Want to whip up simple, speedy yet super tasty Salmon Wellington? This recipe is for you, with buttery salmon wrapped in flaky puff pastry with a simple 5-ingredient sautéed spinach filling.
Salmon Wellington, also known as salmon en croute is a popular French and British dish. It typically consists of a piece of salmon fillet that is seasoned and sometimes topped with various fillings, such as spinach, mushrooms, and herbs.
This recipe has been tested multiple times to figure out the best way to keep things simple without sacrificing flavor. For the filling, there are just 5 ingredients including spinach, fresh basil, creamy feta, and lemon.
Plus, you'll get all the know-how you need to cook up the perfect Salmon Wellington on your first attempt including the best salmon to use, variations, tips, serving suggestions, and more.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
4 reasons why you'll love this recipe:
- Super tasty with soft flaky salmon, wrapped in crisp and buttery puff pastry with a zingy spinach filling.
- Made with 10 simple everyday ingredients.
- An easy recipe that's on the table in under 40 minutes making it a great dish for a special occasion, the holiday season, or weeknight dinner.
- Make ahead and freezer-friendly.
🛒 Key ingredients:
This recipe requires just 10 everyday ingredients.
- Spinach: Fresh spinach is my first choice but you can you use frozen. If you use frozen make sure it's thawed with all the water squeezed out.
- Fresh basil: Gives the filling a herby freshness and should be fresh and not dry.
- Feta: Is crumbled and adds tangy creaminess to the filling.
- Lemon juice and zest for citrusy freshness.
- Puff pastry: You can yse store-bought pastry sheets or homemade. For convenience, I opt for store-bought. For an in-depth tutorial on how to make puff pastry from scratch, check out Sally's Baking Addiction's Handmade Puff Pastry Recipe.
- Salmon filets: For best results, choose unsmoked skinless salmon fillets that are around 1 inch thick.
- Beaten egg to glaze the pastry, elevating the texture and flavor.
Which is the best type of salmon to use?
Salmon should be high-quality, fresh, and boneless. You also want to make sure they're around 1-inch thick and of even thickness. You want to avoid thin salmon fillets. They cook faster than the pastry, and you'll end up with too much pastry and not enough salmon.
Here are some other factors to consider:
- Wild-caught vs. Farm-raised: This comes down to personal preference. Wild-caught salmon tends to have a meatier texture and more intense flavor whereas farmed salmon has a flaky buttery texture and milder flavor.
- Smoked vs unsmoked: Traditionally salmon en croute is made with unsmoked salmon. You may want to try smoked to give the recipe a twist but note that this recipe has only been tested with unsmoked fillets so the results cannot be guaranteed.
- Fresh vs frozen: You can use either. If you opt for frozen fillets you need to let them thaw in the fridge overnight and ensure you pat them dry with kitchen paper to remove excess moisture.
- Skin-on vs skinless: You can't get the skin nice and crispy when you make Salmon Wellington, so it's best to buy skinless salmon fillets or remove the skin carefully with a sharp knife.
- Size: I like to wrap individual portions of salmon in puff pastry. This method is ideal for smaller households and also works well if you want to freeze some for later. You can use a larger fillet of salmon and cut the cooked salmon Wellington into portions if you prefer.
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Feta: Switch for ricotta, cottage cheese or cream cheese. These cheeses are typically less salty than feta, so ensure you adjust the salt to taste.
- Salmon: Trout has a similar flaky texture and mild flavor.
- Basil: switch for fresh dill.
- Pesto for a herby twist.
- Sautéed leeks instead of spinach.
- Using smoked salmon fillets.
- Mushrooms for a boost of umami.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Saute the garlic in melted butter over a medium heat.
Step 2: Add the spinach and cook for a few minutes until wilted.
Step 3: Remove the pan from the heat and stir in the feta, lemon zest, and black pepper.
Step 4: Roll out a sheet of puff pastry on a lightly floured work surface. Spoon on the spinach and feta mixture.
Step 5: Place a salmon fillet in the middle of the pastry portion.
Step 6: Carefully fold the sides of the pastry over the salmon, sealing the edges to create a parcel.
Step 7: Make a few small slits on the top of the pastry parcels in a crosshatch pattern to allow steam to escape. Brush the tops of the pastry parcels with beaten egg.
Step 8: Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the salmon is cooked through (internal temperature of 145°F or 63°C).
🍽️ Serving suggestions:
Puff pastry parcels containing protein-rich salmon and spinach are a satisfying meal in themselves. Here are some ways to elevate the dish if you fancy something extra.
- A creamy sauce like this Dill sauce for salmon
- A refreshing green salad like this Rocket, Parmesan and Tomato Salad.
- Steamed green veggies like green beans or broccoli.
- Mashed, boiled, or sautéed potatoes.
- A glass of white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio.
- Use salmon fillets that are around 1-inch thick. If you use thinner salmon fillets, they'll cook faster than the pastry and result in a higher ratio of pastry to salmon.
- Use skinless salmon fillets or remove the skin.
- Slit the pastry to allow the steam to escape.
- Cook on a wire rack to prevent the bottom from becoming soggy.
- Don't open the oven door: It can lead to temperature fluctuations and loss of steam, which will impact the texture of the Salmon Wellington
🙋 Recipe FAQs
You'll need a puff pastry sheet that's large enough to wrap a salmon fillet. For a single salmon fillet, you'll need approximately 6 inches by 6 inches (15 cm by 15 cm).
Ensure your salmon fillet is patted dry to remove excess moisture, use a raised rack or parchment paper, seal the edges with an egg wash to create a barrier, and gently prick the pastry's top to allow steam to escape.
Assemble the dish, including the filling and puff pastry, without applying the egg wash. Wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 24 hours. Let it come to room temperature for about 20-30 minutes and brush with egg wash just before baking.
Prepare the filling and assemble, but don't apply the egg wash. Wrap it well and freeze for up to 3 months. You can then either let it thaw overnight or bake it from frozen (adjusting the cooking time accordingly). In both cases you'll want to apply egg wash first.
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Salmon en Croute
- 1 tbsp butter
- 2 cloves garlic minced
- 4 cups (120 g) spinach (Note 1)
- ½ cup (12 g) basil leaves
- 75 g feta crumbled (Note 1)
- ½ lemon (zest)
- black pepper (to taste)
- ½ pound puff pastry
- 2 salmon fillets skinless or with skin removed and around 1-inch thick (Note 1)
- 1 egg beaten
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for a minute or until fragrant.
- Add the chopped spinach to the skillet and cook for 2-3 minutes until it wilts. Then add the basil and remove from heat.
- Stir in the feta, lemon zest, and add black pepper to taste.
- Roll out the puff pastry on a lightly floured surface into a rectangle large enough to wrap the salmon fillets.
- Spoon the spinach and feta stuffing onto the center of the pastry to form a rectangle that's the same size as the salmon fillets.
- Place a salmon fillet on top.
- Carefully fold the pastry over the salmon and stuffing, sealing the edges to create a parcel. Repeat this process with the remaining parcels.
- Place the salmon parcels on a baking sheet lined with parchment paper, seam side down.
- Make a few small slits on the top of each pastry parcel to allow steam to escape.
- Brush the tops of the pastry parcels with the beaten egg to give the pastry a golden, shiny finish when baked.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the salmon is cooked through (internal temperature of 145°F or 63°C).
- Remove the salmon en croute from the oven and let it rest for a couple of minutes before serving.
- Spinach: Fresh spinach is my first choice but you can use frozen. If you use frozen make sure it's thawed with all the water squeezed out.
- Feta: You can switch this for ricotta, cottage cheese, or cream cheese. These cheeses are typically less salty than feta, so ensure you adjust the salt to taste.
- Salmon: For best results, choose unsmoked skinless salmon fillets that are around 1 inch thick. Trout has a similar flaky texture and mild flavor.