Salmon Wellington is a beautiful dish that combines tender, flaky salmon with a buttery puff pastry crust. Inside, you’ll often find layers of flavorful herbs, cream cheese or spinach, and sometimes a hint of lemon or garlic to brighten things up. The golden, crispy exterior and rich, moist filling create a perfect balance of textures that feels special enough for a dinner party but easy enough for a cozy night in.
I love making Salmon Wellington when I want to impress without spending hours in the kitchen. One of my favorite tips is to make sure the salmon is well-seasoned and that the pastry is nice and cool before wrapping—it really helps everything cook evenly and keeps the crust flaky. Plus, adding a fresh herb like dill or parsley inside gives it a lovely pop of flavor that everyone always notices.
Whenever I serve this, I like to pair it with simple sides like steamed green beans and roasted potatoes, so the Salmon Wellington remains the star of the meal. It’s a great dish for celebrating a special occasion or Saturday dinner when you want something a little different but still comforting. I find that leftovers (if there are any!) are still delicious the next day, making it a win all around.
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this recipe because it flakes nicely and has a mild flavor. If unavailable, you can substitute with trout or sea bass, but adjust cooking times as they may vary.
Spinach: Fresh spinach adds color and freshness. You can use frozen spinach if drained very well to avoid sogginess. Alternatively, kale or Swiss chard work fine but cook them a bit longer.
Cream Cheese: It gives a creamy texture and tang. You can swap it with ricotta or a soft goat cheese for a different flavor. For a dairy-free option, try a plant-based cream cheese.
Fresh Dill & Lemon Zest: Dill pairs beautifully with salmon, adding a fresh note. If you don’t have dill, parsley or tarragon make good alternatives. Lemon zest brightens the dish but can be skipped.
Puff Pastry: Puff pastry creates the flaky golden crust. If you want a quicker option, use store-bought puff pastry sheets. For gluten-free, check specialty brands or try phyllo dough (brush with oil between layers).
How Do You Get That Perfect Flaky Puff Pastry Crust?
Getting a golden, crispy crust takes careful handling of the puff pastry.
- Keep your puff pastry cold before using—it helps keep layers distinct during baking.
- Roll it out gently on a lightly floured surface to avoid tearing.
- After wrapping the salmon, don’t stretch the pastry; folding gently prevents shrinking.
- Brush the pastry thoroughly with beaten egg for an even, shiny finish.
- Scoring a pattern on top (without cutting through) helps steam escape, avoiding soggy spots and adds a nice look.
- Bake at a high temperature (400°F/200°C) so the pastry puffs quickly and becomes crisp before the salmon overcooks.
Equipment You’ll Need
- Baking sheet – perfect for holding your Salmon Wellington while it bakes evenly.
- Parchment paper – keeps the pastry from sticking and makes clean-up easier.
- Nonstick skillet – great for searing salmon and sautéing spinach quickly.
- Rolling pin – helps you gently roll out puff pastry to the right size without tearing.
- Sharp knife – needed for scoring the pastry and slicing the finished Wellington cleanly.
- Pastry brush – makes applying the egg wash easy for that golden, glossy crust.
Flavor Variations & Add-Ins
- Swap cream cheese for goat cheese for a tangier, richer filling.
- Add finely chopped mushrooms or shallots sautéed with spinach for more depth.
- Include fresh herbs like tarragon or parsley instead of dill to change the flavor profile.
- Use smoked salmon inside the pastry with cream cheese for an easy no-cook twist.
Salmon Wellington Recipe
Ingredients You’ll Need:
- 1 lb (450g) fresh salmon fillet, skin removed
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 2 cups fresh spinach leaves
- 3 oz (85g) cream cheese, softened
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 garlic clove, minced
- Zest of 1 lemon
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 25-30 minutes to bake. Allow a few minutes for resting before serving. Overall, you’ll need around 45 minutes, including prep, cooking, and resting, to create this delicious Salmon Wellington.
Step-by-Step Instructions:
1. Prepare the Salmon and Spinach:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Season the salmon with salt and pepper on all sides. Heat olive oil in a skillet over medium heat, then sear the salmon quickly for 1-2 minutes per side to firm it up while keeping the inside mostly raw. Remove and let cool. Sauté the spinach in the same skillet for 2-3 minutes until it wilts, then drain and cool.
2. Make the Filling and Wrap the Salmon:
In a bowl, mix softened cream cheese, chopped dill, minced garlic, lemon zest, and the sautéed spinach. Roll out your thawed puff pastry on a floured surface to a size large enough to wrap the salmon. Spread the spinach-cream cheese mixture in the center. Place the cooled, seared salmon on top of this mixture.
3. Assemble and Bake:
Fold the puff pastry over the salmon, sealing the edges tightly, and trim any extra pastry. Place the wrapped salmon seam-side down on your baking sheet. Brush the pastry all over with beaten egg for that golden shine. Use a sharp knife to gently score a pattern on top, being careful not to cut through. Bake for 25-30 minutes until the pastry is beautifully golden and crisp. Let it rest for 5 minutes before slicing and serving warm with your favorite sides.
Can I Use Frozen Salmon for Salmon Wellington?
Yes, you can use frozen salmon, but make sure it’s fully thawed in the refrigerator overnight before cooking. Pat it dry thoroughly to remove excess moisture, which helps the puff pastry stay crisp.
Can I Prepare Salmon Wellington Ahead of Time?
Absolutely! You can assemble the Wellington, cover it tightly with plastic wrap, and refrigerate for up to 4 hours before baking. Just bring it back to room temperature for about 20 minutes before putting it in the oven.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator and enjoy within 2 days. Reheat gently in a low oven to keep the pastry crisp or use a toaster oven for best results.
What Are Some Good Side Dishes to Serve With Salmon Wellington?
This dish pairs wonderfully with steamed green beans, roasted potatoes, or a fresh salad to keep the meal balanced and light, letting the Wellington remain the star of the plate.
