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

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