Make Salmon En Croute instead of beef wellington for your next special occasion. This recipe is so delicious and easy to make.
This recipe for Salmon En Croute couldn’t be easier to make. This elegant dish will taste like it took hours to make. It will blow everyone’s mind when they find out how easy it is to make this salmon wellington recipe.
To learn more about salmon, visit the USDA.
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What We Love About This Recipe
- 35 Minute Dish: Make this dish in 35 minutes or less.
- Easy Ingredients: All you need is 7 simple ingredients for salmon wellington recipe.
- Brunch: Salmon en-croute is the perfect dish to bring to a brunch, it will impress your guests yet is so simple to make. Perfect for Christmas with a side of new potatoes, it is so elegant.
Ingredient Notes
- Salmon Fillets: A big piece of salmon or smaller fillets will do. There are types of salmon: coho, sockeye, chum, chinook, and pink. For a more in depth guide on what type of salmon to buy, check this guide by Food & Wine.
- Crescent Rolls: For this salmon wellington recipe Pillsbury brand crescent rolls, but you can use any brand or puff pastry sheets will work as well.
Variations and Substitutions
- Pesto Salmon – Substitute for the cream cheese spread over the top of salmon for pesto.
- Flaky Puff Pastry – You can also use puff pastry sheets in place of crescent roll dough for very similar results. Do not that puff pastry will result is flakier texture.
How to Make Salmon En-Croute
These are the basic steps for making Salmon En Croute. Please refer to the recipe card below for more detailed instructions. Check Instagram, Pinterest and Facebook for more great recipes.
STEP 1: PREPPING
First start off by preheating the oven to 375F. Next you will want to prepare your baking tray using parchment paper or a silicone baking mat line the baking sheet. Then set aside.
STEP 2: MAKE CREAM CHEESE MIXTURE
Add cream cheese, lemon juice, and lemon zest to a medium-sized bowl, beat together until fully combined. Then stir in the spinach and seasoning until well-combined.
STEP 3: ADD SALMON TO DOUGH
Then roll out one package of the crescent dough into a rectangle on the baking sheet and place the salmon on top. Then top the salmon with the cream cheese mixture and use a spatula to smear the cream cheese mix until the salmon is evenly coated all over. If you have excess cream cheese mixture spread over the sides of the dough as well to cover the dough.
STEP 4: ADD TOP AND BAKE
Next, place the second piece of crescent dough sheet directly on top and then roll up the edges, seam-side to seal. Finally, bake pan for 25 minutes until golden brown.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Making this recipe no more than 1-2 days ahead of time is recommended. To make ahead of time follow the steps as usual and store in the fridge overnight. Reheat in the oven at 350 degrees for 10-15 minutes.
HOW TO STORE THIS RECIPE
Store leftover salmon en-croute in an airtight in the fridge for 2-3 days.
HOW TO FREEZE THIS RECIPE
If you are planning to freeze this recipe, freeze before baking, do not freeze after cooked.
HOW TO REHEAT THIS RECIPE
Reheat salmon en-croute in the oven at 350 degrees for 8-10 minutes or the air fryer at 350 degrees for 4-5 minutes. Or in the oven or stove top in a large skillet at a medium heat.
Frequently Asked Questions
Yes, you can easily reheat leftover salmon en-croute using the oven or air fryer, see prep and storage tips above.
This recipe can easily be doubled or halved, either increase or decrease the ingredients as needed If doubling split between 2 baking sheets.
Make sure that you cut holes in the pastry for the steam to escape and also make sure to pat the salmon dry with a paper towel to remove excess moisture.
Expert Tips for Making This Recipe
- This Recipe Can be Doubled: This is a great recipe for brunches or special occasions. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Garlic Butter: For an added garlicky flavor brush a mix of melted butter, olive oil, minced garlic, and oregano over the top of pastry crust before baking. Or a shallot works well too.
- Shiny Top: To get the top of your crescent dough to get a shiny crust, use an egg wash or egg yolk to achieve this look for your salmon en-croute.
- Sauce: Serve with a sauce such as A Dijon Mustard sauce or hollandaise sauce.
What to Serve with Salmon En Croute
- Greek Peasant Salad
- Parmesan Green Beans with Garlic
- Italian Marinated Snap Peas
- Crispy Spiced Potato Wedges
- Caramelized Onions and Mushrooms
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Salmon En Croute
Ingredients
- ½ cup Cream Cheese, softened
- 2 Tablespoons Lemon Juice
- 1 teaspoon Lemon Zest
- 1 cup Spinach
- Salt and Pepper, to taste
- 1 teaspoon Dill
- 2 Crescent Dough Rolls
- 9-12 oz Salmon Filets, can use one large filet or a few smaller
Instructions
- Start by preheating the oven to 375F.
- Using parchment paper or a silicone baking mat line a baking sheet. Then set aside.
- Add cream cheese, lemon juice, and lemon zest to a medium-sized bowl, beat together until fully combined.
- Then mix in the spinach and seasoning until well-combined.
- On the prepared baking sheet, roll out one package of the crescent dough.
- Place the salmon in the center of the rolled dough.
- Then top the salmon with the cream cheese mixture and use a spatula to smear the cream cheese mix until the salmon is evenly coated all over.
- Next, place the second piece of crescent dough sheet directly on top and then roll up the edges to seal.
- Bake for 25 minutes until golden brown.
Expert Tips
- This Recipe Can be Doubled: This is a great recipe for brunches or special occasions. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Garlic Butter: For an added garlicky flavor brush a mix of melted butter, olive oil, minced garlic, and oregano over the top of pastry crust before baking. Or a shallot works well too.
- Shiny Top: To get the top of your crescent dough to get a shiny crust, use an egg wash or egg yolk to achieve this look for your salmon en-croute.
- Sauce: Serve with a sauce such as A Dijon Mustard sauce or hollandaise sauce.
