope that helps!
xo,
Alia & Radwa
Made the Salmon Wellington tonight. It so good. Love the recipes you share with us. Thank you, Thank you, Thank you!!♥️
Hi! Are we removing the salmon skin for this recipe?
Hi Amanda,
Yes, you do want to remove the skin for this recipe! Hope you enjoy it!
xo,
Alia & Radwa
Omg, I needed a recipe for a Pescatarian Thanksgiving. Will be trying this tonight! Looks amazing!
Hi Karen,
We love that you would use our recipe for a special occasion like Thanksgiving! Let us know what you think!
xo,
Alia & Radwa
DEFINITELY 5 STARS for this one!
So good that I can’t wait until the next time I make it; this time for my adult children who LOVE salmon.
I sprinkled some capers on the cream cheese/spinach mixture before plopping the salmon down. It added a little extra “something” (can’t think of the appropriate word right now).
Also, the next time that I make this, I will probably turn the puff pastries over for the last few minutes – to crisp up the bottom a little. (note – I may not have squeezed all the liquid out of the spinach first)
Thank you, this was a HIT!
dave
Hi Dave,
We absolutely love to hear this! We’re so glad it was a success and we love your tips and additions, too!
We also love capers — they bring such briny, umami goodness to the table!
xo,
Alia & Radwa
This turned out so well. I couldn’t believe I made it. My husband got tired of me walking around saying, “I’m officially a chef!” LOL. I added onions to the spinach also.
Hi Laurie,
This gave us so many smiles! 🙂 We’re so glad you loved it and that picture of it is gorgeous beyond words!
xo,
Alia & Radwa
I would love to join your email list. This salmon wellington looks absolutely amazing. I’m going to try it out tomorrow night.
Hi Matt,
We love to hear this! Let us know how it turns out!
Also, if you’d like to get the our latest to your inbox, you can scroll down on the home page and sign up!
xo,
Alia & Radwa
I made this and shared with friends.
Delish!!!
NOW – they bring me the salmon whenever they want it made. I usually cut the pp sheet in half for smaller servings and freeze them.
Their freezer (and mine) ALWAYS have a stockpile!
We serve with a lemon dill sauce (made from package) and peas.
NEVER disappoints!
How fun! We’re so glad you enjoy it. How nice of you to make it for your friends!
Xo,
Alia & Radwa
Love love loved the salmon wellington 🤩. It was so easy to create, looked amazing and tasted incredible. Thank you ladies.
Thank you, Denise! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
A superb recipe of which I shall make, I am an ex Airforce chef now retired, thank you so much for sharing, deeply apptreciated.
Love your recipes. So much variety and ingredients are accessible. And most of all they’re tasty and realizable
Thanks girls!!
Danielle
Thank you so much, Danielle! 😊
Xo,
Alia & Radwa
Made this recipe into individual serving size. Needed 3 puff pastry sheets for 6 pieces of salmon and cooking time was reduced slightly. So delicious! Making again for New Years Eve dinner. Thank you!
We’re so glad you enjoyed it, Jan! Thank you for trying it out and taking the time to leave feedback. 😊
Xo,
Alia & Radwa
I made this last week and it was Wonderful! It’s definitely in my salmon rotation. It’s easy enough for weeknights and impressive looking enough for company. Mine wasn’t as pretty as yours, but next time I’ll be more familiar with it. Thanks again!
😍 It looks incredible, Deborah! We’re so glad you enjoyed it!
Xo,
Alia & Radwa
This was delicious! I had some leftover spinach/artichoke dip, so used that for the filling, which made prep super easy and quick. I spread the dip rather thinly onto the pastry, as this particular dip recipe is very flavorful, and I didn’t want it to overpower the salmon. it turned out great!
Yum! We’re so glad you enjoyed it, Susie. 😊
Xo,
Alia & Radwa