This salmon wellington recipe (salmon en croute) is simple enough for a family meal, but fancy enough to impress company! Easy to prep, this impressive main course is wonderfully fresh and delicious.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
This is one of my favorite ways to cook salmon! It's such a classic dish, and it's so much easier to make than you think!
A wonderfully fresh salmon fillet is surrounded by a cream cheese and spinach mixture and then encased in fluffy and light puff pastry.
It's ready to serve in less than 45 minutes and is perfect to serve alongside air fryer carrots and green beans, and all of your other favorite sides.
Be sure to try my Easy Oven-Baked Salmon recipe too.
How To Make A Salmon Wellington - Step by Step Photos
- Combine spinach, cream cheese, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl.
- Mix until fully combined.
- Season salmon with a little bit of salt and pepper.
- Lay the puff pastry on a flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture
- Lay the salmon on top.
- Add the remaining spinach mixture on top of the salmon.
- Fold over the sides of the puff pastry to enclose spinach and salmon inside the pastry.
- Flip the pastry over and place it on sheet pan lined with parchment paper.
- Score the pastry with a paring knife
- Brush the beaten egg over the pastry.
- Bake in preheated oven until the top is nice and golden. Remove and enjoy.
Can you make this ahead of time?
This salmon recipe is best served straight out of the oven so that the salmon is perfectly fresh and the pastry is flakey. If you have leftovers, they can be stored in an airtight container for up to 3 days.
You can reheat it in the oven at 400F for 5 to 8 minutes until warmed through to serve.
Can you freeze salmon en croute?
If you are planning to make this as part of a bigger feast, or looking for a freezer meal, this is a great option. You can freeze the uncooked wellington and then cook it straight from frozen.
Freeze it on a baking sheet, once solid, wrap it in plastic wrap and foil, and it will keep for up to 3 months. Cook the frozen wellington in a preheated oven at 400F for about 45 minutes.
What to serve with Salmon Wellington
I like to serve this with some fresh veggies and a potato side, but it works equally well with a green salad for a delicious summer meal. Try it with:
- Marinated Air Fryer Vegetables
- Sautéed Beet Greens
- Instant Pot Mashed Potatoes
- Candied Sweet Potatoes
What's the best salmon to use?
I like to use a skinless salmon fillet for this recipe, and I prefer to use one large fillet. If you need to, you can also use 4 smaller fillets placed next to each other. So that the salmon is as fresh as possible, I like to buy it on the morning I'm making it.
You can use frozen salmon fillet, just be sure to thaw it completely before adding it to the pastry.
Recipe Notes and Tips
- Thaw the puff pastry sheet according to the instructions on the package.
- You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.
More Easy Fish Recipes
Watch this video tutorial and see how I make this salmon from start to finish.
Salmon Wellington
Ingredients
- 12 oz frozen spinach drained and squeezed dry
- 8 oz cream cheese softened and cut into cubes
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon salt* or to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup shredded parmesan cheese
- 1 lb skinless salmon
- 1 puff pastry sheet thawed
- 1 medium egg lightly beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Combine spinach, cream cheese,Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl. Mix until fully combined.
- Season salmon with a little bit of salt and pepper. Lay puff pastry on flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture, then lay salmon on top, then add remaining spinach mixture on top.
- Fold over sides of puff pastry to enclose spinach and salmon inside the pastry. Flip the pastry over and place on sheet pan lined with parchment paper. Score the pastry with a pairing knife and brush egg over the pastry.
- Bake in preheated oven for 30-35 minutes or until the top is nice and golden. Remove and enjoy.
Video
Notes
You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.
Debra says
Made this last night for dinner and it was a hit! Super easy. Thank you!
Tanya says
Thank you Debra! So happy you liked the recipe
Joanne says
Great recipe. I used it and guests enjoyed it.
If freezing, should egg wash step be skipped until ready for baking? Does the puff pastry still turn out flaky when baking from frozen?
Thank you.
Tanya says
Hi Joanne, great question. Freeze it without the eggwash and add it before baking. It'll be flaky but not as great as when freshly made.
Sherry says
I had guests coming for lunch and the main menu changed last minute so I decided to try your recipe and everyone was impressed! It was absolutely delicious. Sides: roasted potatoes, green beans and salad.
Tanya says
Thank you Sherry! That sounds like the perfect lunch!
Tess says
Cut this recipe in half for only 2. It was delicious. Will be making it again. Easy! TY
Tanya says
Thanks Tess! So glad you liked the recipe 🙂
Rolf says
Danke Tanya,
ich werde es Karfreitag meiner Familie servieren. Es wird bestimmt sehr gut bei ihnen ankommen.
Liebe Grüße aus Niedersachsen
Rolf
Tanya says
Danke Rolf! Ich hoffe, Sie und Ihre Familie genießen das Rezept.
Thank you Rolf! I hope you and your family enjoy the recipe.
Bert Silsby says
Very good. Was enjoyed by all.
Tanya says
Great to hear Bert! So glad you all liked the recipe 🙂
Mary says
Turned out great! Added dill. Served with Hollandaise. Not a crumb left! Husband already requested again.
Tanya says
Thanks Mary! Love the addition of dill.
Tina Marie Allen says
I made this and it was so amazing..........a keep for sure
Tanya says
Thanks Tina Marie! So happy you liked the recipe 🙂
Laura says
We really enjoyed this! Thank you for sharing.
Tanya says
Thanks Laura, so happy you like the recipe 🙂
Charo says
Me encanto esta receta!!! pero para 8 personas que cantidad de salmon necesito?
Tanya says
Gracias. Aproximadamente 1 libra y media. (About 1 and a half pounds for 8 people)
Sherri says
Help me somebody, I use to not like salmon but I made this recipe over the summer and I’ve made it at at least 4 times and I’m making for dinner tonight Thank you for this recipe!!!!
Tanya says
lol, thank you Sherri 🙂
Steffi says
Super easy to prepare and absolutely delicious 😋
Nicole says
OGM....its a much remake for sure.😚
Dana Johnson says
Is that nutrition information for the whole thing or per serving?
Tanya says
Hi Dana, It's per serving.
Klaus says
You got me on this recipe ☺ its a have to try it and SOON. Thanks for this awesome recipe.
Klaus.......
Tanya says
Thank you Klaus, I hope you enjoy it 🙂