Salmon Wellington Recipe

Introduction

Salmon Wellington is a stunning dish that combines tender salmon with a creamy, flavorful spinach filling all wrapped in crispy puff pastry. Perfect for special occasions or a delicious weekend dinner, this recipe is sure to impress while remaining approachable for home cooks.

Ingredients

• 1-2 large sheet puff pastry sheets, thawed overnight in the fridge
• 1 – 1 ¼ lb salmon fillet, skin off, pin bones removed
• ¼- ½ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons Dijon mustard
• 1 tablespoon olive oil
• 1 shallot, finely diced
• 2 garlic cloves, roughly chopped
• 8 ounces fresh baby spinach, chopped
• ¼ cup fresh dill, chopped
• ⅔ cup cream cheese, cut or spooned into pieces
• ¼ teaspoon salt, more as needed
• ¼ teaspoon pepper
• 1 tablespoon lemon zest
• 1 egg yolk
• 1 egg
• 1 tablespoon milk or half and half

Instructions

1. Step 1: Thaw the puff pastry overnight in the fridge and place it on the counter 10 minutes before rolling.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add shallot and garlic, sauté until fragrant, about 3-4 minutes. Lower heat, add chopped spinach, cook until wilted and excess liquid evaporates or drains.
3. Step 3: Stir in dill and cream cheese until fully incorporated. Turn off heat, then season with salt, pepper, and lemon zest. Let cool for 5-10 minutes before mixing in the egg yolk. You can prepare this filling ahead and refrigerate overnight.
4. Step 4: Whisk one egg with a splash of half and half to make the egg wash; set aside.
5. Step 5: On floured parchment paper, gently unfold the puff pastry and roll slightly to fit the salmon, leaving about 1 inch around the edges.
6. Step 6: Season the salmon generously with salt and pepper on both sides. Place the salmon on one side of the puff pastry and brush with Dijon mustard.
7. Step 7: Spoon the spinach filling evenly over the salmon and smooth it out.
8. Step 8: Brush the exposed puff pastry edges with egg wash. Fold the pastry over the salmon, pressing out air bubbles, and seal the edges by pressing with your hand. Trim edges to ½ inch and crimp to finish. Brush the entire top with egg wash and score the pastry with a pattern if desired.
9. Step 9: Transfer the assembled Wellington with the parchment onto a plate or platter and refrigerate for 30 minutes.
10. Step 10: Preheat the oven to 400°F (375°F convection) with a sheet pan inside.
11. Step 11: Slide the salmon Wellington on the parchment onto the hot sheet pan and bake in the middle of the oven for 30-35 minutes, or until golden. Turn halfway through if needed.
12. Step 12: Let the Wellington rest for 5-10 minutes before slicing and serving.

Tips & Variations

• Use king or coho salmon for the best flavor and texture.
• Make the spinach and cream cheese filling a day ahead to develop deeper flavors.
• For extra crispiness, chill the assembled Wellington before baking.
• Try adding a thin layer of prosciutto under the filling for an added savory note.

Storage

Store leftover Salmon Wellington wrapped tightly in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through and the pastry is crisp again, about 10-15 minutes. It is best enjoyed fresh but can also be frozen before baking and cooked from frozen at a slightly longer baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Fresh salmon is preferable for texture and flavor, but if using frozen, ensure it is fully thawed and patted dry before assembling to prevent soggy pastry.

What is the best way to prevent the puff pastry from becoming soggy?

Make sure to cook off excess moisture from the spinach filling, pat the salmon dry, and chill the wrapped Wellington before baking. Brushing egg wash on all pastry edges also helps create a seal.

Salmon Wellington Recipe

Print Recipe

★★★★★

4.8 from 58 reviews

This elegant Salmon Wellington recipe features a buttery puff pastry wrapped around a perfectly seasoned salmon fillet and a creamy spinach and dill filling. The combination of tender salmon, aromatic herbs, and the rich cream cheese spinach mixture makes for a sophisticated and delicious main course perfect for special occasions or a gourmet dinner at home.

• Author: Amy
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Puff Pastry & Salmon

• 1–2 large sheets puff pastry, thawed overnight in the fridge
• 1 – 1 ¼ lb salmon fillet, skin off, pin bones removed (king or coho recommended)
• ¼–½ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons Dijon mustard
• 1 tablespoon olive oil

Filling

• 1 shallot, finely diced
• 2 garlic cloves, roughly chopped
• 8 ounces fresh baby spinach, chopped
• ¼ cup fresh dill, chopped
• ⅔ cup cream cheese, cut or spooned into pieces
• ¼ teaspoon salt, more as needed
• ¼ teaspoon pepper
• 1 tablespoon lemon zest
• 1 egg yolk

Egg Wash

• 1 egg
• 1 tablespoon milk or half and half

Instructions

1. Thaw Puff Pastry: Remove the puff pastry from the freezer and let it thaw overnight in the fridge. About 10 minutes before rolling, set it on the counter to take the chill off.
2. Make the Filling: Heat olive oil in a large skillet over medium heat. Add shallot and garlic and sauté until fragrant, about 3-4 minutes. Lower heat and add chopped spinach, cooking until wilted and any excess liquid evaporates or is drained. Stir in fresh dill and cream cheese off the heat until fully combined. Season with salt, pepper, and lemon zest. Let sit for 5-10 minutes, then mix in the egg yolk. This filling can be prepared in advance and refrigerated overnight.
3. Prepare Egg Wash: In a small bowl, whisk together one egg with a tablespoon of milk or half and half. Set aside.
4. Roll Puff Pastry: Place the puff pastry on floured parchment paper. Lightly flour the top and gently roll out just enough to fit the salmon with about 1 inch of space around the edges for sealing. Take care not to roll too thin. You may need two sheets if it’s too small.
5. Season Salmon: Generously season the salmon fillet on both sides with salt and pepper. Place the salmon on one half of the puff pastry, leaving about 1 inch of space on all sides.
6. Apply Mustard: Brush the top of the salmon with the Dijon mustard evenly.
7. Add Filling: Spoon the prepared spinach and cream cheese filling over the salmon, smoothing it out as evenly as possible.
8. Seal Wellington: Lightly brush all the exposed puff pastry edges with the egg wash. Fold the pastry over the salmon and filling, pressing out any air bubbles. Press the edges firmly together to seal, trim excess pastry to ½ inch, and crimp the edges decoratively. Brush the entire top and edges of the pastry with egg wash. Optionally, score or create a pattern on top using a knife or spoon for a decorative finish.
9. Chill: Transfer the assembled Wellington with the parchment onto a plate or platter and refrigerate for 30 minutes to firm up.
10. Preheat Oven: Place a sheet pan in the oven and preheat the oven to 400°F (375°F if using convection).
11. Bake: Slide the Salmon Wellington on the parchment onto the hot sheet pan and bake in the center of the oven until the pastry is golden and cooked through, about 30-35 minutes. Turn halfway through if needed for even browning.
12. Rest and Serve: Let the Wellington rest for 5-10 minutes after baking. Slice into individual portions and serve warm.

Notes

• Use high-quality puff pastry made with real butter for best flavor and texture; the Dufour brand is recommended.
• Choose king or coho salmon fillets for optimal flavor and size. Remove skin and pin bones for a smooth texture.
• Ensure excess liquid from spinach is cooked off or drained to prevent soggy pastry.
• Do not roll puff pastry too thin; it should be thick enough to encase the filling without breaking.
• The filling can be prepared a day ahead and refrigerated for convenience.
• Create decorative scoring on top of puff pastry for an elegant presentation.

Keywords: Salmon Wellington, puff pastry salmon, baked salmon recipe, spinach cream cheese filling, elegant seafood dish