Salmon Wellington is known by many as salmon en croûte or puff pastry salmon is one of these superb looking easy salmon fillet recipes that you can always choose to make and will not only please but wow any crowd.
What is Salmon wellington?
Salmon Wellington is a savoury dish and consists of seasoned salmon fillet that is placed on a bed of cheesy sautéed spinach and wrapped into puff pastry or any homemade pastry dough, gets egg-washed and lastly baked in the oven. The outcome is simply beautiful. It is one of those dishes that is easy to make for entertaining especially when guests announce their visit at the last minute.
Origins of salmon Wellington
The origins of salmon Wellington dates back to Tudor times in England (mid-1400s to early 1600s).
It was beef Wellington then - a fillet of beef coated with pâté and mushroom duxelles that was also wrapped in pastry and baked. It was a very popular dish among the 'upper class'. I am very grateful this beautiful dish was invented then so we can enjoy it today. Could we call this an English dish? We could, right? It was such a very clever idea!
Later this Wellington dish idea became a subject of experimenting with other types of protein that were a little more affordable and this is how it arrived at the salmon idea.
Now, fish it's as expensive, salmon in particular. Again, I am highly grateful they have experimented then so we can have this scrumptious salmon Wellington dish and replace the red meat which we all know it's good but we should only eat it in moderation.
What is mushroom duxelles?
Duxelles consists of finely chopped mushrooms, onions (or shallots), herbs (thyme or parsley) salt and black pepper, sautéed in olive oil or butter and reduced to a paste. Sometimes cream is added, and even a dash of Madeira or sherry for some extra flavours. It is delicious.
In this recipe, I just added the spinach with cheese but many times I add some nice chopped mushroom and that is beautiful too.
ingredients needed to make salmon Wellington A.K.A. Salmon en croûte
- Salmon Fillet Look out for good wild-caught salmon, yes, it is pricier but it is so much better and nutrient-rich than the regular farmed salmon. It is also important that your salmon fillet is skinless. If the salmon is sold skin-on, ask the fishmongers to remove it for you.
- Pastry If this is frozen it is important to take it out of the freezer on time to be at room temperature when working with it.
- Egg wash It is an important one as it will make your salmon wellington look a real treat and a lot more attractive. Brushing will only take 30 seconds.
- Spinach and creme cheese A combo made in heaven that cannot be replaced although I sometimes add chopped mushrooms too. These also help with keeping the salmon nice and moist.
- Lemon Added as the last thing just before serving for a touch of tanginess, freshness, and much needed with any protein, seafood, in particular, acidity.
- Seasonings. A combination of salt, pepper, nutmeg, garlic, to give the dish the ultimate to die for flavours. Thyme is also nice to add if you like. Do not forget the nutmeg! This makes a true difference.
How to make Salmon wellington
- First, sauté the onion with butter or oil or ghee, garlic in a pan or in a skillet. Then add the cream cheese, spinach, and grated Parmesan.
- Roll and cut the thawed puff pastry which should be at room temperature to avoid pastry to crack/break.
- Place the lightly seasoned salmon onto the puff pastry, add the spinach mixture on top and fold the puff pastry over the salmon.
- Transfer the salmon in the prepared (lined with parchment paper) oven tray, give it a good egg wash a sprinkle of sesame seeds and bake approximately 30-40 minutes.
what pastry to use for salmon wellington?
If you want to challenge yourself with making your own pastry, absolutely, go for it! It is not the hardest thing at all! I do encourage you to do it! Homemade pastry can be made in several ways and phyllo pastry is probably the most challenging one to make at home. I do make my own pastry sometimes if I have some extra time and that is very rewarding as at least you know the recipe it's made from scratch.
FAQs
Any vegetables are great like peas, broccoli, carrot, cauliflower, spring greens, collard, Swiss chard, grilled courgettes/zucchinis. Mushed potato or any freshly made salads will be the perfect made in heaven match.
You may also choose to make individual wraps with small fillets rather than a whole large fillet. You should not use more than 100g fillets as the wraps could easily turn into giant portions with a lot of pastry.
Making ahead this dish for easy entertaining is an option, here's how:
A few hours up to a day before:
Prepare it all like it's almost ready to make it to the oven just do not egg wash. Wrap it in cling film and store it refrigerated until ready to bake.
Place in a container or on a plate just in case you get some juices escaping. Egg wash just before going into the oven, a few hours later or the next day.
More than a day before:
I totally do not recommend baking it and then freezing it, instead, get it all ready again, wrap in cling film and freeze it in an airtight container.
Take out of the freezer, remove all the wrapping place on a baking tray, egg wash and bake in a preheated oven adding 5-10 min longer than the original baking time.
Place leftovers in an airtight storage container in the refrigerator for up to 2 days.
The salmon should be allowed to come to room temperature, then reheat in the oven at 180C or 360F for approximately 13 minutes. It needs to warm all through.
If you insist, it can be rewarmed in the microwave in no time, but I do not recommend it as the pastry will become soggy and of course, the fish will dry out which is exactly the opposite of what we want this dish to be like.
Crispy on the outside and moist inside. I would only consider the oven but yes, as a last resort, the microwave will help.
Other salmon recipes you will love:
- Salmon and crudites salad with coconut blossom nectar and umami salt vinaigrette
- Salmon warm salad with swiss chard and pasta
- Refreshing salmon pate
- Salmon, pesto and asparagus bake
- Tatsoi, hoisin salmon stir-fry
- Salmon, rice and broccoli delicious mess
Salmon Wellington
Equipment
- brush
Ingredients
- 500 g salmon fillet (18 oz) (skin off ideally)
- 8 tbsp fresh dill (4 oz) freshly chopped
- 1 pack filo pastry or homemade wholemeal pastry at room temperature
- 1/2 tsp salt kosher or pink Himalayan used for both spinach and salmon to season
- 1/4 tsp nutmeg freshly ground
- 400 g fresh spinach (14 oz)
- 3 cloves garlic
- 40 g parmesan cheese (1.5 oz) grated
- 1 med onion finely chopped
- 1 tbsp olive oil or ghee
- 1 tbsp sesame seeds I used mixed (black and white)
- 1 small egg beaten
- 2-3 tbsp cream cheese or heavy cream
Instructions
- While making all the preps for this salmon Wellington dish, keep the salmon fillet in the fridge.
- Place the oven rack in the centre of your oven. Preheat the oven at 200°C or 400°F. Line a baking tray with parchment paper.
- Place a larger frying pan over medium heat, add the olive oil or ghee, garlic and onion. Cook until translucent.
- Add the spinach, salt, and pepper, nutmeg and cook until the spinach is wilted. Add cream cheese and cook until all juices have reduced, for approximately 4 min.
- Add the parmesan, dill and stir until well combined. Remove from heat and set aside.
- On a chopping board, unroll and smooth out the sheet of puff pastry and place the salmon (skin side up) in the middle of the pastry sheet. Season both sides of the salmon with salt and pepper.
- Spoon over the top of the salmon fillet the spinach mixture, spreading this equally over the salmon and smoothing it out so that it does not spill over the sides.
- Fold the edges of the pastry over the salmon and spinach. Start with folding the longer sides followed by the shorter ones. Trim any excess pastry from the ends (if any) then fold the ends over the top. Flip the pastry-wrapped salmon over and transfer in the prepared and parchment-lined baking tray.
- Brush over the beaten egg covering well all the sides of the pastry. Use a knife to score the top of the pastry whatever pattern you wish to make. Brush with the leftover egg a little more. Sprinkle the sesame seeds.
- Transfer the tray with the salmon into the oven and bake for 30 minutes at 200°C or 400°F or until the pastry becomes golden brown. I like it quite nice and brown but careful not to burn it.
- When ready, take out of the oven, take the salmon out with a serving spatula place on a chopping board and cut into portions. Serve immediately and enjoy! Heavenly!
Notes
- Add it (in Step 3) the and cook when the onion is almost done to reduce down the runny cream.
- Add 1/4 cup breadcrumbs in step 4 after wilting the spinach and added the cream too. Add the breadcrumbs too. Will help with soaking up the cream.
Sara says
Thank you for this delicious, easy to follow recipe! My whole family loved it, and we will definitely be making it again soon!
FOODHEAL says
This salmon en croûte reminds me of how I used to love salmon. I love the sesame on top, they add the crunchiness that I love in a dish.
Amy says
I love a good beef wellington, although I have never attempted to make it myself! But the idea of a salmon version is just way too appealing! I'm going to try this recipe. Won't be making my own pastry though! Photos are just so good and super enticing:)
Jill says
This was really good! and its bakes up so beautifully! I love the cheese in there!
Jessica Stroup says
This is a family favorite! Love your recipe so much!
Chef Dennis says
Yum! This is making me hungry!
Healing Tomato says
This is such a welcome change from beef wellington! I love that you used salmon to as the stuffing for the wellington. It looks so scrumptious and perfect!
Lauren Vavala says
What a great idea for salmon - I love puff pastry and have a ton of salmon from our seafood share stashed in the freezer. Can't wait to give this recipe a go!
Natalie says
Oh wow... that is one delicious dinner option. I must give this a try.
HEATHER PERINE says
I've always wanted to make beef wellington but my husband hates mushrooms, so this I know would be a hit! And I love salmon!! Can't wait to try this 🙂
Ksenia says
What a gorgeous, gorgeous dish, and a great flavour combination! You really managed to live and up a classic dish and make it much more interesting
Adriana says
I absolutely love anything wrapped in a flaky dough. I have been thinking of beef wellington, but now I am gravitating to make it with salmon instead.
Veronika says
Wow! This Salmon Wellington looks amazing! I've never tried it before, but want to try making it this weekend!
Leslie says
Heavenly is the only word to describe this perfectly put together salmon recipe! So perfect for any salmon lover!
Kate says
This is a great recipe and reminds me of my time in England. I am looking forward to making it for my daughter's birthday coming up in February. I am already excited. Thanks for sharing it.
Addison says
Such a hearty and flavorful dish! I love these flavors!
Amanda Dixon says
This was so delicious! I made it last night, and my husband and I both fell in love with it. The salmon was such a nice substitute for the beef. Perfect date night meal!
Chef Dennis says
This Salmon Wellington is making me soo hungry!
Katie Youngs says
This was a delicious dinner!
Mama Maggie's Kitchen says
This dish looks soooooo deliciously good. I wish I could eat that right now!
Eva says
This is the kind of dish I have always bought pre-made and never even attempted to make from scratch. In my defense I need to admit we have a decent one in the frozen section of my local supermarket. So when I'm short on ideas I will just get a couple of packages to pop in the oven for the times when I'm absolutely busy and unable to spend time making food. But, since the times when I actually enjoy spending time in the kitchen occur more often than the busy times (thankfully) I should really give this recipe a try. It's a dish I love and making it from scratch will surely make it taste even better! No excuses, really.
Ramona says
Thank you so much dear Eva! Oh, you must definitely try making this at home. It will undoubtedly taste so much better. Good luck with trying this recipe for this delicious salmon dish.
Alexandra says
What a delicious dinner this would make!
Anaiah says
This salmon was delicious and so flavorful!
Kylie says
Such an awesome idea! My salmon loving kids will love this!
Addie says
Total healthy comfort food!
Elizabeth says
So delicious! Thanks for sharing!
Jamie says
Love how delicious and flavorful this is!
Freya says
This was so delicious, a real showstopper on the table but simple to prep!
Natalie says
Oh wow, the crust is perfectly baked. Looks fantastic! Lovely filling. I will make this for Christmas Eve.
Seanna Borrows says
Monday is salmon day on our meal prep calendar. Definitely adding this delicious recipe to our rotation. So delicious!
Gloria says
This is one of our favourite dinners for date night. I usually buy it frozen. Now I can make it fresh right in my own kitchen.
Brianna says
Easy and elegant, my kind of dinner! Perfect for the holidays.
Toni says
This is really good!! My kids loved it and wants me to make it again!!
Marta says
I don't know why I've never thought to make salmon wellington, but this was (and tasted) genius! Definitely going to make this on a more regular basis now.
Allyssa says
Thanks a lot for this amazing and super easy to make salmon wellington recipe! It's really tasty and very flavorful! Will surely have this again! Highly recommended!
Ramona says
Thank you so much dear Allyssa! I am so happy you enjoyed it too!
Colleen says
We made this for a dinner party and it was a total hit! Thanks for sharing this amazing recipe!
Megan Ellam says
I love this recipe! So easy and so delicious! Thanks for sharing!
nancy says
great recipe idea for salmon! We loved the puff pastry!
Marcellina says
What a fantastic variation on the classic beef wellington! Salmon is expensive so this is a great way to make it go a little further. Thanks!
Liz says
Enjoyed looking through the pictures on this post. Your pastry looks perfect!
Tina says
What a great idea to use salmon. I'm always looking for new ways to serve it!
Heather says
phyllo pastry is so flaky and light and I just love fresh dill with any fish - especially salmon - great way to sneak a green in with the spinach too!
Kate Hahnel says
My second time making this and just like before, it was a great hit! Thank you!
Ramona says
Great! Thanks Kate! I am so happy to hear you are enjoying his salmon wellington recipe. Thanks for the feedback!
Amanda Dixon says
This makes for one fabulous, impressive meal! The salmon was perfectly cooked, and it was so good with that flaky puff pastry. Will definitely make again with the holidays coming up!
Ramona says
Thank you so much Amanda! Salmon Wellington is definitely a nice dish to make for the holidays.
Katie Crenshaw says
We made this for dinner tonight and it was delicious. It turns out so pretty and looks so fancy.
Ramona says
Thank you Katie, I am so happy you guys liked it too.
Allyssa says
Thank you so much for sharing this amazing salmon wellington recipe! Will surely have this again! It's really easy to make and it tasted so delicious! I highly recommend this recipe to my friends!
Jere Cassidy says
My hubby loves salmon and this is the recipe I am going to use for our Valentine's Day supper. Just love the elegance of this dish.
Liz says
I have made beef wellington before, so thought I would give this recipe a try. Just as simple and delicious!
Ramona says
Thank you so much Liz, I am so happy you liked it too.
Mikayla says
A pastry covered flank of salmon, oh my was this great. So simple to put together and cooks quite quickly as well.
Devan says
I love traditional recipes like this. I never would have thought to try salmon wellington a.k.a salmon en croute but what a great idea. Thank you for the inspiration and your photos are awesome!
Amanda says
What a great recipe for a special occasion! The presentation was beautiful and impressive, and the salmon came out perfectly cooked.
veenaazmanov says
Too delicious to resist. My comfort meal and dish too. Love your recipe. Yum Yum Yum...
Veronika says
This salmon wellington was amazing!! I love both salmon and filo pastry but somehow have never made this until now. The whole family enjoyed it so it's definitely going into our rotation.
Ramona says
Thank you so much Veronika!
Lisa says
Absolutely delicious and a perfect special occasion entree. We love mushrooms so added the duxelles. We loved it!
Aya says
We love salmon so I had to try this recipe. It turned out amazing and we devoured it! I will be adding salmon wellington to my menu from this day forward! Thank you!
Ramona says
Thank you so much dear Aya, I am thrilled you loved my salmon wellington recipe!
Katie Crenshaw says
I felt so fancy making this! It turned out awesome! My husband LOVED it! I will be making it again soon.
Ramona says
Yay! Great, dear Katie, I am soo glad you loved it too.
It is definitely a dish we adore over here.
Amy Liu Dong says
An awesome Salmon recipe that everybody can try, definitely looks so yummy. Every ingredient we love is in this dish. I would love to make this at home.
Ramona says
Thanks so much Amy!
Moop Brown says
This salmon looks incredibly juicy and flavorful. Definitely seems like a dish everyone will enjoy.
Ramona says
thank you Marwin xx