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.
- 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!
- 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.
Step-By-Step Instructions for Puff Pastry Salmon Wellington
- Prepare the spinach 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. Press the edges together to create a seal and create a puff pastry wrap.
- Add the egg wash. Transfer the salmon puff pastry to a baking sheet lined with parchment paper. Make sure the seem side is down!
- Top. Then, use a sharp knife to make slits on the top. Brush the top of the salmon wellington with egg wash. Now, it’s 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! 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, 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
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
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
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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