Salmon Wellington is an easy, elegant dinner for Date Night or Valentine’s Day! This Salmon Wellington 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 Salmon Wellington 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, or Salmon Wellington?
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 a phyllo sheets or puff pastry.
These pies were a staple food in the castles of the middle ages. The term cannot 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 Salmon Wellington?
You can freeze uncooked salmon 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!
How to Make Salmon en Croute
- Remove the skin from salmon 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 and aioli.
Close up phyllo, package style, and seal edge with egg wash. Brush egg wash on top. Bake 15-20 minutes at 400°F. Let rest at least 5 minutes before cutting.
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!
Additional Popular Salmon Dishes
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Enjoy! And have fun cooking!
Xoxo,
Tools I Use to Make Salmon Wellington
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Salmon Wellington is an easy, elegant dinner for Date Night or Valentine’s Day! This Salmon Wellington has a punch of flavor from a horseradish- dill sauce!
- 1 lb salmon filet
- 1 egg
- 1 cup fresh frozen or canned spinach
- 5 sheets phyllo dough
- non stick spray or melted butter
- 1/3 cup mayonnaise
- tbsp horseradish
- 1/2 tsp dill
- 1/4 tsp pepper
- salt to taste
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Preheat oven to 400°F
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Remove skin from salmon with a sharp filet knife.
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Beat egg in bowl.
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Drain and squeeze water from spinach.
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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.
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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.
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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.
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Place salmon seam side down, on a baking sheet, sprayed with non stick spray. Brush top with egg wash.
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Bake at 400°F for 15-20 minutes, until internal temperature reaches 115°F. Let rest 5-10 minutes before cutting.
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Mix all ingredients in small bowl. Set aside.
Recipe Video
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Originally published 1/22/19
April
We love salmon! I have never made it like this before! I know that my husband is going to love it because he is crazy about horseradish! Thanks for the inspiration!
Binky
Thank you for stopping by April! I hope he enjoys it as much as we did! Let me know!
Noelle
A great new way to cook Salmon! Will be trying soon, thank you 🙂
Binky
It is simply delicious! I think you will enjoy! Thank you Noelle!
Dannii
We used to have this so much when I was a kid – it was a real treat. I will have to try making it myself.
Binky
It really is a treat! I haven’t made it in so long! Looking at it makes me want to go out and buy more salmon, but it’s too cold out! Thanks Dannii!
Suzy
I love that you included step photos! I’ll be making this soon
Binky
I always include the step by step photos to make it easier for you! Thank you Suzy!!!
Cind
My kids are crazy about salmon so I think this will go over well. Looks delish!
Binky
Thank you Cind! Let me know how they like it!
Pam
What a gorgeous and delicious looking dish! We love salmon around here, and this is perfect for a special meal.
Binky
It really is! It is so delicious! Thanks so much for stopping by Pam!
Julie
I LOVE salmon and this Salmon Wellington looks so cozy for a cold winter day. Another great recipe!
Binky
Thank you so much Julie! I really would like to make some tonight! Hence, I have no salmon! 🙂
Lesli Schwartz
Such a beautiful and romantic dish! The salmon holds up so well in the phyllo dough! Have you ever tried it with puff pastry dough?
Binky
I have. I prefer it, just because of the ease of the product, but could not locate any, so used the phyllo. Both would be equally as good! Thanks Lesli!
Patty
This salmon Wellington looks scrumptious and so perfectly cooked, mouthwatering! We love salmon so much and in any way in my family, will make your recipe for our Sunday dinner, yum in anticipation!
Binky
Thank you so much, my friend! I certainly appreciate that! Let me know how you like it!
Ramona
What a great idea for Valentines – great flavours, superb dish. I love everything about this dish. Beautiful 😉
Binky
Thanks so much Ramona! We really enjoy it!
Brian Jones
Well, look at that, what a lovely idea. I’ve never seen this done with phyllo pastry before and I love it, must give it a try!
Binky
It is so very delicious, Brian! I love phyllo pastry, as well! Let me know if you like it! Thanks for stopping by!