Salmon Wellington is a beautiful and delicious dish that wraps tender, flaky salmon in a crispy puff pastry with a layer of flavorful herbs and sometimes a creamy spread. The combination of the rich salmon and the golden, buttery pastry makes this meal feel special but is surprisingly easy to pull together.
I love making Salmon Wellington when I want to impress guests or just treat myself to something a little fancy without spending all day in the kitchen. A little tip I’ve learned is to make sure the salmon is well-drained before wrapping it up, so the pastry stays perfectly crisp. Adding fresh dill or parsley inside always brightens up the flavors.
Serving this dish with a simple green salad or some steamed veggies makes a lovely, balanced meal. I find it’s just the kind of recipe that turns any dinner into a celebration, even on a regular weeknight. Plus, leftovers (if you have any) are just as tasty heated up the next day!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillet without skin works best for a tender texture. If you can’t get fresh, thawed frozen salmon is fine. Avoid fillets with skin since it can make the pastry soggy.
Puff Pastry: Store-bought puff pastry saves time and comes frozen. Thaw it well so it rolls out easily. You can also try homemade if you want a baking project, but the store-bought kind works perfectly here.
Cheese: Cream cheese adds creaminess and richness. Goat cheese is a tangier option and pairs well with salmon. If dairy is an issue, a plant-based cream cheese can be a good substitute.
Spinach & Herbs: Wilted spinach adds freshness and a soft texture inside. Fresh dill or parsley adds a nice hint of brightness. If you don’t have these herbs, a pinch of dried herbs or fresh basil can work too.
How Do You Keep the Puff Pastry Crisp and Avoid a Soggy Bottom?
Salmon releases moisture while cooking, which can make the pastry soggy if you’re not careful. Here’s how to keep it crisp:
- Pat the salmon dry with paper towels before assembling.
- Wilt the spinach well and drain any extra liquid thoroughly.
- Don’t overfill the pastry; leave space around the edges for sealing.
- Brush the pastry edges with egg wash and press firmly to seal, preventing leaks.
- Preheat your oven fully—baking at 400°F (200°C) helps the pastry puff and brown quickly.
These steps help the pastry stay flaky and golden while the salmon cooks just right inside.
Equipment You’ll Need
- Baking sheet – provides a flat surface for even baking and crust browning.
- Parchment paper – stops the pastry from sticking and makes clean-up easy.
- Nonstick skillet – perfect for sautéing spinach and garlic without tough cleanup.
- Rolling pin – helps roll out puff pastry evenly to the right size and thickness.
- Sharp knife – needed to score the pastry for a decorative touch and clean cuts.
- Basting brush – makes it simple to apply egg wash for a golden, shiny finish.
Flavor Variations & Add-Ins
- Swap salmon for smoked trout or cooked crab for a different seafood flavor.
- Mix in sautéed mushrooms for extra earthiness and texture inside the pastry.
- Add a layer of pesto or Dijon mustard under the salmon for a zesty kick.
- Use fresh tarragon or chives instead of dill and parsley for a unique herb twist.
How to Make Salmon Wellington?
Ingredients You’ll Need:
Main Ingredients:
- 1 sheet puff pastry (thawed if frozen)
- 1 lb (450 g) fresh salmon fillet, skin removed
- 4 oz (115 g) cream cheese or goat cheese
- 2 cups fresh spinach leaves
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh dill, chopped (optional)
- 1 tsp fresh parsley, chopped (optional)
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- Lemon wedges, for serving
How Much Time Will You Need?
This salmon Wellington recipe takes about 45 minutes in total—10 minutes for prep, including cooking the spinach and assembling, and about 25–30 minutes for baking. Allow an extra 5 minutes for resting the Wellington before serving. It’s a straightforward recipe that goes quickly once you get started!
Step-by-Step Instructions:
1. Prepare the Filling:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the fresh spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
2. Assemble the Salmon Wellington:
On a lightly floured surface, roll out the puff pastry into a rectangle large enough to fully wrap the salmon fillet.
Spread the cream cheese evenly in the center of the puff pastry, leaving some space at the edges.
Layer the wilted spinach over the cream cheese, then sprinkle with fresh dill and parsley if using. Season with salt and pepper.
Place the salmon fillet on top of the spinach and cheese layers. Sprinkle with a little salt and pepper.
3. Wrap and Bake:
Carefully fold the puff pastry over the salmon, sealing the edges. Use a fork to press and crimp the edges, ensuring a good seal.
With a sharp knife, lightly score a diamond pattern on the top of the pastry for an elegant look.
Brush the entire top surface with the beaten egg to give it a shiny, golden finish when baked.
Place the wrapped salmon on the prepared baking sheet and bake for 25–30 minutes, until the pastry is golden and puffed, and the salmon is cooked through.
Remove from the oven and let rest for 5 minutes before slicing.
4. Serve:
Serve your beautiful Salmon Wellington warm, garnished with lemon wedges and a fresh green salad for a complete meal. Enjoy!
Can I Use Frozen Salmon for Salmon Wellington?
Yes! Just make sure to fully thaw the salmon in the fridge overnight and pat it dry before assembling to avoid excess moisture that can make the pastry soggy.
Can I Prepare Salmon Wellington Ahead of Time?
Absolutely. You can assemble the Wellington and keep it covered in the fridge for up to 4 hours before baking. Just bring it back to room temperature for about 20 minutes before placing it in the oven.
How Should I Store Leftovers?
Store any leftover Salmon Wellington in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the pastry crisp.
Can I Substitute Spinach with Other Greens?
Yes! Kale, Swiss chard, or arugula can be used as alternatives. Just sauté them until wilted and drain any excess liquid before adding to the pastry.