Salmon Wellington – Salmon en Croute
Salmon Wellington is an easy, elegant dinner for Date Night or Valentine’s Day! It has a punch of flavor from a horseradish- dill sauce!
I always like to treat my Valentine to a special dinner on Valentine’s Day! This does not disappoint! He asked if we could have it the next day (or every day), too! It is also great for a special dinner party!
What is Salmon en Croute?
Technically you can make just about anything “en croute”. En croute is a French culinary term that simply means wrapped in pastry and baked. The pastry can be a pie crust or phyllo sheets or puff pastry.
These pies were a staple food in the castles of the middle ages. The term can be traced to the Arthur Wellesley, the first duke of Wellington and was a staple French dish, so the theory is it was a “patriotic rebranding” of the popular dish.
Depending on the size of your filets, the salmon will only take about 15-20 minutes to bake! With the help of some frozen spinach and a quick horseradish dill aioli, the entire time you will be slaving over dinner is about 30 minutes!
Salmon is a superfood!!
Not only will you be making your Valentine a special treat, you will be contributing to their good health too!
We have all heard that we should add more salmon to our diets. Why? Salmon is high in omega-3 fatty acids, which is great for your heart and eyes. Salmon is very high in protein and has large amounts of B12, Selenium, B6 and Vitamin D. Due to our sedentary, inside life styles in this day and age, it is estimated that roughly 42% of Americans don’t get enough Vitamin D.
Can you freeze it?
You can freeze uncooked wellington and keep it for 2-3 months in the freezer. Freeze it whole, on a baking sheet, once frozen, wrap it in plastic wrap and then in freezer paper. When you are ready to serve, place in oven and bake for approximately 45 minutes.
How to easily prepare phyllo sheets
The easiest way to make the phyllo wrap is to spray between the sheets with non stick spray. It is faster and also you risk less damage to the sheets, as opposed to brushing with melted butter, or oil.
This is a great article regarding proper practices to ensure your phyllo wrap is perfectly crispy and flaky!
What you need
- salmon fillet
- egg
- fresh frozen or canned spinach
- phyllo dough
- non stick spray or melted butter
For Horseradish Dill Sauce
- mayonnaise
- prepared horseradish
- dill weed
- Pepper
- salt to taste
How to make it
- Remove the skin from salmon filet with a sharp filet knife.
- Break egg into bowl and whisk.
- Add ingredients for aioli in small bowl.
- Mix.
- Spray between 5 phyllo sheets with non stick spray, or brush with melted butter. Lay Salmon on phyllo. Top with spinach mixture and aioli.
- Wrap up phyllo or puff pastry sheet, package style, and seal edge with egg wash. Brush egg wash on top. Bake 15-20 minutes at 400°F until golden brown. Let rest at least 5 minutes before cutting.
How to store leftovers
Store leftovers in an airtight container for 3-4 days. Reheat in the air fryer or in the oven so that the pastry re-crisps.
Look at how crispy that phyllo dough is! Flaky! And the salmon is done to a perfect medium rare! (Use an thermometer to check the salmon for doneness.) It should be around 115-120°F, it will continue to cook in the pastry, while resting!
That is how easy it is to make your own Salmon Wellington! Treat your Valentine to something super special! Make them this Salmon Wellington! It’s fun, different take of beef wellington and certainly just as delicious.
Additional Popular Salmon Dishes
- Garlic Scapes Salmon
- Garlic and Rosemary Salmon
- Salmon Balls
- Salmon with Passion Fruit and Leeks
- Cedar Plank Rosemary Salmon
Thank you for stopping today to check out the recipe!
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Enjoy! And have fun cooking!
Xoxo,
Salmon Wellington – Salmon en Croute
Ingredients
- 1 lb salmon filet
- 1 egg
- 1 cup fresh frozen or canned spinach
- 5 sheets phyllo dough
- non stick spray or melted butter
For Horseradish Dill Sauce
- 1/3 cup mayonnaise
- tablespoon prepared horseradish
- 1/2 teaspoon dill weed
- 1/4 teaspoon Pepper
- salt to taste
Instructions
- Preheat oven to 400°F
- Remove skin from salmon with a sharp filet knife.
- Beat egg in bowl.
- Drain and squeeze water from spinach.
- Be sure you have everything else ready, before opening phyllo sheets. Lay five phyllo sheets on cutting board. Immediately cover with plastic wrap and a damp towel.
- Pull plastic and towel away from half of the sheet, leaving the other half covered. Spray between each sheet with non stick spray, or brush with melted butter. Recover that side and do the same on the second side.
- Lay Salmon on phyllo sheet, leaving about 3 inches, so that you can fold up packet and seal. Top with spinach and about 3-4 tablespoons sauce. Fold the dough around the salmon, package style. Seal together seams with egg wash and press together. Cut off excess dough. Excess dough can be used to decorate the top of the wellington.
- Place salmon seam side down, on a baking sheet, sprayed with non stick spray. Brush top with egg wash.
- Bake at 400°F for 15-20 minutes, until internal temperature reaches 115°F. Let rest 5-10 minutes before cutting.
For Horseradish Sauce
- Mix all ingredients in small bowl. Set aside.
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Notes
Nutrition
Originally published 1/22/19. Updated 3/14/2022
Can you refrigerate and bake later in the day?
Yes. You certainly can do that. I wouldn’t let it go too long though, because the phyllo dough may get a bit soggy.