Salmon Wellington is known by many as salmon en croûte or puff pastry salmon. It is one of these superb-looking easy salmon recipes you can always choose to make and will not only please but will wow any crowd.
🤷🏻♀️ What is salmon wellington?
Salmon Wellington is a savory dish and consists of a seasoned salmon fillet placed on a bed of creamy 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 these dishes that are easy to make for entertaining especially at last-minute visits.
❗️Origins of salmon wellington
The origins of salmon wellington date 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.
💭 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 flavors. It is delicious.
In this recipe, I just added the spinach with cheese but often I add some nice chopped mushroom, which is beautiful too.
- 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 has the skin on, ask the fishmongers to remove it for you.
- Pastry If you are using frozen pastry 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 to add 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, and garlic, gives the dish the ultimate die-for flavors. 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, and 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 the pastry cracking/breaking.
- 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 to the prepared (lined with parchment paper) oven tray, give it a good egg wash a sprinkle of sesame seeds and bake for approximately 30-40 minutes.
Any vegetables are great like peas, broccoli, carrot, cauliflower, spring greens, collard, Swiss chard, and grilled courgettes/zucchinis. Mushed potato or freshly made salads will be the perfect made-in-heaven match.
You may also choose to make individual wraps with small fillets rather than whole large fillets. 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 actual baking time.
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 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.
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 just like in this buffalo chicken bites recipe when I have some extra time and that is very rewarding as at least you know the recipe it's made all from scratch.
Place leftovers in an airtight storage container in the refrigerator for up to 2 days.
Salmon wellington can be frozen for upcoming parties but freeze it uncooked.
Prepare the dish as directed through the point of scoring the top and do not add the egg wash on top. Place it on a plate or a baking sheet in the freezer until solid. Then, store in an airtight freezer-safe storage container in the freezer for a maximum of 3 months.
🦀 Other seafood recipes you will love:
🍽 More salmon recipes to enjoy
- 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
- Salmon teriyaki with edamame and rice
- Exotix baked salmon (spicy)
- Salmon and broccoli mess
- Feta And Ricotta Cheese With Spinach And Dill Filo Wraps
📋 Salmon Wellington
- chopping board
- ovenproof dish
- 500 g salmon fillet (18 oz) skin off - preferably
- 8 tablespoon fresh dill (4 oz) freshly chopped
- 1 pack puff pastry or homemade wholemeal pastry at room temperature
- ½ tsp salt kosher or pink Himalayan used for both spinach and salmon to season
- ¼ 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 tablespoon olive oil or ghee
- 1 tablespoon sesame seeds I used mixed (black and white)
- 1 small egg beaten
- 2-3 tbsp cream cheese or heavy cream
- While making all the preps for this salmon Wellington dish, keep the salmon fillet in the fridge.
- Place the oven rack in the center of your oven. Preheat the oven to 200°C or 400°F. Line a baking tray with parchment paper.
- Place a larger frying pan over medium heat, and 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, and 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 it to 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 it on a chopping board and cut it into portions. Serve immediately and enjoy! Heavenly!
- Add it (in Step 3) and cook when the onion is almost done to reduce the runny cream.
- Add ¼ cup breadcrumbs or semolina in step 4 after wilting the spinach and added the cream too. Add the breadcrumbs too. Will help with soaking up the cream.