Salmon Wellington Recipe

Salmon Wellington is a wonderful dish that brings together flaky, tender salmon and buttery puff pastry, wrapped around a flavorful mix of herbs and a creamy layer, often with spinach…

By Willow • December 10, 2025 • Reading time: 7 min

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Salmon Wellington is a wonderful dish that brings together flaky, tender salmon and buttery puff pastry, wrapped around a flavorful mix of herbs and a creamy layer, often with spinach or mushrooms. The golden crust adds a satisfying crunch that pairs perfectly with the moist fish inside, making it a beautiful meal for any special occasion or just a cozy night in.

I love making Salmon Wellington because it feels fancy without being too complicated. One of my favorite tricks is to prepare the filling ahead of time so that when it’s time to assemble, everything comes together smoothly. Watching the pastry puff up and turn that gorgeous golden color in the oven always brings a little sense of celebration to the kitchen.

This dish is great served with a simple green salad or some roasted vegetables to keep things fresh and light. I find that a touch of lemon squeezed over the salmon after cooking really brightens up the flavors and makes it even more delicious. Salmon Wellington is one of those recipes that’s a total crowd-pleaser, perfect for sharing with friends or family and making any meal feel a bit more special.

Key Ingredients & Substitutions

Salmon: Fresh salmon fillet gives the best flavor and texture. If you can’t find fresh, frozen is okay—just thaw carefully. I prefer wild-caught for richer taste, but farmed works fine too.

Spinach: Fresh spinach is ideal for that bright, slightly earthy flavor. Frozen spinach can work but squeeze out excess water well, so your pastry doesn’t get soggy.

Cream cheese: This adds creaminess to the filling. You can substitute with ricotta or mascarpone if preferred for a lighter texture.

Puff pastry: Store-bought puff pastry saves time and bakes beautifully golden and flaky. Thaw it in the fridge overnight for best handling. If needed, you can use phyllo dough but expect a different texture.

Dill & lemon zest: These brighten the flavors. If you don’t have dill, tarragon or parsley can be good alternatives. The lemon zest adds a fresh zing, so I recommend not skipping it.

How Do I Get Puffy, Golden Pastry Without It Getting Soggy?

This is key to a perfect Salmon Wellington. Here’s what helps:

• Drain the spinach well: Cook spinach and press out all excess moisture before mixing with cream cheese. Any extra water can make your pastry soggy.
• Pat salmon dry: Before seasoning, make sure the salmon is dry. This helps the pastry stay crisp.
• Chill the puff pastry: Keep it cold until you’re ready to use it. Warm pastry is harder to handle and won’t puff up properly.
• Seal the edges well: Pinch edges tightly or use a fork to seal, so juices don’t leak out while baking.
• Egg wash: Brush the surface generously with beaten egg. This creates a shiny, golden crust and helps keep moisture inside.
• Bake at high heat: Oven at 400°F (200°C) helps the puff pastry rise quickly and crisp up while gently cooking the salmon inside.

Equipment You’ll Need

• Baking sheet – to hold the Wellington while it bakes and catch any drips.
• Parchment paper – prevents the pastry from sticking and makes cleanup easy.
• Nonstick skillet – perfect for sautéing spinach and garlic without sticking.
• Mixing bowl – to combine the spinach, cream cheese, and herbs smoothly.
• Sharp knife – for scoring the pastry and trimming edges neatly.
• Pastry brush – lets you brush the egg wash evenly for a golden finish.

Flavor Variations & Add-Ins

• Swap salmon for seared tuna or trout if you want a different fish that holds well in pastry.
• Add sautéed mushrooms or shallots to the spinach mix for extra depth and earthiness.
• Mix in a little grated Parmesan or feta with the cream cheese for a tangy twist.
• Include fresh herbs like tarragon or chives instead of dill for a fresh herb flavor change.

How to Make Salmon Wellington?

Ingredients You’ll Need:

Main Ingredients:

• 1 lb (450g) fresh salmon fillet, skin removed
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 2 cups fresh spinach leaves (about 60g)
• 2 cloves garlic, minced
• 1 tbsp butter
• 4 oz (115g) cream cheese, softened
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 sheet puff pastry (about 9×12 inches), thawed
• 1 egg, beaten (for egg wash)
• Fresh parsley, chopped (for garnish, optional)

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and 25 to 30 minutes to bake. Allow around 5 minutes for resting before serving. So overall, you’ll need roughly 45 minutes from start to finish.

Step-by-Step Instructions:

1. Prepare the Salmon:

Start by patting your salmon dry with paper towels. Sprinkle salt and pepper evenly over both sides to season it well. Then set it aside to keep ready for assembling.

2. Cook the Spinach:

In a skillet, warm the butter and olive oil over medium heat. Add the minced garlic and sauté it for about 30 seconds until you smell that nice aroma. Toss in the fresh spinach and cook until it wilts, which should take 2 to 3 minutes. Remove from heat and press the spinach with a spatula or use a sieve to get rid of any extra water – this keeps your pastry from getting soggy.

3. Make the Filling:

In a bowl, mix the cooked spinach with cream cheese, lemon zest, and dill until everything looks nice and combined. Add a pinch of salt and pepper for taste, then set this creamy filling aside.

4. Assemble the Wellington:

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry if needed to form a rectangle. Place the salmon in the center, then spread the spinach and cream cheese mix evenly over the top of the salmon. Fold the pastry over the salmon carefully, sealing the edges tightly and trimming any extra dough. Place your wrapped salmon with the seam side down onto a baking sheet lined with parchment paper. For a nice touch, use a sharp knife to gently score a diamond pattern on top of the pastry without cutting all the way through. Finally, brush the whole pastry with the beaten egg – this helps it turn that beautiful golden color as it bakes.

5. Bake and Serve:

Bake in the preheated oven for 25 to 30 minutes until the pastry puffs up and turns a lovely golden brown. When done, take the Salmon Wellington out and let it rest for about 5 minutes before slicing. You can sprinkle some freshly chopped parsley on top for a fresh, pretty finish. Serve warm with your favorite sides like steamed veggies or a crisp green salad.

Can I Use Frozen Salmon for This Recipe?

Yes, you can use frozen salmon, but make sure it is fully thawed before assembling the Wellington. Thaw it in the refrigerator overnight and pat it dry to prevent excess moisture.

How Do I Store Leftovers?

Store any leftover Salmon Wellington in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at a low temperature to keep the pastry crisp.

Can I Make Salmon Wellington Ahead of Time?

Absolutely! You can prepare the spinach filling and assemble the Wellington, then refrigerate it unbaked for a few hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

What Can I Serve with Salmon Wellington?

This dish pairs wonderfully with steamed vegetables, green salads, roasted potatoes, or even creamy mashed potatoes for a comforting meal.