Delicious Salmon Wellington (Salmon En Croute) – salmon fillet encased in puff pastry with a creamy spinach filling. Perfect for special occasions!.
Salmon Wellington is the kind of special dish you make to wow guests at festive gatherings. It looks gorgeous, is sure to impress and tastes as good as it looks!.
Salmon Wellington is also known by its French name “Salmon En Croute”. Simply translated, this means salmon baked in a puff pastry crust.
While Beef Wellington is made with beef fillet, Salmon Wellington is made with salmon fillet wrapped in flaky puff pastry and filled with creamy spinach.
You can put this dish together ahead of time and bake it right before your guests arrive, making it perfect for parties.
I’ll also tell you a secret: it’s really easy to make this salmon in puff pastry!
Salmon wellington is one of those impressive yet intimidating dishes that can feel like a special occasion culinary feat. From the delicately wrapped flaky puff pastry exterior to the tender salmon and savory duxelles stuffing inside, it’s a true work of food art. But what happens when you have those coveted leftovers? Can reheated salmon wellington really live up to the initial wow factor?
With the right techniques, absolutely! Follow this guide to reheating salmon wellington and you’ll be able to enjoy those leftovers just as much as the fresh-cooked original.
Storing Leftover Wellington
Proper storage is the first step for success. Be sure to refrigerate any uneaten salmon wellington right away in an airtight container. This prevents drying out and maintains safety and freshness. Use leftovers within 3-4 days for best quality.
When ready to reheat first do a quick visual check to make sure the puff pastry hasn’t gotten soggy and the salmon still looks firm and fresh. Discard any portions that seem questionable.
Oven Reheating Method
For best results, the oven is your top reheating method for leftover salmon wellington. The dry steady heat crisps the pastry exterior while gently warming the interior
To oven reheat:
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Preheat oven to 350°F.
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Place chilled wellington portions on a baking sheet lined with parchment paper.
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Loosely cover with foil to prevent over-browning.
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Heat for 15-20 minutes until warmed through.
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Remove foil and bake another 5 minutes to recrisp the pastry.
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Check internal temp of 140°F. Rotate tray and continue heating if needed.
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Let rest 5 minutes before slicing and serving.
Microwave Reheating Tips
If you’re short on time, the microwave can work in a pinch. But be aware that microwave reheating won’t recrisp the exterior pastry.
For microwave reheating:
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Place wellington portions on a microwave-safe dish.
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Cover with a lid or damp paper towel to retain moisture.
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Microwave on medium power in 1-2 minute intervals until heated through.
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Check temperature and continue cooking if needed until 140°F.
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Let rest 2-3 minutes before serving.
Maintaining Moisture
Dryness is reheating enemy number one. Be sure to take measures to retain moisture in your leftover wellington:
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Lightly spritz portions with water before reheating.
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Include a small ramekin of water in the oven or microwave to create steam.
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Microwave covered or tent foil loosely over baking tray portions.
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Don’t overcook. Heat just until warmed through.
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Allow a rest period before cutting to let moisture evenly distribute.
Recrisping Your Pastry
While oven reheating will help revive some of thesignature pastry crunch, you can take extra steps to really make it crispy:
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When foil tenting in the oven, remove foil in last 5 minutes to expose pastry.
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Microwave reheated portions can be transferred to a hot skillet greased with butter or oil to sauté the exterior.
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Microwave first then finish in a hot oven for 5-10 minutes to recrisp.
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Use a grill pan or outdoor grill to quickly sear the exterior.
Serving Your Reheated Wellington
Once you’ve perfected reheating your salmon wellington, it’s time to serve and savor! Need serving inspiration?
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Set atop a bed of sautéed greens or roasted asparagus.
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Nestle in a pool of creamy mustard or dill sauce.
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Sprinkle with fresh snipped chives or dill.
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Accompany with lemony roasted potatoes or herbed rice pilaf.
With proper storage, gentle reheating, and moisture preservation, you can enjoy every last morsel of your leftover salmon wellington. Just be prepared for requests for second helpings!
How to Make Salmon Wellington
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!.
Finely chop the spinach and place in a colander set over a bowl. Sprinkle it with salt and toss to combine.
Leave the spinach for about ten minutes to wilt while you chop the dill and prep the salmon. Squeeze the spinach using your hands or place in a cheesecloth to get rid of excess liquid. You want it to be dry otherwise the puff pastry will get soggy.
Add the feta, dill, spinach, lemon zest, and lemon juice to a bowl. Make sure the ingredients are well mixed. You want the filling to be smooth and spreadable.
Pat the salmon dry and season with salt, pepper and dried dill. If the salmon has the skin on you can pull it off. Loosen the skin from the fillet using a knife and pull it off starting from wide edge.
Assemble the Salmon Wellington
Roll out the pastry, keeping it on the paper it came wrapped in. A 2-inch gap should be left along the long edge. Spread half of the filling out into a rectangle the same size as the salmon. Place the salmon fillet on top, then spread the remaining filling on top.
Brush the edges of the pastry around the salmon with the egg wash.
Fold the pastry over the salmon and press to seal, making sure there are no pockets of air. Remove any extra pastry, and use any scraps to fix any holes in the salmon parcel or make decorations.
Crimp the edge with a fork or your fingers. Brush the top with the egg wash and, if you want, use a spoon to make a pattern on top.
On a baking sheet, put the salmon Wellington. Bake at 400°F (200°C) for 35 to 40 minutes, or until golden.
For at least 15 minutes, let the salmon en croute cool down before cutting it with a bread knife that has a serrated edge. It should be served warm but not piping hot. This is quite a rich dish so best served with steamed vegetables or a green salad.
- It is possible for some of the filling to leak out while it is baking. Don’t worry too much about that, just wipe it clean.
- Put your salmon Wellington together ahead of time and put it in the fridge for up to three hours before cooking. You can also wrap it well and freeze it for up to three months. Then you can cook it from frozen. Bake for 40-45 minutes at 400°F (200°C).
- To reheat: salmon Wellington reheats beautifully. Warm it up in an air fryer at 350°F (180°C) for 10 minutes, or until it’s fully warm. Alternatively reheat in the oven at the same setting. I don’t think you should use the microwave because it can ruin the puff pastry.
