A flaky puff pastry wrap with tender wild salmon and creamy spinach filling — elegant enough for a dinner party, simple enough for a cozy weekend dinner at home.
If you’ve never made Salmon Wellington before, you’re in for a treat. This dish looks impressive but is surprisingly easy to pull together. It’s layered with flavor — fresh dill, zesty lemon, garlicky spinach, and the buttery goodness of puff pastry. Whether you’re planning a special brunch, date night, or just want to switch things up from your usual salmon routine, this is the recipe to try.
Why You’ll Love It
- Feels fancy but is easy enough for a home cook
- Packed with bright, herby flavor
- Great make-ahead option — perfect for dinner parties
- Golden, flaky crust and moist, flavorful salmon
Ingredients You’ll Need
For the Filling:
- Olive oil
- 1 small shallot, finely chopped (or ¼ onion)
- 2 garlic cloves, minced
- 6 cups fresh baby spinach, chopped
- 2 tablespoons chopped fresh dill
- Zest of 1 lemon
- 3 oz cream cheese (regular or dairy-free)
- Salt and freshly cracked pepper
- 1 egg yolk
For the Salmon Wellington:
- 1 sheet puff pastry (thawed overnight in the fridge)
- 1 salmon fillet (skin removed, ~1 to 1½ lbs)
- 1 tablespoon Dijon mustard (or whole grain mustard)
- Salt and pepper
- 1 egg, beaten with a splash of milk (for egg wash)
How to Make Salmon Wellington
Sauté the filling.
In a skillet, heat olive oil over medium heat. Add shallot and garlic, and sauté until fragrant and soft, about 3–4 minutes. Add spinach and stir until wilted. Remove from heat. Stir in dill, lemon zest, and cream cheese until smooth and creamy. Let cool 5–10 minutes, then mix in egg yolk. Season with salt and pepper. (You can make this ahead and store in the fridge.)
Prep the puff pastry.
Place the thawed puff pastry on a lightly floured sheet of parchment paper. Roll it out just enough to fit over the salmon and filling, leaving at least a 1-inch border all around. Be careful not to roll too thin.
Season and layer.
Pat the salmon dry and season both sides generously with salt and pepper. Lay it on one half of the puff pastry, leaving room around the edges. Brush the top with Dijon mustard, then spoon the spinach filling over the salmon and smooth it into an even layer.
Wrap and seal.
Brush the edges of the pastry with egg wash. Fold the pastry over the salmon and filling. Gently press out air bubbles and seal the edges. Trim any excess dough and crimp the edges with a fork or your fingers. Score the top with a paring knife or use a spoon to create a decorative pattern. Brush the entire surface with egg wash.
Chill before baking.
Transfer the wrapped salmon (on the parchment) to a baking sheet or plate and refrigerate for 30 minutes. Meanwhile, place a rimmed baking sheet in the oven and preheat to 400°F (or 375°F convection).
Bake.
Slide the parchment and salmon directly onto the hot baking sheet and bake for 30–35 minutes, or until the pastry is golden brown and crisp. Let rest 5–10 minutes before slicing.
Helpful Tips
- Don’t skip chilling before baking — it helps the pastry puff properly.
- Use a hot baking sheet for best results and no soggy bottom.
- Choose thick salmon fillets (like King or Coho) — they stay juicy and are easier to cook perfectly.
- Score your design well — decorative cuts should go all the way through the pastry to vent steam.
Make Ahead & Storage
- To make ahead: Assemble the whole wellington (minus the egg wash) and refrigerate overnight. Brush with egg wash just before baking.
- To store leftovers: Refrigerate in an airtight container for up to 3 days. To reheat, let it come to room temp, then bake at 375°F for 10–15 minutes until warmed through.
Serving Suggestions
Salmon Wellington is rich and flaky, so light, crisp sides work beautifully. Try it with:
- Roasted Asparagus
- Green Beans Almondine
- Spring Green Salad with lemon vinaigrette
- French Potato Salad or roasted baby potatoes
Final Thoughts
There’s something satisfying about slicing into that golden crust and revealing layers of creamy spinach and tender salmon. Whether you’re celebrating something special or just love making dinner feel a little extra, this Salmon Wellington is a showstopper that’s easier than it looks.
Salmon Wellington
A flaky puff pastry wrap with tender wild salmon and creamy spinach filling — elegant enough for a dinner party,
Ingredients
- 1–2 large sheets puff pastry, thawed overnight in the fridge (Dufour brand is recommended for its buttery texture)
- 1 to 1 1/4 pounds salmon fillet, skin removed and pin bones taken out (king or coho salmon work best)
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 8 ounces fresh baby spinach, chopped
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons Dijon mustard
- 2 garlic cloves, roughly chopped
- 1/4 cup fresh dill, chopped
- 2/3 cup cream cheese, in spoonable pieces
- 1/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lemon zest
- 1 egg yolk
Instructions
- Thaw the puff pastry in the fridge overnight. Before rolling, let it sit on the counter for about 10 minutes.
- To make the filling, warm olive oil in a large skillet over medium heat. Add the shallot and garlic and sauté for 3 to 4 minutes until fragrant.
- Lower the heat and stir in the chopped spinach, cooking until wilted. Add dill and cream cheese, then turn off the heat and stir until the mixture is smooth.
- Mix in salt, pepper, and lemon zest. Let it cool slightly for 5 to 10 minutes, then stir in the egg yolk. This filling can be made ahead and kept in the fridge overnight.
- In a small bowl, whisk together the egg and milk or half-and-half to make the egg wash, then set aside.
- Unfold the thawed puff pastry on floured parchment paper. Lightly flour the top and gently roll it out to fit the salmon. Don’t make it too thin.
- Make sure there’s about a 1-inch border around the salmon to seal the pastry—otherwise, you’ll need two sheets.
- Season the salmon fillet with salt and pepper on both sides. Lay it on one side of the puff pastry, leaving an inch of space around the edges. Brush the top of the salmon with Dijon mustard.
- Spread the spinach filling over the salmon and smooth it out. Lightly brush the exposed pastry edges with egg wash. Carefully fold the pastry over the salmon, gently pressing out any air before sealing.
- Press the edges together using the side of your hand, trim the border down to 1/2 inch, and crimp the edges. Brush the top and edges with egg wash. If you’d like, score a decorative pattern on the top with a paring knife (a fish scale look using the back of a spoon works well).
- Transfer the wrapped salmon (on the parchment) onto a plate or platter and refrigerate for 30 minutes.
- Preheat your oven to 400°F (or 375°F if using convection). Place a sheet pan in the oven while it preheats to ensure it’s hot when ready.
- Once chilled, transfer the salmon (with parchment) to the preheated sheet pan and bake in the center of the oven for 30 to 35 minutes, or until the crust is golden brown. Rotate the pan halfway through baking if needed.
- Let the Salmon Wellington rest for 5 to 10 minutes before slicing and serving.
Notes
- Using a preheated sheet pan helps the bottom of the pastry crisp up and cook evenly.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 486Total Fat 34gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 23gCholesterol 87mgSodium 468mgCarbohydrates 23gFiber 2gSugar 2gProtein 21g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
