Salmon Wellington (Salmon Coulibiac)

Classic Coulibiac of Salmon, tender salmon fillets layered with rice and mushrooms, wrapped in puffed pastry, just like Salmon Wellington!

Coulibiac of Salmon… AKA Salmon Wellington Recipe

Today’s recipe concept came from the beloved Asheville chef Joe Scully of The Corner Kitchen.

He introduced us to Coulibiac of Salmon (kool-ee-bee-ack) at a local wine dinner several years ago, and I immediately fell in love! It’s very similar to a Salmon Wellington recipe, or Salmon en Croûte, yet with a few added layers for texture and intrigue!

One problem, this traditional Russian dish involves a layer of hard-boiled eggs, the only food I simply can’t stomach. (It’s the sulfuric yolk odor. I can’t explain it, but it makes me gag!)

So I’ve substituted wilted spinach for the egg layer, it’s a mild, but colorful adjustment.

I’ve also modified it for individual portions, making Salmon Coulibiac easier to handle and faster to bake.

What is Salmon Coulibiac?

Imagine… Individually wrapped pastries, piping hot, and packed with rice, spinach, sautéed mushrooms, salmon, and dill.

Break through the crusty golden exterior with your fork, and sink into layers of steaming goodness!

Salmon Wellington is a true show-stopper with a gorgeous golden crust and layers of yummy goodness inside. It’s perfect for dinner parties or hosting the boss, and fairly easy to put together.

If you are looking for something out of the ordinary to serve at a holiday dinner this season, Coulibiac of Salmon is just the dish to make your meal sensational!

What Ingredients You Will Need

• 2 puff pastry sheets, thawed
• 2 tablespoons unsalted butter
• 3 shallots, thinly sliced
• 1 pound mushrooms, sliced
• 1/2 cup white wine
• 1/4 cup chopped dill
• 1 cup cooked, leftover rice
• 2 pieces salmon filets, (6-8 ounces each) cut in half for 4 square-ish pieces
• 1 box chopped frozen spinach, thawed
• 1 large egg
• Salt and pepper

How to Make Salmon en Croute

Preheat the oven to 400 degrees F. Place a skillet over medium heat. Add the butter, sliced shallots, and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste, and add the wine. Allow the mushrooms to simmer until the wine has completely absorbed and the mushrooms are nearly dry, about 15-20 minutes.

Meanwhile, cut one sheet of puff pastry into 4 squares with a sharp knife and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice in the middle of the pastry, make sure to leave a border around the edges/sides of the pastry.

Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt. Once the mushrooms have cooked down, layer them on top of the spinach mixture. Top each stack with a half-portion of salmon. Salt and pepper the salmon and sprinkle with fresh dill.

Whisk the egg with 1 tablespoon water and brush it around the exposed puff pastry edges.

Roll the second piece of puff pastry dough out into a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.

Brush the remaining beaten egg wash over the tops. Cut a small vent in the top of each pastry. Bake for 20-30 minutes on the baking tray until the tops are golden brown.

Get the Complete Printable Salmon Wellington (Salmon en Croûte) Recipe + Video Below. Enjoy!

Frequently Asked Questions

How long does Salmon en Croute last?

If you wrap them well with plastic wrap and store them in an airtight container in the fridge, they can last for 2 to 3 days. 

What are the best sides to serve with Salmon Wellington?

Since this is a Russian dish, potatoes and cabbage would be traditional. Or try our scalloped potatoes and cabbage with bacon? We have both recipes here on ASP.

However, since there is so much packed into your puff pastry pouch, you could also simply serve a fresh green salad on the side.

Is it possible to prep it a day ahead, before it bakes, and just refrigerate it overnight?

Absolutely! Just wrap each prepared Salmon en Croute well with plastic wrap so the pastry dough doesn’t dry out.

What other flavors can I add to this Salmon Coulibiac?

You can add garlic or onions when you saute the mushrooms. Or add parmesan cheese to make a cheesy spinach mixture.

You can also add in the traditional chopped hard-boiled egg layer that I omitted.

Looking for More Fabulous Dinner Recipes? Be Sure to Also Try:

• The Best Beef Wellington 
• Candied Pecan Crusted Pork Tenderloin with Baked Pears
• Creamy Coq au Vin
• Pan Seared Duck Breast with Blackberry Sauce
• Porterhouse Steaks with Compound Butter
• Stuffed Flank Steak with Prosciutto and Mushrooms

Check the printable recipe card below for the prep time, total time, and nutrition information including calories, protein, sodium, and calcium percentages.

Share This Recipe With Friends!