I love how this recipe looks and tastes far more impressive than the effort it takes to make it. It’s ideal for special occasions or a refined Sunday dinner, but it’s simple enough for any home cook to tackle. The combination of buttery pastry, fresh dill, and velvety cream cheese elevates the salmon while keeping it moist and tender. Plus, every slice reveals a beautiful layered presentation that always gets a “wow” at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Prepare the spinach filling I start by washing the spinach thoroughly. In a skillet over low heat, I melt the butter and gently cook the minced shallots until soft and translucent. Then I add the spinach, season lightly with salt, and cook until fully wilted. I drain it very well and press out all excess moisture—this step is key to keeping the pastry crisp.
Make the creamy filling Off the heat, I stir the cream cheese into the warm spinach, along with chopped dill, black pepper, and a pinch of nutmeg. I mix until it’s smooth and well-blended, then let it cool completely before assembling the Wellington.
Assemble the Wellington I preheat the oven to 190°C (375°F). On a parchment-lined baking sheet, I roll out the puff pastry and spread the cooled spinach filling in the center. I place the salmon fillet on top, seasoning it lightly with salt.
I fold the sides of the pastry over the salmon, then tuck in the ends, pressing firmly to seal everything. This keeps the filling inside during baking.
Egg wash and bake I brush the pastry with a beaten egg for a glossy, golden finish. Then I bake it for 35 to 40 minutes, until the puff pastry is beautifully risen, crisp, and golden all over.
Servings and timing
This recipe makes 6 servings.
Prep time: 25 minutes
Cook time: 40 minutes
Total time: About 1 hour 5 minutes
Variations
I sometimes add a layer of sautéed mushrooms to the filling for an earthy flavor, similar to a traditional duxelles.
A touch of lemon zest in the spinach mixture gives a brighter flavor.
For a richer version, I wrap the salmon in prosciutto before enclosing it in the puff pastry.
If I want smaller portions, I cut the salmon into individual fillets and wrap each one separately for mini Wellingtons.
Storage/Reheating
I store leftovers in the fridge for up to 2 days, wrapped tightly or kept in an airtight container. To reheat, I warm slices in the oven at 325°F (160°C) for 10–15 minutes to keep the pastry crisp. I avoid the microwave, as it tends to make the pastry soggy.
FAQs
Can I use frozen spinach instead of fresh?
Yes, I can substitute frozen spinach—just be sure to thaw it completely and squeeze out as much moisture as possible to prevent the pastry from getting soggy.
Can I make this ahead of time?
Absolutely. I often assemble the Wellington a few hours in advance and store it in the fridge. I add the egg wash just before baking.
What type of salmon works best?
I use a center-cut fillet that’s evenly thick, so it cooks uniformly. Skinless is best to help the filling adhere and make slicing easier.
Can I freeze Salmon Wellington?
Yes. I freeze it unbaked, tightly wrapped, and bake it straight from frozen—adding an extra 10–15 minutes to the baking time. I don’t recommend freezing after baking.
What should I serve with it?
I like to serve it with a fresh green salad, lemony asparagus, or roasted baby potatoes. A light white wine sauce or dill cream sauce on the side is a nice touch too.
Conclusion
Salmon Wellington in Puff Pastry is a stunning dish that brings elegance and flavor without demanding too much effort. Whether I’m hosting guests or simply treating myself to something special, this recipe never fails to impress. From the flaky golden crust to the creamy spinach filling and tender salmon, every bite is a celebration.
This Salmon Wellington in puff pastry is an elegant twist on a classic, featuring flaky salmon wrapped in creamy spinach and herbs, all baked inside golden, buttery pastry. A stunning dish made simple.
Author:Ella
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:6 servings
Category:Main Course
Method:Baking
Cuisine:European, French-Inspired
Ingredients
1 fresh skinless salmon fillet (800 g / about 1¾ lb)
1 large all-butter puff pastry sheet
300 g (10½ oz) fresh spinach
150 g (5 oz) cream cheese (Philadelphia-style)
2 shallots, finely minced (about 60 g)
30 g (2 tbsp) butter
1 egg, beaten (for egg wash)
10 g fresh dill, finely chopped
8 g salt (about 1½ tsp), divided
4 g black pepper (about 1 tsp)
1 pinch ground nutmeg
Instructions
1️⃣ Prepare the spinach filling
Wash the spinach thoroughly. In a skillet, melt the butter over low heat and add the minced shallots. Cook gently until soft and translucent. Add the spinach, season lightly with salt, and cook until completely wilted. Drain and press firmly to remove excess moisture—this is essential to avoid soggy pastry.
2️⃣ Make the creamy filling
Remove the skillet from the heat. Stir the cream cheese into the warm spinach, then add dill, black pepper, and nutmeg. Mix until smooth and evenly combined. Taste and adjust seasoning if needed. Let the mixture cool completely.
3️⃣ Assemble the Wellington
Preheat the oven to 190°C (375°F). Roll out the puff pastry on a parchment-lined baking sheet. Spread the spinach mixture in the center, forming a rectangle slightly larger than the salmon fillet. Place the salmon on top and season lightly with salt.
Fold the long sides of the pastry over the salmon, then fold in the ends to fully enclose it. Press firmly to seal all edges.
4️⃣ Egg wash and bake
Brush the entire pastry with beaten egg for a glossy, golden finish. Bake for 35–40 minutes, until the pastry is puffed, crisp, and evenly golden.
Notes
Allow the Wellington to rest 10 minutes before slicing for clean, elegant portions.
Ensure the spinach filling is fully cooled before assembly to keep the pastry crisp.
