Salmon Wellington, often elegantly called Salmon en Croûte, brings all of the decadent flair of the classic Beef Wellington with a fraction of the stress.
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Tasty Salmon on Puff Pastry
Bring this golden puff pastry masterpiece to a gathering and enjoy the immediate attention, or serve it for a weeknight dinner and pretend you spent all day in the kitchen. This Wellington recipe makes any ordinary evening feel like a celebration. That's why I absolutely love this recipe.
You are going to love the incridible contrast of texture and flavors in this recipe. A golden buttery crust of puff pastry, a moist flaky salmon filet with a velvety spinach filling and a fresh vibrant herbal brightness, all in every single bite! A foolproof way to pamper your family or impress your friends without breaking a sweat.
Ingredients
Pro Tip
Moisture is the enemy of crisp puff pastry. Before seasoning your salmon, pat dry with paper towels to prevent steam from making the bottom crust soggy.
Salmon Wellington
Ingredients
- 1- pound skinless salmon filet(s)
- 13.2- ounce puff pastry thawed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 teaspoons garlic minced or diced (about 2 cloves)
- 2 cups fresh baby spinach
- 6 ounces cream cheese softened
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill chopped + more for garnish
- 1 large egg for egg wash
- 1 teaspoon milk for egg wash
- 1 lemon sliced for serving
Instructions
- Preheat oven to 400 degrees F.
- Add oil, garlic, and spinach to a skillet and heat over medium heat until wilted, about 5 minutes.
- Add cream cheese, mustard, dill, and spinach to a mixing bowl and beat until creamy, about 90 seconds.
- Gently flour parchment paper or silicone mat big enough for a large sheet pan, and unfold puff pastry. Gently roll out until slightly thinned and stretched and smooth.
- Pat dry the salmon filet well. Do not skip this step. Salt and pepper top and bottom of salmon filet(s), then place onto one half of the puff pastry, leaving an inch on each side and enough to wrap over the top once the filling is added.
- Spoon spinach filling over top of salmon.
- Add egg to a small bowl and whisk with 1 teaspoon milk. Gently brush over edges of puff pastry.
- Fold puff pastry over salmon and filling, then fold edges back over and seal together.
- Crimp edges using finger or fork like you would a pie crust.
- Using a knife, cut slits into top of puff pastry in any design of your choice, cutting just through the pastry.
- Brush the top of the pastry with the remaining egg wash.
- Move to sheet pan.
- Bake in the preheated oven for 30 minutes or until salmon is cooked through.
- Remove from heat and let rest for 10 minutes before serving.
- Garnish with fresh dill and serve with lemon slices.
Notes
- Serve with tartar sauce.
- Side ideas include: roasted asparagus, steamed green beans, side salad, dinner rolls or sliced buttered bread, and/or mashed potatoes.
- You can prepare this ahead of time. Just move to the fridge instead of the oven in step 13, then refrigerate for up to 4 hours.
- Although this is best enjoyed fresh, you can store covered in the fridge for up to 3 days.
Nutrition
How to Make Salmon Wellington
1- Wilt the garlic and baby spinach in olive oil over medium heat for about 5 minutes. Beat the wilted spinach, softened cream cheese, Dijon mustard, and fresh dill with a mixer for 90 seconds until smooth and creamy.
2- Gently roll out your thawed puff pastry on a floured surface until it is slightly thinned and smooth. Pat dry the salmon then season with salt and pepper, place it onto one half of the pastry, and spoon the spinach filling evenly over the top.
Tip: Be sure to leave a one-inch border around the edges so you have enough room to fold the pastry completely over the fish.
3- Gently brush egg wash along the exposed edges of the pastry to help it seal. Fold the empty pastry over the salmon, crimp the edges firmly with your fingers or a fork.
4- Cut decorative vent slits through the top layer. Brush the remaining egg wash over the entire crust, transfer the Wellington to a baking sheet, and bake according to directions.
FAQs
Yes, absolutely! You can assemble the entire dish right up through step 11 (fully wrapped and brushed with egg wash). Instead of putting it into the oven, wrap it loosely with plastic wrap and store it in the refrigerator for up to 4 hours. Bake it straight from the fridge. You may need to add 2–3 extra minutes to the baking time.
By the 30 minute mark, a beautiful golden brown pastry crust is a stellar indicator. If you want to be completely certain, insert an instant read thermometer through a steam slit into the center of the salmon; it should read between 125°F and 135°F for a perfect, juicy medium finish.
While this is best when eaten fresh, you can keep leftovers covered in the refrigerator for up to 3 days. To reheat, avoid the microwave as it will make the pastry rubbery. Instead, place slices in an oven or air fryer at 350°F/175°C for 10–12 minutes until the pastry crisps back up.
Freezing baked salmon wellington is not recommended. Instead, you can prepare the dish up to step 10 (fully wrapped without brushing the top) then freeze for up to 3 months. Bake as directed without thawing and give it an extra couple of minutes in the oven.
To round out this dish, I highly recommend keeping the side dishes vibrant and relatively light. A platter of crisp Air Fryer Asparagus or Smashed Broccoli tossed with a squeeze of lemon adds a beautiful color and snap. If you're hosting a cozy weekend feast, a side of garlic mashed potatoes or warm, flaky dinner rolls to catch any escaping cream cheese filling. Don't forget to pass around a classic, tangy tartar sauce and plenty of fresh lemon wedges at the table.
More Puff Pastry Recipes
- Spanakopita with Puff Pastry.
- Baked Brie.
- Cinnamon Swirls with Puff Pastry.
- Puff Pastry Apple Roses.
- Raspberry Danish.
- Chocolate Croissants with Puff Pastry.
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