Looking for an entree that’s both delicious and impressive? These Individual Salmon Wellingtons (also known as “salmon en croute”) feel fancy and gourmet…but don’t require that much work!
Tender salmon filets, garlicky spinach, and mushrooms are wrapped in a buttery puff pastry—baked until flaky and golden brown.
Serve these individual salmon wellingtons with an easy creamy dill sauce for dipping.
You can serve each individually or slice them into smaller portions for a mouthwatering appetizer.
This recipe includes step-by-step photo and video instructions to make the whole process super simple!
Why KJ Loves
Individual Salmon Wellingtons
Individual Salmon Wellingtons are such a fun way to cook salmon! I promise, they aren’t scary at all and are so flavorful! Perfect for any holiday table, weeknight dinner or date night.
Why You’ll Love This Recipe
Perfect for entertaining
Indulge in a restaurant-worthy meal at home with these individual salmon wellingtons that are both visually stunning and delicious (…and surprisingly simple to make!).
Explosion of flavors
Each “salmon en croute” is a little masterpiece of flavor and texture. Buttery, flaky pastry crust. Salty, moist salmon. Savory, earthy spinach-and-mushroom duxelles. Bright and zesty dill sauce.
Fun culinary project
This salmon wellington recipe is a low-stress project with jaw-dropping results. Grab a glass of wine, turn up your favorite tunes, and enjoy the process!
What is Salmon Wellington?
Salmon wellington is salmon and duxelles wrapped in a pastry. It’s also known as “Salmon en Croute,” which means “Salmon in Pastry” in French. Salmon Wellington’s close relative is beef wellington (or “boeuf en croute”).
“Duxelles” is traditionally a mixture of chopped mushrooms, shallots, and herbs, sauteed up in butter. We’re using spinach in this recipe for a pop of color and flavor.
Salmon wellington is often served as one large filet and is cut into smaller pieces after being baked. But we’re making individual servings, so they feel fancy and elevated. Plus, they’re easier to bake successfully, since the smaller portions cook more evenly.
Individual Salmon Wellington Ingredients
Salmon filets (boneless & skinless)
This recipe makes four 5oz salmon filets or six 3oz filets. I recommend going with either a King salmon or one with similar fat content. Sockeye salmon has great flavor, but it’s leaner—which means it will cook and dry out faster. Plus, you’ll usually get thicker filets with King salmon. Try to grab filets that are all relatively the same size.
For sauteeing the duxelles
Chopped shallots give this recipe a sweet, onion flavor without being too pungent.
Fresh or jarred
Mushrooms (finely diced)
And I mean finely diced! Get to choppin’.
Use a dry white wine such as Sauvignon Blanc.
Just a touch.
Fresh dill brings this recipe to life. Remember, we’re going for a gourmet flair here. Fresh will provide the best flavor, although you can use dried dill in a pinch.
Fresh spinach will get you the best results. Baby spinach leaves work especially well. If you’re using frozen spinach, make sure it is properly defrosted and drained.
Puff pastry (thawed)
Store-bought works best here! You can find puff pastry in the freezer section, next to pie crusts and frozen bread products. Make sure to properly defrost it according to package instructions.
A simple combo of egg + water
Creamy Dill Sauce Ingredients
Give them a chop to help them blend into the sauce.
Just the zest!
Keep it dry.
To keep your salmon wellingtons from getting soggy, pat both the salmon and the spinach dry with a paper towel. After they’re assembled, cut slits in the pastry to let the steam escape.
Prep in advance.
To avoid a hectic pre-dinner rush, prep the salmon wellingtons up to a day in advance. Read on for more detailed instructions.
Prep your pastry.
Make sure your puff pastry is thawed according to the package instructions (usually 2-3 hours in the fridge or on the countertop for 30-40 minutes).
Cool the spinach.
Make sure your spinach duxelles is cooled before assembling the individual salmon wellingtons. This will keep your puff pastry colder.
How to Make Individual Salmon Wellingtons
Set the puff pastry out according to the package directions (make sure you calculate enough time for this step!).
Preheat the oven. Then, finely chop the mushrooms, shallots, and garlic.
Make the duxelles.
Melt the butter in a skillet over medium heat. Then, add in the shallot and garlic and sauté lightly. Add the mushrooms and let them sauté and brown for several minutes.
Once the mushrooms are browned, deglaze the pan with white wine and mix in dijon mustard. Let it simmer and reduce until the wine is absorbed.
Finally, add dill and spinach to the pan and cook until the spinach is wilted. Remove from heat and allow the duxelles to cool.
Roll up your sleeves and have fun with this!
Roll the puff pastry out into 20 x 12 rectangles. (You’ll use one sheet as the bottom layer and one as the top.)
Arrange the salmon filets evenly over the bottom puff pastry sheet. Each salmon filet should have at least a 1 ½ inch border of puff pastry around it.
Tip: Use a small knife to make notches in the puff pastry showing the borders of each wellington. But don’t cut the individual pastries out yet!
Set the salmon filets aside.
Evenly split and arrange the prepared duxelles onto the pastry bottoms of each wellington. Make sure to leave the 1 ½ inch border clear of any food.
Place the salmon filets back on top of the duxelles in each wellington. Season each filet with salt and pepper.
Gently place the top layer of puff pastry over the prepared filets. Press the top puff pastry into the bottom puff pastry and get as close as you can to the filets to really seal them in.
Use a knife to cut out the individual wellingtons, leaving an inch or so border around each fillet so that the edges can be crimped and closed.
Discard any excess puff pastry and use a fork to crimp the edges of the puff pastries together to ensure tight pockets.
Brush and bake.
Brush the tops and sides of the individual wellingtons with the egg wash. Bake until the puff pastry is golden brown and the salmon is cooked through.
Make the sauce & serve.
While the salmon wellingtons are baking, prepare the dill sauce by combining the sour cream, capers, dill, and lemon zest in a bowl. Season with salt and pepper.
Once the wellingtons are baked through, serve them while hot, with the dill sauce on the side.
They can also be cut into 2-inch portions and arranged on a platter with the sauce to serve a crowd.
Then, bask in the admiration of your guests as they savor every delicious bite of your culinary masterpiece.
Making the Recipe Ahead of Time
Cut down on last-minute entertaining stress by making these beauties ahead of time! Assemble the salmon wellingtons up to wrapping them in pastry.
Store in the refrigerator for up to 1 day.
When you’re ready to bake them, cut slits in the pastries so steam can escape. Then brush the individual salmon wellingtons with egg wash and bake according to the instructions.
How to Serve Individual Salmon En Croute
Serve the individual salmon wellingtons while hot, with creamy dill sauce on the side.
Here are some great side dishes to serve with this elegant meal:
- Crispy Parmesan Potatoes
- Strawberry Poppyseed Salad
- Lemon Cheesecake Parfaits
Salmon En Croute FAQ
What is the difference between En Croute and Wellington?
Both “en croute” and “wellington” are pastry-covered meat entrees. One is a French term, and the other is British!
What goes with salmon wellington?
Serve a roasted vegetable or light salad with your salmon wellington. You could also consider pairing it with an elegant dessert, like Lemon Cheesecake Parfaits!
Can you make individual salmon wellingtons ahead?
Yes! Simply follow the instructions up to wrapping the filets and duxelles in pastry. Then, store them in the refrigerator for up to a day. Just before baking, cut slits in the pastries and brush the salmon wellingtons with egg wash.
How do I keep the salmon wellingtons from getting soggy?
Here’s how to keep everything dry: Pat the salmon and spinach dry with a paper towel. You’ll also want to make sure your spinach is cooled before assembling the salmon wellingtons, and you’ll want to cut slits in the puff pastry to let steam escape.
Did you make this recipe?
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