The Well Plated Cookbook is now available for pre-order! Salmon Wellington
When you pull this stunning Salmon Wellington from the oven, please pause a moment to admire your handiwork. It’s going to be hard to refrain from diving immediately into that golden, flaky layer of puff pastry to reveal the treasure of perfectly moist baked salmon and garlicky sautéed spinach within, but you deserve several solid seconds of serious self-congratulations.
Just look at your gorgeous creation! W-O-W.
This salmon Wellington recipes features a fillet of salmon that’s brushed with a mixture of melted butter, lemon zest, and Dijon, then placed on a bed of garlicky sautéed spinach. The salmon and spinach are then wrapped up in puff pastry like a present, then baked until the pastry is deeply golden, and the fish is moist and tender.
The only thing better than the way this puff pastry wrapped salmon looks is how it tastes.
Lightly crispy on the outside. Buttery on the inside. Indulgent but not food-coma inducing. Tangentially healthy without tasting remotely like a sacrifice. Essentially, salmon Wellington is perfect.
I love salmon for entertaining in general, because it feels fancy but is deceptively easy to make. This Baked Salmon in Foil is a staple, but when you really want to knock your guests’ socks off, make salmon Wellington.
In addition to the wowza taste and presentation, this salmon Wellington recipe is notable for how straightforward it is to make.
Thanks to puff pastry—one of my go-to ingredients for easy-but-impressive recipes like these Ham and Cheese Pinwheels and this Easy Asparagus Tart—this recipe looks and tastes like you spent hours making it, when it really takes less than 30 minutes to prep.
You also can prep salmon Wellington hours in advance, making it a phenomenal option for entertaining.
To help you on your way, I added a matching video AND photo step-by-steps. You can make this restaurant-worthy meal at home, with a glass of wine in hand.
What is Salmon Wellington {a.k.a. Salmon en Croute}
Salmon Wellington can also be called “salmon en croute.” En croute is a French term for anything wrapped in a pastry dough and baked in the oven. Salmon Wellington (and other “Wellington” recipes like beef Wellington) specially use puff pastry, which has a myriad of flaky layers that puff up in the oven, versus a single layer pastry like pie crust.
The origin of salmon Wellington dates back to Tudor England (mid 1400s to early 1600s). Beef Wellington (which is a fillet of beef coated with pâté and mushroom duxelle, then wrapped in Parma ham, THEN wrapped in puff pastry and baked) was an incredibly popular dish among the higher classes. Larger groups began to experiment with other types of protein that were more plentiful and affordable, like salmon. I’m thankful that they did, because it led me to this unbelievably scrumptious and impressive-looking recipe.
How to Make Salmon Wellington
Don’t let the showstopper appearance and taste of salmon Wellington deceive you. This recipe is straightforward and shockingly easy to make!
The Ingredients
- Salmon Fillets. Once wrapped in the puff pastry, the salmon stays incredibly moist, and it soaks up all the rich, buttery flavors (the mixture of Dijon, melted butter, and lemon zest we’ll be spreading on top doesn’t hurt either). If possible, look for wild-caught varieties of salmon, which are usually more nutrient-rich than the farmed variety. You’ll also want to use skinless salmon for this recipe. If the salmon is sold skin-on, the seafood counter can usually remove it for you.
- Puff Pastry. Frozen puff pastry becomes flaky, golden perfection once it’s baked. It envelops the salmon fillet and traps in the moisture. See how I use this handy ingredient in other recipes here.
- Egg Yolk + Water. Brushing an egg wash over the top of the puff pastry helps it turn golden brown.
- Butter + Dijon Mustard. These two flavors are delicious combined and brushed over the top of the salmon fillets. They provide a subtle richness and tiny bit of zing. Plus, the moisture sneaks into the salmon as it cooks and keeps it tender.
- Lemon Zest. For brightness, freshness, and acidity.
- Seasonings. A combination of salt, pepper, garlic, and thyme season the salmon fabulously.
- Spinach + Parmesan Cheese. Instead of the sautéed mushroom mixture used for beef Wellington (which would be overpowering here), I used a cheesy spinach mixture. It adds scrumptious nutty flavor, a layer of moisture, and some healthy, sneaky veggies. Spinach is packed with folate, Vitamin-K, Vitamin-C, and Vitamin-A.
The Directions
- Get ready: Stir together melted butter, mustard, lemon zest, and spices. Saute the spinach with the Parmesan. Roll out the puff pastry onto a floured work surface and cut it in half crosswise.
- Brush the salmon fillets with the butter mixture. Flip them over and place a fillet, butter-side down in the middle of each piece of puff pastry.
- Spoon the cheesy spinach over the top.
- Fold one side of the puff pastry over the top, and brush the top of the folded part with egg wash. The egg wash will act like glue.
- Repeat with the opposite side, attaching the two flaps. Brush with more egg wash.
- Repeat until all 4 sides are folded. Make sure the pastry is well sealed. Transfer the salmon fillets to the parchment-lined baking sheet, seam-side down.
- Brush the tops with egg wash, and score diagonal lines in each direction to allow steam to escape (and to make it look pretty).
- Bake the salmon Wellington for 20 to 25 minutes at 400 degrees F, until deep golden brown. Let cool a few minutes, then DIG IN!
Make Ahead Tips
Salmon Wellington reheats like a dream—we thought it tasted nearly as good as the first time it came out of the oven. It’s also easy to assemble the salmon Wellington “packets” ahead, making this recipe ideal for easy entertaining.
- To Make Ahead. Up to 1 day in advance, you can prepare the salmon fillets and wrap them in the puff pastry. Score the puff pastry, but do not add the egg wash on top. Store it in the refrigerator. When you’re ready to bake the salmon, then add the egg wash, score, and bake as directed.
- To Make Ahead and Freeze. I do not recommend freezing baked salmon Wellington; however, you can freeze salmon Wellington before it is baked. Prepare as directed through the point of scoring the top, but do not add the egg wash on top. Place it on a baking sheet in the freezer until solid. Then, store in an airtight freezer-safe storage container in the freezer for up to 3 months. When you’re ready to prepare it, let it set at room temperature for about 20 minutes (enough for the pastry to soften up a bit), then add the egg wash, score, and bake. You’ll need to add 15 to 20 minutes to the cooking time.
- To Store. Place leftovers in an airtight storage container in the refrigerator for up to 2 days.
- To Reheat Baked Salmon Wellington. Let the salmon come to near room temperature, then reheat it in the oven at 375 degrees F for about 10 to 15 minutes, until warmed through. You can rewarm this dish in the microwave in a pinch, but it’s likely the pastry will become soggy and the fish will dry out; the oven will yield much better results.
Sides that Go Well with Salmon Wellington
- Mashed Potatoes. A side of cozy and creamy Instant Pot Mashed Potatoes are a perfect pairing with this dish.
- Vegetables. Roasted Frozen Broccoli or Sautéed Brussels Sprouts would be delicious.
- Salad. For a fresh, healthy side, try this Brussels Sprouts Slaw.
More Favorite Baked Salmon Recipes
- Spicy Baked Salmon
- Stuffed Salmon
- Teriyaki Salmon
- Lemon Pepper Salmon
- Whole30 Salmon
- Garlic Salmon with Lemon Butter
Ready to stun your guests (and yourself!) with this show stopping salmon Wellington? Whether or not you share how easy this recipe is, I’ll leave to your description. Either way, be sure to bask in the applause. You deserve it!
Salmon Wellington
Ingredients
- 1 tablespoon unsalted butter
- 1/2 tablespoon Dijon mustard
- Zest of 1 small lemon - about ¾ teaspoon
- 3/4 teaspoon kosher salt - divided
- ½ teaspoon black pepper - divided
- ½ teaspoon dried thyme
- 2 teaspoons extra virgin olive oil
- 4 cups fresh baby spinach
- 2 cloves garlic - minced
- 2 tablespoons freshly grated Parmesan cheese
- 1 large egg yolk - plus 1 teaspoon water
- 1 sheet frozen puff pastry - thawed in the refrigerator
- 2, 6- ounce salmon fillets - skin removed
Instructions
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.
- Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
- Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Stir in the Parmesan. Remove from the heat and let cool.
- In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.
- Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.
- Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.
- Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a “glue”), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. Don’t stress over the order of the flaps. As long as it’s well sealed and covers the salmon, you’re golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.
- Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.
- Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet. Serve hot.
Notes
- TO STORE: Place leftover salmon in an airtight storage container in the refrigerator for up to 2 days.
- TO REHEAT: Let the salmon come to room temperature, then reheat it in the oven at 375 degrees F for about 10 to 15 minutes until warmed through. You can rewarm this dish in the microwave in a pinch, but the oven will yield much better results.
- TO MAKE AHEAD AND FREEZE: I do not recommend freezing baked salmon Wellington. However, you can freeze salmon Wellington before it is baked. Prepare as directed, but do not add the egg wash. Place it on a baking sheet in the freezer until solid. Then, store in an airtight freezer-safe storage container in the freezer for up to 3 months. When you're ready to prepare it, let it sit at room temperature for 20 minutes, then add the egg wash and bake as directed.
- TO MAKE AHEAD: Up to 1 day in advance, you can prepare the salmon fillets and wrap them in the puff pastry. Score the puff pastry, but do not add the egg wash yet. Store it in the refrigerator. When you're ready to bake the salmon, then add the egg wash and bake as directed.
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