There’s something magical about a dish that looks like it took hours to prepare but is surprisingly simple. That’s exactly what you get with Salmon Wellington—a showstopping, buttery puff pastry wrapped around tender, flaky salmon with a luscious spinach and cream cheese filling. Whether you’re celebrating the holidays, hosting a dinner party, or just treating yourself to something special, this recipe will never fail to impress.

If you love easy yet elegant dishes, be sure to subscribe to my email list so you never miss a recipe like this one!

Why You’ll Love This Salmon Wellington

This dish is pure indulgence wrapped in golden, flaky pastry! Here’s why it deserves a spot on your holiday table

• Visually Stunning: The crisp, golden-brown puff pastry makes for an unforgettable presentation
• Incredibly Flavorful: The salmon stays juicy and tender, complemented by a creamy, garlicky spinach filling
• Perfect for Special Occasions: It feels gourmet but is surprisingly simple to make
• Customizable: You can tweak the filling to your taste—add mushrooms, feta, or even a touch of Dijon mustard for extra depth
• Make-Ahead Friendly: Assemble in advance and bake when ready for a stress-free meal

What Does Salmon Wellington Taste Like?

Imagine cutting into a golden, flaky crust and revealing tender, buttery salmon infused with a rich, herby cream cheese and spinach filling. Every bite is a balance of textures—crispy pastry, velvety filling, and melt-in-your-mouth salmon. It’s pure comfort food with an upscale twist

Ingredients for Salmon Wellington

You’ll need just a handful of high-quality ingredients to create this masterpiece

For the Salmon and Pastry

• 2 salmon fillets (about 6 ounces each)
• 1 sheet of puff pastry, thawed
• 1 egg (for egg wash)
• 1 tablespoon Dijon mustard (optional, for extra flavor)
• Salt and black pepper to taste

For the Creamy Spinach Filling

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 4 ounces cream cheese, softened
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried thyme or fresh thyme leaves
• Salt and black pepper to taste

Kitchen Tools You’ll Need

• Rolling pin (to gently roll out the pastry)
• Sharp knife (for trimming pastry)
• Baking sheet lined with parchment paper
• Pastry brush (for applying the egg wash)
• Small skillet (for cooking the filling)

Ingredient Substitutions & Additions

Want to make this dish your own? Here are some easy swaps

• Cheese Swap: Try goat cheese, feta, or Gruyère for a different flavor profile
• Extra Flavor: A thin layer of pesto or caramelized onions adds depth
• Vegetable Boost: Sautéed mushrooms or leeks blend beautifully into the filling
• Gluten-Free Option: Use gluten-free puff pastry if needed

How to Make Salmon Wellington

This elegant dish is surprisingly simple to make—follow these step-by-step instructions

1. Prepare the Filling

In a small skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped spinach and cook for another minute until wilted. Remove from heat and mix in the cream cheese, Parmesan, thyme, salt, and black pepper. Set aside to cool

2. Prep the Puff Pastry

Roll out the puff pastry slightly on a lightly floured surface to ensure it’s large enough to wrap around the salmon fillets

3. Assemble the Wellington

• Season both sides of the salmon fillets with salt and black pepper
• (Optional) Spread a thin layer of Dijon mustard on each fillet for added flavor
• Place the salmon fillets in the center of the pastry sheet, leaving enough room to fold
• Spoon the creamy spinach mixture evenly over the top of each fillet

4. Wrap the Pastry

Gently fold the pastry over the salmon, sealing the edges with a bit of water. Place seam-side down on a lined baking sheet

5. Apply Egg Wash

Beat the egg and brush it over the pastry to ensure a beautiful golden-brown crust

6. Bake to Perfection

Preheat your oven to 400°F (200°C). Bake for 20-25 minutes or until the pastry is golden and crisp, and the salmon is cooked through

7. Rest and Serve

Let the Salmon Wellington rest for about 5 minutes before slicing. This allows the juices to redistribute, keeping the salmon moist

What to Serve with Salmon Wellington

This dish pairs beautifully with a variety of sides. Here are some ideas

• Roasted Vegetables: Asparagus, Brussels sprouts, or carrots complement the richness
• Mashed Potatoes: Creamy mashed potatoes make for the ultimate comfort-food pairing
• Light Salad: A crisp arugula or citrus salad balances the buttery flavors
• White Wine: A chilled glass of Chardonnay or Sauvignon Blanc enhances the meal

Tips for the Best Salmon Wellington

• Use Fresh, High-Quality Salmon: The star of this dish is the salmon, so opt for wild-caught if possible
• Keep the Pastry Cold: Chilled pastry bakes up flakier. If it gets too soft while assembling, pop it in the fridge for 10 minutes before baking
• Don’t Overstuff the Filling: Too much filling can make it difficult to seal the pastry
• Score the Pastry for Extra Flair: Lightly scoring the pastry before baking creates a beautiful, decorative effect

How to Store & Reheat Salmon Wellington

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days
• Freeze: Wrap unbaked Salmon Wellington tightly in plastic wrap and freeze for up to 1 month. Bake from frozen, adding an extra 5-10 minutes to the cook time
• Reheat: Warm in a 350°F oven for about 10 minutes to maintain crispness. Avoid microwaving, as it can make the pastry soggy

Frequently Asked Questions

Can I make Salmon Wellington ahead of time?

Absolutely! Assemble everything, wrap it tightly, and store it in the fridge for up to 8 hours before baking

How do I know when the salmon is cooked?

The internal temperature should reach 125-130°F (52-54°C) for medium-rare or 140°F (60°C) for well-done

Can I use frozen salmon?

Yes, but thaw it completely and pat it dry before using to avoid excess moisture

What if I don’t have puff pastry?

You can use phyllo dough (layered with butter) for a crispier texture or pie dough for a more rustic feel

Final Thoughts: An Effortless Gourmet Delight

Salmon Wellington is one of those dishes that looks fancy but is incredibly easy to make—the perfect balance of elegance and simplicity! Whether you’re cooking for a special occasion or just want to treat yourself to a restaurant-quality meal at home, this recipe is a must-try

If you loved this recipe, don’t forget to leave a review and share your creations on Pinterest!

Looking for more impressive holiday dishes? Check out these favorites

• White Bean Chicken Chili
• Slow Cooker Chicken Breast
• The Best Oven-Fried Chicken Recipe

Happy cooking! 🍽️✨

Delicious Salmon Wellington: A Perfect Holiday Dish!

---

• Author: Poulef
• Total Time: 40 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Salmon Wellington is a stunning yet surprisingly simple dish featuring tender, flaky salmon wrapped in golden, buttery puff pastry with a luscious spinach and cream cheese filling. Perfect for holidays, dinner parties, or an elegant weeknight meal, this recipe delivers a restaurant-quality experience with minimal effort. The rich, garlicky filling and crispy pastry make every bite irresistibly delicious!

---

Ingredients

Scale 1x2x3x

 

For the Salmon and Pastry:

• 2 salmon fillets (about 6 ounces each)
• 1 sheet of puff pastry, thawed
• 1 egg (for egg wash)
• 1 tablespoon Dijon mustard (optional)
• Salt and black pepper to taste

For the Creamy Spinach Filling:

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 4 ounces cream cheese, softened
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried thyme or fresh thyme leaves
• Salt and black pepper to taste

---

Instructions

• Prepare the Filling: In a small skillet over medium heat, melt the butter. Add minced garlic and cook for 30 seconds until fragrant. Stir in chopped spinach and cook until wilted. Remove from heat and mix in cream cheese, Parmesan, thyme, salt, and black pepper. Set aside to cool.
• Prep the Puff Pastry: Roll out the thawed puff pastry slightly on a lightly floured surface to ensure it’s large enough to wrap around the salmon.
• Assemble the Wellington: Season both sides of the salmon fillets with salt and pepper. (Optional) Spread a thin layer of Dijon mustard on each fillet. Place the fillets in the center of the pastry, leaving space to fold. Spoon the creamy spinach mixture evenly over the top of each fillet.
• Wrap the Pastry: Gently fold the pastry over the salmon, sealing the edges with a bit of water. Place seam-side down on a lined baking sheet.
• Apply Egg Wash: Beat the egg and brush it over the pastry for a golden, crispy finish.
• Bake: Preheat the oven to 400°F (200°C). Bake for 20-25 minutes or until the pastry is golden brown and the salmon is cooked through.
• Rest and Serve: Let the Salmon Wellington rest for 5 minutes before slicing. Enjoy!

Notes

• For extra flavor, add caramelized onions or a thin layer of pesto inside the pastry.
• To ensure a crisp pastry, keep it chilled until ready to bake.
• The salmon is best cooked to an internal temperature of 125-130°F (52-54°C) for medium-rare or 140°F (60°C) for well-done.
• Store leftovers in the fridge for up to 2 days and reheat in a 350°F oven for best results.

• Prep Time: 15
• Cook Time: 25
• Category: Main Course
• Method: Baking
• Cuisine: French

Keywords: Salmon Wellington, puff pastry salmon, holiday salmon recipe, easy gourmet dinner, baked salmon en croûte