Flaky puff pastry wrapped around juicy salmon and a creamy spinach-cheese filling—an elegant, easy dish perfect for dinner parties or date nights.

Why You’ll Love This Recipe

This modern take on the classic Wellington is a simple yet sophisticated meal that delivers big flavor with minimal effort:

Flaky, golden pastry contrasts beautifully with the moist, flaky salmon

Creamy spinach and cheese filling adds richness and depth
Easy to assemble and bakes in just 30 minutes
Looks gourmet but uses everyday ingredients

Great for entertaining or elevating weeknight meals

Ingredients

Salmon fillet
Puff pastry

Cream cheese
Frozen spinach, thawed and drained
Mozzarella cheese, shredded

Salt and black pepper, to taste
1 egg (for egg wash)

Directions

Preheat the Oven:
Set oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the Filling:
In a bowl, mix softened cream cheese, drained spinach, and shredded mozzarella. Season with salt and pepper to taste.
Assemble the Wellington:
Roll out puff pastry on a lightly floured surface into a rectangle large enough to encase the salmon. Spread the spinach mixture down the center. Place the salmon fillet on top and season with salt and pepper.
Wrap the Salmon:
Fold the pastry over the salmon and filling, pressing the seams to seal. Trim excess dough if needed and crimp the edges. Place seam side down on the prepared baking sheet.

Add Final Touches:
Cut a few small slits in the top of the pastry to allow steam to escape. Beat the egg and brush it over the top of the pastry for a golden finish.
Bake:
Bake for 25–30 minutes, or until the pastry is golden brown and puffed, and the salmon reaches an internal temperature of 145°F (63°C).
Rest and Serve:
Let the Wellington rest for 5 minutes before slicing. Serve warm with your favorite side.

Servings And Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Total Time: 40 minutes
Calories: Approx. 480–520 kcal per serving (depending on portion size and ingredients)

Variations

Add Herbs: Mix fresh dill or parsley into the spinach filling for added freshness.

Zesty Twist: Add a squeeze of lemon juice or a layer of Dijon mustard beneath the salmon.
Cheese Swap: Use Gruyère, feta, or goat cheese for a different flavor profile.
Mini Wellingtons: Divide into individual portions before baking for a dinner-party-worthy presentation.

Low-Carb Option: Wrap in phyllo dough or omit pastry and bake the salmon with the spinach topping only.

Storage/Reheating

Storage:

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheating:

Reheat in a 350°F oven for 10–15 minutes until heated through. Avoid microwaving to maintain pastry crispness.

FAQs

Can I use fresh spinach instead of frozen?

Yes—sauté fresh spinach until wilted, then drain well before mixing with the cheese.

Do I need to pre-cook the salmon?

No, the salmon will cook perfectly in the oven inside the pastry.

Can I make this ahead of time?

Yes—assemble the Wellington a few hours ahead and refrigerate. Add egg wash just before baking.

Can I use store-bought puff pastry?

Absolutely. Just thaw according to package instructions before using.

What should I serve with Salmon Wellington?

Try roasted vegetables, herbed potatoes, or a light green salad.

Can I freeze Salmon Wellington?

Freeze unbaked and wrapped tightly. Bake from frozen at 375°F for 40–45 minutes.

Why is my puff pastry soggy on the bottom?

Make sure your spinach is well-drained and use a baking sheet with parchment to avoid excess moisture.

Is the egg wash necessary?

It’s optional but helps the pastry brown beautifully and adds a glossy finish.

Can I make this dairy-free?

Use a dairy-free cream cheese and skip the mozzarella or use a vegan cheese alternative.

Is this recipe gluten-free?

Not as written, but you can try gluten-free puff pastry for an alternative.

Conclusion

Salmon Wellington with Puff Pastry is a deliciously elegant dish that’s surprisingly easy to make. With its buttery, flaky crust, rich filling, and tender salmon center, it’s a meal that’s sure to impress. Whether you’re hosting a dinner party or treating yourself to something special, this recipe brings gourmet flair to your table with minimal stress.

Salmon Wellington With Puff Pastry

Author: Chef Clara

Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Flaky puff pastry wrapped around juicy salmon and a creamy spinach-cheese filling—elegant, easy, and perfect for dinner parties or date nights!

Ingredients

Salmon fillet
Puff pastry
Cream cheese

Frozen spinach (thawed and drained)
Mozzarella cheese, shredded
Salt and black pepper

Egg (for egg wash)

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Instructions

Preheat oven to 400°F (200°C).

Mix softened cream cheese, thawed spinach, and mozzarella in a bowl. Season with salt and pepper.
Roll puff pastry into a rectangle on a floured surface.
Spread spinach mixture in center, leaving edge space. Place salmon on top, season.

Fold pastry over salmon, sealing all edges tightly.
Place on parchment-lined baking sheet, seam side down.
Make small slits on top and brush with egg wash.

Bake 25–30 minutes, until pastry is golden and salmon reaches 145°F (63°C).
Let rest a few minutes before slicing and serving.

Notes

Ensure spinach is well-drained to prevent soggy pastry.
You can substitute mozzarella with Gruyère or Parmesan for a deeper flavor.
Serve with a light lemon cream sauce or roasted vegetables.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course

Method: Baking
Cuisine: European-Inspired