Name: Salmon Wellington Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

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My salmon wellington is buttery, flaky puff pastry wrapped around tender salmon, herby cream cheese, and fresh spinach.

close up photo of salmon wellington cut on table

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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!

It's ready to serve in less than 45 minutes and pairs perfectly with recipes like air-fried carrots and green beans.

Be sure to try my Easy Oven-Baked Salmon recipe too.

5 Star Review

⭐⭐⭐⭐⭐

Kelly says, "Delicious and comes together easily. Looks impressive when done. I will definitely be making this again"

How To Make A Salmon Wellington

Combine spinach, cream cheese, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl.

Mix until fully combined.

Season the salmon with a little 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 the sides of the puff pastry over to enclose the spinach and salmon.

Flip the pastry over and place it on a sheet pan lined with parchment paper.

Score the pastry with a paring knife. Brush the beaten egg over the pastry.

Bake in a 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 flaky. If you have leftovers, store them 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 are 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.

Tanya's Top Tips

Thaw the puff pastry sheet according to the package instructions.
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

Tanya Harris

Salmon Wellington Recipe

4.80 from 24 votes

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.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 525

Video

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.

Nutrition

Calories: 525kcalCarbohydrates: 23gProtein: 26gFat: 37gSaturated Fat: 14gCholesterol: 118mgSodium: 859mgPotassium: 807mgFiber: 2gSugar: 2gVitamin A: 5966IUVitamin C: 16mgCalcium: 206mgIron: 4mg

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.

Tried this recipe?

Let us know how it was!

This post was originally published June 12th, 2020. It has been updated with new photos.

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