If you’re looking for ways to level up your next salmon dinner, look no further than this salmon wellington recipe. Soft and tender baked fish encased in a herby spread, then in crispy, flaky, buttery puff pastry.
Salmon somehow always looks impressive, no matter whether you use individual fillets, a side of salmon, or even a whole one but this salmon wellington, also known as salmon en croute, is truly as delicious as it is beautiful. Just like in my teriyaki salmon, I use a side of salmon here. I think it’s a great way to cook the fish as it’s quite easy, while also looking so generous and lovely.
Serve this at your next dinner, and all of your guests will be oohing and aahing. After you try it once, it’s easy to see why.
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What is salmon wellington?
Salmon Wellington is made by wrapping a salmon fillet in a buttery, flaky puff pastry. It’s inspired by the classic beef wellington but with a lighter, seafood-centric twist.
Typically, the fish is layered on a bed of sautéed spinach or other vegetables, often with a creamy sauce or cheese for added richness. The entire package is then baked in the oven until golden brown and the salmon is cooked through.
Salmon en croute is another name for salmon wellington — en croute is a French term that means “in crust”. It describes the dish perfectly!
Ingredients
Jump to the recipe for full ingredients and instructions.
- Salmon: Skinless, boneless salmon is easiest to work with. If using frozen, be sure to let it thaw in the refrigerator overnight first.
- Mascarpone filling: Made with mascarpone, fresh baby spinach, fresh parsley, fresh dill, shallot, garlic, and some lemon zest. All of these fresh flavours come together beautifully in the filling. It’s bright, herbaceous, and adds so much to this salmon wellington recipe. I wouldn’t substitute dried herbs here — you’ll lose a lot of that freshness. If you want a richer flavour, you could swap the mascarpone for cream cheese.
- Puff pastry: Use the best pastry you can afford, and all butter pastry will give you the best flavour (though it can be trickier to work with, just FYI). You’ll need 2 puff pastry sheets.
- Pistachios & breadcrumbs: Both are there to stop the pastry on the bottom from getting soggy, and pistachios go particularly well with salmon. I like panko breadcrumbs best here.
- Egg wash: This will give the crust that wonderfully shiny, golden-brown look. To make one, combine a large egg yolk with a dash of cream or milk.
How to make salmon Wellington
There are a few things to keep in mind when working with frozen puff pastry.
Keep it as cold as possible throughout the process — you can even return it to the fridge or freezer if needed. It’s better to work with firmer pastry than softer pastry. The colder it is, the better it will puff up and crisp.
Thaw the pastry in the fridge overnight, then keep chilled right up until you need it. I use rolls of puff pastry here. If yours is also rolled, unroll it flat on a chopping board once it’s thawed, then chill it in the freezer for 10-15 minutes if you have space.
Jump to the recipe for full ingredients and instructions.
1. Recipe prep
Preheat your oven to 220°C/430°F.
Add the mascarpone, spinach, parsley, dill, shallot, garlic, and lemon zest to a bowl and mix to combine. Set aside.
2. Prep the salmon
To even out the thickness of the fish, slice a strip off the thinner side of the salmon as shown in the first image. You should be able to stack it on top to make that side around the thickness of the other end, as seen in the second image below.
Season with salt and pepper, then spread over half of the herb and spinach mixture and set aside.
3. Create the layers
Start to assemble the Wellington by laying one sheet of puff pastry dough onto a sheet of baking paper.
Sprinkle the breadcrumbs and pistachios over the centre, aiming to make it the same size as the salmon fillet. Next, place the mascarpone-covered salmon on top.
Sprinkle with salt and pepper, then position that thin offcut on top of the thin side of the salmon — it can be a bit fiddly trying to spread it over the offcut piece, but it’s worth doing since evening out the thickness will help the salmon cook more evenly. Add the rest of the mascarpone mixture on top.
4. Seal & add scales
Place the second sheet of puff pastry on top of the salmon, pressing out the air as you join the edges. Use a sharp knife to trim so that you have a 2cm border all the way around sides of the pastry. Crimp the edges of the puff pastry with your index fingers and thumb.
Use the rounded tip of a teaspoon to press a fish scale pattern all over the top. Poke with 4-5 small holes to allow steam to escape as it bakes.
5. Bake
Brush the top with an egg wash, then transfer to a large baking sheet. Bake for 30-35 minutes, or until a thermometer inserted into the thickest part of the salmon reaches 63°C/145°F.
The edges will brown more quickly than the centre — after 12-15 minutes, take it out and cover with foil before returning to the oven. Another easier way to do this, is to place the salmon on a piece of foil right at the start – when you see the edges getting more golden than the centre, just fold the foil over the edges to cover them.
What to serve with salmon wellington
My salmon wellington recipe is rich and flavourful on its own, so you’ll want to choose side dishes that compliment it without overpowering it.
Roasted or mashed potatoes are popular choices, and so is asparagus. This warm potato asparagus salad ticks both boxes! A creamy risotto would be indulgent but delicious, or you could choose rice pilaf instead. Or, to keep things very light, a nice green salad would work perfectly.
If you’re looking for a sauce for salmon wellington some classic choices are lemon dill, creamy white wine, or even a hollandaise.
Tips and tricks
- There’s a little time investment when it comes to assembling your salmon Wellington recipe. But, so long as you make sure to pat the salmon dry before you start, you can assemble and let it chill in the fridge for up to 2 hours. Don’t leave it any longer, as the salt may start to draw moisture out of the salmon.
- The oven temp is crucial to getting perfectly cooked salmon with totally crisp pastry. Make sure to preheat it a good 30 minutes before you put the salmon in.
- The fish scale design is a tip I got from Rick Stein’s At Home cookbook. I find it so pretty, but it’s not necessary if you don’t want to do it. You could just lightly score some diagonal lines across the top instead.
- You can also make a smaller wellington, or even individual ones if you prefer. I love the idea of making a batch of mini salmon en croute to serve at a dinner party. It would be so impressive for guests.
Storage
Salmon en croute is best served fresh but if you have leftovers, store them in an airtight container in the fridge for 2 days or in the freezer for up to 3 months. Reheat it gently in the oven until it’s hot through – the pastry may not be quite as crispy as the first time round and there is a chance the salmon can dry out a bit more hence the reason it’s best eaten fresh.
FAQs
Yes, you can use frozen salmon. That said, fresh is definitely preferred! Frozen can become drier and flakier (not in a good way) when cooked. If you absolutely must use frozen, thaw it thoroughly in the fridge first. Pat it dry with paper towels before following the recipe as written.
I prevent this in my salmon en croute recipe by adding the pistachios and breadcrumbs to the pastry before I add the fish. You also need to be careful to thoroughly dry the salmon. Don’t forget the egg wash, and preheat your oven at least 30 minutes before baking.
The best sauce for salmon wellington is a lemon sauce or this white wine cream sauce. I go back and forth on my personal favourite — I do love a nice white wine sauce, but I also have a soft spot for lemon dill. My advice? Try a few and choose your preference.
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Ingredients
- ⅓ cup mascarpone cream (85g/3oz)
- ½ cup finely chopped baby spinach (25g/~1oz)
- ¼ cup finely chopped fresh parsley (15g/~½ oz)
- 2 tablespoons finely chopped fresh dill sprigs (8g/~¼ oz)
- 1 small shallot finely chopped (¼ cup/ 30g/~1oz prepped)
- 1 clove garlic minced
- 2 teaspoons lemon zest
- 2 square sheets frozen butter puff pastry thawed but cold
- ⅓ cup finely chopped pistachios (43g/1 ½oz)
- ¼ cup panko breadcrumbs (15g/~½oz)
- 600 g skinless boneless salmon (~21oz)
- 1 large egg yolk mixed with a dash of cream or milk
For best results, always weigh ingredients where a weight is provided
Equipment
- large baking sheet
Instructions
- Preheat oven to 220C (200C fan forced) / 430F.
- In a bowl, combine the mascarpone, spinach, parsley, dill, shallot, garlic and lemon zest.
- Lay one sheet of puff pastry onto a sheet of baking paper. Scatter the breadcrumbs and pistachios over the centre approximately the same size area as the size of the salmon.
- To even out the thickness, look at the thinner side of the salmon and slice a strip off, so that you can sit it on top to make it around the same thickness as the thick end (see step by step images in post if you need).
- Season the flat side of the salmon with salt and pepper, then spread over half of the mascarpone mixture. Lay it mascarpone side down onto the breadcrumbs mixture.
- Sprinkle the top with salt and pepper, then place that thin offcut on top of the thin side of the salmon. Spread the remaining mascarpone mixture over the top. It can be a bit fiddly trying to spread it on over the offcut piece but it’s worth doing.
- Lay the second sheet of puff pastry over the top, pressing out the air as you join all the edges. Trim so that you have a 2cm border all the way round, then crimp the edges with your index fingers and thumb.
- Using the rounded tip of a teaspoon, press a fish scale pattern all over the top then poke 4-5 small holes in the top of the pastry with the tip of a sharp knife to allow steam to escape.
- Brush the egg wash over the top of the pastry then transfer the wellington to a large baking sheet using the baking paper to lift it.
- Bake for 30-35 minutes or until a thermometer reaches 63°C/145°F in the thickest part of the salmon. The edges will brown quicker than the centre, so after 12-15 minutes, take it out and cover the edges with foil, then return to the oven, turning the tray so that it cooks evenly.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- It can be tricky trying to cover the edges in single strips of aluminium foil so instead tear off a square of foil and fold it diagaonally so that two corners meet and you have a triangle. Now cut the centre triangle out, leaving a 1-2 inch thick border on two sides. Unfold it and you should have a square that fits over the salmon, just fold it where you need so that it covers the edges of the pastry.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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