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.
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🤷🏻♀️ 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.
🥘 Ingredients
- 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 is 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 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.
Top tip
If you have any trimmings left over from trimming the fillet for this salmon dish please keep it and give this Sushi Bake Recipe.
❓Recipe FAQs
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 it 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 by making your pastry 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 the 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.
📦 Storage
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:
- Delicious Monkfish Curry25 Minutes
- Homemade Sushi Cake1 Hours
- Spicy Calamari35 Minutes
- Rainbow Trout With Potatoes And Spring Garlic30 Minutes
🍽 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
Equipment
- chopping board
- knife
- ovenproof dish
- spatula
- brush
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
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!
Mikayla says
A pastry covered flank of salmon, oh my was this great. So simple to put together and cooks quite quickly as well.
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.
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.
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!
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.
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.
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!
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!
Tina says
What a great idea to use salmon. I'm always looking for new ways to serve it!
Liz says
Enjoyed looking through the pictures on this post. Your pastry looks perfect!
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!
nancy says
great recipe idea for salmon! We loved the puff pastry!
Megan Ellam says
I love this recipe! So easy and so delicious! Thanks for sharing!
Colleen says
We made this for a dinner party and it was a total hit! Thanks for sharing this amazing recipe!
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!
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.
Toni says
This is really good!! My kids loved it and wants me to make it again!!
Brianna says
Easy and elegant, my kind of dinner! Perfect for the holidays.
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.
Seanna Borrows says
Monday is salmon day on our meal prep calendar. Definitely adding this delicious recipe to our rotation. So delicious!
Natalie says
Oh wow, the crust is perfectly baked. Looks fantastic! Lovely filling. I will make this for Christmas Eve.
Freya says
This was so delicious, a real showstopper on the table but simple to prep!
Jamie says
Love how delicious and flavorful this is!
Elizabeth says
So delicious! Thanks for sharing!
Addie says
Total healthy comfort food!
Kylie says
Such an awesome idea! My salmon loving kids will love this!
Anaiah says
This salmon was delicious and so flavorful!
Alexandra says
What a delicious dinner this would make!
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.
Mama Maggie's Kitchen says
This dish looks soooooo deliciously good. I wish I could eat that right now!
Katie Youngs says
This was a delicious dinner!
Chef Dennis says
This Salmon Wellington is making me soo hungry!
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!
Addison says
Such a hearty and flavorful dish! I love these flavors!
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.
Leslie says
Heavenly is the only word to describe this perfectly put together salmon recipe! So perfect for any salmon lover!
Veronika says
Wow! This Salmon Wellington looks amazing! I've never tried it before, but want to try making it this weekend!
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.
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
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 🙂
Natalie says
Oh wow... that is one delicious dinner option. I must give this a try.
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!
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!
Chef Dennis says
Yum! This is making me hungry!
Jessica Stroup says
This is a family favorite! Love your recipe so much!
Jill says
This was really good! and its bakes up so beautifully! I love the cheese in there!
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:)
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.
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!