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A side angle shot of baked and sliced salmon wellington rests atop a piece of parchment paper that sits atop a natural wood platter. A glass of wine, fresh herbs, and a blue and white striped linen napking surround the salmon en croute at center.

Salmon Wellington (Salmon en Croute)

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  • Author: Jess Larson
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: serves 4-6 1x
  • Category: Main Dishes, Seafood Recipes
  • Method: Baked, en Croute
  • Cuisine: French

Description

This Salmon Wellington recipe is the most decadent, impressive salmon dish you’ll ever have! Salmon en croute is a classic French preparation & this particular recipe layers hearty salmon fillets with spinach & a creamy garlic dill sauce, then encases it with savory prosciutto & buttery, flaky puff pastry. 

While the end result feels very elegant, the process of assembling & cooking Salmon Wellington is much easier than you’d ever imagine. We’ve included step-by-step photos & video below to help you along the way. Take it one step at a time & think of it as a fun kitchen project – one that results in a super luxe dinner worthy of any occasion – Christmas, Valentine’s Day, date night, or any time you want to treat yourself to something fancy!


Ingredients

Scale
  • 1 sheet chilled puff pastry (about 14 ounces), homemade or thawed from frozen (see Recipe Notes)
  • 3 ½ pounds fresh salmon fillet, skin removed & deboned
  • 6 ounces prosciutto 
  • egg wash (1 large egg whisked with 1 teaspoon water)
  • 2 tablespoons unsalted butter, divided
  • 5 ounces fresh spinach (approx. 5 cups)
  • 1 small shallot, finely chopped (approx. 2 tablespoons chopped)
  • 4 cloves garlic, finely chopped or grated
  • 4 ounces cream cheese, softened
  • ½ lemon, juiced
  • ½ teaspoon dried dill
  • all-purpose flour, for dusting
  • kosher salt & ground black pepper, to season

Instructions

  1. Mise en place: While Salmon Wellington (salmon en croute) isn’t a particularly difficult dish to prepare, success lies in paying attention to the details! Before you start cooking, take the time to read this recipe entirely & watch the video included below. Gather & prep all ingredients according to Ingredients List, above. Notably:
    • Thaw the puff pastry: If using frozen puff pastry, be sure to thaw it out completely. You can thaw frozen puff pastry overnight in the refrigerator or set it on the counter at room temperature 20-30 minutes before you’d like to begin cooking – once thawed, place it back in the refrigerator to keep it chilled until it comes time to wrap the salmon en croute.
    • Prepare the salmon fillet: Trim off any thin portions near the tail or belly end & discard or set aside for a different use. Slice the remaining thick salmon fillet in half crosswise, creating 2 smaller fillet pieces. Using paper towel, pat the surface of the salmon as dry as possible. Set aside.
    • Other prep: Set the prosciutto out on a work surface where you plan to wrap the Salmon Wellington, prepare the egg wash & place it near the prosciutto, & measure/chop the veggies & place them near the stove.Salmon wellington ingredients arranged on a light gray textured surface: puff pastry, fresh salmon fillet, prosciutto, unsalted butter, fresh spinach, shallot, garlic, cream cheese, lemon, dried dill, and all-purpose flour.
  2. Wilt the spinach: Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Once melted, add the spinach. Cook 2-3 minutes, stirring occasionally, until the spinach is wilted. Transfer the wilted spinach to a kitchen towel (or a few sturdy paper towels). Wring the towel over the sink to squeeze excess water out of the spinach, then transfer the spinach to clean towel/paper towel near the prosciutto & set aside.Wilted spinach cooked in melted butter in a light colored skillet sits atop a light gray textured surface. A wooden spoon rests inside of the skillet for stirring.
  3. Soften the aromatics: Carefully wipe out the skillet used to wilt the spinach & return to medium-high heat. Melt the remaining 1 tablespoon butter, then add the shallot & garlic. Season with a good pinch of kosher salt & ground black pepper as desired. Cook 4-5 minutes, stirring occasionally, until softened & fragrant. Transfer to a medium bowl & set aside.Softened shallot & garlic cooked in melted butter in a light colored skillet sits atop a light gray textured surface. A wooden spoon rests inside of the skillet for stirring.
  4. Mix the cream cheese filling: Add the softened cream cheese to the mixing bowl with the cooked aromatics from Step 3. Add the lemon juice & dried dill. Mix to combine well, creating a smooth & creamy spread. Set aside. [gallery columns="2" size="full" ids="36746,36747"]
  5. Layer the salmon: Place a large piece of plastic wrap down on your work surface. Place one piece of the salmon fillet in the center of the plastic wrap. Pat the surface of the salmon fillet as dry as possible with paper towel. Spread the cream cheese mixture over the surface of the salmon fillet, leaving a ½-inch border along the edges. Arrange the wilted spinach in an even layer over the cream cheese. Pat the second piece of salmon fillet as dry as possible, then set it on top of the spinach. Feel free to arrange it such that the shape of the top fillet matches the bottom, creating 2 uniform layers of salmon. [gallery columns="2" size="full" ids="36748,36750"]

     

  6. Wrap the salmon in prosciutto: Place a single piece of prosciutto over the salmon crosswise, placing one of its short edges on the center of the fillet – there will be a few inches of excess prosciutto hanging off the side of the salmon. Continue working your way along the length of the salmon with more prosciutto, overlapping each piece slightly to cover the length of the salmon. Repeat to cover the remaining exposed half of the salmon fillet with prosciutto. Place a second piece of plastic wrap over top & carefully flip the salmon over. Remove the plastic wrap to reveal the second side. Use the edges of the plastic wrap to snugly fold the overhanging prosciutto up around the exposed salmon. If needed, add more prosciutto to cover any gaps – the salmon should be entirely encased by prosciutto. Set aside. [gallery columns="2" size="full" ids="36751,36752"]
  7. Wrap the proscuitto-wrapped salmon in puff pastry: Lightly dust your work surface & a rolling pin with flour. Remove the puff pastry from the refrigerator. Quickly roll the pastry into a rectangle so that it is large enough to wrap around the prosciutto-wrapped salmon with overlapping edges. Place the prosciutto-wrapped salmon in the center of the puff pastry such that its long edges are perpendicular to the pastry’s long edges. Brush the edges of the pastry with egg wash. Fold one of the short edges of puff pastry over the salmon, repeat with the opposite side, & press down lightly to seal. Repeat with the remaining unfolded edges of the puff pastry, using extra egg wash as needed to seal the seams completely. [gallery columns="2" size="full" ids="36753,36754"]
  8. Score the salmon en croute & chill: Gently flip the puff pastry-wrapped salmon onto a parchment lined baking sheet such that the seam sides are facing down. Using a paring knife, carefully score a crosshatch design over the Salmon Wellington, taking care to avoid slicing all the way through the pastry. Finally, use the paring knife to create 2-3 small holes in the pastry across the top of the salmon en croute to allow steam to release as it bakes. Brush the entire surface of the salmon en croute with egg wash. Transfer the baking pan to the refrigerator to chill for as the oven preheats, at least 10 minutes.Raw and unbaked salmon wellington rests inside of a white parchment lined baking tray that sits atop a light gray textured surface. The surface of the puff pastry has been scored in a crosshatch pattern and a small paring knife rests alongside the tray.
  9. Bake the Salmon Wellington: Meanwhile, as the salmon chills, preheat the oven to 425 degrees F, ensuring a rack is positioned in the top third of the oven. Once the oven is preheated, transfer the baking sheet to the oven & bake the Salmon Wellington for 25-30 minutes, until the pastry is golden brown. Remove from the oven & set aside to rest for 5 minutes before slicing & serving.Baked salmon wellington rests inside of a white parchment lined baking tray that sits atop a light gray textured surface. The surface of the puff pastry has been scored in a crosshatch pattern and the puff pastry is golden brown. A blue and white striped linen napkin rests underneath the baking tray at center.
  10. Serve the Salmon Wellington: Use a sharp knife to carefully slice the Salmon Wellington into individual portions. Serve with side dishes of choice, such as sautéed asparagus, green bean bundles, mashed potatoes, or crispy roasted potatoes. Enjoy!A portion of slamon wellington is served atop a white speckled ceramic plate alongside a simple greens salt and slices of lemon. The plate sits atop a light gray textured surface with a blue and white striped linen napkin resting underneath and a set of gold silverware resting alongside the plate at center.

Notes

  • Ingredient Notes: 
    • Salmon fillet: Fresh salmon should have vibrant color, appear moist, & be firm to the touch. For this Salmon Wellington recipe, you’ll want to choose a fillet with as little thinner tail & belly sections as possible. If you’re at a seafood counter or fish monger, ask for the top loin & loin sections. If you have trouble finding a whole salmon fillet, you can also look for 2 center-cut pieces of similar width & shape, about 1 ½ – 2 pounds each. 
    • Puff pastry: While you can certainly make your own homemade puff pastry for salmon en croute (this is a great rough puff recipe), it’s also one of those instances where our store-bought options are just as good. Puff pastry is usually sold in the ‘dessert’ freezer section of the grocery store, next to bread dough & pie crusts. My favorite frozen puff pastry is from Dufours Pastry Kitchens, but I also really like the frozen puff pastry from Trader Joe’s, which is very affordable since 1 box contains 2 sheets. You will need 1 sheet for this salmon wellington recipe (approximately 14 ounces).
  • Make-Ahead Salmon Wellington: To prepare ahead of time, assemble the salmon en croute according to Steps 1-7 of Recipe Directions, above, taking extra care to pat off as much excess moisture of the salmon as possible as you work. Tightly wrap the assembled & puff pastry-wrapped Salmon Wellington in plastic wrap & store in the refrigerator for up to 1 day. The next day, finish the Salmon Wellington & bake according to Steps 8-10 of Recipe Directions, above. 
  • Storage & Reheating: Given the crispy puff pastry, salmon en croute is best enjoyed fresh, immediately after baking. However, you can transfer cooled leftovers to an airtight container & store them in the refrigerator for up to 2-3 days. Reheat in a 375 degree F oven for 10-15 minutes, or until warmed through. You may also reheat individual slices in the microwave for 60-90 minutes – the pastry won’t be quite as flaky & crisp with this method. Don’t forget, leftover salmon en croute is also delicious served cold on a salad!