Salmon Wellington
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My salmon Wellington recipe features flaky salmon, spinach, and an herb-infused cream cheese, all wrapped in buttery puff pastry. It’s baked until golden brown and bubbling! It is SO easy to make.
Friends, this is a recipe that needs no introduction. But, just for the sake of tradition…
Inspired by my beef Wellington recipe, I decided to make a lighter version. Also known as salmon en croute, the principles remain the same: Protein wrapped in puff pastry, then baked until the meat is tender and the pastry is buttery and flaky.
I’ve tested this dish more times than I can count: both at home and back when I first learned about elevated cooking methods using puff pastry in culinary school. There, we drilled into how to balance moisture-rich fillings without making the pastry soggy, and those lessons stuck.
At home, I experimented with various salmon cuts and filling mixtures to determine which one held up best under the pastry. My family and partner are my harshest critics, and after serving this on both weeknights and dinner parties, this exact version is the one they unanimously request. The result? A salmon Wellington that’s elegant enough to impress but still foolproof for the home cook.
Table of Contents
Why trust my salmon Wellington recipe
- Rich and flavorful. Don’t let the salmon fool you; this recipe leaves no room for wanting.
- Show-stopper. Anyone who loves salmon will fall head over heels for this recipe. Just ask my family!
- You can make it ahead of time. I usually prep it the night before, then pop it in the oven 30 minutes before dinnertime.
- Fit for any occasion. It’s easy enough to make on a weeknight, yet sure to win you some brownie points with your partner for a fancy date night.
What readers are saying
★★★★★ – “We don’t eat beef, so finding a Wellington using salmon is such a win. Bonus that it’s incredibly delicious, too.” – Miranda
★★★★★ – “I’ve been intimidated by cooking Wellingtons before, but your step-by-step process and recipe video made it so easy. My kids devoured it.” – Angie from Facebook
Key Ingredients
Find the printable recipe with measurements below.
- Salmon. I suggest using a high-quality, boneless, skinless salmon filet, like Atlantic, coho, or sockeye. These varieties have a rich flavor and firm texture that works well in this dish.
- Dried dill. To season.
- Salt and pepper. To taste.
For the creamy filling:
- Onion and garlic. Adds essential aromatics.
- Spinach. I used frozen chopped spinach leaves, but fresh baby spinach also works.
- Sea salt. To season the spinach.
- Dill. Fresh dill adds a lovely, earthy, citrus-like flavor. If all you have is dried dill at home, reduce the amount to 2 teaspoons.
- Cream cheese. Remember to soften the cream cheese by placing it on the kitchen counter 20-30 minutes ahead of time.
- Lemon. For brightness. Use both lemon zest and lemon juice.
For the puff pastry:
- Puff pastry. A must for any Wellington recipe! If you’re using frozen puff pastry, let it thaw overnight in the refrigerator.
- Egg yolk. Beaten and brushed on the tops and sides of the pastry dough to seal it and create a golden crust.
Recipe variations
I wasn’t kidding when I said I’ve tried multiple variations of this dish. Here are a few other ways you can change up the filling seamlessly:
- Mushroom duxelles filling. AKA sautéed mushrooms, shallots, and parsley.
- Creamy seafood filling. Mix cream cheese with lump crab meat and a dash of seafood seasoning. If you don’t have crab meat, try shrimp or calamari instead.
- Mediterranean-inspired filling. Combine chopped sun-dried tomatoes, sliced black olives, and fresh herbs with feta cheese.
- Dijon filling. Brush the top of the salmon with Dijon mustard.
How to make salmon Wellington
Step 1- Prep. Line a baking sheet with parchment paper. Season the salmon filet with salt, pepper, and dried dill.
Step 2- Cook the filling. In a skillet over medium heat, sauté the onion and garlic until softened. Add in the frozen spinach and cook until warm. Season with salt and remove from heat.
Step 3- Mix. In the skillet, add the fresh dill, cream cheese, lemon zest, and juice.
Step 4- Prep the pastry. On a lightly floured surface, roll out the puff pastry dough to ¼ inch in thickness. Cut the pastry into a rectangle large enough to enclose the salmon.
Step 5- Assemble. Spread half of the spinach mixture onto the center of the pastry, leaving a 1-inch space on all sides. Place the salmon on top of the spinach and add the remaining filling on top. Fold the pastry over the salmon filet. Use a fork to seal the edges of the puff pastry and brush it with the egg wash.
Step 6- Bake. Place the salmon on the baking sheet and bake for 30 minutes or until the pastry is golden brown and the salmon is cooked. Let it rest for several minutes before slicing.
Arman’s recipe tips
- Keep the pastry in the fridge. Don’t leave it on the counter until you’re ready to use it. Otherwise, it’ll quickly thaw and become sticky.
- Don’t roll too thin. I tested this twice with store-bought pastry that was rolled too thin, and it split during baking. Keep it at 1/4 inch thick for the best balance of flakiness and structure.
- Wrap the salmon tightly. Wrapping the fish as securely as possible yields a more evenly cooked dish with better presentation.
- Preheat the sheet pan. Place the baking sheet in the oven as it preheats. That way, the bottom crust will get nice and crispy.
- Know when it’s done cooking. I rely on my thermometer here. I temperature check my salmon in the center- it should read 145°F, the pastry should be golden, and the juices should be just clear. Pulling it a minute early lets carryover heat finish the job (a little culinary school trick I never forgot).
Frequently asked questions
Yes, to make it in advance, season the salmon, make the filling, and assemble it in the puff pastry as instructed. Cover it in a tight layer of plastic wrap and keep it in the fridge until it’s time to bake.
To prevent the salmon Wellington from becoming soggy, pat the fish dry before adding the seasonings and scoring the top of the pastry with a paring knife. These small openings will allow steam to escape during baking, which would otherwise be trapped under the pastry.
Yes- I’ve tested it both ways. Portions are easier to serve individually, but wrapping one whole filet makes for a show-stopping centerpiece.
Keep it cold until just before wrapping, and don’t stretch it too thin. In testing, thicker pastry (1/4 of an inch) always baked up evenly.
I trialed this both ways. Freezing it unbaked works, but I found the pastry puffed less after thawing. It still tasted fine, just a little flatter. Freezing it after baking, then reheating it in the oven, yielded better results: the pastry remained crisp, and the filling held together beautifully. If you do freeze it raw, wrap it tightly in plastic and bake it straight from frozen, adding about 15 minutes to the cooking time.
Storage instructions
To store: Store the cooled leftovers in an airtight container in the refrigerator for 2-3 days.
To freeze: Transfer the slices to a freezer-safe bag and freeze for 2-3 months. Thaw them in the fridge overnight before reheating.
To reheat: Reheat in an oven at 350°F (180°C) for 15-20 minutes or until warm.
Salmon Wellington
Video
Ingredients
- 28 ounces salmon skinless and boneless
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dill dried
Filling
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 2 cups frozen spinach
- 1 teaspoon salt
- 1 bunch dill finely chopped
- 1 cup cream cheese softened
- 1 zest lemon
- 1 teaspoon lemon juice
- 13 ounces puff pastry
- 1 egg yolk whisked
Instructions
- Preheat the oven 200C/400F.
- Season the salmon filet with salt, pepper, and dried dill. Set aside.
- In a pan, sauté the chopped onion and minced garlic until softened. Add in the frozen spinach and cook until heated through. Season with salt and remove from heat.
- In the same pan, add the fresh dill, cream cheese, lemon zest, and lemon juice. Mix well until all ingredients are evenly distributed.
- On a lightly floured surface, roll out the puff pastry sheet to a thickness of about 1/4 inch. Cut the pastry into a rectangle large enough to enclose the salmon fillet completely.
- Spread half the spinach and cream cheese mixture onto the center of the pastry, leaving about 1 inch (2.5 cm) of pastry on all sides. Place the seasoned salmon filet on top then add the remaining spinach and cheese mixture.
- Carefully fold the pastry over the salmon, sealing the edges with the beaten egg yolk. Use a fork to press down on the edges to ensure a tight seal. Brush the top of the pastry with the beaten egg yolk.
- Place the salmon Wellington on a baking sheet lined with parchment paper.
- Bake for 30 minutes or until the pastry is golden brown and the salmon is cooked through.
- Remove from the oven and allow to rest for a few minutes before slicing and serving.
Notes
- Salmon fillets: Feel free to use individual skinless salmon fillets instead.
- Leftovers: Keep in the fridge for 2-3 days or the freezer for 2-3 months.
Nutrition
More elegant salmon dinners
Originally published June 2023
This recipe has become a favorite! We make it for Christmas, Easter, birthdays and this year we are adding it to our 4th of July menu because we have a craving for it. Easy to prepare and so yummy.
I made this tonight and it came out amazing! I subbed mascarpone for the cream cheese. Fish was moist and perfectly cooked. The pastry was flakey and crisp. Pre Warming the baking sheet was a great tip! Will absolutely make this again!
Making this weekend…can the filling be made a day or few hours ahead of time and refrigerated? Thanks!
I’d suggest hours over days 🙂
OMG it was delicious and easy to make. I used fresh Spinach instead of frozen. First time doing anything like this. I would do it again!!!
Made this just as the recipe suggested. It was great! Used two Costco fillets. Past history of baking created fillets that were dry on the narrow end.
This bake resulted in moist salmon for the whole fillet. The spinach, dill and cream cheese layers added just enough flavor that still allowed the salmon to come through.
25 minute bake was right on. Two fillets + puff pastry + filling + side salad = dinner and leftovers for another meal!
It looks soo similar to one thing with salmong that you can buy in Lidl from freezer. I tried and its perfect and always wanted to make it myself. Thanks!
Made this just as the recipe suggested. It was great! Used two Costco fillets. Past history of baking created fillets that were dry on the narrow end.
This bake resulted in moist salmon for the whole fillet. The spinach, dill and cream cheese layers added just enough flavor that still allowed the salmon to come through.
25 minute bake was right on. Two fillets + puff pastry + filling + side salad = dinner and leftovers for another meal!
Made this today…. success! Loved the creaminess of the cream cheese accompanied with the salmon, yum
Hi Arman, I really enjoy getting your delicious recipes! I so want to make your Salmon Wellington for my family, but, I am having to do gluten free recipes!!! Can you suggest what to do for a gluten free puff pastry? Thank you again for your great recipes & I sure hope you can guide me on a solution for the puff pastry. Have a blessed day!
LOVE this stuffed salmon so much- it has so much flavor!
A very tasty and attractive dish! I didn’t think I’d be able to cover the salmon, but I was able to stretch the pastry to cover it.
Could you make this with goat cheese instead of cream cheese?
I don’t see why not!
I find myself making many of your recipes, thanks for providing. I have a question about the instructions. When folding the pastry over, it sounds like you are also folding the salmon in half as well? Doesn’t seem right. Should the instructions be to leave 1/2 of the pastry empty of salmon/spinach so as not to double up on filling?
Hi Caron- sorry for the misunderstanding- there isn’t any folding over the salmon- the sides left open are pulled in and they meet up in the middle and from there, you just seal it and decorate with a fork, if desired.
In the picture it looks like you also put the spinach mixture on top of the salmon then add another sheet of puff pastry and seal together around the edges. Is this correct?
Yes, it’s been fixed 🙂