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This salmon Wellington is perfectly moist baked salmon on a bed of creamy sautéed spinach and wrapped in golden, flaky puff pastry. A perfect restaurant-quality salmon recipe for your holiday table or any special occasion!
You’ve probably enjoyed beef wellington before, and like many people you might be partial to a nice piece of salmon. Well, this recipe is perfect for you! Tender, buttery salmon, perfectly cooked inside a flaky, tasty pastry. It doesn’t get much better than that… except that we’ve also added a truly inspired cheesy spinach filling for a bit of extra flavor and texture. This is a great all-in-one package that tastes even better than it sounds.
Salmon Wellington
Salmon Wellington is also known as salmon el croute. Put simply, it’s a savory dish made from a beautiful piece of salmon, seasoned, placed on a bed of cheesy spinach and wrapped in pastry. Then you brush it with an egg wash for that crispy golden brown finish and place it in the oven. Voila!
It’s a pretty fancy dinner, so you’ll be sure to impress your friends and family bringing this one out to the table.
Salmon
Salmon is actually one of the healthiest meats you can eat. It’s high in healthy fats and oils, packed with Omega 3, and in Vitamin D as well. Salmon’s distinctive pink-orange flesh actually comes from the diet of wild salmon. Many salmon eat krill and tiny shellfish as a big part of their diet, and in doing so ingest enough orange pigment to dye their flesh. Curiously, much of the salmon we consume can be either wild-caught or farmed, with no serious difference in quality of meat between the two. Generally speaking, Pacific salmon is wild-caught, while much of the Atlantic salmon we eat is farmed. Farmed salmon might even be higher in omega 3 fatty acids than wild salmon! The best salmon fillets will have a deep color and uniform “grain” to the flesh.
Salmon Wellington Ingredients
To make this salmon Wellington recipe, you’ll need the following ingredients.
- Breadcrumbs
- Parmesan cheese, grated or shredded
- Puff pastry
- Egg
- Salmon fillets
- Salt and pepper (according to your preference)
- Unsalted butter
- Fresh garlic
- Onion
- Chicken stock or white wine
- Cream cheese
- Baby spinach
How To Make Salmon Wellington
It’s deceptively simple to prepare this awesome, awe-inspiring dish. Here’s the basic outline of your salmon el croute, or Wellington, recipe.
- First, you’ll want to sauté your butter, garlic, and shallots in a skillet. You’ll add the wine ( or chicken stock), spinach, cream cheese, bread crumbs, and grated parmesan.
- Next, roll out and cut your pastry (assuming it has thawed at this point) into four pieces of about ten by twelve inches each. You can vary the size of your pastries depending on your oven size but this is our recommendation.
- Place the salmon on the puff pastry. Add your cheesy spinach mixture on top. Brush the edges with your egg wash, being careful to get an even spread, and fold your puff pastry over the salmon so it creates a nice little package. It’s like a present that you can eat! Perfect for the holiday season.
- Line a baking sheet with parchment paper and place your pastries on the sheet. Brush the outside of the Wellingtons with egg wash and bake at about 400 F (200 C) for half an hour. Use an oven-appropriate meat thermometer to get the perfectly cooked piece of salmon every single time.
What Sauce Goes With Salmon Wellington
We like to serve this salmon Wellington with our simple and rich lemon butter garlic sauce. Simply melt butter, add garlic and cook until fragrant. Finally pour the lemon juice and chicken stock. Season the sauce with Cajun seasoning, salt and pepper. Thicken the sauce with flour. Enjoy hot with Wellingtons.
What Goes With Salmon Wellington
So you’ve got the perfectly cooked salmon Wellington ready to go. What should you serve on the side to make this the perfect meal?
A side dish of wild brown rice is one place you can start. Using quinoa as the side instead could be a beautifully healthy alternative, or you could go one step further and try a green salad like Fattoush. You could even try steamed or roasted vegetables like Roasted Cauliflower or Roasted Asparagus. After all, you’re already using the oven.
Of course, you can never go wrong with a side of mashed potatoes. Surely you’ll be making mash en masse this holiday season, so this could be a very easy option. Other types of potatoes, like a cheesy potato bake, roast potatoes, or even potatoes boiled in their jackets is another great accompaniment to this meal.
Pasta is yet another great option for serving alongside salmon Wellington. Cacio e pepe works particularly well here.
Time Saving Salmon Wellington Recipe Tips
Try making your cheesy spinach mix in advance. Making the mix up a few hours early will mean it’s ready to go as soon as you need it. Similarly, thaw your pastry a few hours before you start cooking so you know for sure it’s going to be ready to go when you need it. You could even cut the pastry ahead of time. While you’re waiting to use it, keep the pastry in the fridge, tightly wrapped in plastic wrap.
If you make this salmon Wellington recipebe sure to leave a comment or give this recipe a rating⭐⭐⭐⭐⭐! I will be happy to hear from you!
Salmon Wellington Recipe
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5 from 2 reviews
- Author: chefjar
- Total Time: 50 minutes
- Yield: 8 1x
Description
This salmon Wellington is perfectly moist baked salmon on a bed of creamy sautéed spinach and wrapped in golden, flaky puff pastry.
Ingredients
Scale
For Salmon Wellington:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup chicken stock or white wine
- 4 oz ( 113 grams) cream cheese, softened
- 4 tablespoons Italian or regular breadcrumbs
- ¼ cup (25 grams) fresh grated Parmesan cheese
- 5 cups ( 150 grams) baby spinach
- 4 ( 6 ounce each ) salmon fillets, skin off ( or Trout)
- Juice of 1 lemon
- Salt and pepper, to season
- 1 lb ( 500 grams) puff pastry, thawed in the fridge
- 1 egg (beaten) for egg wash
- Flaky salt, as needed
For The Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced or chopped
- 3-4 tablespoons lemon juice
- ¼ cup chicken stock
- 1 teaspoon Cajun seasoning
- ½ teaspoon cornflour ( mixed with 2 teaspoons water)
- 1 tablespoon fresh parsley, finely chopped
Instructions
Salmon Wellington
- Preheat your oven to 400 F ( 200 C). Line a large baking sheet with parchment paper. Set aside.
- Make the spinach filling. Melt butter in a large skillet over medium high heat.
- Add the chopped onion and cook until translucent. Then, add the minced garlic and cook until fragrant, about 1 minute.
- Increase the heat to high and add the chicken stock (or white wine) to deglaze the pan. Cook for about 5 minutes, then add the spinach and cook until the spinach softens.
- Add in the cream cheese, Parmesan cheese and bread crumbs. Season with salt and pepper to your liking. Mix everything together and remove from the heat.
- Remove the puff pastry from the refrigerator, unfold it and cut each sheet in half to make 4 pieces ( or size that's good to accommodate the salmon and the filling). My sheets were about 10x12 inches.
- Season the salmon with salt, pepper and drizzle with lemon juice.
- Place each seasoned salmon fillet in the middle of the prepared puff pastry sheet. If the sheet is not big enough to fit the salmon and the filling, roll it out a little more. Leave 2 inches around the edges.
- Divide the spinach filling between the salmon pieces and spread it on top.
- In a small bowl mix together the egg and 1 teaspoon water ( or milk) to make the egg wash.
- Brush the edges of the puff pastry with the egg wash.
- Close up the sides of the puff pastry pinching and sealing around the edges. Cut off any excess on the ends and flip them over.
- Score the tops ( make the crosshatch slits), brush with the egg wash and sprinkle with flaky salt.
- Bake in the preheated oven to 20-25 minutes or until puff pastry is golden brown.
Garlic Butter Sauce for Salmon Wellington
- Meanwhile, make the sauce.
- Melt butter over medium high heat in a medium skillet.
- Add the garlic and cook until fragrant, about 30 seconds.
- Pour in the lemon juice and chicken stock. Cook for about 2-3 minutes.
- Season with salt, pepper and Cajun seasoning.
- Finally add the flour ( mixed with water) and cook until the sauce thickens. Make sure to continuously whisk while cooking to avoid breaking the sauce.
- Garnish with chopped parsley.
- Serve hot with salmon Wellington. Enjoy!
Notes
Making in advance: Making the mix up a few hours early will mean it’s ready to go as soon as you need it. Similarly, thaw your pastry a few hours before you start cooking so you know for sure it’s going to be ready to go when you need it. You could even cut the pastry ahead of time. While you’re waiting to use it, keep the pastry in the fridge, tightly wrapped in plastic wrap.
Store: Store the leftovers in an airtight container for up to 4 days.
Reheat:We highly recommend ( for the the best results) to reheat it the oven at 356 F (180 C) for 15 minutes or until warmed through. You can reheat it in the microwave, but puff pastry can become soggy.
- Prep Time: 25 min
- Cook Time: 25 min
- Category: Salmon recipes
- Cuisine: French
Nutrition
- Calories: 405kcal
- Sugar: 1g
- Sodium: 277mg
- Fat: 27g
- Saturated Fat: 9mg
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 94mg
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