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salmon wellington recipe.
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Salmon Wellington

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. Watch the video below to see how I make it in my kitchen!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 servings
Calories 479kcal
Author Arman Liew

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.
    salmon fillet with salt and pepper.
  • 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.
    spinach with aromatics in a skillet.
  • In the same pan, add the fresh dill, cream cheese, lemon zest, and lemon juice. Mix well until all ingredients are evenly distributed.
    spinach and cream cheese mixture.
  • 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.
    rolling out puff pastry.
  • 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.
    puff pastry with creamy spinach filling and salmon.
  • 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.
    assembled puff pastry with salmon filling.
  • 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.

Video

Notes

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.

Nutrition

Serving: 1serving | Calories: 479kcal | Carbohydrates: 26g | Protein: 27g | Fat: 29g | Sodium: 1023mg | Potassium: 747mg | Fiber: 2g | Vitamin A: 4823IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 3mg | NET CARBS: 24g