Salmon Wellington is a beautiful, impressive dish that brings together flaky salmon, creamy spinach, and buttery puff pastry all baked until golden and crispy. The combination of tender fish with the rich, soft filling wrapped in a crunchy crust makes it a real treat for any occasion.
I love making Salmon Wellington when I want to serve something a little special without stressing too much in the kitchen. The best part is that you can prepare most of it ahead of time — I usually assemble it in the morning and pop it in the oven just before dinner. It always feels fancy, but honestly, it’s pretty straightforward.
Serving it with a simple side salad or some roasted veggies always hits the spot for me. It’s great for sharing at family dinners or when friends come over because it looks so impressive but tastes like comfort food. Plus, leftovers taste just as good the next day!
Key Ingredients & Substitutions
- Salmon
- Use a center-cut fillet for even cooking. Wild or farmed salmon works fine. If you prefer, trout is a nice substitute with a similar texture and flavor.
- Spinach
- Fresh spinach adds color and moisture. Frozen spinach can be used if well-drained to avoid soggy pastry.
- Cream Cheese
- I like cream cheese here for its mild creaminess. Goat cheese adds tang if you prefer. For dairy-free, try a soft nut-based cheese.
- Puff Pastry
- Store-bought puff pastry saves time. Look for high-quality brands with lots of butter for a crisp, flaky crust. You could also use phyllo dough, brushing layers with butter, but puff pastry is easier.
- Lemon Zest & Dijon Mustard
- These bring brightness and a subtle tang. If you don’t have Dijon, yellow mustard or whole-grain mustard can stand in.
How Do I Keep the Puff Pastry Crisp and Not Soggy?
One common question when making Salmon Wellington is how to keep the pastry crisp, avoiding sogginess from the moist filling. Here’s what helps:
- Pat the salmon dry before seasoning to reduce excess moisture.
- Cook the spinach mixture and let it cool fully before spreading—this prevents steam inside the pastry.
- Don’t overfill. Leaving a border around the edges ensures the pastry seals properly without bursting.
- Brush the pastry with egg wash for a golden seal and crisp crust.
- Score the pastry lightly to let steam escape, which helps keep the crust flaky.
- Bake at a relatively high temperature (400°F/200°C) so the pastry puffs and crisps quickly.
These tips keep your Salmon Wellington looking golden and tasting just right every time!
Equipment You’ll Need
- Baking sheet – to bake the Salmon Wellington evenly without sticking.
- Parchment paper – keeps the pastry from sticking and makes cleanup easy.
- Non-stick skillet – perfect for sautéing spinach and onions without burning.
- Sharp knife – helps with clean cuts when scoring the pastry and trimming edges.
- Pastry brush – for brushing the egg wash to get a golden, shiny crust.
- Rolling pin – helps roll out puff pastry smoothly and evenly.
Flavor Variations & Add-Ins
- Swap salmon for trout or cod fillets for a milder flavor and slightly different texture.
- Add sautéed mushrooms or finely chopped roasted red peppers to the spinach filling for more depth.
- Use feta or goat cheese instead of cream cheese for a tangier, sharper taste.
- Mix fresh dill or tarragon into the spinach for an herby twist that pairs well with fish.
Salmon Wellington Recipe
Ingredients You’ll Need:
- 1 sheet puff pastry, thawed if frozen
- 1 ½ lb (700 g) salmon fillet, skin removed, center-cut piece
- 2 cups fresh spinach leaves, roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 oz (115 g) cream cheese or goat cheese
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
- Fresh parsley or dill for garnish (optional)
- Optional: 1 tbsp capers, drained (for additional tang)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 25-30 minutes baking time. Add a few minutes for resting after baking, so plan for roughly 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Tray:
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper to prevent sticking.
2. Make the Spinach Filling:
Heat olive oil and butter in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
Add chopped spinach and cook until wilted, around 2-3 minutes. Season with salt, pepper, and lemon zest. Remove the pan from heat and let the mixture cool slightly.
Once cooled, stir in cream cheese and capers if using to form a creamy filling. Set aside.
3. Prepare the Salmon:
Pat dry the salmon fillet with a paper towel. Season all over with salt, pepper, and spread a thin layer of Dijon mustard on the surface.
4. Assemble the Wellington:
Lightly flour your work surface and roll out the puff pastry into a rectangle big enough to wrap the salmon.
Spread the spinach and cheese mixture evenly over the pastry, leaving a small border around the edges.
Place the salmon fillet on top of the spinach layer.
Carefully fold the pastry over the salmon, sealing all edges by pressing firmly, trimming excess if needed.
5. Bake the Wellington:
Place the wrapped salmon seam-side down on your prepared baking tray. Brush the entire pastry surface with beaten egg for a beautiful golden finish.
Using a sharp knife, gently score diagonal slashes or a lattice pattern on top, being careful not to cut through fully to allow steam to escape.
Bake in the oven for 25-30 minutes or until the pastry is golden and puffed, and the salmon is cooked but still moist.
6. Rest and Serve:
Remove from oven and let stand for 5 minutes before slicing. Garnish with chopped parsley or dill if desired.
Serve warm with a fresh salad, roasted veggies, or a creamy dill or lemon sauce to complement the flavors.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight and pat it dry before seasoning and assembling. This helps prevent extra moisture that could make the pastry soggy.
Can I Prepare Salmon Wellington Ahead of Time?
Absolutely! You can assemble the Wellington and keep it refrigerated, covered, for up to 24 hours before baking. Just bring it to room temperature for about 20 minutes before popping it in the oven.
How Should I Store Leftovers?
Store any leftover Salmon Wellington in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain pastry crispness.
What Should I Serve with Salmon Wellington?
This dish pairs wonderfully with a fresh green salad, roasted vegetables, or creamy lemon-dill sauce to balance the richness of the pastry and salmon.