Salmon Wellington (Salmon En Croute)
, Updated Oct 13, 2024
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Delicious Salmon Wellington (Salmon En Croute) – salmon fillet encased in puff pastry with a creamy spinach filling. Perfect for special occasions!
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Salmon Wellington is the kind of special dish you make to wow guests at festive gatherings. It looks gorgeous, is sure to impress and tastes as good as it looks!
What’s Salmon Wellington?
Salmon Wellington is also known by its French name “Salmon En Croute”. Simply translated, this means salmon baked in a puff pastry crust.
Like its cousin Beef Wellington, Salmon Wellington consists of fillet of salmon encased in a creamy spinach filling and wrapped in flaky puff pastry.
It’s the perfect dish for entertaining as you can assemble it in advance and bake it before your guests arrive.
And I will let you in on a little secret… This salmon in puff pastry is actually really easy to make!
Grocery List
You will need the following ingredients to make this drool-worthy Salmon Wellington recipe:
- Puff pastry – preferably the kind that comes ready rolled.
- Skinless salmon fillet
- Filling consists of mascarpone, fresh dill, wilted spinach, lemon zest and juice plus a little feta cheese
- Egg yolk for brushing on the pastry
How to Make Salmon Wellington
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make the filling
Finely chop the spinach and place in a colander set over a bowl. Sprinkle it with salt and toss to combine.
Leave the spinach for about ten minutes to wilt while you chop the dill and prep the salmon. Squeeze the spinach using your hands or place in a cheesecloth to get rid of excess liquid. You want it to be dry otherwise the puff pastry will get soggy.
Place the mascarpone, dill, spinach, lemon zest, lemon juice and feta in a bowl and stir well to combine. You want the filling to be smooth and spreadable.
Prepare the salmon
Pat the salmon dry and season with salt, pepper and dried dill. If the salmon has the skin on you can pull it off. Loosen the skin from the fillet using a knife and pull it off starting from wide edge.
Assemble the Salmon Wellington
Roll out the pastry, keeping it on the paper it came wrapped in. Leave a 2 inch space in from the long edge and spread half of the filling into a rectangle the same size as the salmon. Place the salmon fillet on top, then spread the remaining filling on top.
Brush the edges of the pastry around the salmon with the egg wash.
Fold the pastry over the salmon and press to seal, making sure there are no pockets of air. Trim any excess pastry, using any leftover scraps to patch any gaps in the salmon parcel or to cut into decorations.
Crimp the edge with a fork or your fingers. Brush with the egg wash and use a spoon to make a decorative pattern over the top, if you like.
Bake and serve
Place the salmon Wellington on a baking tray and bake at 400°F (200°C) for 35-40 minutes or until golden.
Leave the salmon en croute to cool down for at least 15 minutes before slicing with a serrated bread knife. It should be served warm but not piping hot. This is quite a rich dish so best served with steamed vegetables or a green salad.
Recipe Tips
- It’s possible that you will get some leaking of the filling during baking. Don’t worry too much about that, just wipe it clean.
- Prep ahead: assemble your salmon Wellington and store in the fridge up to 3 hours before cooking. Alternatively you can freeze it for up to 3 months, well wrapped, and cook from frozen. Bake for 40-45 minutes at 400°F (200°C).
- To reheat: salmon Wellington reheats beautifully. If you have an air fryer, reheat it for 10 minutes at 350°F (180°C) or until warmed through. Alternatively reheat in the oven at the same setting. I would not recommend using the microwave as it can ruin the puff pastry.
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Salmon Wellington (Salmon En Croute)
Video
Ingredients
For the salmon
- 22 oz (650g) salmon fillet , skinless and boneless
- salt and pepper to season
- 1 tsp dried dill
For the filling
- 4 cups (120g) baby spinach leaves
- salt , 6 turns of the mill
- small bunch fresh dill , finely chopped
- 1 cup (250g) mascarpone cheese, full fat
- ½ cup (80g) crumbled feta cheese
- 1 lemon , zest only
- 2 tsp lemon juice
For the pastry
- 13 oz (375g) puff pastry sheet pre-rolled
- 1 large egg yolk , beaten or you can use a full egg
Instructions
Make the filling
- Finely chop the spinach and place in a colander set over a bowl. Sprinkle it with salt and toss to combine.
- Leave the spinach for about ten minutes to wilt while you chop the dill and prep the salmon. Squeeze the spinach using your hands or place in a cheesecloth to get rid of excess liquid. You want it to be dry so it won’t cause the puff pastry to be soggy.
- Place the mascarpone, dill, spinach, lemon zest, lemon juice and feta in a bowl and stir well to combine. You want the filling to be smooth and spreadable.
Prepare the salmon
- Pat the salmon dry and season with salt, pepper and dried dill.
Assemble the Salmon Wellington
- Roll out the pastry, keeping it on the paper it came wrapped in. Leave a 2 inch space in from the long edge and spread half of the filling into a rectangle the same size as the salmon.
- Place the salmon fillet on top, then spread the remaining filling on top.
- Brush the edges of the pastry around the salmon with the egg wash. Fold the pastry over the salmon and press to seal, making sure there are no pockets of air.
- Trim any excess pastry, using any leftover scraps to patch any gaps in the salmon parcel or to cut into decorations.
- Crimp the edge with a fork or your fingers. Brush with the egg wash and use a spoon to make a decorative pattern over the top, if you like.
Bake and serve
- Preheat the oven to 400°F (200°C) and place the rack in the middle.
- Place the salmon Wellington on a baking tray and bake for 35-40 minutes or until golden.
- Leave the salmon to cool down for at least 15 minutes before slicing with a serrated bread knife. Serve with steamed vegetables or a green salad.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Your salmon portion appears to be incorrect (1.4 oz (650g) salmon fillet , skinless and boneless). That’s a minuscule portion. Can the feta be deleted in this recipe? Is there something that could replace it?
Hi Diana – sorry this was an error in the recipe card it should be pounds and not ounces (which I have now corrected). You can leave out the feta if preferred it wont make a huge difference to the filling. Or replace it with garlic and herb cheese such as boursin