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Salmon Wellington

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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.

Close up of the middle of the salmon wellington


 

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Full Recipe Ingredients/Instructions are available in the 
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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.
Mixing the spinach and cream cheese together in a bowl
  • 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
The spinach and cream cheese on pastry
  • Lay the salmon on top.
Salmon laid on top of the cream cheese mixture
  • Add the remaining spinach mixture on top of the salmon.
Cream cheese and pinach on top of the salmon fillet
  • 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
Pastry scored with a knife
  • Brush the beaten egg over the pastry.
Egg washed brushed over the pastry
  • Bake in preheated oven until the top is nice and golden. Remove and enjoy.
The cooked salmon wellington on a chopping board

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.

The salmon wellington cut in half

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:

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.

Close up of the baked 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

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.
Course Main Course
Cuisine American
Keyword easy salmon in pastry, salmon wellington, simple salmon wellington recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 525kcal
Author Tanya

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

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.

Nutrition

Calories: 525kcal | Carbohydrates: 23g | Protein: 26g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 118mg | Sodium: 859mg | Potassium: 807mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5966IU | Vitamin C: 16mg | Calcium: 206mg | Iron: 4mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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Recipe Rating




Jo

Sunday 2nd of June 2024

Can this be made earlier in day and kept in fridge?

Tanya

Sunday 2nd of June 2024

Hey Jo, when I've prepped this ahead of time, I cooked it fully, then refrigerated it, and then reheated it in the oven. You can use a temp of 375F for about 10-12 minutes, until it's warmed all the way through.

Debra

Tuesday 29th of August 2023

This is so good and super easy - we've made it for dinner twice in the last 2 weeks!

Tanya

Tuesday 29th of August 2023

Thank you, Debra! So happy you like the recipe :)

Debra

Monday 7th of August 2023

Made this last night for dinner and it was a hit! Super easy. Thank you!

Tanya

Wednesday 9th of August 2023

Thank you Debra! So happy you liked the recipe

Joanne

Friday 9th of June 2023

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

Monday 12th of June 2023

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

Monday 29th of May 2023

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

Tuesday 30th of May 2023

Thank you Sherry! That sounds like the perfect lunch!