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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.
Need more creative salmon dishes? Try my stuffed salmon, sous vide salmon, or lemon pepper salmon next.
Friends, this is a recipe that needs no introductions. 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.
Table of Contents
Why I love this recipe
- It’s messy. You know you have a really good puff pastry when it makes a mess after the first bite!
- 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.
Ingredients needed
- Salmon. I suggest using a high-quality, boneless, skinless salmon fillet, 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 grassy, 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.
How to make salmon Wellington
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 200C/400F and line a baking sheet with parchment paper. Season the salmon fillet 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 the spinach mixture onto the center of the pastry, leaving 1 inch of 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 25-30 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.
- Wrap the salmon tightly. Wrapping the fish as securely as possible results in a more evenly cooked dish with a better presentation.
- Preheat the sheet pan. Place the baking sheet in the oven as it’s preheating. That way, the bottom crust will get nice and crispy.
- Know when it’s done cooking. The salmon is fully cooked when it reaches an internal temperature of 145F.
Variations
- 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.
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 350F/175C for 15-20 minutes or until warm.
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.
You can keep the salmon Wellington from becoming soggy by patting 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.
More elegant seafood dinners
- Seafood pasta
- Lemon butter baked halibut
- Roasted branzino
- Seared ahi tuna
- Or any of my seafood recipes
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
- 2 teaspoons 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 fillet 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 fillet 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 25-30 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
Nutrition
Originally published June 2023, updated and republished September 2024
Made this today…. success! Loved the creaminess of the cream cheese accompanied with the salmon, yum
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 🙂