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overhead view of a slice of Coulibiac of Salmon on a white plate with a dijon dill sauce and sprig of dill
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5 from 34 votes

Coulibiac of Salmon {Salmon Wellington}

This Salmon dish is perfect for your next get-together or for a special family dinner. Although the prep may be a little more than most of my recipes, I promise the results will be more than worth your effort!
Prep Time20 minutes
Cook Time1 hour 30 minutes
refrigerate2 hours
Total Time1 hour 50 minutes
Course: Entree
Cuisine: French, Russian
Servings: 6
Calories: 933kcal


Coulibiac of Salmon

  • 24 oz salmon filet (one piece)
  • 2 cups cooked rice (I used brown rice) chilled
  • 1 tablespoon red pepper fine dice
  • 1 teaspoon Italian parsley fine mince
  • 16 oz baby spinach sauteed and most of the water squeezed out
  • 2 large shallots fine dice
  • 16 oz mushrooms sliced and sauteed until well caramelized
  • 2 oz bleu cheese (optional)
  • 2 large hard cooked eggs cooked, chilled, and sliced
  • 2 sprigs dill sprigs pulled apart
  • sea salt and black pepper to taste
  • 2 sheets puff pastry rolled out to 12 x 15
  • 1 large egg lightly beaten

Dijon Dill Sauce

  • 1 teaspoon dill finely minced
  • 2 oz white wine
  • 2 tablespoon Dijon mustard
  • 6 oz heavy cream
  • 2 tablespoon butter
  • sea salt and black pepper to taste


Coulibiac of Salmon Prep

  • Saute spinach with shallots in a large pan with a little olive oil. Allow spinach to cool and squeeze out most of the liquid from the spinach. Chill in the fridge for at least an hour
  • Saute mushrooms in olive oil for 10-15 minutes until caramelized. Drain off any liquid and chill in the fridge for at least an hour.
  • Cook rice in chicken or vegetable stock. When finished add in chopped red peppers and parsley. Chill in the fridge for at least an hour.
  • Defrost pastry dough in fridge and take out one piece to work with. On a floured surface with a floured rolling pin roll out the puff pastry dough to about 12 inches by 15 inches (32 x 40 cm).


  • Start by adding the rice layer to the puff pastry. The rice layer needs to be at least 1 inch deep. It will compress and you’ll wonder what happened to the rice.
  • Add the layer of spinach (sauteed with the shallots) on top of the rice layer. You can add bleu cheese crumbles or a cheese of your choice on top of the spinach for added flavor.
    *Leaving the cheese out won’t affect the overall flavor.
  • Add the layer of mushrooms on top of the spinach layer.
  • Place the Salmon on top of the mushrooms. Season the salmon well with sea salt and black pepper (don’t be afraid to overseason the fish). Then add pieces of the fresh dill on top of the salmon.
  • The last step is adding the sliced eggs on top of the salmon.
    This can be an optional layer if you’re not fond of eggs.
  • Roll out the top piece of puff dough as you did the bottom piece.
    Brush the edges of the bottom layer with the lightly beaten egg, before adding the top layer. Add the top layer of puff pastry dough.
    *The egg will help it seal. Next, use a fork around the edges to further seal the puff dough. If you have skills you can add your own special touch to the dough.
  • Brush the entire package with the lightly beaten egg. This will give the finished dish a beautiful glossy brown finish.
  • Bake at 350 degrees F (180 C) for 50-60 minutes or until the puff dough is golden brown or the internal temperature has reached 165 degrees F (74 C)
  • Slice the Coulibiac of Salmon with a sharp Chef’s knife or serated knife and serve with the Dijon dill sauce.

Dijon Dill Sauce

  • Add dill and white wine to saute pan over medium heat. Reduce wine by half.
  • Add Dijon mustard and heavy cream to the pan and allow the sauce to thicken.
  • Remove from heat and whip in butter with a wire whisk.


*Make sure not to let the dough get too warm or you won’t be able to unfold it. Flour the rolling pin so the puff dough doesn’t stick. Also, make sure the surface is well floured. Keep the top piece refrigerated until you’re ready to work with it.
Sometimes the puff dough just doesn’t cooperate and you have to reform and reroll the dough. I had to do the bottom piece 3 times and it still came out perfect.


Calories: 933kcal | Carbohydrates: 60g | Protein: 41g | Fat: 59g | Saturated Fat: 21g | Cholesterol: 212mg | Sodium: 584mg | Potassium: 1406mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7873IU | Vitamin C: 24mg | Calcium: 191mg | Iron: 6mg