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. 

Salmon Wellington with two servings sliced.

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 – 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 because it’s already finely chopped. Make sure it’s thawed and drained well. 
  • Mozzarella Cheese – We love the mildness of mozzarella for this recipe but 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 

  1. Prepare the filling. Combine the cream cheese, spinach, and mozzarella in a mixing bowl. Season to taste, and set aside. 
  2. 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. 
  3. Fold. Carefully fold the edges of the puff pastry over the salmon, pressing the edges together to create a seal. 
  4. 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. 
  5. 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. 
  6. Rest. Allow the cooked salmon en croute to cool for a few minutes before slicing and serving. 
Baked Puff Pastry Salmon Wellington.

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

Salmon Wellington with two servings sliced exposing the interior.

Common Questions About This Salmon Wellington Recipe

How do I prevent the bottom from getting soggy? 

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 flaky every time. 

Can I make this salmon Wellington recipe ahead of 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. 

Can I freeze an unbaked salmon Wellington? 

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! 

How long does this recipe last? 

Placed in an airtight container, leftovers will stay fresh in the fridge for up to two days. 

How should I reheat leftovers? 

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. 

Should the salmon skin be on or off?

We recommend removing the skin from the salmon so that your puff pastry is easy to cut and chew once baked.  

More Salmon Recipes

Searching for more meals that make salmon the center of attention? Check out some of our other favorites!

Salmon Wellington with Puff Pastry

5 from 46 votes
Author: Food Dolls
Servings: 4 servings
Prep: 10 minutes
Make this salmon Wellington recipe with less than ten ingredients for a crowd-pleasing, restaurant-worthy dinner that's easy to make!


  • 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


  • 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
    Spinach and cream cheese mixture topped with salmon on a puff pastry sheet.
  • 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.
    Unbaked salmon Wellington on a baking sheet.
  • 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).
    Baked Salmon Wellington.
  • Remove the Salmon Wellington from the oven, and let it rest for a few minutes before slicing and serving.


Serving: 1serving | Calories: 678kcal | Carbohydrates: 34g | Protein: 45g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 303mg | Sodium: 627mg | Potassium: 1011mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8794IU | Vitamin C: 4mg | Calcium: 315mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 46 votes (39 ratings without comment)

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Recipe Rating


  1. 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 😄

    1. 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!

      Alia & Radwa

      1. One of the very few times when my efforts matched the picture you posted. Love the simplicity and variety of your recipes.

        1. We’re so happy to hear this! Thank you for trying it out, Frank. We hope you enjoyed it!

          Alia & Radwa

    1. Sure! Just be sure to keep a close eye on it, and adjust the baking time as needed.

      Alia & Radwa

    1. You’ll want enough sheets to hold the weight of the filling. We would probably start with 5 sheets and adjust as needed. 😊

      Alia & Radwa

  2. 5 stars
    This is definitely a restaurant worthy recipe yet not difficult. We loved it and will be making on repeat! Delicious!

  3. 5 stars
    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!

    1. Mayo is such a good idea! We’re so glad you enjoyed the recipe, Jess. Thank you for sharing!

      Alia & Radwa

  4. 5 stars
    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!

  5. 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?

  6. 5 stars
    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.

  7. 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.

  8. 5 stars
    Awesome recipe, easy to follow, easy to prepare and delicious to serve. My family enjoyed all of it. Thank you so very much.

  9. 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!

    1. You could just cut the puff pastry to fit around the pieces! You’ll likely need more this way.

      Alia & Radwa

  10. 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.

    1. 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!

      Alia & Radwa