Salmon Wellington

Salmon Wellington features a salmon fillet basted with melted butter, diced onion, and Creole seasoning, then slathered with cream cheese and spinach, and wrapped up in pastry dough and baked until deliciously golden. The pastry keeps the salmon tender and juicy. This Salmon Wellington recipe is a perfect choice for a non-traditional holiday meal.

Contents… Salmon Wellington (Salmon en Croute) Recipe Ingredients Alternative Ingredients  Tips and Tricks Storage and Make-Ahead Instructions FAQs What to Serve with Salmon Wellington More Salmon Recipes How to Make Salmon Wellington

As the wonderful aroma wafts through the kitchen and you pull this beauty out of the oven, be careful not to give in to the temptation to do a face plant right on the plate.

Simply take a moment to congratulate yourself on a salmon Wellington well done, then take it to the table so your family can admire it, too. Then dig in.

Salmon is a favorite of mine. Not only is it finger-licking good, but it also impresses guests. The best part is how good it is for you. Oh wait, the best part is how ridiculously easy it is to prepare Salmon Wellington. I make it even easier with premade puff pastry.😉

Salmon Wellington (Salmon en Croute)

When the French use the fancy-sounding word en croute (än ‘kro͞ot), they’re talking about anything wrapped up in flaky pastry or pie dough and then baked to perfection. Doesn’t that sound delicious?

The literal translation means crusted. The dough can be homemade pie crust or puff pastry. Kinda like how we make pot pie, but even easier.

Whether Beef Wellington or Salmon Wellington, it is a tender fillet beautifully wrapped in pastry. Though many say it honors Arthur Wellesley, Duke of Wellington, who conquered Napoleon, this recipe existed long before that historical event.

We may never know how it really got its name, but we do know it’s very British.

Recipe Ingredients

Salmon Wellington Cheese Filling

• Butter – The creamy richness that butter adds is irreplaceable.
• Salmon Fillets – A heart-healthy choice full of Omega-3. Forget that it’s good for you; it is melt-in-our mouth delicious. Wild-caught is the best, but don’t sweat it if all you get is frozen filets.
• Puff Pastry – Frozen puff pastry is quick and convenient, and it bakes up so gorgeous. It wraps up the salmon filet and holds in all that scrumptiousness inside.
• Egg – An egg wash makes this beauty that much more attractive. The egg creates a golden shine that takes it over the top in the show-off department.
• Seasonings – This is where the art of cooking comes in. The pastry puff may be what makes it gorgeous, but it’s the Creole seasonings, onion, and Worcestershire sauce that make drool-worthy Salmon Wellington.
• Spinach – OK, you have to eat your veggies. But this does so much more than provide green in your diet; it really ramps up the flavor and nutrition.
• Cream Cheese – Creamy umami adds a delightful flavor that pairs well with spinach. The fat also keeps the salmon moist.

Cream Sauce

• Olive Oil and Butter – The two together saute the onion and garlic so deliciously.
• Garlic and Thyme – Ideal seasonings that go so well with salmon, Dijon mustard, and heavy cream. What a drool-worthy sauce. There’s something about garlic and thyme that go with about any seafood.
• Heavy Cream – This insanely delicious ingredient makes any sauce richer and more delectable.
• Lemon Juice – Perfectly tart and acidic to balance the heavy cream for a lip-smacking sauce.
• Dijon Mustard – Tart, spicy, and umami all rolled into one incredible condiment.
• White wine – Decadent umami and just the right amount of liquid. You can replace it with chicken or vegetable stock.
• Creole Seasoning – You know I gotta have my spicy fix. This is super easy to make at home; no more wasting money on the store-bought stuff with who knows what added in.
• Salt and Pepper – These pantry-staple flavor enhancers are hard to beat.

Alternative Ingredients 

• Salmon – You can use other fish filets as long as they’re firm-fleshed and won’t fall apart on you. How does Tilapia Wellington sound?
• Puff Pastry – If I have time, I make my own pie crust to make it even better.
• Spinach – Just about any dark leafy green will taste awesome in this dish—collards, chard, etc.
• Thyme – This herb is hard to replace, but a list of substitutes is good to have around for when you run out.

Tips and Tricks

You can prepare the spinach and cream cheese mix ahead of time, even the day before.

A great time-saver is thawing the puff pastry and cutting it a few hours in advance. Keep it wrapped up in plastic wrap in the fridge until you’re ready to assemble everything.

Storage and Make-Ahead Instructions

Refrigerating. Salmon Wellington is the perfect dish if you need to make it the day before. Make the recipe up until the egg wash. Keep it in the fridge for up to 24 hours, then when it’s showtime, brush it with the egg wash and pop that baby in the oven.

Freezing. If you want to freeze it, so you have it later, do so before putting the egg wash and baking it. Freeze it first by putting it on a baking sheet or plate and freezing it. As soon as it’s hard, wrap it up in an airtight freezer bag. It will last a month or two that way.

When ready to bake, let it sit on the counter for about half an hour or until the puff pastry starts to soften. Brush the Salmon Wellington with an egg wash, and bake it for about 20 minutes longer than the recipe says.

Reheating. Leftovers will store 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 let it almost come to room temperature, then bake it for about 15 minutes at 300℉/150℃.

FAQs

What to Serve with Salmon Wellington

This is really good with green beans, Brussels sprouts, and roasted potatoes. Since it already has spinach, sometimes, I like to serve it with collard greens.

More Salmon Recipes

• Paprika Salmon and Green Beans – Delicious, moist, and spicy salmon baked in the same pan as the veggies.
• Blackened Salmon – Salmon kicked up a notch or two with blackening seasoning (Creole Seasoning) and sauteed vegetables is a healthy dinner for the family.
• Oven-Baked Salmon – These moist, flaky, and highly-seasoned salmon fillets ramped up with a lemony and spicy kick are an ideal option for an easy weeknight meal.
• Cured Salmon Gravlax – Don’t let the thought of raw salmon scare you! This awesome recipe for cured, fresh salmon with salt, sugar, and dill will give you a silky, firm, flavorful fish.
• Smoked Salmon Dip – The incredible smoky flavor of smoked salmon combines perfectly with the tanginess of cream cheese and lemon in this super-easy and elegant appetizer.

How to Make Salmon Wellington

Make the Filling

• Saute Onion and Garlic – Melt the butter, then add the diced onion and garlic. Sauté until it’s soft and translucent, about 3-4 minutes. (Photo 1)
• Add Seasonings – Pour in Worcestershire sauce, then season with creole seasoning, nutmeg, salt, and pepper (to taste). Add spinach, and cook it until it just wilts. (Photos 2 & 3)

• Add Rest of Ingredients – Stir in the cream cheese. After it melts, add the parmesan cheese and bread crumbs. (Photos 4 & 5)
• Cool – Mix everything, adjust seasonings to taste. Remove from the heat and let it cool while you prepare the salmon fillets. (Photo 6)

Wrap the Salmon Wellington Up

• Prepare Salmon – Season the salmon fillets with salt and creole seasoning. You know me, I use 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 the Puff Pastry – Lightly flour a board or clean surface. Then roll your puff pastry out into a desirable shape. It will vary depending on the size of the salmon. Measure and ensure that the pastry dough is long enough to go all the way around your salmon. (Photo 8)
• Ready the Salmon – Place each salmon fillet in the center of the puff pastry, leaving about 2 inches around the edges. (Photo 9)
• Add the 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 the Salmon – 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 be released. (Photos 13 & 14)

• Ready for the Oven – Place on a greased baking sheet lined with parchment paper seam side down. (Photo 15)
• Bake in the preheated oven for about 20-30 minutes or until the pastry is golden. While salmon is cooking, make the cream sauce. (Photo 16)

Cream Sauce

• Heat Oils – Heat a medium saucepan over medium heat, then add the olive oil and melt the butter.
• Add Seasonings – Add the garlic and thyme, 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, stirring occasionally. Season with salt, creole seasoning (optional), and pepper
• Simmer – Let it simmer for 3-4 minutes until the mixture reduces slightly.
• Ready to Serve – Remove from the heat and serve warm with salmon.

Final Touches

• It’s a Wrap – Remove the salmon from the oven and let it cool slightly before serving with the sauce.