Difficulty
Intermediate
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Servings
4 servings
The first time I created this Salmon Wellington was for a special anniversary dinner at home when I wanted to create something that felt truly restaurant worthy without requiring professional chef skills. As I carefully wrapped the vibrant pink salmon in its blanket of buttery puff pastry, I was nervous about whether the fish would cook perfectly inside its golden crust. When I sliced into the finished Wellington, revealing the perfectly cooked salmon nestled against the bright green spinach layer, I knew I had discovered a new favorite for special occasions. The contrast of textures the crisp, flaky exterior giving way to tender salmon and creamy spinach filling creates a truly memorable dining experience. This recipe showcases how a few quality ingredients, thoughtfully combined, can transform dinner at home into something extraordinary. Let me show you how to create this show stopping Salmon Wellington that balances sophistication with accessibility!
Why You Will Love This Salmon Wellington With Puff Pastry
- Impressive Presentation: Creates a stunning centerpiece for dinner parties or special meals
- Balanced Flavors: The richness of salmon pairs perfectly with herbaceous filling and buttery pastry
- Make Ahead Friendly: Can be assembled hours before baking for stress-free entertaining
- Textural Contrast: Crispy pastry exterior with tender, flaky salmon inside
- Versatile Recipe: Can be customized with different fillings and seasonings
- Not as Difficult as It Looks: Despite its elegant appearance, it’s approachable for home cooks
- Complete Meal: Protein and vegetables wrapped in one beautiful package
- Perfect Portioning: Individual Wellingtons allow for personalized serving sizes
Ingredients
4 salmon fillets (about 6 oz each), skin removed
1 package (17.3 oz) frozen puff pastry, thawed
2 tablespoons olive oil, divided
1 large shallot, finely diced
3 cloves garlic, minced
10 oz fresh spinach
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
2 tablespoons Dijon mustard
1 large egg, beaten (for egg wash)
1 tablespoon water (for egg wash)
1 teaspoon sesame seeds or flaky sea salt (optional, for garnish)
Execution
Prepare the Salmon: Pat salmon fillets dry with paper towels. Season generously with salt and pepper on all sides. Set aside at room temperature while preparing the filling.
Make the Spinach Filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced shallot and cook until translucent, about 2-3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add spinach in batches, stirring until wilted. Once all spinach is wilted, transfer to a colander and press with a spoon to remove excess moisture.
Complete the Filling: In a medium bowl, combine cream cheese, Parmesan, chopped dill, parsley, and lemon zest. Mix until well combined. Stir in the drained spinach mixture. Season with salt and pepper to taste. Set aside to cool completely.
Sear the Salmon (Optional): Heat remaining tablespoon of olive oil in a skillet over high heat. Quickly sear salmon fillets for about 1 minute per side to develop flavor. Do not cook through. Transfer to a plate and let cool completely.
Prepare for Assembly: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out puff pastry sheets to about 1/8-inch thickness.
Assemble the Wellington: Cut pastry into rectangles large enough to wrap around each salmon fillet with about 1-inch overlap. Spread a thin layer of Dijon mustard on top of each salmon fillet. Place a portion of the spinach mixture on top of each mustard-coated fillet.
Wrap the Salmon: Place each salmon fillet, spinach-side down, in the center of a pastry rectangle. Fold the pastry over the salmon, sealing the edges with a fork or by crimping with your fingers. Make sure there are no openings where filling could leak out.
Add Final Touches: Transfer the wrapped salmon parcels to the prepared baking sheet, seam-side down. Use extra pastry to create decorative elements if desired. Mix beaten egg with 1 tablespoon water to create an egg wash. Brush the top and sides of each pastry with egg wash. Use a sharp knife to cut 2-3 small slits in the top of each Wellington for steam to escape. Sprinkle with sesame seeds or flaky salt if using.
Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed. Use a meat thermometer to check that the salmon has reached an internal temperature of 145°F (63°C).
Rest and Serve: Allow to rest for 5 minutes before serving. Slice each Wellington in half diagonally to showcase the beautiful layers, and serve hot.
Additional tips
- Fish Selection: Choose center-cut salmon fillets of equal size for even cooking.
- Moisture Control: Thoroughly drying the salmon and draining the spinach prevents a soggy pastry bottom.
- Pastry Temperature: Keep puff pastry cold until ready to use. If it becomes too warm while working, refrigerate for 15 minutes before baking.
- Make Ahead Option: Assemble Wellingtons up to 8 hours ahead, refrigerate uncooked, and brush with egg wash just before baking.
- Alternative Fillings: Try using herb butter, mushroom duxelles, or roasted red pepper instead of spinach mixture.
- Serving Suggestions: Pair with roasted asparagus, lemon butter sauce, or a crisp white wine.
- Checking Doneness: If concerned about overcooking, use an instant-read thermometer inserted through one of the steam vents.
- Reheating: Leftovers are best reheated in a 350°F (175°C) oven until heated through, rather than microwaving which can make the pastry soggy.
FAQ
1. Can I use frozen salmon?
Yes, but ensure it’s completely thawed and pat it very dry before using. Excess moisture will make the pastry soggy.
2. How do I prevent the bottom of the pastry from becoming soggy?
Make sure to thoroughly drain the spinach filling and pat the salmon dry. For extra insurance, you can sprinkle a thin layer of breadcrumbs on the pastry before placing the salmon.
3. Can I make this with a whole side of salmon instead of individual fillets?
Absolutely! For a stunning presentation, use a whole side of salmon and increase the baking time to 30-35 minutes, or until the salmon reaches the proper internal temperature.
4. What if I don’t have fresh herbs?
Dried herbs can be substituted at a ratio of 1 teaspoon dried for 1 tablespoon fresh. However, fresh herbs provide better flavor and color for this dish.
5. Can I make this dish ahead of time?
You can assemble the Wellingtons up to 8 hours ahead and refrigerate them uncooked. Brush with egg wash just before baking. You may need to add a few minutes to the baking time if cooking from refrigerated.
6. What can I serve with Salmon Wellington?
Yes, you can substitute dairy-free cream cheese and omit the Parmesan. Add nutritional yeast for a cheese-like flavor if desired.
7. Is there a dairy-free alternative for the filling?
Yes, you can substitute dairy-free cream cheese and omit the Parmesan. Add nutritional yeast for a cheese-like flavor if desired.
8. How do I know when the salmon is cooked perfectly?
The pastry should be golden brown, and the salmon should reach an internal temperature of 145°F (63°C). The salmon should flake easily but still be moist.
9. Can I freeze Salmon Wellington?
You can freeze unbaked Wellingtons for up to one month. Bake from frozen, adding about 10-15 minutes to the baking time.
10. What wine pairs well with this Salmon Wellington With Puff Pastry?
A crisp Sauvignon Blanc, unoaked Chardonnay, or light Pinot Noir complements the rich salmon and buttery pastry beautifully.
Get cooking now! Snag the complete recipe card below with all the measurements and steps to make Salmon Wellington With Puff Pastry the star of your plate!
Salmon Wellington With Puff Pastry
Equipment
- Baking Sheet
- Parchment Paper
- Skillet
- Mixing Bowls
- Pastry Brush
Ingredients
Main Ingredients
- 4 salmon fillets about 6 oz each, skin removed
- 1 package frozen puff pastry 17.3 oz, thawed
- 2 tablespoons olive oil divided
- 1 large shallot finely diced
- 3 cloves garlic minced
- 10 oz fresh spinach
- 4 oz cream cheese softened
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 1 lemon zest
- salt to taste
- black pepper freshly ground, to taste
- 2 tablespoons Dijon mustard
For Finishing
- 1 large egg beaten (for egg wash)
- 1 tablespoon water for egg wash
- 1 teaspoon sesame seeds or flaky sea salt optional, for garnish
Instructions
- Pat salmon fillets dry with paper towels. Season generously with salt and pepper on all sides. Set aside at room temperature while preparing the filling.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced shallot and cook until translucent, about 2-3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add spinach in batches, stirring until wilted. Once all spinach is wilted, transfer to a colander and press with a spoon to remove excess moisture.
- In a medium bowl, combine cream cheese, Parmesan, chopped dill, parsley, and lemon zest. Mix until well combined. Stir in the drained spinach mixture. Season with salt and pepper to taste. Set aside to cool completely.
- Heat remaining tablespoon of olive oil in a skillet over high heat. Quickly sear salmon fillets for about 1 minute per side to develop flavor. Do not cook through. Transfer to a plate and let cool completely.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out puff pastry sheets to about 1/8-inch thickness.
- Cut pastry into rectangles large enough to wrap around each salmon fillet with about 1-inch overlap. Spread a thin layer of Dijon mustard on top of each salmon fillet. Place a portion of the spinach mixture on top of each mustard-coated fillet.
- Place each salmon fillet, spinach-side down, in the center of a pastry rectangle. Fold the pastry over the salmon, sealing the edges with a fork or by crimping with your fingers. Make sure there are no openings where filling could leak out.
- Transfer the wrapped salmon parcels to the prepared baking sheet, seam-side down. Use extra pastry to create decorative elements if desired. Mix beaten egg with 1 tablespoon water to create an egg wash. Brush the top and sides of each pastry with egg wash. Use a sharp knife to cut 2-3 small slits in the top of each Wellington for steam to escape. Sprinkle with sesame seeds or flaky salt if using.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed. Use a meat thermometer to check that the salmon has reached an internal temperature of 145°F (63°C).
- Allow to rest for 5 minutes before serving. Slice each Wellington in half diagonally to showcase the beautiful layers, and serve hot.