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.

A white plate with salmon wellington, a dish of salmon on spinach, wrapped in puff pastry and baked

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 (just like this Salmon Pasta).

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. (For a weeknight dinner in less than 15 minutes, try Poached Salmon.)

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.

A white plate with delicious fish wrapped in buttery puff pastry

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.

A white plate with delicious salmon Wellington and fresh herbs

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

  1. 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.
    Two fish fillets on a white plate brushed with butter and mustard
  2. 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.A fish fillet on a baking sheet topped with spinach and Parmesan
  3. Spoon the cheesy spinach over the top.
    A parchment-lined baking sheet with a fillet of fish wrapped in puff pastry
  4. 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.
    A fish fillet enclosed in puff pastry brushed with an egg wash
  5. Repeat with the opposite side, attaching the two flaps. Brush with more egg wash.
    Puff pastry wrapped around a salmon fillet on a parchment-lined baking sheet
  6. 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.
    Two unbaked pieces of salmon Wellington on a baking sheet
  7. Brush the tops with egg wash, and score diagonal lines in each direction to allow steam to escape (and to make it look pretty).
    Two fish filets wrapped in golden puff pastry on a baking sheet
  8. 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, 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

More Favorite Baked Salmon Recipes

Easy salmon Wellington in puff pastry on a white plate

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!

A white plate with salmon wellington, a dish of salmon on spinach, wrapped in puff pastry and baked

Salmon Wellington

4.86 from 42 votes
Salmon Wellington is an easy but impressive recipe you can prep ahead for entertaining. Salmon wrapped in puff pastry with spinach, then baked until golden, this salmon en croute is to die for!

Prep: 30 mins
Cook: 25 mins
Total: 55 mins

Servings: 2 servings


  • 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


  • 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 12×14-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.


  • 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. 


Serving: 1(of 2)Calories: 481kcalCarbohydrates: 13gProtein: 41gFat: 30gSaturated Fat: 8gCholesterol: 211mgPotassium: 1168mgFiber: 2gSugar: 1gVitamin A: 6042IUVitamin C: 19mgCalcium: 152mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I love this recipe! I was a bit wary about adding the lemon zest in but it turned out great! I saw that other salmon wellington recipes have cream cheese in it and added 1/2 cup and it is amazing. I did this for mother’s day along with two other courses and everyone loved it! Thanks for the recipe! Love from Canada <35 stars

  2. So I’m looking to make this recipe tomorrow for my husband’s birthday, but one thing I am concerned about is the fish.

    We eat salmon a lot, usually pan fried, and are used to cooking it for no more than 6-7 minutes for a thick slice (less for a thinner slice). Cooked that way it is often nearly raw in the middle, but we prefer that as it makes it more like sashimi and there’s no danger of the fish being too dry.

    I am just concerned that in order to cook the Wellington for long enough to brown the pastry, I would be overcooking the fish (especially by the standards we’re used to). I mean, I get that the fish is protected by the pastry to some extent, but 20 minutes still sounds like a long time.

    Can you reassure me?

    1. Hi Claire! I stand by all of my recipes, because they are tested numerous times before they make it to the website. You are getting the final product of all of my testing. Hope this helps!

  3. I made this from staples on hand so both my salmon and spinach were frozen – along with the pastry. Being a person who hates waste, I mixed the egg white (cooked) with the spinach mix for extra nutrition. Absolutely delicious! A lemon ( or lime) wedge on the plate was something I was sorry I didn’t include.5 stars

  4. It was amazingly delicious beyond words! However I basted the top of the salmons with an inexpensive Dizone Mustard covering it… before wrapping it in the pastry dough. Boy was that a delicious enhancement! My husband remarked all evening about how delicious it was and better than any restaurant meal he has EVER had in his life!

  5. I made this recipe for dinner, it’s awesome! It is so delicious and filling. Thanks for the easy to follow instructions and photos.5 stars

  6. I made fresh puff instead of frozen (which meant needing to bake at a higher temp as per the puff instructions). The flavors on this are spot-on. Next time I make it I will be sure to drain my spinach better. Overall an excellent recipe- thank you!5 stars

  7. Hello Erin and thank you for your lovely recipe, which I’m going to make for Christmas dinner! It looks amazing! Just a quick question please – how do you prevent the pastry from getting a soggy bottom especially since salmon is such an oily fish?

    1. Hi Jan! it sounds like you might have want to just let it bake a few extra minutes. It will be softer on the bottom due to the moisture of the fish but shouldn’t be soggy. Hope you enjoy it!

  8. Hello Erin – think this will be really good but I must be missing something about the spinach – use 1/2 of mixture and what do you do with the rest?


    1. Hi Colleen! You are actually making two salmon wellingtons. So the the rest of the mixture goes on the second one. Step 7 says “Repeat with the second fillet.” Hope this helps!

    1. Hi Eric! You sure can, I have a whole segment in the blog post about it! It’s under “To Make Ahead and Freeze”! Hope this helps!

  9. These were delicious! I followed the instructions exactly and used line caught sock eye salmon. I’ll definitely add this into the regular dinner line up.5 stars

  10. Wow this was a great recipe! Next time I will double the Dijon-butter-lemon zest and coat both sides of the fish. Thank you!5 stars

  11. Easy, impressive, and delish! The second time I made it a dinner guest asked if I had taken time off from work to make it!5 stars

  12. Dear Erin! This recipe turns out just like it came out of a 5☆ Restaurant.
    I’ve made it a few times now, and It’s perfect every time. I serve it with rice, asparagus and topped with Hollandaise Sauce that accidently on purpose finds its way onto the salmon 😉 Topped with a bit of chopped dill and parsley. It is to die for. Thank you so much for sharing this Masterpiece! 🤗😍😘5 stars

  13. This recipe is so delicious and easy but looks super fancy! The salmon cooks perfectly and it comes together quickly.5 stars

      1. Hi. Great recipe but a quick question. Can I bake two salmon wellingtons at the same time on a cookie sheet? I am making this for a dinner party of 14.
        Thank you, :-)

        1. Hi Anna! I think that would depend on how big your sheet pan is and if two would fit. Hope you enjoy it!

  14. Hi Erin!

    Out of curiosity, what kind of puff pastry did you use? All I can find is pepperidge farms and that would make the calorie count 2 times what you estimated. Is there something else I could use?


    1. Hi Rojalex, Unfortunately the way the nutritional facts are set up, I am not able to change them nor do I add in specific brands. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you! When in doubt, you should definitely check them out yourself with the ingredients you use at home! Trader Joe’s will sometimes carry puff pastry. Also there is another brand Dufour or you could make your own!! Hope this helps!

  15. This recipe was delicious. I would appreciate feedback from th community on how to make the bottom crisp. Mine was soggy😱4 stars

    1. Sorry to hear you had trouble with this Laura! I’ve not had mine come out soggy. Another tip would be to use a dark coated pan. It absorbs heat differently than a light colored pan, and helps brown foods on the bottom.

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