Salmon Wellington Recipe Easy To Make

Need more creative salmon dishes? Try my stuffed salmon, sous vide salmon, or lemon pepper salmon next. Friends, this is a recipe that needs no introductions. But, just for the sake of tradition… Inspired by my beef Wellington recipe, I decided to make a lighter version. Also known as salmon en croute, the principles remain the same: Protein wrapped in puff pastry, then baked until the meat is tender and the pastry is buttery and flaky.

Why I love this recipe

It’s messy. You know you have a really good puff pastry when it makes a mess after the first bite! Rich and flavorful. Don’t let the salmon fool you; this recipe leaves no room for wanting. Show-stopper. Anyone who loves salmon will fall head over heels for this recipe. Just ask my family! You can make it ahead of time. I usually prep it the night before, then pop it in the oven 30 minutes before dinnertime. Fit for any occasion. It’s easy enough to make on a weeknight yet sure to win you some brownie points with your partner for a fancy date night.

Ingredients needed

Salmon. I suggest using a high-quality, boneless, skinless salmon fillet, like Atlantic, coho, or sockeye. These varieties have a rich flavor and firm texture that works well in this dish. Dried dill. To season. Salt and pepper. To taste.

For the creamy filling:

Onion and garlic. Adds essential aromatics. Spinach. I used frozen chopped spinach leaves, but fresh baby spinach also works. Sea salt. To season the spinach. Dill. Fresh dill adds a lovely grassy, citrus-like flavor. If all you have is dried dill at home, reduce the amount to 2 teaspoons. Cream cheese. Remember to soften the cream cheese by placing it on the kitchen counter 20-30 minutes ahead of time. Lemon. For brightness. Use both lemon zest and lemon juice.

For the puff pastry:

Puff pastry. A must for any Wellington recipe! If you’re using frozen puff pastry, let it thaw overnight in the refrigerator. Egg yolk. Beaten and brushed on the tops and sides of the pastry dough to seal it and create a golden crust.

How to make salmon Wellington

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Keep the pastry in the fridge. Don’t leave it on the counter until you’re ready to use it. Otherwise, it’ll quickly thaw and become sticky. Wrap the salmon tightly. Wrapping the fish as securely as possible results in a more evenly cooked dish with a better presentation. Preheat the sheet pan. Place the baking sheet in the oven as it’s preheating. That way, the bottom crust will get nice and crispy. Know when it’s done cooking. The salmon is fully cooked when it reaches an internal temperature of 145F.

Storage instructions

To store: Store the cooled leftovers in an airtight container in the refrigerator for 2-3 days.

Mushroom duxelles filling. AKA sautéed mushrooms, shallots, and parsley. Creamy seafood filling. Mix cream cheese with lump crab meat and a dash of seafood seasoning. If you don’t have crab meat, try shrimp or calamari instead. Mediterranean-inspired filling. Combine chopped sun-dried tomatoes, sliced black olives, and fresh herbs with feta cheese. Dijon filling. Brush the top of the salmon with Dijon mustard.

To freeze: Transfer the slices to a freezer-safe bag and freeze for 2-3 months. Thaw them in the fridge overnight before reheating. To reheat: Reheat in an oven at 350F/175C for 15-20 minutes or until warm.