Easy and Delicious Salmon Wellington (Perfect for Special Dinners!)

Salmon Wellington, also called salmon en croûte, is the ultimate way to impress your guests with minimal stress. Flaky, buttery puff pastry wraps around tender, juicy salmon topped with a creamy spinach and herb filling—it’s a gourmet dream made simple. Whether you’re celebrating a holiday, hosting a dinner party, or just treating yourself to something special, this dish brings restaurant-quality flavor right to your kitchen. You’ll love how easy this is!

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 salmon fillets (about 6 oz each)
• 1 sheet puff pastry, thawed
• 2 cups fresh spinach, chopped
• 2 tablespoons cream cheese, softened
• 1 tablespoon Dijon mustard
• 1 egg (for egg wash)
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Flour, for dusting

Instructions

Prepare the Puff Pastry
Start by thawing your puff pastry in the refrigerator overnight. Before you roll it out, let it sit at room temperature for about 10 minutes. This makes it easier to handle without cracking.

On a lightly floured surface, roll out the pastry sheet and cut it into four equal rectangles. You want enough pastry to completely wrap each salmon fillet, with a little extra for sealing.

Make the Spinach and Cream Cheese Filling
Heat the olive oil in a skillet over medium heat. Add the chopped spinach and sauté for about 2-3 minutes until it’s wilted and vibrant green. Remove from the heat and stir in the cream cheese, Dijon mustard, chopped dill, salt, and pepper. The mixture should be creamy but not watery. Let it cool slightly before assembling the Wellington—it’ll make wrapping much easier!

Assemble the Wellingtons
Pat the salmon fillets dry with a paper towel and season them with a generous pinch of salt and pepper.

Place a salmon fillet on one side of each pastry rectangle. Top each fillet with a heaping spoonful of the spinach filling, spreading it evenly across the top.

Brush the edges of the puff pastry with a beaten egg to help seal it. Carefully fold the pastry over the salmon, tucking and sealing the edges underneath. Make sure it’s snug but not too tight—you want the salmon to bake evenly.

Use a sharp knife to cut small slits in the top of each Wellington to allow steam to escape. Brush the tops generously with the remaining beaten egg for that beautiful, glossy finish.

Chill Before Baking
Transfer the Wellingtons to a baking sheet lined with parchment paper. Chill them in the refrigerator for at least 30 minutes. This important step helps the pastry maintain its shape and prevents it from becoming soggy while baking.

Bake the Salmon Wellingtons
Preheat your oven to 400°F (200°C).

Place the chilled Wellingtons on the baking sheet and bake for 20-25 minutes, or until the pastry is puffed and golden brown and the salmon inside is cooked to perfection.

Let the Wellingtons rest for 5 minutes before slicing and serving—you’ll be amazed at how stunning they look when you cut into them!

Tips and Tricks

Choose High-Quality Salmon
Fresh, center-cut salmon fillets work best for this recipe. Make sure they are even in thickness so they cook uniformly inside the pastry.

Don’t Skip the Chill Time
Chilling the assembled Wellingtons helps the butter in the puff pastry stay cold, which results in a crisp, flaky finish when baked.

Pat the Salmon Dry
Excess moisture can cause the pastry to turn soggy. Always pat your salmon fillets dry before assembling.

Customize the Filling
Feel free to get creative with the spinach mixture. Add sautéed mushrooms, sun-dried tomatoes, or even a sprinkle of parmesan cheese for extra flavor.

Use a Hot Baking Sheet
For an ultra-crisp bottom, you can preheat your baking sheet in the oven before placing the Wellingtons on it. This gives the pastry an instant blast of heat, encouraging a nice, golden crust.

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Variations

Different Cheeses
If you’re not a fan of cream cheese, swap it out with goat cheese, ricotta, or Boursin for a unique twist. Each cheese adds its own delicious character to the dish.

Try Different Herbs
Instead of dill, you can use fresh parsley, chives, or tarragon. Play around with your favorites to find the perfect flavor combo!

Mini Wellingtons
Hosting a cocktail party? Make mini Salmon Wellingtons by cutting smaller squares of puff pastry and using bite-sized pieces of salmon. They’re adorable and perfect for serving to a crowd!

Vegetarian Option
If you want a vegetarian version, simply replace the salmon with thick slices of seasoned, roasted vegetables like eggplant, zucchini, and bell peppers wrapped in the same spinach and cheese filling.

Storage Instructions

Refrigeration
Leftover Salmon Wellingtons can be stored in an airtight container in the fridge for up to 2 days. They still taste amazing the next day!

Freezing
You can also freeze the unbaked Wellingtons. Assemble them fully but skip the egg wash. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking and apply the egg wash right before popping them into the oven.

Reheating
For best results, reheat leftovers in a 375°F (190°C) oven for about 10-15 minutes. Avoid microwaving—it tends to make the pastry soggy and chewy.

Serving Suggestions

This rich and hearty dish pairs wonderfully with lighter sides to balance out the flavors. Here are some ideas:

• A crisp green salad with a lemon vinaigrette
• Roasted asparagus or green beans
• Herb-roasted baby potatoes
• A simple cucumber-dill yogurt sauce on the side
• Lemon wedges for a fresh, citrusy pop

FAQs

How do I prevent soggy puff pastry?
Make sure your spinach mixture is not too wet, and pat the salmon dry thoroughly. Also, don’t skip chilling the Wellingtons before baking!

Can I use frozen spinach?
Yes, but be sure to thaw it completely and squeeze out as much moisture as possible before using it in the filling.

Is it necessary to chill before baking?
Absolutely. Chilling helps the pastry firm up, keeping everything neatly wrapped and resulting in a gorgeous, crisp crust.

Can I prepare Salmon Wellington ahead of time?
Definitely! Assemble the Wellingtons and refrigerate for up to 24 hours. Brush with the egg wash just before baking.

Can I make it gluten-free?
You can! Simply use a gluten-free puff pastry and ensure all your other ingredients are certified gluten-free.

How do I know when the salmon is cooked?
The salmon should reach an internal temperature of 145°F (63°C). The puff pastry should be golden brown and fully cooked.

Can I use another type of fish?
While salmon is the classic choice, you can substitute with other firm white fish like cod or halibut. Adjust the cooking time as needed based on thickness.

What else can I use instead of cream cheese?
Try ricotta, mascarpone, or goat cheese for slightly different flavor profiles that are equally delicious.

How long does it take to bake?
Typically, 20-25 minutes at 400°F (200°C) is perfect. Keep an eye on the color of the pastry—it’s your best indicator!

Conclusion

There’s truly nothing like the flaky, buttery goodness of a homemade Salmon Wellington! It’s the kind of dish that looks like you spent hours crafting it, but with these simple steps and tips, it’s totally achievable even on a busy evening. Plus, the delicious flavor combination of creamy spinach, tender salmon, and crispy pastry will have everyone asking for seconds. Give this recipe a try—you’ll see why it’s a must-have in your special occasion meal lineup!