This recipe feels luxurious without being overly complicated. The puff pastry bakes up crisp and buttery, while the salmon stays moist and flavorful. It’s perfect for special occasions, dinner parties, or anytime you want to elevate a weeknight dinner with minimal extra effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon fillet salt black pepper olive oil spinach shallot or onion garlic cream cheese dijon mustard fresh dill puff pastry egg
Directions
Preheat the oven to 400°F.
Season the salmon with salt and black pepper and set aside.
Heat olive oil in a skillet over medium heat. Add chopped shallot and garlic, cooking until softened. Add spinach and cook until wilted. Remove from heat and let cool slightly.
In a bowl, mix the spinach mixture with cream cheese, dijon mustard, and chopped dill until well combined.
Roll out the puff pastry on a lightly floured surface. Spread the spinach mixture in the center, place the salmon on top, and fold the pastry over the salmon, sealing the edges tightly.
Place the wrapped salmon seam-side down on a baking sheet lined with parchment paper. Brush with beaten egg.
Bake for 25 to 30 minutes, or until the pastry is golden brown and cooked through. Let rest for 5 minutes before slicing.
Servings and timing
This recipe serves 4 people. Preparation time is about 20 minutes. Cooking time is approximately 30 minutes. Total time is around 50 minutes.
Variations
You can add mushrooms to the spinach filling for extra depth of flavor. Swap dill for parsley or tarragon if preferred. For a richer version, between the filling and the salmon.
Storage/Reheating
Store leftover salmon wellington in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at a low temperature to maintain the pastry’s crispness. Avoid microwaving, as it can make the pastry soggy.
FAQs
Can I make salmon wellington ahead of time?
Yes, you can assemble it a few hours ahead and refrigerate until ready to bake.
What type of salmon works best?
Center-cut salmon fillets work best for even cooking and presentation.
Can I use frozen puff pastry?
Yes, just make sure it is fully thawed before using.
How do I prevent the pastry from getting soggy?
Make sure the filling is cooled and excess moisture is removed from the spinach.
Can I use a different filling?
Yes, herb cream cheese or sautéed vegetables work well.
How do I know when it’s done?
The pastry should be golden and the salmon should flake easily.
Can I make individual portions?
Yes, you can wrap smaller salmon fillets for individual wellingtons.
Is this dish suitable for entertaining?
Absolutely, it looks impressive and can be sliced cleanly for serving.
Can I make this dairy-free?
Use a dairy-free cream cheese alternative for the filling.
What should I serve with salmon wellington?
It pairs well with roasted vegetables, mashed potatoes, or a simple green salad.
Conclusion
Salmon Wellington is a classic, elegant dish that combines flaky pastry, creamy filling, and perfectly cooked salmon into one unforgettable meal. Whether served for a celebration or a special dinner at home, it’s a recipe that delivers both beauty and flavor every time.
Salmon Wellington is an elegant baked dish made with tender salmon layered over a creamy spinach filling and wrapped in golden, flaky puff pastry for a refined yet approachable main course.
Ingredients
1 1/2 lb salmon fillet, skinless
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
5 oz fresh spinach
1 small shallot or onion, finely chopped
2 cloves garlic, minced
6 oz cream cheese, softened
1 tbsp Dijon mustard
1 tbsp fresh dill, chopped
1 sheet puff pastry, thawed
1 egg, beaten
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the salmon with salt and black pepper and set aside.
Heat olive oil in a skillet over medium heat. Add shallot and garlic and cook until softened.
Add spinach and cook until wilted. Remove from heat and allow to cool slightly, then squeeze out excess moisture.
In a bowl, mix the spinach mixture with cream cheese, Dijon mustard, and fresh dill until well combined.
Roll out the puff pastry on a lightly floured surface. Spread the spinach mixture in the center.
Place the salmon on top of the filling. Fold the pastry over the salmon, sealing edges tightly.
Place seam-side down on the prepared baking sheet and brush with beaten egg.
Bake for 25–30 minutes until pastry is golden brown.
Let rest for 5 minutes before slicing and serving.
Notes
Make sure the spinach filling is cool and dry to prevent soggy pastry.Center-cut salmon ensures even cooking.Let the Wellington rest before slicing for cleaner cuts.
