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salmon wellington with spinach filling split in haf
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5 from 2 votes

Salmon Wellington with Puff Pastry (Salmon en Croute)

Salmon Wellington is an elegant dish that will impress everyone! This salmon Wellington is made with store-bought puff pastry, and it's surprisingly easy to make at home.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: English
Servings: 4 people
Calories: 468kcal
Author: Tania

Equipment

  • 1 medium skillet
  • 1 Large sheet pan or 2 medium sheet pans
  • Parchment paper
  • Pastry brush
  • Paring knife

Ingredients

  • 1 1-pound box frozen puff pastry sheets thawed according to package directions
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, finely minced
  • ¼ cup white wine
  • 4 ounces cream cheese
  • 4 to 5 cups baby spinach leaves loosely packed
  • ¼ grated parmesan cheese
  • ¼ cup Italian or plain breadcrumbs
  • Salt and pepper to taste
  • 4 6-ounce salmon filets about 1.5 to 2 inches thick (skin removed)
  • 1 egg for egg wash
  • 1 teaspoon milk for egg wash, I used whole milk

Instructions

  • Make sure the salmon filets (skin removed) are refrigerated until you’re ready to assemble. The salmon needs stay cold (see note below), so don’t let it sit on your counter for too long.
  • Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper, and set aside.

Make the cream cheese and spinach filling

  • In a large skillet, melt butter over medium heat. Stir in the diced onions and minced garlic, and saute until fragrant, about 2 minutes. Add the white wine and cook it off for a few minutes, stirring, until reduced.
  • Stir in cream cheese until softened and lightly melted.
  • Add spinach, parmesan, and breadcrumbs. Stir until spinach is wilted. Season with salt and pepper to taste. Remove from heat and set aside. It will look a bit crumbly.

Assemble and bake

  • Make the egg wash: In a small bowl, whisk the egg with 1 teaspoon of milk until evenly combined. Set aside.
  • Using a rolling pin, roll out the puff pastry sheets and cut into rectangles, large enough to fit each piece of salmon in the center - there should be 3 inches around the edges from the salmon. Note: I used Pepperidge Farm's puff pastry brand, which comes with 2 sheets. I cut each sheet in half, so had 4 sheets in total.
  • Remove the portioned salmon filets from the fridge. Pat them dry thoroughly with paper towel. Season salmon with salt and pepper to taste. Tip: Patting dry the salmon thoroughly will prevent the puff pastry from getting soggy.
  • Place salmon filet onto the rolled out puff pastry sheet, in the center. Top with the cream cheese and spinach mixture evenly.
  • Brush all the borders with the prepared egg wash. This will act as the “glue” for the puff pastry. Fold over the long edges over the salmon, and lightly pinch to seal. Then brush the short ends with more egg wash, and fold them over to seal. Repeat with the remaining salmon filets.
  • Transfer the assembled salmon Wellington to the lined sheet pan, seam side down. Using a paring knife, cut slits on the puff pastry over the top, in a crosshatch pattern. Then, brush the top with more egg wash. Tip: Cutting slits over the top ensures there's proper ventilation for the steam to escape and prevents sogginess.
  • Bake for 20-23 minutes, until golden brown on top. Tip: Try not to open too much, as the puff pastry needs full heat to properly bake - this will also prevent the bottom from getting soggy.
  • Serve warm. Enjoy!

Notes

  • Why keep the salmon cold: Puff pastry takes about 20 minutes to bake, while salmon usually takes 12-15 minutes at 400 degrees F. Keeping the salmon cold right before assembling ensures that the salmon is not overcooked.
  • Puff pastry sheet size: Depends on the shape and size of your salmon. Just make sure to leave about 3 inches of space around the edges, so that it fully wraps the salmon. I used Pepperidge Farm's frozen puff pastry. Each 1.1-pound box comes with two sheets - I cut each sheet into 2 to roll out 4 sheets total.
  • To prevent the bottom from getting soggy, pat dry the salmon thoroughly. Also, cut slits on the puff pastry once assembled - this will allow the steam to escape and keep the puff pastry flaky and buttery.
  • Try not to open the oven until ready since puff pastry needs full, consistent heat to bake properly, so it stays flaky and buttery.
  • Storing and reheating: Store in the fridge for up to 2 days. Reheat in the oven at 375 degrees F for about 15 minutes to maintain texture. Don't microwave - it will get soggy.
  • Make ahead: Assemble, but don't brush with egg wash yet, and refrigerate overnight. Don't store for more than 1 day - it will make the dough soggy. When ready to make, brush with egg and bake as directed.
  • Freezing UNBAKED salmon Wellington: Assemble, but don't brush with egg wash yet. Wrap them individually with aluminum foil and store in freezer-friendly resealable bags. Freeze for up to 1 month. When ready to bake, brush with egg wash. Bake, frozen, for about 40 minutes or until golden brown and cooked through in the center.
 
 
Substitutions and variations:
  • Baby spinach: Frozen spinach works too - it should be thawed and excess water should be fully squeezed out.
  • White wine: Vegetable or chicken broth. You can also simply skip it.
  • Milk (for the egg wash): Water works too. However, milk (which contains fat) will create a deeper golden brown top. I used whole milk.
  • Puff pastry: As a variation, phyllo dough sheets work too. Use about 4 layers of phyllo sheets, brushing each layer with melted butter.
  • For the filling, try adding mushrooms or extra seasoning.
 
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1serving | Calories: 468kcal | Carbohydrates: 11g | Protein: 39g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 260mg | Potassium: 1135mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3500IU | Vitamin C: 11mg | Calcium: 113mg | Iron: 3mg