This Salmon Wellington is an impressive, yet surprisingly easy dinner to make! Puff pastry is stuffed with flaky salmon, cream cheese, and veggies, then baked to golden perfection.
Why you’ll love it
- Impressive. Tender, flaky salmon layered with gooey cream cheese and wrapped in light, crispy crust… how could it not impress?!
- Easy. Don’t be fooled by how pretty this is, salmon wellington is surprisingly quick and easy to make.
- Nutritious and Delicious. If you’re unsure of salmon, this is a great recipe to start with, because it’s wrapped in golden brown, flaky pastry and stuffed with the creamiest, cheesiest filling. It’s also packed with salmon which is a great, lean protein and an entire bag of spinach for an extra boost of nutrients.
What’s the difference between salmon wellington and salmon en croute?
Salmon wellington can also be called salmon en croute, which simply means “salmon baked in a pastry crust”. They’re the same thing!
Ingredients
Cream Cheese Filling
- Butter – used to cook and flavor the veggies. Unsalted, salted butter, or oil may be used. If salted butter is used, you’ll likely need to reduce the additional salt in half.
- Onion – yellow onion was used in the original recipe, but red onion, white onion, or shallots may be used instead.
- Garlic – use 1 tablespoon pre-minced jarred garlic for easy prep. If using fresh garlic, you’ll probably need 4 large cloves.
- Spinach – chop the spinach into smaller pieces for a more pleasant texture. Use fresh spinach; frozen spinach will be too watery.
- Breadcrumbs – I like using Italian breadcrumbs, because they contain additional seasonings, but feel free to use regular breadcrumbs, if preferred. Panko breadcrumbs would add an additional crunch.
- Cream Cheese – I used 1 (8 oz) tub chive and onion cream cheese, because I wanted the additional herby flavor, but plain cream cheese or even Boursin cheese would be delicious.
- Parmesan Cheese – the finely grated parmesan cheese found in the green container is absolutely fine in this! A blend such as parmesan, asiago, and roman cheese would be yummy!
- Dill – use fresh, not dried for the best flavor. If you’re not a fan of dill, try another herb such as basil.
- Lemon – fresh lemon zest adds a nice, bright flavor to contrast the rich cream cheese. There isn’t really a substitute for this, but is can be omitted if absolutely necessary.
Salmon
- Salmon – you’ll need 2 (7-8 oz) salmon fillets with the skin removed and patted dry. I use whatever salmon I can find, but if you’re interested in learning about the best salmon to buy, I’d recommend reading this guide on buying salmon!
- Seasonings: Salt and Pepper – feel free to add additional seasonings, but I don’t think it needs anything since it’s paired with the super flavorful cream cheese filling.
Puff Pastry
- Puff Pastry – the classic choice for a wellington or “en croute” recipe. Use frozen puff pastry that has been thawed according to box directions. If you’re in a pinch, I assume pie crust or even some sort of crescent roll would work.
- Egg – used to promote a brown, crispy exterior. Use heavy cream if you’re out of eggs!
How to make
- Cream Cheese Filling: Cook onion and garlic in butter in a pan until tender. Add in spinach, salt, and pepper, then continue cooking until spinach is wilted. Stir in breadcrumbs, cream cheese, parmesan, dill, and lemon zest. Set aside.
- Assemble: Place salmon onto puff pastry, season with salt and pepper, then top with cream cheese mixture. Wrap, score, then brush with egg.
- Bake: Bake on a silicone mat lined baking sheet at 425 degrees F until the salmon is juicy and the pastry is golden brown.
- Slice, serve and enjoy!
What to serve with salmon wellington
Although it’s a complete meal already, I love serving this next to a salad, some extra veggies, fruit, and a carb!
- Pear, Blue Cheese, Candied Pecan Salad
- Broccoli Salad Recipe
- Roasted Green Beans Recipe
- Fruit Salad
- Cacio e Pepe
- Boursin Mashed Potatoes
- Garlic Bread Recipe
Can i make salmon wellington in advance?
- To Make Ahead. Feel free to make everything according to recipe directions, but stop before adding the egg wash. You can do this up to 1 day in advance, then place into an airtight container and store it in the fridge. When you’re ready to cook, add the egg wash, then bake as directed.
- To Freeze. Again, to make everything according to recipe directions, but stop before adding the egg wash. Freeze on a silicone mat lined baking sheet until solid, then store in an airtight container in the freezer for up to 3 months. To cook from frozen, let it sit at room temperature for 20-30 minutes, add the egg wash, score, and bake. You’ll likely need to add an additional 15 to 20 minutes to the cook time.
How to store
Leftovers will last in an airtight container in the fridge for 3-4 days in the fridge. I don’t recommend freezing baked salmon wellington.
To enjoy again, wrap in foil and bake until warm.
– Jennifer
Salmon Wellington
This Salmon Wellington is an impressive, yet surprisingly easy dinner to make! Puff pastry is stuffed with flaky salmon, cream cheese, and veggies, then baked to golden perfection.
Prep Time: 45 minutes
Cook Time: 30 minutes
Yield: 6 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 4 tablespoons unsalted butter
- ½ large yellow onion diced
- 1 tablespoon minced garlic
- 1 (5 oz) bag baby spinach roughly chopped
- ½ teaspoon salt plus more for salmon
- ½ teaspoon pepper plus more for salmon
- 1 (8 oz) tub chive and onion cream cheese
- ½ cup Italian style breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup fresh dill minced
- 1 lemon zested
- 1 (17.3 oz) box puff pastry softened to room temperature (2 sheets)
- 2 (8 oz) salmon fillets skin removed and patted dry
- 1 large egg beaten
Instructions
- Preheat oven to 425°F and line a baking sheet with a silicone baking mat. Set aside.
- Melt butter in a large non-stick pan over medium heat, then add in onions and garlic and cook until the onion is tender, about 5-10 minutes.
- Stir in the chopped spinach, salt, and pepper, and continue cooking until the spinach is wilted, about 1-2 minutes.
- Add in the cream cheese, breadcrumbs, and parmesan and stir until the cream cheese has melted.
- Remove from heat, stir in the dill and lemon zest, taste and re-season, if necessary, then set aside.
- Unfold the 2 thawed sheets of puff pastry, place them side-by-side onto the prepared baking sheet, then place 1 salmon fillet into the center of each of the sheets.
- Season both sides with salt and pepper, then spoon the spinach mixture evenly on top of the fillets; do not let it spill over the sides.
- Fold the edges of the puff pastry over the filling, starting with the longer sides and then the shorter ends.
- Trim excess pastry from the ends, then fold the ends on top. Be sure to pinch the seams together to the best of your ability.
- Flip the puff pastry-wrapped salmon over, then score the top with a knife, creating a crosshatch pattern.
- Brush the top with the beaten egg, then bake in the preheated oven for 20-25 minutes, or until pastry is golden brown.
- Gently slice into individual servings and enjoy!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:N/A
Reheat:Wrap in foil, then bake until warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Salmon Wellington
Amount Per Serving (1 slice)
Calories 800 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 20g125%
Trans Fat 0.3g
Polyunsaturated Fat 7g
Monounsaturated Fat 22g
Cholesterol 120mg40%
Sodium 828mg36%
Potassium 531mg15%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 3g3%
Protein 28g56%
Vitamin A 896IU18%
Vitamin C 13mg16%
Calcium 140mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: easy salmon dinner, salmon en croute, salmon with cream cheese, salmon with spinach, seafood, wellington recipe