Salmon Wellington Recipe
Salmon Wellington is a delightful twist on the classic dish, featuring tender, flaky salmon wrapped in buttery puff pastry along with a layer of flavorful spinach and creamy cheese. The…
By Emily
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Reading time: 6 min
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Salmon Wellington is a delightful twist on the classic dish, featuring tender, flaky salmon wrapped in buttery puff pastry along with a layer of flavorful spinach and creamy cheese. The golden, crispy crust gives it a lovely crunch, while the inside stays juicy and rich with herbs and a touch of lemon zest to brighten the flavors. It’s a dish that looks as impressive as it tastes—perfect for a special dinner without too much fuss.
I love making Salmon Wellington when I want to treat myself or impress friends because it feels fancy but is surprisingly easy to prepare. I usually add fresh dill or tarragon to the spinach mixture, which adds a fresh note that pairs wonderfully with the salmon. It’s one of those recipes where everything comes together like a little gift wrapped in pastry, and I always feel proud serving it at the table.
When I serve Salmon Wellington, I like to keep the sides simple—something like steamed green beans or a crisp salad to balance the richness of the dish. Leftovers can be reheated gently and still taste great, so it’s a nice one for making ahead if you want an easy, elegant meal ready to go. This dish always gets smiles, and I find it’s a hit whether for a weeknight treat or a weekend celebration!
Key Ingredients & Substitutions
Salmon: Choose a fresh, thick fillet without skin for even cooking. If salmon isn’t available, trout or arctic char are nice alternatives with similar texture and flavor.
Spinach: Fresh spinach works best for a mild flavor and soft texture. You can substitute baby kale or Swiss chard if you like a heartier green.
Cream Cheese or Crème Fraîche: These add creaminess and moisture to the filling. For a lighter option, plain Greek yogurt or ricotta cheese can work well.
Puff Pastry: Look for high-quality, all-butter puff pastry if possible—it tends to be flakier and richer. For a dairy-free option, some brands offer vegan puff pastry.
Dill and Lemon Zest: Dill adds brightness that complements the salmon. If you don’t have dill, fresh parsley or tarragon are lovely swaps. Lemon zest is key – it lightens the flavor and cuts through the richness.
How Do You Wrap the Salmon to Keep the Pastry Crispy?
The key to keeping the puff pastry crisp is to avoid excess moisture between the layers. Here’s how I do it:
- Cook the spinach well so it’s no longer watery; drain any excess liquid if needed.
- Let the spinach mixture cool completely before assembling to prevent steaming the pastry.
- If your salmon is very wet, pat it dry with paper towels.
- When folding the pastry, press the edges firmly to seal in the juices, which stops them from leaking out and making the pastry soggy.
- Brush the pastry with beaten egg to help it brown beautifully and form a nice crust.
Doing these steps will give you a golden, flaky parcel with a tender salmon center every time!
Equipment You’ll Need
- Baking sheet – to cook the Salmon Wellington evenly and catch any drips.
- Parchment paper – keeps the pastry from sticking and makes cleanup easy.
- Non-stick skillet – perfect for sautéing onions, garlic, and spinach without sticking.
- Rolling pin – helps you roll out the puff pastry smoothly if needed.
- Pastry brush – for brushing the egg wash to get a golden, shiny crust.
- Sharp knife – to trim pastry edges and score the top for decoration.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or crab for a seafood twist; they pair well with creamy spinach.
- Add a layer of thinly sliced mushrooms or sautéed leeks for earthiness and extra texture.
- Use goat cheese or feta instead of cream cheese for a tangier filling.
- Sprinkle chopped fresh tarragon or chives in the spinach mix to vary the herb flavor.
Salmon Wellington Recipe
Ingredients You’ll Need:
For The Salmon and Filling:
- 1 lb (450 g) salmon fillet, skin removed
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 2 cups fresh spinach, roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp cream cheese or crème fraîche
- 1 tbsp fresh dill, chopped (plus extra for garnish)
- 1 tsp lemon zest
For The Pastry:
- 1 sheet puff pastry (about 9×12 inches), thawed if frozen
- 1 egg, beaten (for egg wash)
- Optional: 1 tbsp Dijon mustard
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble, and about 25-30 minutes to bake. It’s great for a meal ready in under an hour, including resting time.
Step-by-Step Instructions:
1. Prepare the Salmon and Spinach Filling:
Preheat your oven to 400°F (200°C). Season the salmon fillet with salt and pepper. If you like, brush it lightly with Dijon mustard for extra flavor. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3-4 minutes. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat, then stir in cream cheese, dill, and lemon zest. Season with salt and pepper to taste and let cool slightly.
2. Assemble the Wellington:
Roll out the puff pastry on a lightly floured surface if needed to fit the salmon size. Spread the spinach mixture evenly across the center of the pastry. Place the salmon fillet on top of the spinach. Fold the pastry over the salmon completely, trimming any extra and sealing the edges by pressing with your fingers or a fork. Place the wrapped salmon seam-side down on a parchment-lined baking sheet.
3. Bake and Serve:
Brush the pastry with beaten egg to give it a lovely golden shine. Optionally, score the top lightly with a sharp knife for decoration. Bake in the oven for 25–30 minutes until the pastry is golden brown and the salmon inside is cooked yet moist. Let it rest for 5 minutes before slicing. Serve warm, garnished with fresh dill and lemon wedges alongside steamed greens or your favorite vegetables.
Can I Use Frozen Salmon for Salmon Wellington?
Yes, you can! Just make sure to fully thaw the salmon in the fridge overnight and pat it dry with paper towels before using. This helps prevent excess moisture that can make the pastry soggy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to keep the pastry crisp without drying out the salmon.
Can I Prepare Salmon Wellington Ahead of Time?
Absolutely! Assemble the Wellington and keep it wrapped in plastic wrap in the fridge for up to 12 hours before baking. Just add a few extra minutes to the bake time if baking straight from the fridge.
What Can I Serve with Salmon Wellington?
This dish pairs wonderfully with light sides like steamed green beans, roasted asparagus, or a crisp mixed salad to balance the richness of the pastry and salmon.
