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Easy Salmon Wellington with Creamy Spinach Filling

Close-up of a slice of salmon wellington showing flaky golden pastry wrapped around pink salmon and spinach filling.
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Make this restaurant-quality Salmon Wellington at home. You get flaky puff pastry wrapping tender salmon and a rich, creamy spinach and cream cheese filling. It is an impressive centerpiece that is surprisingly straightforward to prepare.

Ingredients

Scale
  • 1 (1.5 lb) center-cut salmon fillet, skin removed
  • 1 sheet (14.1 oz) frozen puff pastry, thawed
  • 1 tablespoon olive oil
  • 1 shallot, finely minced
  • 5 ounces fresh spinach, chopped
  • 4 ounces cream cheese, softened
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the salmon fillet completely dry with paper towels. Season all sides generously with salt and pepper. Set aside.
  3. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté the minced shallot until soft, about 3 minutes.
  4. Add the chopped spinach to the skillet. Cook until all the moisture has evaporated, about 5 to 7 minutes. Remove from heat and let cool slightly.
  5. In a bowl, combine the cooled spinach mixture, softened cream cheese, chopped dill, and lemon zest. Mix until well combined. Season with salt and pepper.
  6. Lay the thawed puff pastry sheet on a lightly floured surface. If the pastry is too thick, gently roll it out slightly larger than needed to fully enclose the salmon.
  7. Place the seasoned salmon fillet in the center of the pastry. Spread the entire spinach and cream cheese mixture evenly over the top and sides of the salmon fillet.
  8. Fold the puff pastry over the salmon, trimming any major excess dough. Crimp the edges firmly to seal the pastry completely around the filling. Place the sealed Wellington seam-side down on the prepared baking sheet.
  9. Brush the entire surface of the pastry with the beaten egg wash. Use the back of a knife to lightly score a decorative pattern on top, being careful not to cut all the way through the pastry.
  10. Bake for 25 to 30 minutes, or until the pastry is golden brown and puffed, and the internal temperature of the salmon reaches 140°F (60°C) for medium-rare to medium.
  11. Let the Salmon Wellington rest for 10 minutes before slicing into thick portions for serving.

Notes

  • For a crispier bottom crust, place the baking sheet in the oven while it preheats.
  • If you want a Gordon Ramsay style presentation, you can sear the salmon briefly before wrapping it.
  • If you are making this ahead of time, assemble the Wellington completely, brush with egg wash, cover loosely, and refrigerate for up to 4 hours before baking. Add 5-10 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

Find it online: https://carlacooking.com/salmon-wellington-recipe-easy-flaky-pastry/