Salmon Wellington

Salmon Wellington combines tender salmon fillet wrapped in flavorful spinach, creamy cheese, and aromatic herbs, all encased in buttery puff pastry for a stunning and delicious main dish—ideal for dinner parties or a special occasion.

Why You’ll Love This Recipe

• Elegant presentation – golden puff pastry makes a show-stopping centerpiece

• Savory and creamy – rich spinach-cream cheese filling perfectly complements salmon

• Simple to prep – assemble ahead and bake to order

• Versatile – customizable with herbs, cheeses, and greens to suit your taste

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 lb (about 900 g) center-cut salmon fillet, skin removed

• Salt and black pepper, to taste

• 1 tbsp olive oil or melted butter

• 2 cups fresh spinach, roughly chopped

• ½ cup cream cheese, softened

• ¼ cup grated Parmesan cheese

• 1 small shallot or ½ onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp Dijon mustard

• 1 tsp lemon zest

• 1 tbsp chopped fresh dill or parsley

• 1 sheet puff pastry (9″ × 9″), thawed

• 1 large egg, beaten for egg wash

• Optional: lemon wedges, extra fresh herbs for garnish

directions

1. Prep Salmon & Filling
   Pat salmon dry and season lightly with salt and pepper.
   In a skillet over medium heat, warm oil and sauté shallot and garlic until softened (~2 minutes). Add spinach and cook until wilted; let cool slightly.
   In a bowl, mix cooled spinach, cream cheese, Parmesan, Dijon mustard, lemon zest, and chopped herbs until well combined.

2. Assemble Wellington
   On a floured surface, roll puff pastry into a 10″ × 12″ rectangle. Spread spinach-cheese mixture onto the center, leaving about a 1″ border.
   Place seasoned salmon fillet on top of the spinach layer. Fold pastry up and over, neatly enclosing the fish; trim excess dough if needed, sealing edges. Transfer seam-side down to a parchment-lined baking sheet.

3. Egg Wash & Decorate
   Brush the pastry with beaten egg. Optional: use pastry scraps to create decorative shapes (leaves, lattice accents) and attach with egg wash. Brush decorations too.

4. Bake
   Preheat oven to 400 °F (200 °C). Bake salmon wellington for 25–30 minutes until pastry is puffed and golden and internal salmon temperature reaches 125–130 °F for moist, medium doneness.

5. Rest & Serve
   Remove from oven and rest for 5 minutes before slicing. Serve with lemon wedges and garnish with fresh herbs.

Servings and timing

• Servings: 4–6

• Prep time: 20 minutes

• Bake time: 25–30 minutes

• Total time: ~50 minutes

Variations

• Herb cheese twist: Add goat cheese or Boursin in place of cream cheese for extra tang

• Green boost: Incorporate arugula or kale with spinach for added nutrients

• Citrus flavor: Add capers or fold a thin layer of pesto under the salmon

• Mushroom version: Sauté finely chopped mushrooms with spinach for an earthy touch

• Mini Wellingtons: Use puff pastry squares and individual salmon portions for individual servings

storage/reheating

• Refrigerator: Store cooled leftover wellington in an airtight container for up to 2 days

• Freezer (uncooked): Assemble, freeze unbaked in parchment, and bake directly from frozen — add ~10 minutes to bake time

• Reheat: Warm in a 375 °F oven for 10–12 minutes until pastry is crisp and salmon is hot

FAQs

Can I use salmon with skin on?

Yes—just score the skin and place it down on the spinach layer; makes removal of pastry easier after baking.

Can I prepare it ahead?

Absolutely—assemble and refrigerate for up to 12 hours before baking for fresh pastry.

Is it gluten-free?

Not as written—use gluten-free puff pastry to accommodate dietary restrictions.

Can I make it dairy-free?

Use dairy-free cream cheese and skip Parmesan or use vegan cheese substitutes.

How do I know when the salmon is done?

Salmon is best at 125–130 °F (52–54 °C). Overcooking may dry it out.

Can I make mini versions?

Yes—slice puff pastry into squares and wrap individual salmon portions for bite-size servings.

What sauces pair well?

Hollandaise, dill cream sauce, lemon-butter sauce, or a simple yogurt-herb dip are excellent with this.

Can I swap in other fish?

Yes—use arctic char, trout, or cod, but adjust bake time depending on thickness.

How do I prevent soggy bottom?

Pat filling dry, bake on parchment-lined sheet, rest before slicing to avoid steam retention.

Can I bake it in foil?

Avoid foil—direct contact leads to soggy pastry. Use parchment or a baking mat instead.

Conclusion

Salmon Wellington is an elegant and flavorful centerpiece that transforms humble salmon into a gourmet feast. With creamy, herby filling wrapped in golden puff pastry, it’s sure to impress at any dinner table—simple to prepare, yet undeniably special.