Salmon Wellington

I grew up watching puff pastry puff up into golden clouds, and pairing that flakiness with a tender salmon fillet feels like a weeknight upgrade you can be proud of. Salmon Wellington wraps a center-cut, skinless salmon in a herby, creamy spinach filling and buttery puff pastry — impressive enough for company but easy enough for a cozy family dinner. If you like salmon recipes that feel special without a lot of fuss, this is your dish; for a different take on salmon textures, try my take on BBQ salmon tacos with mango slaw for a fresh contrast.

Why you’ll love this dish

Salmon Wellington gives you a restaurant-worthy centerpiece with minimal hands-on time. The puff pastry creates a crisp, buttery shell while the spinach and cream cheese keep the salmon moist and flavorful. It’s a forgiving recipe — the component parts are simple, but the final presentation looks elevated.

“Comforting, elegant, and surprisingly quick — perfect for a celebratory weeknight.” — a reader review

Perfect occasions: romantic dinners, holiday menus, or when you want a one-pan showstopper without a long ingredient list. It’s also a great make-ahead option when you want to prep part of the work earlier in the day.

Step-by-step overview

You’ll briefly sauté a garlic-shallot spinach filling with cream cheese, cool it, assemble the salmon on thawed puff pastry, seal and egg-wash the parcel, then bake until the pastry is puffed and golden. The total hands-on time is about 20–30 minutes, with baking of 25–30 minutes and a short rest before slicing. Chilling the wrapped Wellington for 15 minutes before baking tightens the pastry and helps prevent leaking.

What you’ll need

• 1.5 pounds salmon fillet, skinless, center-cut (trimmed to even thickness)
• 1 sheet puff pastry, thawed
• 4 cups fresh spinach, chopped
• 4 ounces cream cheese, softened
• 2 cloves garlic, minced
• 1 small shallot, finely diced
• 1 tablespoon olive oil
• 1 egg, beaten (for egg wash)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Notes and easy swaps:

• Cream cheese can be swapped for ricotta or a mix of ricotta + grated Parmesan for a lighter filling.
• If you prefer a smoky accent, stir in 1–2 teaspoons Dijon mustard or some chopped dill.
• Use center-cut fillet so the thickness is even; that helps cook the fish consistently.

Step-by-step instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, warm the olive oil. Sauté the minced garlic and finely diced shallot for about 2 minutes, until fragrant and translucent.
3. Add the chopped spinach and cook until just wilted, 2–3 minutes. Remove from heat.
4. Transfer the spinach mixture to a bowl and stir in the softened cream cheese, salt, and pepper until smooth. Let the mixture cool slightly. Important: press the spinach mixture in a sieve or use a clean towel to squeeze out excess moisture — this prevents a soggy pastry.
5. Lightly flour your work surface and roll out the thawed puff pastry to smooth any fold lines. Place the cooled spinach mixture in the center, forming a rectangle roughly the size of your salmon.
6. Set the salmon fillet on top of the spinach mixture. Fold the pastry up and over the salmon, sealing seams by pinching. Flip the parcel seam-side down onto the prepared baking sheet.
7. Brush the pastry all over with beaten egg. Score the top lightly with a knife to allow steam to escape. If you like a decorative touch, make a few shallow leaf-style cuts.
8. Optional: chill the wrapped Wellington for 15 minutes — this helps the pastry keep its shape while baking.
9. Bake for 25–30 minutes, until the pastry is golden brown and puffed. If you use a thick fillet, check for doneness: the USDA recommends fish reach 145°F (63°C) internally; many cooks prefer 125–130°F for a more tender result.
10. Rest for 5 minutes before slicing into thick portions. Serve warm.

How to serve Salmon Wellington

Best ways to enjoy it: slice into generous portions and serve immediately so the pastry stays crisp. Pairings that balance the richness:

• Bright salads: arugula with lemon vinaigrette or a cucumber-dill salad.
• Roasted vegetables: asparagus, baby carrots, or fingerling potatoes tossed in olive oil and sea salt.
• Sauces: a simple lemon-butter sauce, dill-yogurt sauce, or a mustard-dill drizzle complements the salmon beautifully.
• Wine pairings: Sauvignon Blanc or a lightly oaked Chardonnay.
  For a textural contrast, serve alongside a crisp rice or grain preparation such as this crunchy crispy rice salmon concept if you want an extra crunch on the plate.

Storage and reheating tips

• Refrigeration: Cool the Wellington completely, then wrap tightly in plastic wrap and foil. Store in the fridge for up to 3 days.
• Freezing: You can freeze baked slices for up to 1 month. Reheat from frozen in a 350°F (175°C) oven covered with foil for 20–25 minutes, then uncover to refresh the pastry for 5–10 minutes. Alternatively, assemble the Wellington (unbaked), freeze on a sheet tray until firm, then wrap and freeze; bake from frozen adding about 10–15 minutes to the bake time.
• Reheating for best texture: Reheat in a preheated oven at 350°F (175°C) until warmed through. Avoid microwaving, which makes the pastry soggy.
• Safety: Always reheat to at least 165°F (74°C) for leftovers if comfort or household food-safety guidelines require it.

Helpful cooking tips

• Dryness is the enemy of a crisp bottom. Squeeze spinach well and pat the salmon dry with paper towels before assembling.
• Even thickness matters: if one end of the fillet is thinner, fold that part under so cooking is uniform.
• Keep things cold: puff pastry lifts better when it’s cool. If the butter in the pastry warms too much, the dough will be greasy and won’t puff properly — chill briefly if your kitchen is warm.
• Egg wash gives color; brush confidently and don’t overdo it near seams (it can glue them shut too tightly).
• Use a baking sheet with a rim and parchment — easier cleanup and the sealed bottom won’t stick.

Recipe variations

• Prosciutto-wrapped: add a thin layer of prosciutto between the spinach and salmon for a salty boost.
• Herb and citrus: mix lemon zest and chopped dill into the cream cheese for a fresher profile.
• Vegetarian swap: replace salmon with roasted portobello or a thick polenta cake and follow the same assembly.
• Spicy twist: stir in 1 teaspoon harissa or sriracha with the cream cheese for heat.
• Gluten-free: use store-bought gluten-free puff pastry or make a savory gluten-free tart crust (texture will differ).

Your questions answered

Q: Can I use frozen salmon?
A: Yes — thaw completely and pat dry before assembling. Avoid refreezing thawed fish. If the fillet releases excess water, pat it dry again before wrapping.

Q: Can I prepare this ahead of time?
A: Absolutely. You can make the spinach filling and chill it a day ahead. Assemble the Wellington and refrigerate (covered) up to 12 hours before baking. For longer storage, assemble and freeze as described in the storage section.

Q: How do I avoid a soggy pastry bottom?
A: Remove excess moisture from the spinach and the fish. Chill the wrapped Wellington before baking so the butter in the pastry stays cold. Bake on parchment in a hot oven and avoid overcrowding.

Q: Is it okay to undercook salmon slightly?
A: Many chefs serve salmon at 125–130°F for a tender, moist center. However, USDA guidelines recommend an internal temperature of 145°F for safety. Choose based on your comfort level and who you’re serving.

Q: Can I use store-bought puff pastry?
A: Yes — store-bought puff pastry works great and gives consistent layers. Thaw it according to package directions and keep it cold until ready to use.

Enjoy the flaky crust and tender salmon — it’s a simple upgrade that always earns compliments.