If you’ve ever wanted to impress guests or simply treat yourself to a dish that feels as fancy as it tastes, this Salmon Wellington Recipe is just what the doctor ordered. It combines the flaky, buttery puff pastry with tender, flavorful salmon wrapped around a luscious spinach and cream cheese mixture that sings with a hint of lemon zest and fresh dill. Every bite delivers a perfect harmony of crispy, creamy, and savory textures, making this dish a standout centerpiece for any dinner. Whether you’re new to cooking salmon or a seasoned home chef, this recipe is approachable and guaranteed to become a beloved classic in your kitchen.
Ingredients You’ll Need
Simple, fresh ingredients come together to create layers of flavor and texture in this Salmon Wellington Recipe. Each component plays a crucial role, from the creamy richness of the cheese to the fresh brightness of lemon zest and the satisfying crunch of the golden puff pastry.
- 1 sheet of puff pastry (thawed if frozen): The flaky crust that holds everything together with buttery goodness.
- 1 lb skinless salmon fillet (center-cut): The star of the dish, tender and flavorful with a clean taste.
- 1 tablespoon olive oil: For sautéing garlic and shallots to build a fragrant base.
- 2 cloves garlic (minced): Adds warmth and depth to the filling.
- 1 small shallot (finely chopped): Brings a subtle sweetness that complements the salmon perfectly.
- 5 oz fresh spinach: Adds a fresh, earthy layer and vibrant green color inside the Wellington.
- 4 oz cream cheese (softened): Provides creamy richness to bind the filling ingredients.
- 1 teaspoon Dijon mustard: Adds a touch of tang and spice to brighten the overall flavor.
- 1 teaspoon lemon zest: Gives a fresh citrus note that lifts the richness of the cream cheese and salmon.
- Salt and black pepper to taste: Essential seasonings to enhance every ingredient.
- 1 egg (beaten, for egg wash): Creates that beautiful golden shine on the pastry crust.
- 1 tablespoon chopped fresh dill (optional): Adds a fragrant, herbaceous hint for extra flavor sophistication.
How to Make Salmon Wellington Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a skillet over medium heat, then add minced garlic and finely chopped shallots. Sauté them just until they become fragrant and soft, about 2 minutes—this builds the savory backbone of the filling. Next, toss in fresh spinach and cook until it wilts down beautifully. Take the pan off heat and stir in softened cream cheese, Dijon mustard, lemon zest, and the optional fresh dill. Season it all with salt and pepper. Let this vibrant mixture cool while you prep the pastry and salmon.
Step 2: Prepare the Puff Pastry and Salmon
Lightly flour your surface and roll out the puff pastry sheet until it’s just larger than the salmon fillet. Place the salmon in the center and season generously with salt and black pepper. Then, carefully spread the spinach and cream cheese mixture evenly over the top of the salmon, creating a delicious, creamy layer that contrasts with the crisp pastry.
Step 3: Wrap and Seal
Fold the puff pastry edges over the salmon and filling, gently pinching the edges together to seal it tightly. Place the seam side down on a parchment-lined baking sheet so it stays closed while baking. Brush the entire surface with beaten egg to promote that irresistible golden color. For steam to escape and prevent sogginess, cut a few small slits on top of the pastry.
Step 4: Bake to Perfection
Place your wrapped salmon in a preheated oven at 400°F (200°C) and bake for 25 to 30 minutes. Look out for the puff pastry to turn irresistibly golden and puffed up, signaling that it’s ready. Once out of the oven, let it rest for about 5 minutes before slicing to keep all those flavors locked in and the salmon delightfully moist.
How to Serve Salmon Wellington Recipe
Garnishes
Garnishing your Salmon Wellington Recipe can elevate it visually and offer exciting flavor contrasts. Fresh lemon wedges bring a zesty brightness guests love, while a sprinkle of chopped dill or parsley adds a pop of green and fresh aroma that complements the filling beautifully.
Side Dishes
This dish pairs wonderfully with simple, fresh sides that don’t compete but enhance the experience. Think roasted baby potatoes with a sprinkle of rosemary or a light mixed greens salad dressed with lemon vinaigrette to echo the citrus notes inside the Wellington.
Creative Ways to Present
To impress even more, slice the Wellington into neat serving portions and plate each with a drizzle of a light dill cream sauce or a touch of beurre blanc. You could also serve individual mini Salmon Wellingtons using smaller puff pastry squares for a charming appetizer or elegant party bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover Salmon Wellington can be stored in an airtight container in the refrigerator for up to 2 days. This allows you to enjoy the delicious flavors again without compromising too much on the flaky texture of the pastry.
Freezing
If you want to save some for later, this recipe freezes well. Wrap the uncooked, assembled Wellington tightly in plastic wrap and then foil, freezing it for up to a month. When ready, bake directly from the freezer, adding extra baking time to ensure it cooks through evenly.
Reheating
To bring leftovers back to life, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes. This gentle reheating keeps the pastry crisp and prevents the salmon inside from drying out, making it almost as good as freshly baked.
FAQs
Can I use frozen salmon for this Salmon Wellington Recipe?
Yes, but make sure to fully thaw and pat the salmon dry to avoid excess moisture that could make the pastry soggy.
What can I substitute for cream cheese in the filling?
You can swap cream cheese with Boursin or ricotta cheese for a different flavor profile that is equally creamy and delicious.
Is it necessary to use fresh dill?
Fresh dill adds a wonderful herbaceous note, but if you don’t have it, dried dill or even fresh parsley can work just fine.
Can I make the Salmon Wellington Recipe ahead of time?
Absolutely! You can assemble the Wellington and keep it refrigerated for up to a day before baking—just cover it tightly to prevent the pastry from drying out.
How do I know when the Wellington is fully cooked?
When the pastry is golden brown and puffed, and the salmon flakes easily with a fork, your Salmon Wellington is perfectly cooked and ready to serve.
Final Thoughts
This Salmon Wellington Recipe is a delightful celebration of flavor and texture that’s perfect for special occasions or simply elevating your weeknight dinners. It’s approachable yet impressive, rich but balanced, and guaranteed to bring big smiles around your table. Grab that puff pastry, your freshest salmon, and dive into creating a dish you’ll want to make again and again.
Print
Salmon Wellington Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Pescatarian
Description
This Salmon Wellington recipe features tender salmon fillet wrapped in flaky puff pastry with a creamy spinach and garlic filling. Perfectly baked to golden perfection, it makes an elegant yet easy main course suitable for special dinners or a cozy family meal.
Ingredients
Salmon Wellington Ingredients
- 1 sheet of puff pastry (thawed if frozen)
- 1 lb skinless salmon fillet (center-cut)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 5 oz fresh spinach
- 4 oz cream cheese (softened)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- salt and black pepper to taste
- 1 egg (beaten, for egg wash)
- 1 tablespoon chopped fresh dill (optional)
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to ensure it is fully heated for baking the Wellington.
- Sauté aromatics and spinach. Heat olive oil in a skillet over medium heat, then add minced garlic and chopped shallot. Cook for about 2 minutes until fragrant and softened. Add the fresh spinach and cook until wilted, then remove the pan from heat.
- Prepare the filling. Stir the softened cream cheese, Dijon mustard, lemon zest, and chopped dill into the spinach mixture. Season with salt and black pepper. Allow the filling to cool to prevent puff pastry from becoming soggy.
- Assemble the Wellington. On a floured surface, roll out the puff pastry sheet to slightly larger than the salmon fillet. Place the salmon in the center and season it with salt and pepper. Spread the spinach and cream cheese mixture evenly over the salmon.
- Wrap and seal. Fold the puff pastry over the salmon to enclose it completely, sealing the edges tightly. Place the Wellington seam side down on a parchment-lined baking sheet. Brush the entire pastry with beaten egg for a shiny golden crust. Cut small slits on top to allow steam to escape during baking.
- Bake the Wellington. Place the baking sheet in the preheated oven and bake for 25-30 minutes until the pastry is puffed and golden brown.
- Rest and serve. Remove the baked Wellington from the oven and let it rest for 5 minutes before slicing to help retain moistness. Serve warm.
Notes
- Substitute cream cheese with Boursin or ricotta for a different flavor profile.
- For extra crispiness, chill the wrapped salmon in the fridge for 15 minutes before baking.
