Take your salmon game to the next level and make this gorgeous salmon wellington. Perfectly cooked and succulent salmon sitting on a bed of garlicky sautéed spinach and wrapped in golden crispy and flaky puff pastry. Get the ingredients and make this restaurant-worthy meal today!
Whether you’re cooking for yourself, or want to impress your guests, this salmon wellington is a real treat! It’s quite simple, but it looks as if you spent hours in the kitchen making it.
Salmon is perfect for entertaining, so I often make it when I’m expecting guests for dinner. It feels fancy, and everyone seems to love it.
Also known as Salmon en Croute, is a filling dish but it’s also light. It’s buttery, and creamy, and looks like an elegant kind of pie.
What is Salmon Wellington
Salmon Wellington or Salon en Croute is a savory salmon pie where salmon is properly seasoned, then placed over a bed of creamy spinach and wrapped in puff pastry. The puff pastry is brushed with egg wash, then baked in the oven until golden.
Spinach and salmon is a match made in heaven, and when it’s wrapped in buttery and flaky puff pastry, it gets even better!
The Ingredients
You will need the following ingredients:
- Puff pastry – I used ready store-bought puff pastry but you can, of course, make your own.
- Salmon fillets – if frozen then thaw them completely before cooking.
- Butter, cream cheese, parmesan cheese, and an egg for the egg wash.
- Onion, garlic, and baby spinach leaves.
- Dried breadcrumbs, salt, and pepper.
I know that this salmon wellington looks so fancy, and probably complicated. But trust me, it’s actually SO easy to make. Let me show you how!
How to Make Salmon Wellington
First, make the spinach mixture. In a pan melt the butter, and saute the diced onion until it’s soft and translucent.
Add the spinach, and cook it until it just wilts (do not overcook it as it will still cook further in the oven). Season with black pepper, and lower the heat to low heat, then add the cream cheese. After the cream cheese melts, add the parmesan cheese and the breadcrumbs. Mix everything together and remove from heat and set aside.
Season the salmon fillets with salmon and pepper. Then roll out the pastry sheet on your counter, cut it into halves (or in a size that’s good enough to fit the salmon and the filling).
Place each salmon fillet in the center of the puff pastry sheet and leave about 2 inches around the edges. If the puff pastry sheet is not big enough, you can roll it out to make it a little bigger.
Top each salmon fillet with the spinach mixture using a spoon, spread it evenly. Brush the edges of the puff pastry sheets with a beaten egg, and fold it as shown in the image below.
Place the salmon on a greased or lined with parchment paper baking sheet seam side down. And make crosshatch slits on the top of each Wellington using a sharp knife.
Bake at 200C (390F) for 30 minutes or until the pastry is golden.
How to Make Ahead, and Store.
- Make ahead: You can make these salmon wellingtons ahead of time, and place them in the freezer for up to 3 months. Take out of the freezer and bake for 40 minutes at 200C (390F).
- Store: Store in the fridge in an airtight container for up to 3 days.
- To reheat: Reheat in the oven at 180C (356F) for 10-15 minutes, or until warmed through. Or reheat in the microwave, however, puff pastry has a better texture if reheated in the oven.
What to Serve Salmon Wellington With?
- Serve with steamed broccolini, broccoli, or green beans.
- Scalloped potatoes.
- Smothered potatoes.
- Mashed potatoes.
- Instant Pot buttered potatoes.
- Roasted cauliflower salad.
- Briam vegetable bake.
Recommended Tools for This Recipe
- Saute pan. Make sure that you’re using the right size of pot or pan,
- Sheet pan. I used a quarter sheet pan as I only made 2 wellingtons.
- Garlic press. A kitchen essential.
- Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money.
- Pastry brush. For the egg wash.
Make sure to check out my Air Fryer salmon with lemon butter sauce!
Subscribe to my Newsletter, and follow me on Facebook, Instagram, and Pinterest for more tasty recipes!
I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!
I hope that you love every recipe that you make! – Diana x
Salmon Wellington
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion diced
- 4 cups (120 grams) baby spinach leaves about 4 ounces
- 2 cloves garlic minced (about 2 teaspoons)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅔ cup (100 grams) cream cheese softened
- ¼ cup (25 grams) dried breadcrumbs
- ¼ cup (25 grams) parmesan
- 1 sheet frozen puff pastry thawed in the fridge
- 4 (6 ounce) salmon fillets skin removed
- 1 egg beaten
Instructions
- First, make the spinach filling. Melt the butter, and saute the diced onion until it’s soft and translucent.
- Add the spinach, and cook it until it just wilts. Season with black pepper, and add the cream cheese. After the cream cheese melts, add the parmesan cheese and the breadcrumbs. Mix everything together and remove from heat.
- Season the salmon fillets with salmon and pepper. Then roll out the pastry sheet on your counter, cut it into halves (or in a size that’s good enough to fit the salmon and the filling).
- Place each salmon fillet in the center of the puff pastry sheet and leave about 2 inches around the edges. If the puff pastry sheet is not big enough, you can roll it out.
- Top each salmon fillet with the spinach mixture using a spoon, spread it evenly. Brush the edges of the puff pastry sheets with a beaten egg, and fold it as shown in the image below.
- Place the salmon on a greased or lined with parchment paper baking sheet seam side down. And make crosshatch slits on the top of each Wellington using a sharp knife.
- Bake at 200°C (390°F) for 30 minutes or until the pastry is golden.
Video
Notes
- Make ahead: You can make these Wellingtons ahead of time, and place them in the fridge for up to 1 day or in the freezer for up to 3 months. Prepare everything following the instructions but don’t brush them with the egg until you’re about to place them in the oven. Take out of the freezer and bake for 40 minutes at 200C (390F).
- Store: Store in the fridge in an airtight container for up to 3 days.
- To reheat: Reheat in the oven at 180C (356F) for 10-15 minutes, or until warmed through. Or reheat in the microwave, however, puff pastry has a better texture if reheated in the oven.
- Make sure that you’re using skinless salmon in this recipe. If you buy it with skin-on, you can carefully remove it with a knife.
jackie hartnett
Fantastic recipe!
can serve for an elegant dinner or just because you love it!
Maria Guadalyn Guerrero
I did it!!!!