Salmon Wellington, also known as salmon en croute, is a beautiful dish that looks fancy but is easy to make. Flakey puff pastry encases flakey salmon and a cheesy, spinach filling. Baked in the oven, it’s perfect for holiday meals and weeknight dinners alike!
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 filet of salmon often topped with a filling 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 – Like the salmon, you want to make sure your puff pastry is thawed.
- Large Egg – Beat this in a bowl to use as an egg wash, preventing the pastry from becoming soggy and creating 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 as it’s already finely chopped. Make sure it’s thawed and drained well.
- Mozzarella Cheese – Feel free to experiment with any cheese you like best.
- Salt and Black Pepper – Adjust to taste.
Step-By-Step Instructions for Puff Pastry Salmon
- Prepare the filling. Combine the cream cheese, spinach, and mozzarella in a mixing bowl. Season to taste, and set aside.
- Fill. Roll the puff pastry out into a rectangle on a lightly floured surface. Spoon the cream cheese mixture into the center, leaving space around the edges. Place the salmon filet over the cream cheese, and add salt and pepper to taste.
- Fold. Carefully fold the edges of the puff pastry over the salmon, pressing the edges together to create a seal.
- Add the egg wash. Transfer the salmon puff pastry to a baking sheet lined with
parchment paper . Make sure the seem side is down! Then, use a sharp knife to make slits on the top. Brush the top of the salmon wellington with egg wash. - Bake. Transfer the baking sheet to a preheated oven, and 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 include green goddess salad, baked carrots, crispy smashed potatoes, and oven roasted parmesan brussel 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! 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 flakey every time.
Yes, follow the recipe instructions, and stop just before adding the egg wash. Store the dish in an airtight container in the refrigerator for up to a day. To bake, add the egg wash, and follow the directions in the recipe card below.
Yes, in fact, we only recommend freezing this recipe before it is baked. To do so, follow the instructions up until you add the egg wash. Instead of adding the egg, transfer your salmon wellington to the freezer until solid.
Then, place it in an airtight container, and keep it frozen for up to three months. To serve, let it thaw at room temperature until slightly soft again, add the egg wash, and bake as normal!
Placed in an airtight container, leftovers will stay fresh in the fridge for up to two days.
For the best results, allow your puff pastry salmon to come to room temperature. Then, place it in the oven at 375 degrees Fahrenheit, and bake just until your desired temperature is reached.
We recommend removing the skin from the salmon so that your puff pastry is easy to cut and chew once baked.
More Salmon Recipes
- Parmesan Crusted Salmon with Mango Salsa
- Sheet Pan Salmon and Veggies
- Honey Garlic Salmon
- Easy Salmon Burgers
Salmon Wellington with Puff Pastry
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 sheet puff pastry thawed
- 1 pound salmon fillet
- 1 large egg for egg wash
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a mixing bowl, combine the room temperature cream cheese, thawed and drained spinach, and shredded mozzarella cheese. 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, Salt to taste, Black pepper to taste
- On a lightly floured surface, roll out the thawed puff pastry sheet into a rectangle.1 sheet puff pastry
- Place the cream cheese mixture in the center of the puff pastry, leaving some space around the edges.
- Lay the salmon fillet on top of the cream cheese mixture, centered within the puff pastry.1 pound salmon fillet
- Season the salmon with salt and pepper to taste.Salt to taste, Black pepper to taste
- Carefully fold the puff pastry over the salmon and filling to encase it 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 Wellington to a baking sheet lined with parchment paper, seam side 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 Wellington from the oven, and let it rest for a few minutes before slicing and serving.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious, easy but fancy! I’d like to make one large piece of maybe 1kg of salmon. Do I use one pastry sheet on the bottom and one on the top? Or is it possible to sort of connect 2 sheets by rolling them together? I’ve never done something like this 😄
You should be able to connect to sheets by overlapping them slightly. We would love to know how it turns out if you give it a try!
Xo,
Alia & Radwa
One of the very few times when my efforts matched the picture you posted. Love the simplicity and variety of your recipes.
We’re so happy to hear this! Thank you for trying it out, Frank. We hope you enjoyed it!
Xo,
Alia & Radwa
I made this for my in-laws and did one with chicken for my husband! Wow! Both equally amazing<3
We’re so happy to hear this! Thank you for trying it out, Keira!
Xo,
Alia & Radwa
Delicious! Leftovers are actually very tasty cold 🙂
I like salmon but my husband doesn’t, could I use white fish or any fish instead?
Sure! Just be sure to keep a close eye on it, and adjust the baking time as needed.
Xo,
Alia & Radwa
I’d like to try it with phyllo pastry…how many sheets should i use?
You’ll want enough sheets to hold the weight of the filling. We would probably start with 5 sheets and adjust as needed. 😊
Xo,
Alia & Radwa
This is definitely a restaurant worthy recipe yet not difficult. We loved it and will be making on repeat! Delicious!
Thank you so much, Alicia! We’re so glad you enjoy it. 😊
Xo,
Alia & Radwa
Best I’ve ever had ! Thank you for sharing this recipe .
You’re so welcome, Lucia! We’re glad you enjoyed it. 😊
Xo,
Alia & Radwa
My sister and I made this recipe together and it was delicious! I think the only thing we did different was that instead of doing an egg wash, we spread a bit of mayo on top. So beautiful, nutritious, quick and fun to make!
Mayo is such a good idea! We’re so glad you enjoyed the recipe, Jess. Thank you for sharing!
Xo,
Alia & Radwa
This was awesome! I wanted to make something special for hubby and I on New Year’s Eve and I am so happy I chose this recipe. Very easy to make. Delicious and elegant. A nice way to end one year and look forward to the next. Honestly, I can’t wait to make it again. And it is so easy this can be a regular work day meal, too. Thanks for posting!
Thank you, Rita! We’re so glad you enjoyed it. Happy New Year!
Xo,
Alia & Radwa
Will this work with a larger piece of salmon about 1.25-1.5?
Sure! You’ll likely need more puff pastry as well. 😊
Xo,
Alia & Radwa
WOW cannot wait to make this for a special dinner with our family! It’s the recipe that landed in my feed (pun? not intended) that’s made me a new dedicated follower.
QUESTION: how to substitute for the cream cheese!
Backstory: My daughter cannot tolerate any dairy, and we live in Mexico where “vegan” twists on products (e.g. non-dairy cream cheese) are hard to find.
Options: I can make a kind of cream cheese with cashews. Do you think it would work? Any suggestions for a substitution that retains the essence of this would be welcome! Maybe an extra thick bearnaise sauce?
We’re so glad you found us Behan! We think doing a cashew cream cheese like this would probably be your best bet. We hope you enjoy!
Xo,
Alia & Radwa
Your guests and family will think that you graduated from Le Cordon Bleu when you present this beautiful entrée. I followed the directions exactly, including baking until the salmon registered 145 degrees. The taste was very good.
We’re so glad it turned out well for you, Marie! Thanks for trying it out. 🥰
Xo,
Alia & Radwa
What size cream cheese ‘block’ are you using?
Hi! An 8-ounce block. So, 4 ounces. Sorry about that! We’re updating the recipe card now.
Xo,
Alia & Radwa
I’m trying to add Salmon to my diet and thought I’d try this because there were other ingredients that I like. It’s actually pretty good, although I prefer smoked salmon and eat that on a regular basis.
Thank you for your feedback, Debbie!
Xo,
Alia & Radwa
Awesome recipe, easy to follow, easy to prepare and delicious to serve. My family enjoyed all of it. Thank you so very much.
Thank you, Jon! We’re so glad you enjoyed it!
Xo,
Alia & Radwa
Regarding the puff pastry. My 2 lbs of salmon is in 7 pieces. Am I to roll out then cut to pieces? It seems like 2 sheets may not be enough!
You could just cut the puff pastry to fit around the pieces! You’ll likely need more this way.
Xo,
Alia & Radwa
Is the serving for the salmon Wellington one per person or does it serve two? What do you think about making these for a party of 19 people? Make ahead and bake. Would I put it right into the oven cold or let it get to room temp? So fancy looking.
This serves up to 4! You could prepare in advance or cook completely and reheat!
To prepare in advance, follow the recipe instructions, and stop just before adding the egg wash. Store the dish in an airtight container in the refrigerator for up to a day. To bake, add the egg wash, and follow the directions in the recipe card.
Or, store baked leftovers in an airtight container in the fridge for up to 2 days. Let the salmon wellingtons come to room temp and warm in the oven at 375 degrees Fahrenheit.
Hope this helps!
Xo,
Alia & Radwa
You could make them in bite size, cutting the puff pastry in little squares to put in a mini cupcakes tin.
Such a good idea!
Xo,
Alia & Radwa