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Salmon Wellington (Salmon en Croute)

Posted by Jess Larson on December 12th, 2022 (Updated November 12, 2024)
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
Oh-so decadent yet surprisingly simple to prepare, this Salmon Wellington recipe (salmon en croute) is a total show-stopper! Layer hearty salmon fillets with spinach & creamy garlic dill sauce, then wrap the fish in prosciutto & flaky, golden brown puff pastry. Salmon en croute is a luxe centerpiece for any special occasion meal, like Christmas, Valentine's Day, or even a special at-home date night.

Recipe includes step-by-step photos + make-ahead instructions provided!

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A side angle shot of a baked and sliced cross-section of salmon wellington rests atop a piece of parchment paper that sits atop a natural wood platter. Two glasses of white wine, fresh herbs, and a blue and white striped linen napking surround the salmon en croute at center.
Photography by Rachel Cook
Prep: 1 hour
Cook: 45 mins
Serves: 4-6

It Doesn’t Get More Decadent Than Baked Salmon in Puff Pastry!

Ever since we first shared our British-inspired Individual Beef Wellington, it’s been one of our most-loved recipes. I wanted to create a version that lets pescatarians and fish lovers in on the fun, too! Enter Salmon Wellington (aka Salmon en Croute)!

“En croute” (pronounced on KROOT) is a classic French technique that’s simply about wrapping something delicious in pastry dough and baking it to golden-brown perfection. In this version, tender, flaky salmon is wrapped in buttery puff pastry for a stunning, totally irresistible dish.

A close up macro shot of a cross-section 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 with a glass of white wine and a set of gold silverware resting alongside the plate at center. this Recipe for Later!
Salmon en croute is the perfect elegant dish to serve for any holiday or special occasion dinner.

To keep the fish tender and juicy, we add layers of prosciutto, creamy garlic dill spread, and a bed of wilted spinach before covering it in puff pastry. It’s a similar process to beef Wellington, but the flavors are lighter, pairing beautifully with salmon.

This recipe is a fun kitchen project that, with a little attention to detail, yields a surprisingly simple yet ultra-luxe dinner. (I’ve got step-by-step photos and tips to guide you!)

The end result? An elegant show-stopper that’s perfect for Christmas, Valentine’s Day, a date night, or any occasion that calls for something extra special. Get ready to wow your guests—and yourself—with this elegant, flavor-packed centerpiece!

A side angle shot of a cross-section of sliced salmon en croute served atop a white ceramic plate. The plate sits atop a light gray textured surface with a glass of white wine, fresh herbs, a blue and white striped linen napkin, and set of gold silverware surrounding the plate at center, out of focus.
Flaky pastry, tender salmon, wilted spinach and creamy garlic dill sauce create beautiful layers in this salmon Wellington.

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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.
Salmon Wellington is elegant but simple to make with just a few high-quality, flavor-packed ingredients: fresh salmon, puff pastry, prosciutto, spinach, a cream cheese garlic dill sauce, and egg wash.

Easy Salmon Wellington Prep

While there are several steps involved in preparing this salmon en croute recipe, the actual process is pretty simple. Think of it as a fun kitchen project to enjoy with some music and a glass of wine, so roll up your sleeves and have fun with it! The results are so special-feeling, it’s absolutely worth it.

Choosing the best salmon ⇢ Look for a fillet that’s uniform in thickness, with a smaller tail and belly section. If you’re shopping at your local fish market, ask the fish monger for the top loin and loin section of the fillet. Can’t find a whole fillet? No problem—two center-cut pieces will work perfectly.

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.
Step 1. Wilt the spinach.
1

Wilt the spinach. Sauté fresh spinach in butter until it’s wilted and vibrantly green, then use a kitchen towel to wring out any excess water. Why? ⇢ Eliminating moisture is key to ensuring the Salmon Wellington pastry is perfectly flaky and crisp – not soggy!

2

Prepare the cream cheese filling. Sauté shallots and garlic, then transfer to a small bowl and stir into softened cream cheese with lemon juice and dill, making a savory and smooth spread.

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.
Step 2. Sauté shallots and garlic…
Cream cheese filling for salmon wellington fills a large glass mixing bowl that sits atop a light gray textured surface. A gold spoon rests inside of the bowl.
…and prepare the cream cheese filling.
3

Prepare the salmon. Remove the skin from the salmon fillet and check for any small pin bones that may still be studded into the flesh. From there, trim off any thin ends, then slice the whole salmon crosswise into 2 smaller pieces. Tip! ⇢ Use paper towel to pat the entire surface of both salmon filets as dry as possible. Again, eliminating excess moisture is key to a crisp, golden brown baked salmon en croute!

Layering and Wrapping the Salmon Wellington

Don’t let the fancy vibes fool you! While salmon en croute looks elegant and impressive, it’s surprisingly easy to make.

The best puff pastry ⇢ While you can certainly make homemade puff pastry for salmon en croute, store-bought options are just as good – if not better! – and help save tons of time. Dufour Pastry Kitchens makes my all-time favorite puff pastry sheet. Trader Joe’s also sells great puff pastry that’s slightly more affordable. If you’re up for a kitchen project, try this homemade rough puff pastry recipe.

1

Layer the salmon fillets. Layering the salmon is an easy, but key step! When you slice into the roast, the cross-section reveals the beautifully layered salmon. It helps create a hearty, impressive-looking slice that’s perfectly tender, flaky, and creamy.

A single salmon fillet sits atop a large piece of plastic wrap. The salmon fillet has been layered with a garlic & dill cream cheese spread and wilted spinach as salmon wellington begins to be built. A small white bowl filled with wilted spinach rests alonside the salmon & both the salmon & the bowl sit atop a light gray textured surface.
Simply spread the garlic dill sauce over the surface of one half of the salmon and arrange the wilted spinach over the top.
Two salmon fillets sandwich a layer of cream cheese spread & wilted spinach that sit atop a large piece of plastic wrap that sits atop a light gray textured surface.
Place the second salmon fillet on top of the spinach, sandwiching the cream cheese and spinach mixture in the middle.
2

Wrap the salmon in prosciutto. Arrange and overlap sliced prosciutto such that it covers the entire surface of the top salmon fillet, then carefully flip the salmon over and repeat with more prosciutto, until the whole layered salmon fillet is fully encased.

Layered salmon fillets sit atop a large piece of plastic wrap. Pieces of prosciutto are placed over top of the fillets, overlapping eachother to cover completely.
Wrapping the salmon with prosciutto creates a barrier between the salmon and the puff pastry to ensure the pastry stays nice and flaky as it bakes. Plus, it’s delish!
3

Wrap the salmon en croute! Dust your work surface with flour and pull the sheet puff pastry out of the fridge. Roll the dough into a rectangle big enough to encase the salmon, placing the fish in the center.

A large rectangular piece of puff pastry is partially folded over and atop of prosciutto-wrapped salmon. The puff pastry & salmon sit atop a large piece of parchment paper that rests atop a light gray textured surface. This is the begining of salmon wellington forming. A small white bowl filled with egg wash with pastry brush resting alongside rests near the salmon en croute.
To wrap the salmon in puff pastry, fold the short sides of the pastry in first, then the longer sides.
Prosciutto-wrapped salmon wrapped completely in puff pastry with the seam sides facing up sits atop a large piece of parchment paper that rests atop a light gray textured surface. A small white bowl filled with egg wash with pastry brush resting alongside rests near the salmon en croute.
If desired, feel free to trim off any excess pastry, or tuck it in and use the egg wash to help seal it shut.

Bake the Salmon en Croute Until Flaky and Golden Brown 

Now comes the best part – baking the salmon en croute until it’s flaky, tender, and beautifully golden brown. 

1

Score the pastry. Transfer the assembled salmon en croute to a parchment paper-lined baking tray, seam-side facing down. For a pretty finish, gently run a butter knife across the top of the pastry to create a crosshatch design, then finish by creating 2-3 small holes in the top of the pastry.

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.
Creating vents in the pastry help steam escape as the salmon Wellington bakes, preventing the puff pastry from puffing up or exploding at the seams.
2

Chill. Place the prepared salmon Wellington in the fridge to chill while the oven preheats. Why? ⇢ The temperature of the pastry dough is key to creating the crispy, flaky layers that make pastry so delicious. Chilling the dough before baking keeps it nice and cold so the buttery layers remain separate and then burst open as soon as they hit the heat of the oven.

3

Bake! Cook the salmon en croute at 425℉ for 25-30 minutes until the puff pastry is golden and the salmon is buttery and flaky.

Baked salmon en croute 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.
As it bakes, the puff pastry will turn perfectly golden brown and the salmon will become buttery and flaky, cooking through without drying out.

Make Ahead Salmon Wellington

To save time and jump right into baking, feel free to assemble and wrap the salmon en croute up to 1 day ahead of time. When you’re ready to have dinner, simply take it out of the fridge and place it in the oven – easy! Check the Recipe Notes, below, for detailed instructions.

Serving Suggestions 

Let the baked salmon Wellington rest for at least 5 minutes once it comes out of the oven. From there, simply slice the roast into individual portions. You’ll love the big reveal of perfectly cooked salmon, creamy filling, and buttery, golden-brown pastry – each slice is a total show-stopper.

While salmon Wellington is a decadent meal all on its own, it’s not a feast without a few side dishes! We love serving salmon en croute with Green Bean Bundles, Garlic Mashed Potatoes, or Crispy Roasted Wild Mushrooms.

A close up macro shot of a cross-section 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 with a glass of white wine resting alongside the plate at center. A set of gold silverware rests atop the plate after being used to flake apart the salmon served on the plate.
Serve salmon Wellington alongside a simple bistro-inspired Mixed Greens Salad for a perfectly balanced dinner.

We can’t wait for you to try this Salmon Wellington! It’s an absolutely show-stopping dish that will impress everyone you share it with. We know you’re going to love it just as much as we do!

If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE hearing seeing your PWWB creations! ♡ Happy cooking!

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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
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Description

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

While the end result feels very elegant, the process of assembling and cooking Salmon Wellington is much easier than you’d ever imagine. We’ve included step-by-step photos and video below to help you along the way. Take it one step at a time and 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 and 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 and 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 and watch the video included below. Gather and 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 and 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 and place it near the prosciutto, and measure/chop the veggies and 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 and 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 and return to medium-high heat. Melt the remaining 1 tablespoon butter, then add the shallot and garlic. Season with a good pinch of kosher salt and ground black pepper as desired. Cook 4-5 minutes, stirring occasionally, until softened and fragrant. Transfer to a medium bowl and 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 and dried dill. Mix to combine well, creating a smooth and creamy spread. Set aside.
  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.

     

  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 and 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.
  7. Wrap the proscuitto-wrapped salmon in puff pastry: Lightly dust your work surface and 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, and 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.
  8. Score the salmon en croute and 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 and bake the Salmon Wellington for 25-30 minutes, until the pastry is golden brown. Remove from the oven and set aside to rest for 5 minutes before slicing and 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.

Equipment

Notes

  • Ingredient Notes: 
    • Salmon fillet: Fresh salmon should have vibrant color, appear moist, and be firm to the touch. For this Salmon Wellington recipe, you’ll want to choose a fillet with as little thinner tail and belly sections as possible. If you’re at a seafood counter or fish monger, ask for the top loin and loin sections. If you have trouble finding a whole salmon fillet, you can also look for 2 center-cut pieces of similar width and shape, about 1 ½ – 2 pounds each. 
    • Puff pastry: While you can certainly make your own homemade puff pastry for salmon en croute, 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 and 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 and puff pastry-wrapped Salmon Wellington in plastic wrap and store in the refrigerator for up to 1 day. The next day, finish the Salmon Wellington and bake according to Steps 8-10 of Recipe Directions, above. 
  • Storage and 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 and 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 and crisp with this method. Don’t forget, leftover salmon en croute is also delicious served cold on a salad!

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Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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