Salmon Wellington – Salmon en Croute

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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!

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

1. Remove the skin from salmon with a sharp filet knife.
2. Break egg into bowl and whisk.
3. Add ingredients for aioli in small bowl.
4. Mix.
5. 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

• Garlic Scapes Salmon
• Garlic and Rosemary Salmon
• Salmon Balls
• Salmon with Passion Fruit and Leeks

Thank you for stopping today to check out the recipe!

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Enjoy! And have fun cooking!

Xoxo,

Tools I Use to Make Salmon Wellington

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• phyllo sheets
• cutting board
• plastic cutting board to skin salmon on
• pizza cutter to cut phyllo

Recipe

5 from 10 votes

Print

Salmon Wellington - Salmon en Croute

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

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!

Course: entree, Main Course

Cuisine: European

Keyword: salmon en croute,, salmon wellington,

Servings: 4 servings

Calories: 386 kcal

Author: Beth Neels

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
• tbsp horseradish
• 1/2 tsp dill
• 1/4 tsp pepper
• salt to taste

US Customary - Metric

Instructions

1. Preheat oven to 400°F

2. Remove skin from salmon with a sharp filet knife.

3. Beat egg in bowl.

4. Drain and squeeze water from spinach.

5. 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. 

6. 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.

7. 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.

8. Place salmon seam side down, on a baking sheet, sprayed with non stick spray. Brush top with egg wash.

9. Bake at 400°F for 15-20 minutes, until internal temperature reaches 115°F. Let rest 5-10 minutes before cutting.

For Horseradish Dill Sauce

1. Mix all ingredients in small bowl. Set aside.

Recipe Video

Nutrition Facts

Salmon Wellington - Salmon en Croute

Amount Per Serving

Calories 386 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 4g 20%

Cholesterol 111mg 37%

Sodium 327mg 14%

Potassium 723mg 21%

Total Carbohydrates 14g 5%

Dietary Fiber 1g 4%

Protein 27g 54%

Vitamin A 93.6%

Vitamin C 2.6%

Calcium 7.3%

Iron 14.4%

* Percent Daily Values are based on a 2000 calorie diet.

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Originally published 1/22/19