Salmon Wellington, also known as “Salmon en Croûte,” is an elegant and delicious dish featuring tender salmon wrapped in flaky, golden puff pastry. This classic recipe combines the richness of salmon with a creamy spinach and mushroom filling, all encased in a buttery crust.

Whether you’re preparing a special occasion meal or just want to impress guests with a restaurant-quality dish, this step-by-step guide will help you make the perfect Salmon Wellington at home

Recipe Preparation Equipment

Before you start, gather the following equipment:

Baking sheet
Parchment paper
Sharp knife
Rolling pin
Mixing bowls
Skillet
Brush for egg wash
Measuring cups and spoons
Spatula

What Do You Need to Prepare Salmon Wellington?

Ingredients:

For the Salmon Wellington:

2 salmon fillets (6-8 ounces each)
1 sheet of puff pastry, thawed
1 egg (for egg wash)
1 tbsp Dijon mustard
1 tbsp olive oil
Salt and black pepper (to taste)

For the Filling:

1 cup fresh spinach, chopped
1/2 cup mushrooms, finely chopped
1/2 small onion, finely chopped
1 clove garlic, minced
1/4 cup cream cheese
1 tbsp butter
1 tsp lemon zest
1/2 tsp dried thyme
Salt and pepper (to taste)

How to Make Easy Salmon Wellington Step-by-Step?

Step 1: Prepare the Filling

Heat a skillet over medium heat and add butter.
Sauté the onions until translucent, then add the mushrooms and garlic.
Cook for 2-3 minutes, then stir in spinach until wilted.
Remove from heat and mix in cream cheese, lemon zest, thyme, salt, and pepper.
Allow the mixture to cool completely.

Step 2: Prepare the Salmon

Pat the salmon fillets dry and season them with salt, pepper, and a light layer of Dijon mustard.
Set aside while you prepare the puff pastry.

Step 3: Roll Out the Puff Pastry

Lightly flour your surface and roll out the puff pastry to fit around the salmon.
Cut the pastry into two equal portions.

Step 4: Assemble the Wellington

Spread the spinach-mushroom filling evenly over the center of each pastry piece.
Place the salmon fillet on top of the filling.
Wrap the pastry around the salmon, sealing the edges with a bit of water.
Brush the top with egg wash for a golden finish.

Step 5: Bake to Perfection

Preheat the oven to 400°F (200°C).
Place the wrapped salmon on a parchment-lined baking sheet.
Bake for 20-25 minutes or until the pastry is golden brown and crispy.

Variations

Cheesy Twist: Add shredded Parmesan or Gruyère cheese to the filling for extra richness.
Herb Butter Addition: Spread a layer of garlic herb butter inside the pastry for more flavor.
Spicy Version: Mix a bit of cayenne or red pepper flakes into the filling for a kick.
Keto Alternative: Use almond flour pastry or wrap the salmon in zucchini slices instead of puff pastry.

Cooking Notes

Make sure the filling is completely cooled before assembling to prevent soggy pastry.
If using frozen salmon, thaw it completely and pat it dry before seasoning.
For an extra crispy crust, bake on a wire rack over a baking sheet.
Let the Wellington rest for 5 minutes before slicing to retain juices.

Serving Suggestions

Serve with a side of roasted asparagus or garlic butter green beans.
Pair with creamy mashed potatoes or a fresh garden salad.
A drizzle of lemon butter sauce or hollandaise complements the dish beautifully.
A glass of white wine, such as Chardonnay or Sauvignon Blanc, pairs well with Salmon Wellington.

Helpful Tips

Always use fresh, high-quality salmon for the best flavor.
Use a sharp knife to cut the pastry cleanly without tearing.
Refrigerate the assembled Wellington for 10-15 minutes before baking to firm up the pastry.
Score the top of the pastry lightly with a knife for a decorative finish.
If your pastry browns too quickly, cover it with foil halfway through baking.

Tips for the Best Salmon Wellington

Use cold puff pastry for easier handling.
Brush the egg wash evenly for a golden crust.
Don’t overfill with stuffing; too much moisture can make the pastry soggy.
Always preheat the oven fully before baking for an even cook.
Allow the Wellington to cool slightly before cutting for clean slices.

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FAQs

1. Can I make Salmon Wellington ahead of time?
Yes! Assemble the Wellington, cover it, and refrigerate for up to 12 hours before baking.

2. Can I freeze Salmon Wellington?
Yes, freeze unbaked Wellingtons for up to 3 months. Bake from frozen, adding 5-10 extra minutes.

3. What other fish can I use?
You can substitute salmon with cod, halibut, or trout.

Conclusion

Salmon Wellington is a stunning yet easy-to-make dish that’s perfect for special occasions or an impressive dinner. With its flaky pastry, creamy filling, and rich salmon, this dish will become a favorite in your kitchen.

Follow these step-by-step instructions, tips, and variations to create the best homemade Salmon Wellington.

Enjoy!