Salmon en croute is an easy (but fancy) recipe made with a fresh salmon fillet. It’s also called Salmon Wellington, as it’s the seafood version of the meatloaf wellington. With this recipe, you get fresh, moist salmon, encased in a buttery, flaky pastry. It might look fancy, but it’s so easy to make. You simply wrap salmon with a spinach-cheese mixture in a pastry and bake until beautifully golden brown. This will definitely be a hit with salmon lovers.
Serve this Salmon wellington with a serving of roast veg or a green salad, and we can almost guarantee there won’t be any leftovers. We also have a few tips to make sure it comes out perfect every time.
The Salmon Wellington is a spin-off from the classic Beef Wellington which originated in England and dates as far back as the mid-1400s. The beef wellington is made by wrapping beef fillet in a duxelles and then pastry and baking until golden.
It wasn’t long before cooks started experimenting with other proteins, and so the Salmon en croute (its French name) was born. En croute (pronounced on-KROOT) refers to food wrapped in a pastry dough and baked in the oven. So it’s definitely a fancy, but applicable name.
Salmon fillets – look for good quality, fresh, wild-caught fillets. You can leave the skin on, or ask the seafood monger to remove it.
Puff pastry – you can use frozen puff pastry, it makes this recipe so much easier!
Egg wash – this helps to create a golden crust on the pastry.
Spinach and cheese – they act the same way as the mushroom duxelles in the beef wellington, and creates a barrier between the salmon and the pastry.
The Salmon en croute might look and sound fancy, but it’s actually not that difficult to make. First, make the spinach and cheese mixture. Start by sautéing chopped onion, garlic, and spinach. Once the spinach has wilted, add the cream cheese, cheese, and breadcrumbs, and stir to combine. Set aside.
Season the salmon fillet with salt and pepper, and place the center of the pastry. Carefully wrap it and cut slits in the pastry to create vents so that moisture can escape. Brush the salmon pastry with an egg wash, and bake until golden!
This recipe can be made one day ahead of time. Prepare the salmon by seasoning it and covering with the spinach-cheese filling. Wrap with the pastry and store in the fridge. When ready to serve the salmon, brush with an egg wash) and bake.
If you want to use mushrooms for this recipe (to leave out the spinach), make sure to cook them first. Process the mushrooms in a food processor, and then sauté.
The Salmon Wellington is not suitable for the Airfryer.
To prevent the Salmon Wellington from becoming soggy, make sure that you cook down the spinach until all moisture is removed.
Store leftovers in the fridge in an airtight container for up to 2 days. Reheat in the oven (375°F for 15 min) to retain crispiness.
Love salmon? Here are a few more salmon recipes to try:
Preheat oven to 425°F. Melt butter in a skillet over medium heat.
Add the garlic and onions and cook for 3 minutes until soft and fragrant.
Add the spinach, salt, and pepper, and cook until wilted.
Add the breadcrumbs, cream cheese, cheese and dill, mix until combine.
Season the salmon with salt and pepper.
Place the fillet in the middle of the pastry.
Place spinach mixture on top of the salmon.
Wrap the salmon with puff pastry.
Brush the beaten egg on the top and sides of the pastry. Use a sharp knife to make a few slits in the pastry. Follow up with another egg wash.
Bake for 20-25 min at 425°F/220°C.
The Baked Salmon Wellington is not suitable for freezing. To freeze the unbaked salmon, prepare the recipe, but don’t brush with the egg wash. Place on a baking sheet and freeze until completely frozen. Transfer to an airtight container (or plastic bag), and store for up to 3 months. When ready to bake, allow to sit at room temperature for 20 minutes and bake, adding 15 minutes to the baking time.