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Salmon and Crab Wellington

Have you ever tried Salmon Wellington? If not, today’s your day! Our Salmon and Crab Wellington is a seafood spin on the classic Beef Wellington, with Wild Alaskan salmon and Puget Sound Dungeness crab meat. Wrapped in a blanket of puff pastry and baked to perfection, this elevated seafood dinner is surprisingly easy to assemble, but your dinner guests would never know it.  ?

Close up serving of salmon and crab wellington

Moist and tender Salmon and Crab Wellington

How to prepare Salmon and Crab Wellington

This Salmon and Crab Wellington recipe is similar to a traditional Salmon Wellington, except we top the Alaskan salmon with spinach, and a delicious and flavorful blend of crab meat, mayonnaise, shallots, lemon zest, and garlic. Here’s the process in five simple steps!

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper and coat it with oil spray, then set aside. It’s important to remove all the excess moisture off the salmon fillets, so pat them with paper towels and then place them on a plate for later.

Step 2

In a medium bowl, mix the crab meat, mayonnaise, shallots, lemon zest, bread crumbs, garlic, and salt and pepper. Combine the ingredients well and set the mixture aside.

process photos for salmon Wellington

 

Step 3

Flour your work surface, then roll out a sheet of the puff pastry to a 10 x 14-inch rectangle. Cut each pastry into quarters. You should end up with 8 squares of pastry. Place a salmon fillet on top of each one of the pastry quarters, then spread on a spinach layer. Next, spread on a crab meat layer. 

Step 4

Brush the sides of the pastry with egg wash, then drape a pastry quarter over the salmon. The pastry should be smooth on top and the edges should come together nicely. Dip a fork into the egg wash and press the fork all around the edge of the pastry rectangle, crimping and sealing the edges. Repeat the process for each of the four fillets.

Step 5

Brush the tops and sides of each pastry-enclosed fillet with egg wash, then use a sharp knife to lightly score the top of each one with a diamond pattern. Bake the salmon and crab wellingtons for 25-30 minutes or until the pastry is golden brown.

Golden puff pastry encloses salmon and crab

Golden puff pastry encloses salmon and crab mixture.

What to serve with Salmon Wellington

Our hearty Salmon and Crab Wellington would pair wonderfully with so many different vegetable sides! We chose roasted carrots and steamed asparagus, but here are a few other great ideas:

Overhead view of salmon and crab wellington with asparagus, carrots, lemon wedge and a glass of wine

This is delicious!

How to reheat Salmon Wellington.

This Salmon and Crab Wellington is best served fresh, but you can successfully reheat any leftovers by following a few of these tips:

  • Skip the microwave! It overcooks and dries out the salmon, and unleashes a fishy aroma. 
  • The best way to reheat the Salmon and Crab Wellington is by heating it for about 15 minutes in an oven set at a low temperature, around 275°F. A low temperature will keep the fish from overcooking. Usually, you’d want to reheat salmon by covering it with loose foil but the pastry in this Salmon and Crab Wellington naturally locks in moisture.

Freezing Salmon Wellington.

You can make these salmon and crab wellingtons ahead of time and freeze them before you bake them. Keep them in a well-sealed freezer-proof container for up to 3 months. Thaw them overnight in the fridge before you bake them.

Close up of a serving of salmon and crab wellington

Golden crust incloses a moist Salmon and Crab Wellington.

Salmon and Crab Wellington is an impressive dish and a delicious way to enjoy good seafood. Plus, it’s so easy and doesn’t require too much prep time. If you’re cooking for guests, this flavorful and beautiful take on traditional Salmon Wellington is sure to be a showstopper!

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

  • Ginger-Miso Glazed Salmon:  Ginger-Miso Glazed Salmon fillets are marinated in fresh ginger root, white miso, soy and lemon. A touch of honey gives a char of a rich caramelized crust on top.
  • Broiled Copper River King Salmon:  This vibrant, red-fleshed Broiled Copper River King salmon is rich, succulent and melt-in your mouth delicious! A simple, briny soak keeps the flesh firm, moist and beautiful. 
  • Salmon with Thai Yellow Curry:  This is a fast and easy weeknight dinner using a bottle of prepared Thai yellow curry. Moist, broiled fillets of Salmon with Thai Yellow Curry is served on a bed of black rice and a side of bok choy. 

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Close up serving of salmon and crab wellington

Salmon and Crab Wellington

Yield: 4 to 8 Servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

This Salmon and Crab Wellington combines the best of flavors known to man. Wild Alaskan salmon and Puget Sound Dungeness crabmeat. The salmon is topped with spinach and a crab mix, then wrapped in a blanket of puff pastry and baked to a golden brown.

Ingredients

  • 4 (6-ounce) portions of salmon, skinned and pin bones removed
  • 10 oz. package frozen chopped spinach, thawed and squeezed dry
  • 8 oz. Dungeness crab meat, rinsed, drained and cartilage picked out
  • 3 tablespoons mayonnaise
  • 2 tablespoons minced shallots
  • Zest of one lemon
  • 2 tablespoons Panko bread crumbs
  • 2 garlic cloves, grated or minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 egg whites, lightly whisked with 1 tablespoon cold water
  • 1 package (16-oz) puff pastry, thawed

Instructions

  1. Preheat oven to 400F.  Line a baking sheet with parchment paper and coat with oil spray.  Reserve.
  2. Pat the salmon fillets with paper towels to remove moisture, place on a plate and reserve.
  3. In a medium-size dish, mix the crab meat, mayonnaise, shallots, lemon zest, bread crumbs, garlic, salt, and pepper together and set aside.
  4. On a flour-dusted work surface, roll out both sheets of the puff pastry to a 10x14 rectangle.  Cut each pastry sheet into quarters.  Place a salmon fillet on one of the quarters then spread 1/4 of the spinach on the salmon.  Next spread 1/4 of the crab mixture in a layer on the spinach.  
  5. Brush the sides of the pastry with the egg wash, then drape one of the pastry quarters over the salmon, smoothing to enclose the fillet. 
  6. Dipping a fork into the egg wash, crimp the edges to seal the salmon.  Trim with a sharp knife and transfer the fillet to the baking sheet.  Repeat this process with the remaining pastry and fillets until all 4 salmon fillets are enclosed in pastry and on the baking sheet.
  7. Brush the tops and sides of each salmon package with the egg wash then lightly score the top of each one in a diamond pattern.
  8. Transfer the pan to the oven and bake for 25-30 minutes or until the pastry is a golden brown.

Notes

  • These salmon and crab wellington portions are large enough to be shareable.
  • This dish can also be prepared with a large, single salmon, wrapped, baked and cut into serving sizes.
  • Squeeze the spinach as dry as possible to remove the moisture, then break it up with a fork.
  • Crab meat is notorious for having small pieces of shell and cartilage remaining and should be removed.
  • Fresh crab meat is recommended, if unavailable substitute with frozen or canned.
  • The fillets can also be enclosed in the pastry in several methods, one popular option is to wrap it the same way as gift-wrapping.  Choose the method that works for you as long as the fillet is completely wrapped and sealed inside the pastry.

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Nutrition Information:
Yield: 8 Serving Size: 1/2 of Fillet
Amount Per Serving: Calories: 338Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 96mgSodium: 428mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 33g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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angiesrecipes

Sunday 22nd of December 2019

I love the individual serving of this wellington! Crab and salmon...you have just combined two of my favourite seafood items in one. Fantastic!

Pat Nyswonger

Monday 23rd of December 2019

Thank you, Angie....individual servings always make me feel 'special'! This is delicious!

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