Salmon Wellington

Salmon Wellington or Salmon en Croute, a gourmet dish with a festive touch. Take your dinner to the very next level, and impress your party guests this Christmas with this restaurant-style salmon recipe.

Overhead shot of a white plate with 2 slices of salmon wellington and 2 spinach leaves and

There is no secret that I love salmon, fresh, frozen, smoked, in any possible combination, and at any time of the day.

I seem to be the only one who can’t refuse a nice salmon dish, since my husaband and daughters can’t really share my love for anything salmon or fish in general.

More for me I guess, although I still struggle to undertand what’s not to love about salmon. It’s the least “fishy” out of all the other type of fish, at least according to my taste buds.

And it makes a posh dinner for any special occasion, be it Christmas dinner, or a romantic Valentine’s Day for two.

It might look complicated to make, but trust me, it’s one of the easiest dishes I’ve ever made. And I (almost) always go for quick and easy recipes.

Collage of 6 photos to show how to make Salmon Wellington

Fresh salmon can be pretty expensive, I give you that. But trust me, once you have a bite of this lovely baked salmon in puff pastry, you will know your money was worth spending.

So, what’s exactly a salmon wellington or salmon en croute? It’s actually a boneless, skinless salmon fillet topped with a cheesy spinach sauce, and wrapped into puff pastry, then baked until golden.

The salmon wellington sauce can be as simple, or as fancy as you like. I opted for the simple version, nothing too complicated, but the flavours were deep, and gave the dish a wonderful touch.

This recipe is fail-proof, there is hardly any room for mistakes, but there are a few tips perhaps to ensure you get the perfect salmon en croute every single time.

Make sure the sauce has cooled down before wrapping the salmon in the puff pastry, we want to avoid a soggy pastry.

And it’s crucial to brush a bit of egg wash around the edges of the puff pastry, so it can seal propery before baking.

3 slices of Salmon Wellington on a white plate

Now, that’s pretty much all you have to worry about. I have not tried to make it with phyllo pastry, although I suspect it’s not a massive difference, just a pretty flaky texture.

This dish can be safely frozen, just follow all the steps, but freeze it without baking. When you want to serve it, pop it in the oven from frozen, the baking time will be a bit longer, I suspect at least 10-15 minutes longer.

But the texture and taste should not change in the slightest. You can make it ahead, and bake it just before you guests arrive, in this way you have a lovely freshly baked salmon wellington whenever you need it.

Serve it with a nice salad on the side, and you are good to go.

For more festive salmon dishes, how about my Homemade Smoked Salmon Pâté Appetizers, or some delicious Deviled Egg Potato Salad with Salmon?

Half a Salmon Wellington on a white plate

If you’ve tried my SALMON WELLINGTON or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to. 

5 from 1 vote
Overhead shot of 2 slices of salmon wellington on a white plate
Salmon Wellington
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Salmon Wellington or Salmon en Croute, a gourmet dish with a festive touch. Take your dinner to the very next level, and impress your party guests this Christmas with this restaurant-style salmon recipe.

Course: Main Course
Cuisine: British
Keyword: christmas main dishes
Servings: 4 people
Calories: 551 kcal
Author: Daniela Anderson
  • 2 salmon fillets
  • 1 ready-rolled puff pastry sheet
  • 1 onion
  • 2 cups fresh spinach
  • 3 tbsp cream cheese
  • 1 tsp lemon juice
  • 1 tsp fresh dill
  • salt and pepper to taste
  • 1 egg
  • 1 tbsp butter
  1. Pre-heat the oven to 200 degrees Celsius (390 Fahreneheit).

  2. Peel and chop the onion, melt the butter in a pan, then sautee the onion until soft.

  3. Add the spinach, and stir well, until it wilts, season well with salt and pepper, and take off the heat.

  4. Leave to cool, then add the chopped dill, cream cheese, and lemon juice and mix well.

  5. Beat the egg lightly, then arrange the salmon fillets on the puff pastry sheet, brushing the egg around the edges.

  6. Top the salmon with the spianch sauce, wrap the puff pastry around the salmon fillets, brush with more egg on top, then bake in the oven for about 15 minutes or until golden.

  7. Serve hot or cold.

Nutrition Facts
Salmon Wellington
Amount Per Serving
Calories 551 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 11g 55%
Cholesterol 107mg 36%
Sodium 278mg 12%
Potassium 607mg 17%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 2g
Protein 24g 48%
Vitamin A 34.7%
Vitamin C 8.2%
Calcium 5.4%
Iron 16.1%
* Percent Daily Values are based on a 2000 calorie diet.

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