This is the best Salmon Wellington recipe I have ever made. The salmon is perfectly flaky and tender inside incredible puff pastry. It’s a textural dream! I like to make this for special occasions and holidays because this showstopper is sure to impress everyone you serve it to.
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The cheese and spinach mixture adds flavor and moisture to the salmon as it bakes, preventing it from drying out in the oven. Of course, the puff pastry helps protect it as well. The outside becomes a beautiful golden brown color and takes on a delicious crunch.
If you like gourmet dinner recipes, you will love my spicy Cajun Shrimp Scampi and this Sous Vide Whole Chicken.
Why You’ll Love This Recipe
- It’s great to prep in advance: I love recipes that you can prepare ahead. This salmon recipe makes it incredibly easy to prep and then place it in the refrigerator until you’re ready to bake it.
- It’s unique: Beef Wellington is an amazing dish and this is a creative play on that. It’s also known as “Salmon en Croute.”
- It’s versatile: Not only can you switch up the filling, but it pairs beautifully with a wide variety of side dishes. It creates a new meal every time!
Ingredients
Below is everything you need! I included all of the components to make the creamy spinach filling and season the salmon filets. They’re everyday ingredients that are easy to find.
- Salmon filets: Skinless salmon filets are perfect. The skin doesn’t render or cook well while wrapped in the puff pastry so I would remove it or purchase salmon without it!
- Spinach: Fresh spinach is better than frozen for this recipe. The frozen variety has a lot more moisture that it releases as it cooks, which will mess with the filling mixture’s texture and consistency.
- Cheese: I use cream cheese, mozzarella, and parmesan. They all provide a different flavor profile that works great when they come together. It helps that they melt so well, too.
- Spices: I add garlic powder and onion powder to the spinach filling while the fish gets a simple sprinkling of salt and pepper just to ensure the entire dish is well seasoned at every step.
- Puff pastry dough: The pre-packed dough doesn’t need a lot of prep in this salmon en croute recipe. Roll it out and cut it into 4 equal rectangles and it’s ready for wrapping the fish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Goat cheese and dill: Use creamy goat cheese instead of cream cheese and add some fresh chopped dill.
- Lemon and mushroom: Chopped mushrooms and lemon zest add brightness and earthiness to the salmon.
- Spicy Cajun: Rub the salmon with cajun seasoning and add a splash of hot sauce to the creamy mixture for more heat.
How to Make Salmon Wellington
Here are the instructions needed to make this salmon wellington recipe. Ensure that you preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Step 1: Make the spinach mixture. Cook the spinach, cheese, garlic powder, and onion powder in a medium skillet until the cheese is melted and gooey and the spinach has started to wilt.
Step 2: Prepare the pastry and salmon. Lay out the puff pastry and cut it into four equal rectangles. Place a salmon filet on top of each one and season them with salt and pepper.
Step 3: Add the mixture. Add a generous spoonful of the cheesy spinach to the top of each piece of salmon.
Step 4: Wrap the fish. Carefully wrap the salmon in the puff pastry and bring the edges to the middle.
Step 5: Transfer to pan. Arrange the salmon wellingtons on the prepared baking sheet with the seam side down.
Step 6: Make egg wash. Whisk the egg in a small bowl.
Step 7: Brush on the Wellington. Use a pastry brush to generously brush the egg wash on the top of each salmon wellington.
Step 8: Bake and serve. Pop it in the oven for about 20 minutes or until the pastry is perfectly golden brown. Then, sprinkle fresh parsley on top if you like before enjoying it!
Recipe Tips
- Don’t wrap it frozen: You may use fresh or frozen salmon in this recipe. Ensure the fish has completely thawed before you season and wrap it.
- Add slits to the pastry: For thicker salmon filets, I like to add small slits to the puff pastry. This lets some steam get inside to ensure it fully cooks.
- Rest before slicing: Give the salmon wellington time to rest before slicing and serving it. This keeps the salmon perfectly moist.
If you love recipes like this for salmon recipe ideas, you may also enjoy this baked Bruschetta Salmon.
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Place the wellingtons in a freezer-safe container and freeze for 1-2 months.
- Reheating: These are best reheated gently in a 350-degree oven. I do not recommend microwaving leftovers as it will make the salmon dry and the pastry mushy.
- Make Ahead: Place the wrapped salmon wellingtons on the baking sheet and wrap them with plastic wrap. You may stick them in the refrigerator for up to 24 hours before you plan to bake and eat them.
Serving Suggestions
- I love rice with salmon. Spinach rice and Mediterranean rice salad both have flavors that would complement the salmon wellington.
- Do you prefer potatoes as a starch? These mashed potato patties pair well, too.
- You can’t go wrong with a tasty veggie! Slow cooker collard greens and old fashioned zucchini casserole are some of my top choices for a side dish with this salmon recipe.
Recipe FAQs
I like to stick the wrapped salmon into the refrigerator for a few minutes before baking it. It helps to relax the gluten to prevent it from shrinking in the oven.
This likely could be due to the filling mixture. Allow it to cool for a few minutes before making the salmon Wellingtons. If you add it while piping hot, it is more likely to slide off the fish and make it more difficult to wrap.
Wetting your fingers with water or a little egg wash and spreading it on the edges before you seal them can help them stick together better.
More Delicious Salmon Dishes
Do you like salmon recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Salmon Wellington
Ingredients
- 4 - 4 ounce salmon skinless filets
- 3 cups fresh spinach
- 3 ounce cream cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 13.2 ounce refrigerated pre-rolled puff pastry dough
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400ºF.
- In a medium skillet sprayed with non-stick cooking spray, add spinach, cream cheese, mozzarella cheese, parmesan cheese, garlic powder, and onion powder. Cook over medium heat, stirring often, until cheeses are melted and spinach is wilted. Remove from heat and set aside.
- Roll puff pastry dough out and cut it into 4 rectangles.
- Lay a salmon filet onto each piece of pastry. Sprinkle salt and pepper evenly over them.
- Spoon spinach mixture evenly over the four pieces of salmon.
- Carefully wrap the dough up and around the salmon, being sure to seal the edges.
- Place wrapped salmon on a baking sheet lined with parchment paper with the seams down.
- Whisk egg in a small bowl and brush it over each pastry.
- Bake for 20 minutes or until pastry is golden brown.
Notes
- Store leftover salmon wellington in an airtight container in the refrigerator for up to 3 days.
- Do not microwave your leftovers. It will dry out the salmon and make the puff pastry mushy.
- Allow the salmon wellington some time to rest after it bakes. This will ensure the salmon remains moist and tender.
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