Salmon Wellington (Salmon en Croûte)

Salmon Wellington 

Table of Contents

Salmon Wellington is a luxurious and flavorful dish featuring tender salmon fillets wrapped in a golden, flaky puff pastry with a creamy spinach and cheese filling. This dish is perfect for special occasions, dinner parties, or when you want to impress with minimal effort. The combination of rich salmon, buttery pastry, and savory spinach creates an elegant yet easy-to-make meal.

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Total Time: 45-50 minutes

 

Salmon Wellington Recipe

Ingredients:

2 salmon fillets (skinless)

1 sheet puff pastry, thawed

2 tbsp olive oil

2 cloves garlic, minced

3 cups fresh spinach

½ cup cream cheese (or ricotta)

¼ cup grated Parmesan cheese

1 tsp Dijon mustard

½ tsp salt

½ tsp black pepper

1 egg (for egg wash)

1 tsp fresh thyme (optional)

Instructions:

Preheat Oven:

Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Prepare Spinach Filling:

Heat olive oil in a pan over medium heat.

Sauté garlic for about 30 seconds, then add spinach.

Cook until wilted, then remove from heat.

Stir in cream cheese, Parmesan, mustard, salt, and pepper.

Let it cool slightly.

Prepare Pastry:

Roll out the puff pastry on a floured surface.

Cut it into two equal parts (or one large sheet if making a single big Wellington).

See also  Garlic Chicken with Broccoli and Spinach Recipe

Assemble:

Spread the spinach mixture evenly onto the pastry.

Place salmon fillets on top.

Fold the pastry over the salmon, sealing the edges tightly.

Use a fork or fingers to crimp the edges.

Egg Wash & Bake:

Brush the top with beaten egg for a golden crust.

Score the top with a knife for decoration.

Bake for 25-30 minutes or until golden brown.

Serve:

Let it rest for 5 minutes, then slice and serve with a creamy herb sauce or lemon butter sauce.

Salmon Wellington Tips & Variations

Use Fresh Salmon – Opt for high-quality, fresh, skinless salmon fillets for the best flavor and texture.

Pat the Salmon Dry – Removing excess moisture prevents a soggy bottom and ensures a crisp pastry.

Cool the Filling – Let the spinach and cheese mixture cool before spreading it onto the pastry to avoid melting the dough.

Seal the Edges Well – Press the edges firmly with a fork or your fingers to keep the pastry from opening while baking.

Score the Pastry – Lightly scoring the top with a sharp knife creates a decorative pattern and helps steam escape.

Egg Wash for Shine – Brushing the pastry with beaten egg gives it a golden, glossy finish.

Bake at the Right Temperature – A preheated 375°F (190°C) oven ensures even cooking without burning the pastry.

Rest Before Slicing – Let the Wellington sit for 5 minutes after baking to keep the filling from spilling out.

🥄 Variations to Try

1️⃣ Herb & Lemon Zest Twist

Add fresh dill, parsley, and lemon zest to the spinach mixture for a citrusy, herby boost.

See also  Lemon Garlic Chicken with Orzo, Spinach & Feta 

2️⃣ Mushroom Duxelles Filling (Classic Beef Wellington Style)

Replace spinach with a finely chopped and sautéed mushroom mix for an umami-rich variation.

3️⃣ Pesto & Sun-Dried Tomato Version

Spread a thin layer of basil pesto over the salmon and top with chopped sun-dried tomatoes for a Mediterranean flair.

4️⃣ Cheesy Upgrade

Swap cream cheese for Boursin, ricotta, or goat cheese for an extra creamy texture.

5️⃣ Spicy Kick

Add a pinch of red pepper flakes or a drizzle of sriracha into the filling for a bit of heat.

6️⃣ Dairy-Free Option

Replace cream cheese with mashed avocado or cashew cream for a plant-based alternative.

Salmon Wellington Q&A

Q: Can I make Salmon Wellington ahead of time?

A: Yes! Assemble it up to a day in advance, wrap it in plastic wrap, and refrigerate. When ready to bake, brush with egg wash and bake as directed.

Q: Can I freeze Salmon Wellington?

A: Yes! You can freeze it before baking for up to 2 months. Wrap it tightly in plastic wrap and foil. Bake from frozen at 375°F (190°C) for about 35-40 minutes.

Q: How do I prevent a soggy bottom?

A:

  • Pat the salmon dry before assembling.
  • Let the spinach filling cool before adding it to the pastry.
  • Place the Wellington on a preheated baking sheet or parchment paper to help crisp the bottom.

Q: What sides pair well with Salmon Wellington?

A:

  • Roasted vegetables (asparagus, carrots, or Brussels sprouts)
  • Mashed potatoes or lemon herb rice
  • A fresh salad with a citrus vinaigrette

Q: Can I use store-bought puff pastry?

A: Absolutely! Just make sure it’s fully thawed before using.

See also  Mediterranean-Style Crispy Tofu & Avocado Rice Stack

Salmon Wellington Nutrition (Per Serving, Approximate)

(Based on 4 servings from a standard recipe)

Calories: ~550 kcal

Protein: ~35g

Carbohydrates: ~30g

Fats: ~35g

Saturated Fat: ~12g

Fiber: ~2g

Sodium: ~400mg

Omega-3 Fatty Acids: High (from salmon)