Salmon Wellington Recipe
Salmon Wellington is a dish that feels fancy but is actually pretty straightforward to make. It features a beautiful piece of salmon wrapped in puff pastry, often with layers of…
By Ava
•
•
Reading time: 6 min
Tip: save now, make later.
Salmon Wellington is a dish that feels fancy but is actually pretty straightforward to make. It features a beautiful piece of salmon wrapped in puff pastry, often with layers of spinach, cream cheese, or herbs inside. When baked, the outside gets golden and crispy while the salmon stays tender and juicy inside—a real treat for both the eyes and the taste buds.
I love making this recipe when I want to impress friends or family without spending all day in the kitchen. One tip I always follow is to make sure the salmon is well-seasoned and patted dry before wrapping it in pastry, so the crust turns out perfectly flaky. It’s the kind of meal that turns any dinner into a special occasion, even on a regular weeknight.
My favorite way to serve Salmon Wellington is with a simple green salad and maybe some roasted potatoes or steamed veggies on the side. It’s a lovely balance of rich and fresh, and it always makes me feel a little proud when I bring it to the table. If you haven’t tried making it before, I really think you’ll love how straightforward and delicious it is!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillet is the star here. Choose a thick, even piece for even cooking. If fresh isn’t available, frozen works too—just thaw fully and pat dry. You can swap with trout or a firm white fish if preferred.
Spinach: Fresh spinach adds moisture and freshness. You can use frozen spinach, but make sure to squeeze out all extra water to avoid soggy pastry. Kale or Swiss chard are good alternatives if you want a twist.
Cream Cheese: This adds creaminess and helps bind the spinach to the salmon. You can substitute with mascarpone, ricotta, or even a soft goat cheese for a different flavor.
Puff Pastry: Ready-made puff pastry makes this recipe easy and flaky. If you’re in a pinch, phyllo dough can be used, but it will change the texture. For gluten-free options, some specialty puff pastries are available in stores.
How Do I Get the Puff Pastry Crispy and Not Soggy?
Keeping the puff pastry crispy is key! Here are some tips:
- Pat your salmon dry before assembling.
- Cook the spinach and squeeze out excess moisture.
- Let the spinach mixture cool before spreading on the pastry.
- Seal the edges of the puff pastry tightly to keep steam from escaping inside too fast.
- Brush the entire pastry surface with egg wash for a golden, glossy finish.
- Bake on a parchment-lined sheet with space around the pastry for air circulation.
Equipment You’ll Need
- Baking sheet – to hold your Salmon Wellington while it bakes evenly in the oven.
- Parchment paper – keeps the pastry from sticking and makes cleanup easy.
- Nonstick skillet – perfect for quickly sautéing spinach and garlic without sticking.
- Mixing bowl – to combine cream cheese and herbs smoothly.
- Rolling pin – helps you roll out your puff pastry evenly for a perfect wrap.
- Pastry brush – needed to apply egg wash for a golden, shiny crust.
- Sharp knife – great for trimming excess pastry and scoring the top decoratively.
Flavor Variations & Add-Ins
- Swap cream cheese for goat cheese to add a tangier, richer flavor.
- Add sautéed mushrooms to the spinach mix for an earthy touch and extra texture.
- Try fresh thyme or tarragon instead of dill for a fragrant twist.
- Include smoked salmon pieces inside for a deeper smoky flavor and extra protein.
Salmon Wellington Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) salmon fillet, skin removed
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 4 oz (115g) cream cheese, softened
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1 tablespoon fresh parsley, chopped
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 teaspoon lemon juice (optional)
Time Needed
This recipe takes about 15 minutes to prepare and about 25-30 minutes to bake. Allow 5 minutes to rest before slicing. So, you’ll need roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Season the Salmon:
First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Season the salmon nicely with salt, pepper, and a little lemon juice if you like. Set it aside while you prepare the filling.
2. Cook the Spinach and Garlic:
Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for about a minute until it smells wonderful. Add the chopped spinach and cook it until it wilts, about 2-3 minutes. Take it off the heat and let it cool a little.
3. Make the Spinach Filling:
In a bowl, mix the cooked spinach with the softened cream cheese, fresh dill, and parsley. Add a pinch of salt and pepper to taste. This tasty mixture will layer under the salmon inside the pastry.
4. Assemble the Wellington:
Roll out the thawed puff pastry on a floured surface to make a rectangle big enough to wrap the salmon. Spread the spinach and cream cheese mix evenly in the center. Place the seasoned salmon fillet on top.
5. Wrap and Bake:
Carefully fold the puff pastry over the salmon, sealing all the edges so nothing leaks out. Trim any extra pastry if needed. Place the wrapped salmon, seam side down, onto the baking sheet. Brush the top with beaten egg for that golden finish.
6. Optional Decoration and Baking:
If you like, gently score a diamond pattern on the pastry top using a knife for a fancy look. Bake in the oven for 25-30 minutes, or until the pastry is nicely golden and cooked through.
7. Rest and Serve:
Take the Wellington out of the oven and let it rest for 5 minutes before slicing. Garnish with fresh dill, then serve with your favorite sides. Enjoy your delicious Salmon Wellington!
Can I Use Frozen Salmon for Salmon Wellington?
Yes, you can! Just make sure to fully thaw the salmon in the fridge overnight and pat it dry to remove excess moisture before assembling. This helps keep the puff pastry crisp.
Can I Prepare Salmon Wellington Ahead of Time?
Absolutely! You can assemble it up to a few hours in advance, then cover and refrigerate. Brush with the egg wash right before baking to get that golden crust.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at low heat to keep the pastry crispy.
What Side Dishes Pair Well with Salmon Wellington?
Try serving it with roasted potatoes, steamed vegetables, or a fresh green salad. The rich pastry and salmon go well with light, crisp sides.