Salmon Wellington
A gorgeous centerpiece salmon fillet wrapped in golden, flaky puff pastry with a savory spinach and cream cheese filling. This elegant dish looks restaurant-fancy but comes together surprisingly easily for weeknight dinners or special occasions.
For 4 servings
- prep · ~5 min
Preheat oven and prep the salmon.
1.Preheat oven to 400°F (200°C).2.Pat salmon fillet completely dry with paper towels.3.Season all sides with salt and black pepper. Set aside. - saute · ~4 min
Wilt the spinach.
1.Heat olive oil in a skillet over medium heat.2.Add minced garlic and sauté until fragrant, about 30 seconds.3.Add chopped spinach and cook, stirring, until just wilted, about 2 minutes.4.Transfer to a fine-mesh strainer and press out all excess liquid. Let cool.TIPRemoving as much water as possible from the spinach prevents a soggy bottom on your pastry. - mix · ~2 min
Make the spinach-cream cheese filling.
1.In a bowl, combine the cooled spinach, cream cheese, lemon zest, chopped dill, and a pinch of salt.2.Mix until smooth and evenly combined. - assemble · ~5 min
Assemble the Wellington.
1.On a lightly floured surface, roll the puff pastry sheet slightly to smooth out creases.2.Spread the spinach-cream cheese mixture in the center of the pastry, leaving a 2-inch border. Make the bed roughly the same shape as the salmon fillet.3.Place the seasoned salmon on top of the spinach mixture.4.Brush the exposed pastry border with beaten egg.TIPDon't overfill — the salmon and filling should sit in the center comfortably so the pastry can seal tight. - assemble · ~4 min
Wrap the salmon in pastry.
1.Fold the pastry over the salmon, bringing the longer sides up and over first.2.Seal the edges by pressing gently with your fingers, then crimp with a fork.3.Trim any excessively thick folded corners for even baking.4.Carefully transfer to the parchment-lined baking sheet, seam-side down. - prep · ~3 min
Score and egg-wash the pastry.
1.Brush the entire pastry surface generously with remaining beaten egg.2.Use a sharp knife to score shallow diagonal lines across the top, taking care not to cut all the way through.3.Cut 2-3 small steam vents.TIPScoring creates that classic bakery look. Keep cuts light so steam escapes without letting filling leak. - bake · ~30 min
Bake until golden and puffed.
Bake in the preheated oven for 25-30 minutes, until the pastry is deeply golden and puffed. The internal temperature of the salmon should reach 125-130°F for medium doneness.
TIPIf the pastry browns too quickly, tent loosely with foil for the last 10 minutes. - rest · ~5 min
Rest before slicing.
Remove from oven and let the Wellington rest on the baking sheet for 5 minutes. This allows the juices to settle so the pastry stays crisp.
- serve
Slice and serve.
Use a sharp serrated knife to slice the Wellington crosswise into 4 portions. Serve immediately.
TIPA serrated knife saws through the flaky pastry without crushing it.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest pastry, keep the puff pastry cold until just before rolling.
- 2Pat the salmon fillet bone-dry so the pastry doesn't steam and turn soggy.
- 3Squeeze the cooked spinach thoroughly in a clean towel to remove all moisture.
- 4Chill the assembled Wellington for 15 minutes before baking to help the pastry hold its shape.
- 5Use an instant-read thermometer to check salmon doneness: 125°F for medium-rare, 130°F for medium.
- 6Let the Wellington rest a full 5 minutes after baking so the juices redistribute and the crust stays crisp.
- 7Slice with a sharp serrated knife and use a gentle sawing motion to avoid smashing the pastry.
Adapt it for your goals.
Smoked Salmon & Capers
Swap the fresh salmon for cold-smoked salmon and fold 1 tablespoon of capers into the cream cheese mixture for a briny, deli-style twist.
High ProteinHigh-Protein
Replace the puff pastry with a lower-carb, high-protein phyllo dough or a thin sheet of par-baked polenta for a gluten-conscious, protein-packed version.
Herb & MushroomHerb & Mushroom
Sauté 100g of finely chopped mushrooms with the garlic and spinach, then proceed with the recipe — the umami-rich mushrooms add depth and a meatier texture.
VeganVegan
Substitute the salmon with a thick, marinated tofu slab or a large portobello mushroom cap, use vegan cream cheese, and brush with plant-based milk instead of egg wash.
Lemony DillLemony Dill
Increase the lemon zest to 2 teaspoons and add 2 tablespoons of fresh dill to the filling for a brighter, zestier flavor profile that pairs perfectly with salmon.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is naturally high in omega-3 fatty acids, which support heart and brain health.
Good Source of Vitamin K
Spinach provides vitamin K, essential for blood clotting and bone health.
Contains Antioxidants
Garlic and spinach are both rich in antioxidants that help combat oxidative stress.
Calcium from Cream Cheese
Cream cheese contributes a modest amount of calcium, important for strong bones and teeth.
Frequently asked questions
Yes, thaw frozen spinach and squeeze it very dry before mixing with the cream cheese — you'll need about half a 10-ounce block.
