Salmon Wellington

Salmon Wellington is an impressive meal that bundles salmon, spinach, and herb-infused cream cheese in buttery puff pastry. Baked to golden perfection, this Wellington variation is sure to impress your guests, no matter the occasion!

If you want to make baked salmon extra special, look no further than salmon Wellington! This dish is lighter than beef Wellington but shares the same basic principles as the classic: protein wrapped in puff pastry and baked until the meat is tender and the pastry is buttery and flaky.

This recipe features a layer of zesty spinach-cream cheese spread over a salmon fillet before it’s wrapped in pastry and baked until golden. The presentation and flavors are impressive, making this the ultimate crowd-pleasing dinner to serve during weeknights or for special occasions.

Table of Contents

1. Salmon Wellington vs. salmon en croute
2. Why this recipe works
3. Ingredients needed
4. How to make salmon Wellington 
5. Tips for success
6. Filling variations 
7. What to serve with this dish
8. Storage instructions
9. Recommended tools to make this recipe
10. More salmon recipes
11. Frequently asked questions 
12. Salmon Wellington (Recipe Card)

Why this recipe works

• Rich and flavorful. Buttery pastry dough, garlicky sauteed spinach, decadent cream cheese, and tender, juicy salmon make this recipe an overall winner. 
• Show-stopping presentation. Flaky salmon wrapped in puff pastry is guaranteed to impress your family and dinner guests! Enjoy it for weeknight dinners or special occasions.
• Make-ahead meal. You can prep the salmon Wellington the night before, then pop it in the oven 30 minutes before dinnertime.

Ingredients needed

This upgraded salmon recipe is made with simple ingredients you can find at most well-stocked grocery stores. This is everything you’ll need:

• Salmon. Use a high-quality, boneless 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 the fish.
• Salt and pepper. To taste. 

For the creamy filling:

• Onion and garlic. Adds an aromatic and deeply savory dimension. 
• Spinach. I used frozen chopped spinach leaves but fresh baby spinach also works. 
• Sea salt. To season the cooked spinach. 
• Dill. Fresh dill adds a pleasantly 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 to 30 minutes ahead of making the filling.
• Lemon. You need the lemon zest and the juice. 

For the pastry:

• Puff pastry. To encase the salmon and spinach-cream cheese filling. It’s a must for any Wellington recipe!
• Egg yolk. A whisked egg yolk is brushed on the pastry to seal the edges and promote a golden, flaky crust.

How to make salmon Wellington 

Here are the surprisingly simple step-by-step instructions:

Step 1 – Season the salmon

Season the salmon fillet with salt, pepper, and dill, then set it aside. 

Step 2 – Cook the spinach

Heat the oil in a skillet. Once it’s hot, add the onion and garlic, and cook until softened. Next, add the frozen spinach and season it with sea salt. Remove from the heat when it’s heated through.

Step 3 – Make the filling 

Add the cooled spinach mixture to a bowl with the fresh dill, cream cheese, lemon zest, and lemon juice. Stir to combine. 

Step 4 – Prep the puff pastry

Roll out the puff pastry sheet on a lightly floured surface and cut it into a rectangular shape.

Step 5 – Stuff the puff pastry

Spread the cream cheese filling on the pastry. Place the salmon in the middle, then carefully fold the pastry over the top.

Step 6 – Bake

Seal the edges with a fork and brush the top and sides with the beaten egg yolk. Place the salmon wrapped in pastry on a parchment-lined baking sheet. Bake the Wellington until the pastry is golden brown and the salmon is cooked through. 

Let it rest out of the oven for a few minutes before slicing and serving. Enjoy!

Tips for success

• Thaw the frozen puff pastry. Remember to thaw the pastry in the refrigerator the night before making this recipe.
• Chill the pastry. Keep the puff pastry in the fridge until you’re ready to use it. Otherwise, the thawed dough will become sticky and less pliable.
• Tightly wrap the salmon. Wrapping the fish as securely as possible results in a more evenly cooked dish with a better presentation. 

Filling variations 

Spinach, cream cheese, lemon, and dill are a classic combination for salmon, but you can easily mix and match the filling ingredients to make this Wellington recipe your own. Here are 3 variations to try:

• Mushroom duxelles filling. AKA finely chopped mushrooms, shallots, and parsley sauteed until soft and fragrant.  
• 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.

What to serve with this dish

Salmon Wellington pairs beautifully with a variety of sides that complement its delicate flavors and textures. We love serving this with simple veggies, like asparagus, broccolini, and green beans, plus a heartier side, such as baked sweet potatoes, scalloped potatoes, or mashed potatoes.

Storage instructions

To store: Slice the leftovers and let them cool completely to room temperature. Keep the slices in an airtight container in the refrigerator for 2 to 3 days. 

To freeze: Transfer the slices to an airtight container or freezer-safe bag and freeze for 2 to 3 months. Thaw them in the fridge overnight before reheating. 

Reheating: Place the slices in a baking dish and reheat them in a 350°F/175°C oven for 15 to 20 minutes or until the internal temperature reaches 165°F/74°C.

Recommended tools to make this recipe

• Rolling pin. Use a large and sturdy one to properly roll out the pastry.
• Mixing bowls. A few sizes to give you lots of options!
• Baking sheet. Choose one large enough to comfortably fit the wellington.

More salmon recipes

• Keta Salmon
• Sockeye Salmon
• Blackened Salmon
• Lemon Pepper Salmon
• Sweet Chili Salmon
• Honey garlic salmon

Frequently asked questions