Making a Salmon Wellington at home couldn't be easier... or more delicious. Imagine a moist and perfectly seasoned piece of salmon tucked away under a creamy spinach filling. Then, it's wrapped up in a buttery, flaky crust! If you ever want to impress your friends and family, or just have a restaurant-style meal at home - you MUST make this.
Okay y'all... I even impressed MYSELF with this recipe. Salmon Wellington. You guys know I barely eat red meat, so even though I recently tried the beef version - the salmon variety is supreme to me! The cheesy sautéed spinach topping takes it to the next level. Let's get into it.
Ingredients
- Frozen Puff Pastry Dough - The main key to making puff-pastry salmon is... puff pastry of course. Like my other puff pastry recipes, I use the frozen kind and let it thaw on the counter for 20 or so minutes before cooking.
- A Fantastic Cut of Salmon - We're going with a simple spice blend for seasoning the fish, so grab some quality pieces of salmon! Be sure it's skinless and boneless.
- Sautéed Spinach - Along with the fish, my salmon wellington recipe has a beautiful, cheesy sautéed spinach mixture. You're going to need spinach, cream cheese, fresh parmesan, and a hint of lemon juice to lighten it up.
- Egg Wash - The key to a beautiful crust is in egg wash! All you need is an egg + some water. Whisk it up until smooth, and then brush it onto the pastry right before baking.
How to Fold a Salmon Wellington
I added some process photos below so you can get a sense of exactly how to fold this.
The fun part is, you can actually make Salmon Wellington - also known as Salmon en Croute - two ways: with the spinach dip on top of the salmon, or on the bottom!
My photos below show how to assemble and fold the wellington so the spinach is on the top (personal preference as far as looks) but in the instructions card, I left instructions for both options. It tastes amazing no matter where you place the spinach.
In essence, making salmon wellington is so much easier than it looks! We're going to start by making the spinach mixture on the stove while the puff pastry thaws on the counter. Once everything is smooth, take that off of the heat and prepare your salmon with spices & a secret ingredient - Dijon mustard!
Finally, assemble your pastries, fold, and seal with a bit of egg wash (it acts as a glue). Score the top of the pastry using a knife to help some of the steam escape while cooking. Then bake for about 20 minutes and voila! I love to sprinkle a bit of flaky salt and fresh parsley on top for flavor and color.
FAQs
You certainly can! I love the frozen kind just for convenience, but if you have an amazing puff pastry dough recipe – feel free to use that.
Nope - add your raw (but seasoned) salmon to the puff pastry because it'll all cook together in the oven. You don't want your salmon to be dry and overcooked! Be sure to remove any skin from the salmon fillets.
Dijon mustard is my secret ingredient; it helps keep the salmon moist and seals in those beautiful flavors. Don't skip this ingredient.
Other Fantastic Ideas from my Puff Pastry Miniseries:
Roasted Sweet Potato Turnovers
Easy Chicken Pot Pie with Puff Pastry
Salmon Wellington (Puff Pastry Salmon)
Ingredients
Sauteéd Spinach Mixture
- 2 tbsp. unsalted butter
- 1 tbsp. lemon juice
- ½ ct. minced shallot
- 1 tbsp. minced garlic
- 4 oz. frozen spinach or fresh!
- 4 oz. cream cheese
- ¼ cup shredded parmesan
- 1 tsp. dill
- ½ tsp. salt
- 1 tsp. black pepper
Salmon & Puff Pastry Ingredients
- 1.5 lbs. salmon fillets 2 pieces
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. dijon mustard
- 1 box puff pastry dough
- 1 ct. egg for an egg wash
Instructions
- Let the frozen puff pastry thaw on the counter until soft and pliable.
- Meanwhile, in a small skillet, melt the butter and pour in the lemon juice.
- Sauté the minced shallot and minced garlic on medium heat for a minute or so until fragrant.
- Add in your frozen spinach and cook until soft.
- Stir in the cream cheese, shredded parmesan, dill, salt, and pepper until everything is fully combined. Remove from heat and set aside.
- Season your salmon fillets on all sides with the salt, pepper, and Dijon mustard. Take the egg and whisk it with a bit of water to create an egg wash.
- Preheat the oven to 400°F.
If you want the spinach mixture on top:
- Assemble the spinach mixture on the top of the seasoned salmon fillets.
- Quickly flip one filet, spinach side down, onto one sheet of puff pastry.
- Fold the pastry over until it completely covers the salmon, using the egg wash as a "glue" to keep everything together.
- Flip the salmon wellington over, folds down, and score the top of the pastry with a knife. Repeat with the remaining salmon fillet and puff pastry sheet.
- Brush the top with egg wash and bake at 400°F for 18-20 minutes until golden brown. Enjoy!
If you want the spinach mixture on the bottom:
- Add one seasoned salmon fillet onto one sheet of puff pastry.
- Top the salmon with the spinach mixture.
- Fold the pastry over until it completely covers the salmon, using the egg wash as a "glue" to keep everything together.
- Flip the salmon wellington over, folds down, and score the top of the pastry with a knife. Repeat with the remaining salmon fillet and puff pastry sheet.
- Brush the top with egg wash and bake at 400°F for 18-20 minutes until golden brown. Enjoy!
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The Coined Breakdown
- Total Cost per serving: $5.43
- Total Cost (4 servings): $21.72
- Those Other Guys: $28.00 per serving
Anonymous says
Did you ever sub in a chicken breast for the salmon? Would cooking time be the same?
I haven't tried a chicken Wellington using this recipe! I wouldn't guestimate that the cooking times would be the same, however. With chicken, it's important to cook it thoroughly so I'd suggest a meat thermometer and a recipe for puff pastry-wrapped chicken just to be safe 🙂
Anonymous says
I hate spinach - what is a good alternative? Please don't say artichokes - hat those also.
I haven't tried any subs in this recipe, but I think Swiss chard would be a good alternative. It has a similar mild flavor and texture that would work well. I love interchanging kale with spinach in lots of meals too; although some people are iffy on the taste of kale haha.
Anonymous says
Yes I made this for lunch tonight at work but I made the mistake and cooked the salmon 1st but it still came out great though think I'll use it raw next time
Oh man! I'm glad you still enjoyed it, but yes - next time leave the salmon raw. It'll cook perfectly in the puff pastry and be nice and moist 🙂 Thank you for commenting!
Anonymous says
Can this be made ahead and reheated for a group of 12?
I recommend assembling the wellingtons, do NOT brush with egg wash, and wrap with foil and freeze. Then when you're ready to serve, brush the pastries with egg wash and bake frozen, adding another 15-20 minutes to the cooking time.
Leah says
Loved this and husband said “this is a do-over”, a sign he really liked it.
Haha I love to hear that! Thanks for commenting and trying, Leah 🙂
Sandy says
This is as delicious as the Salmon Wellington at Salish Lodge! Five-star taste and so easy. Thank you Shani for sharing your beautiful recipe with us!
Thank you for trying and commenting Sandy! 🙂
Margaret says
Puffed pastry!
Do I use the whole box for this beautiful recipe?
Thanks
Looks delicious
Yes, I used the entire box (which came with 2 rolls of dough) for two pieces of salmon! Thank you!
Bonnie Darling says
I’m not a big fan of mustard. Any other suggestions?
I haven't tried it in this recipe, but maybe horseradish? In all honesty, you don't taste the mustard outright, so you could also just leave it out.
Anonymous says
Tried this recipe for the first time for friends. Presentation wowed them, flavor was unbelievable. I now have a 4 star restaurant in my kitchen for much less than it would cost to go out! Thank you
This is what I absolutely love to hear! Thank you so much for trying 🙂
Peggy Daniel says
What is the ct in "1/2 ct. shallot" - does that mean 1/2 a shallot?
That's correct, Peggy! I hope you enjoy 🙂
Anonymous says
For over 30 years I have craved the taste of salmon wellington. I have been to several places but it is not the same that I experienced in Colorado. So I have decided to make it myself and this recipe seems simple enough for me to tackle the project. I am giving it a shot and I know it will be great.
Thank you so much!