Salmon Wellington Recipe
Salmon Wellington is a wonderful twist on a classic dish that brings together flaky salmon, creamy spinach, and delicate puff pastry all baked to golden perfection. This dish is as…
Tip: save now, cook later.Salmon Wellington is a wonderful twist on a classic dish that brings together flaky salmon, creamy spinach, and delicate puff pastry all baked to golden perfection. This dish is as beautiful as it is tasty, with the crisp layers of pastry surrounding a tender, flavorful salmon center that’s complemented by herbs and a touch of richness. It’s perfect for a special occasion or when you want to treat yourself to something a little different.
I love making Salmon Wellington because it feels fancy but isn’t actually complicated. Wrapping the salmon in puff pastry is like giving it a cozy little blanket before baking—plus, it keeps all the flavors juicy and combined just right. A little tip from me: make sure not to overcook the salmon so it stays nice and moist inside; that way, every bite is delicious and tender.
Whenever I serve this dish, I like pairing it with a simple green salad or some steamed veggies to keep things light and fresh. It always feels like a celebration, whether it’s a family dinner or a weekend treat. There’s something satisfying about cutting into the pastry and seeing that flaky pink salmon waiting inside—it’s a dish that always makes the meal feel special.
Key Ingredients & Substitutions
Salmon: Fresh, skinless fillets work best here, as skin can make the pastry soggy. If you want, wild salmon adds a richer flavor, but farmed is fine too. You can also try trout if salmon isn’t available.
Spinach: Use fresh spinach for the best texture and taste. Frozen can be used, but be sure to thaw and squeeze out excess water to avoid soggy pastry.
Cream Cheese or Ricotta: These cheeses add creaminess and help bind the spinach filling. If you want a lighter option, try goat cheese or a soft feta for a tangy twist.
Puff Pastry: Ready-made puff pastry saves time and gives that flaky, golden crust. Make sure it’s thawed but cold before using to get the best rise in the oven.
Fresh Dill: Dill pairs wonderfully with salmon, providing a fresh herbal note. If you don’t have dill, parsley or tarragon can be a nice substitute.
How Do You Wrap the Salmon Without Making the Pastry Soggy?
Keeping the puff pastry crisp is important to get that perfect texture contrast. Here are some tips:
- Cook Spinach Well: Cook the spinach just until wilted and drain any water. Let it cool so it doesn’t add extra moisture.
- Use Cream Cheese: This helps hold the spinach moisture without it soaking into the pastry.
- Don’t Overfill: Spread a thin layer of filling around the salmon. Too much filling can leak and make pastry soggy.
- Seal Edges Firmly: Press the pastry edges well to create a tight seal and prevent leaks.
- Chill Before Baking: If pastry softens while wrapping, chill in the fridge for 15 minutes to firm up before baking.
Following these steps means your pastry will stay crisp and golden while the salmon stays tender and juicy inside.
Equipment You’ll Need
- Baking sheet – essential for a steady, even bake and easy cleanup.
- Parchment paper – prevents the puff pastry from sticking to the tray.
- Non-stick skillet – perfect for sautéing spinach, onion, and garlic without sticking.
- Rolling pin – helps you gently roll out the puff pastry if needed.
- Pastry brush – great for applying egg wash to get that shiny, golden crust.
- Sharp knife – useful for scoring the pastry and slicing the finished Wellington neatly.
Flavor Variations & Add-Ins
- Swap cream cheese for goat cheese for a tangy, creamy filling that pairs well with salmon.
- Add sautéed mushrooms to the spinach mix for a deeper, earthy flavor and extra texture.
- Mix fresh dill with chopped chives or tarragon to brighten the herb flavor.
- Use smoked salmon instead of fresh for a richer, smoky twist, but skip baking as it’s already cooked.
How to Make Salmon Wellington?
Ingredients You’ll Need:
For The Salmon and Filling:
- 1 lb (450g) salmon fillet, skin removed
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 2 cups fresh spinach leaves
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup cream cheese or ricotta cheese
- 1 tbsp fresh dill, chopped (plus extra for garnish)
- Optional: lemon zest, for flavor
For The Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20-25 minutes to bake, so in total, plan for around 40 minutes to finish your delicious Salmon Wellington.
Step-by-Step Instructions:
1. Prepare the Oven and Salmon:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Season your salmon fillet well with salt and pepper on all sides.
2. Cook the Spinach Mixture:
Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic; cook until soft and fragrant. Add the fresh spinach leaves and cook until they wilt. Remove from heat and let the mixture cool a little.
3. Make the Spinach and Cheese Filling:
In a bowl, combine the cooked spinach mixture with cream cheese (or ricotta), chopped dill, and lemon zest if using. Season with salt and pepper to taste, mixing well to create a creamy filling.
4. Assemble the Wellington:
Lightly flour your work surface and roll out the puff pastry if needed. Place the salmon fillet in the center. Spread the spinach and cheese mixture evenly over and around the salmon. Fold the puff pastry carefully over the salmon, making sure to seal the edges well so none of the filling escapes.
5. Bake Your Salmon Wellington:
Put the wrapped salmon, seam side down, onto your prepared baking sheet. Brush the top with beaten egg for a glossy finish. Using a sharp knife, gently score the top to create a decorative pattern, taking care not to cut through the pastry all the way. Place in the oven and bake for 20-25 minutes until golden brown and crispy. The salmon should be cooked but still juicy.
6. Serve and Enjoy:
Take your Salmon Wellington out of the oven and let it rest for a few minutes. Slice carefully and garnish with extra fresh dill. Serve with a simple salad, steamed vegetables, or a dill or tartar sauce to complement the dish.
Can I Use Frozen Salmon for Salmon Wellington?
Yes, you can! Just make sure to fully thaw the salmon in the refrigerator overnight and pat it dry before using. This helps prevent extra moisture that might soggy the pastry.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, but keep in mind the pastry may lose some crispness.
Can I Prepare Salmon Wellington Ahead of Time?
Absolutely! You can assemble the Wellington and refrigerate it for a few hours before baking. Just cover it tightly with plastic wrap and bake when ready, adding a few extra minutes to the cooking time if chilled.
What Can I Serve with Salmon Wellington?
This dish pairs wonderfully with fresh green salads, steamed vegetables, or simple sides like roasted potatoes. A dill or tartar sauce also complements the flavors nicely.