Print

Salmon Wellington

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

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

Instructions

  1. Pat salmon dry and season lightly with salt and pepper.
  2. 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.
  3. In a bowl, mix cooled spinach, cream cheese, Parmesan, Dijon mustard, lemon zest, and chopped herbs until well combined.
  4. 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.
  5. Brush the pastry with beaten egg. Optional: use pastry scraps to create decorative shapes and attach with egg wash. Brush decorations too.
  6. Preheat oven to 400 °F (200 °C). Bake for 25–30 minutes until pastry is golden and internal salmon temperature reaches 125–130 °F.
  7. Remove from oven and rest for 5 minutes before slicing. Serve with lemon wedges and garnish with fresh herbs.

Notes

Prepare ahead and refrigerate up to 12 hours before baking.

Use goat cheese or Boursin for a different creamy flavor.

Incorporate kale or mushrooms for added texture and flavor.

Check salmon doneness at 125–130 °F to avoid overcooking.

Freeze unbaked wellington for a make-ahead option—bake from frozen with extra time.

Nutrition

Find it online: https://yumntasty.com/salmon-wellington/