Go Back
salmon wellington

The Best Easy Salmon Wellington (Salmon en Croute)

This salmon wellington features tender, buttery salmon wrapped in crisp golden puff pastry with a savory spinach filling. With chef-level tips for moisture control and temperature balance, you will achieve a flaky crust with no soggy bottom every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: British
Calories: 481
Ingredients Method Notes

Ingredients
  

For the Pastry Base
  • 1 sheet frozen puff pastry thawed overnight in refrigerator
  • 2 fillets skinless salmon fillets about 6 ounces each, pin bones removed
  • 1 large egg yolk mixed with 1 teaspoon water for egg wash
For the Spinach Filling
  • 4 cups fresh baby spinach loosely packed
  • 2 teaspoons extra virgin olive oil
  • 2 cloves garlic finely minced
  • 2 tablespoons Parmesan cheese freshly grated
  • 0.5 teaspoon dried thyme
  • 0.75 teaspoon kosher salt divided
  • 0.5 teaspoon ground black pepper divided
For the Flavor Butter
  • 1 tablespoon unsalted butter melted but not hot
  • 0.5 tablespoon Dijon mustard
  • 0.75 teaspoon lemon zest from 1 small lemon

Method
 

  1. Preheat oven to 400°F (200°C). Place a baking sheet inside the oven to heat.
  2. Mix melted butter, Dijon mustard, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth.
  3. Heat olive oil in a skillet over medium heat. Add spinach and cook until wilted. Stir in garlic, thyme, remaining salt, and pepper. Cook briefly until fragrant. Remove from heat, mix in Parmesan, and cool completely.
  4. Roll puff pastry into a 12x14 inch rectangle on a lightly floured surface. Cut into two equal rectangles. Chill briefly if pastry becomes soft.
  5. Pat salmon fillets completely dry. Brush tops with butter mixture.
  6. Place each salmon fillet butter side down in the center of each pastry piece. Spoon cooled spinach mixture evenly over the top.
  7. Fold long sides of pastry over salmon, then fold short ends to seal. Brush edges with egg wash to secure. Turn seam side down.
  8. Brush tops with egg wash. Score lightly with a sharp knife to allow steam to escape.
  9. Transfer to the hot baking sheet and bake for 20–25 minutes until deep golden brown and internal salmon temperature reaches 125–130°F (52–54°C).
  10. Rest for 5 minutes before slicing and serving.

Notes

Keep salmon cold until assembly for best texture. Always cool the spinach filling completely to prevent steam from softening the pastry. For make-ahead preparation, assemble up to 24 hours in advance and refrigerate without egg wash. Freeze unbaked for up to one month and bake from frozen with additional cooking time.