Salmon Wellington

Content… What Is Salmon Wellington? Recipe Ingredients How to Make It Recipe Notes Make-Ahead and Storage Instructions What to Serve More Super Easy Puff Pastry Recipes

What Is Salmon Wellington (Salmon en Croute)?

The French use the fancy-sounding word en croute (än ‘kro͞ot), which refers to almost anything wrapped in crust. It can be flaky pie crust or puff pastry dough, then baked to perfection. The Brits took a good thing and made it better. They then changed the name to honor the Duke of Wellington, who conquered Napoleon at the famous Battle of Waterloo.

Ingredient List

1. Seasonings – Butter is the cooking fat of choice (olive oil also works). Then, onion, garlic, Worcestershire sauce, Creole seasoning, nutmeg, salt, and pepper deliver flavor.
2. Spinach provides green to your diet and ramps up the flavor and nutrition. Four 10-ounce packages of frozen spinach replace the fresh for a shortcut.
3. Filling – Cream cheese is the umami base in the filling, pairs well with spinach, and keeps the salmon moist. Parmesan adds flavor, and breadcrumbs absorb excess moisture.
4. Salmon – A heart-healthy choice full of Omega-3 that’s also melt-in-your-mouth delicious. Wild-caught is the best, but don’t sweat it if all you can get is farm-raised. Other firm-fleshed fish that won’t fall apart also work well.
5. Puff Pastry – Frozen puff pastry sheets are quick and convenient, bake up beautifully, and wrap all that scrumptiousness up inside.
6. Egg – An egg wash makes this beauty that much more attractive. It creates a golden shine that takes it over the top in the show-off department.

How to Make Puff Pastry Salmon Wellington

Spinach Filling

• Saute – Melt the butter, add diced onion and garlic. Sauté until it’s soft and translucent, 3-4 minutes. (Photo 1)
• Season – Add Worcestershire sauce, then season with Creole seasoning, nutmeg, salt, and pepper to taste. Add spinach, and cook it until barely wilted. (Photos 2-3)
• Combine – Add cream cheese. After the cream cheese melts, add the parmesan cheese and bread crumbs. (Photos 4-5)
• Cool – Mix everything and adjust seasonings to taste. Remove from the heat and let it cool while you prepare the salmon fillets. (Photo 6)

Assembly

• Season the salmon fillets with salt and Creole seasoning; you know me, I used Creole seasoning in EVERYTHING. Feel free to switch it out with pepper. Place in the fridge while you cut the puff pastry. (Photo 7)
• Preheat the oven to 375℉/190℃.
• Roll – Lightly flour a board or clean surface, then roll your puff pastry into a desirable shape. It will depend on the size of the salmon. Measure and ensure that the pastry is long enough to go all the way around the fillet. (Photo 8)
• Add Salmon – Place each salmon fillet in the center of the puff pastry, leaving about 2 inches around the edges. (Photo 9)
• Filling – Spoon the spinach mixture equally on the top of each salmon fillet, spreading it evenly and smoothing it out so that the spinach mixture stays in place and does not fall over the sides. (Photo 10)
• Wrap – Fold the corners of the pastry up over the salmon and press to seal—place seam-side down onto a baking sheet. (Photos 11-12)
• Egg Wash – Brush the top and sides of the pastry with egg wash, then slit the top of the wrapped salmon with a sharp knife to create vents for steam to release. (Photos 13-14)
• Bake – Place on a greased baking sheet lined with parchment paper seam-side down. Bake for 20-30 minutes or until the pastry is golden. While the salmon pastry is baking, make the cream sauce. (Photo 15-16)

Cream Sauce

• Heat a medium saucepan over medium heat, then add the olive oil and butter.
• Season – Add the garlic and thyme as soon as the butter melts, then sauté for about 30 seconds or until fragrant. Stir in the heavy cream, lemon juice, Dijon mustard, and wine, and bring to a gentle simmer while occasionally stirring. Season with Creole seasoning (optional), salt, and pepper.
• Simmer for 3-4 minutes or until the mixture reduces slightly. Remove from the heat and serve warm with salmon.
• It’s a Wrap – Remove the salmon from the oven and let it cool slightly before serving with the sauce.

Recipe Notes

1. A pinch of lemon zest makes a great flavor enhancer.
2. A great time-saver is thawing the puff pastry and cutting it a few hours beforehand. Keep it in plastic wrap in the fridge until you’re ready to assemble everything.
3. A homemade pie crust will give you delicious results even though it won’t puff.
4. Salmon isn’t the only fish in the sea. Feel free to replace it with any firm-fleshed fish fillets you have on hand.

Make-Ahead and Storage

You can prepare the spinach and cream cheese mix ahead, even the day before. Also, you can assemble your Salmon Wellington the day before and refrigerate it until the next day, or freeze it for 2-3 months. When ready to bake, brush it with the egg wash and pop it in a preheated oven.

For freezing, put it on a flat plate or baking sheet and put it in the freezer until solid. Then, wrap it in an airtight freezer bag. When ready to bake, let it thaw at room temperature for about 30 minutes or until the puff pastry starts softening. Brush it with the egg wash, and bake it for about 20 minutes longer than the recipe says.

Leftovers will keep in the fridge in an airtight container for a couple of days. The microwave usually makes the puff pastry tough and soggy. In MHO, it’s better to bake it for about 15 minutes at 300℉ (150℃).

What to Serve With Salmon Wellington

Delicious smothered green beans and apple pecan salad make perfect sides. And a Coca-Cola cake for dessert takes it over the top.

More Super Easy Puff Pastry Recipes

1. Guava Pastries
2. Beef Wellington
3. Sausage Rolls
4. Apple Galette

This blog post was originally published in December 2021 and has been updated with additional tips and gorgeous photos

By Imma