Salmon Wellington is a delightful and elegant dish that brings together flaky, tender salmon with a golden, crispy puff pastry crust. Inside, the salmon is often paired with a flavorful mix of herbs and sometimes spinach or cream cheese, making each bite rich and satisfying. It’s a dish that looks fancy but is surprisingly simple to make, perfect for a special dinner or holiday meal.
I love making Salmon Wellington because it feels like a celebration on a plate without needing too much fuss. One tip I always follow is to make sure the salmon is dry before wrapping it in the pastry, so the crust stays perfectly crisp and doesn’t get soggy. It’s also fun to add some fresh dill or lemon zest to brighten the flavors just right.
When I serve Salmon Wellington, I like to keep the sides simple—steamed vegetables or a fresh salad work beautifully. It’s one of those meals that impresses guests and makes family dinners feel a little more special. Every time I make it, I remember that moment of cutting into the golden crust and revealing the warm salmon inside, and it always makes me smile.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillet is central for flaky, tender fish. You can use wild or farmed salmon depending on your preference. If unavailable, steelhead trout works well as a substitute.
Spinach: Fresh spinach adds color and nutrition. If fresh isn’t on hand, frozen spinach can be used but be sure to squeeze out excess water to avoid soggy pastry.
Cream Cheese & Parmesan: These create a creamy, flavorful filling. For a lighter version, try ricotta cheese or mascarpone. Parmesan adds a nice sharpness, but Pecorino Romano can be swapped in.
Puff Pastry: Ready-made puff pastry keeps this recipe simple. If vegan or dairy-free, look for plant-based puff pastry options or make your own using oil instead of butter.
Fresh Dill and Chives: Dill adds freshness, but if you don’t have it, parsley or tarragon are great alternatives. Chives give a mild onion flavor and make a pretty garnish.
How Do You Keep the Puff Pastry Crisp and Not Soggy?
One common challenge is avoiding soggy pastry when wrapping moist ingredients like salmon and spinach. Here’s how I tackle this:
- Dry the salmon: Pat the fillet dry with paper towels before seasoning. Excess moisture can make the crust soggy.
- Cook spinach well: Sauté until wilted and most moisture evaporates. Cool it so it’s not steaming when wrapped.
- Use an egg wash: Brushing beaten egg on the pastry seals the edges and helps it brown beautifully.
- Put the seam underneath: Folding pastry edges and placing the seam down keeps the seal tight and crust crisp.
- Preheat the oven: Baking in a hot oven (400°F/200°C) ensures quick puffing and crisping of pastry.
With these steps, you’ll get a golden, flaky crust that contrasts perfectly with the creamy filling and tender salmon inside.
Equipment You’ll Need
- Baking sheet – sturdy and roomy for the puff pastry to bake evenly without spilling.
- Non-stick skillet – great for sautéing spinach and searing salmon quickly and without sticking.
- Rolling pin – helps to gently roll out puff pastry for an even, thin layer.
- Sharp knife – perfect for trimming pastry edges and making decorative slits on top.
- Basting brush – makes it easy to apply egg wash for a shiny, golden crust.
- Mixing bowl – for combining the spinach, cream cheese, and seasonings smoothly.
Flavor Variations & Add-Ins
- Swap salmon for trout or cod if you want a milder fish flavor that still works well in the pastry.
- Add sautéed mushrooms to the spinach mix for extra texture and a rich, earthy taste.
- Stir in fresh lemon zest to the cheese filling for a bright, fresh zing that lifts the flavors.
- Include herbs like tarragon or parsley instead of dill for different herbal notes you might prefer.
Salmon Wellington Recipe
Ingredients You’ll Need:
- 1 lb (450g) salmon fillet, skin removed
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 2 cups fresh spinach, chopped
- 2 tbsp butter
- 2 cloves garlic, minced
- 4 oz (115g) cream cheese, softened
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh dill, chopped (optional)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 25-30 minutes to bake. You’ll spend a few minutes cooking and cooling the filling, then assembling the salmon in the puff pastry, followed by baking until golden and crispy. It’s a wonderfully quick and impressive dish!
Step-by-Step Instructions:
1. Prepare the Salmon:
Preheat your oven to 400°F (200°C). Season the salmon fillet with salt and pepper on both sides. Heat olive oil in a skillet over medium heat, then sear the salmon for 1-2 minutes per side until just lightly colored. Remove from heat and set aside to cool.
2. Make the Spinach Filling:
In the same skillet, melt butter and add minced garlic. Sauté for about 1 minute until fragrant. Add chopped spinach and cook until wilted and most moisture has evaporated, about 3-4 minutes. Remove from heat and let it cool slightly. Transfer to a bowl and mix in cream cheese, Parmesan, and fresh dill if using. Season with salt and pepper to taste.
3. Assemble and Bake:
Roll out the thawed puff pastry on a lightly floured surface. Spread the spinach and cheese mixture evenly over the center, leaving space around the edges. Place the salmon fillet on top of the filling. Fold the pastry over the salmon, sealing and trimming edges, with the seam underneath. Brush the pastry with the beaten egg. Use a sharp knife to make decorative slits on top, if you like. Bake in the oven for 25-30 minutes or until the pastry is golden brown and crisp. Let rest for 5 minutes, garnish with chopped chives, and serve warm.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure it’s fully thawed and patted dry before using. Thaw it overnight in the fridge or quickly in cold water to maintain the best texture and avoid excess moisture.
How Do I Store Leftover Salmon Wellington?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at a low temperature to keep the pastry crisp, or microwave briefly but be aware the pastry may soften.
Can I Prepare Salmon Wellington Ahead of Time?
Absolutely! You can assemble it and refrigerate for a few hours before baking. If preparing earlier, bring the Wellington back to room temperature for 15-20 minutes before baking for even cooking.
What Can I Serve with Salmon Wellington?
This dish pairs well with simple sides like steamed vegetables, a fresh green salad, or roasted potatoes to balance the rich flavors and flaky pastry.
