Salmon Wellington Puff Pastry

Salmon Wellington in puff pastry is my go-to dish when I want to impress guests without spending all afternoon in the kitchen. Each bite has flaky pastry, creamy spinach filling, and perfectly cooked salmon—and it is ideal for a special dinner or just a weeknight when you want something truly delicious.

Every time I serve this Salmon Wellington, it gets rave reviews—no one can believe how simple it is to put together. The first time I tried it, I was hosting a birthday dinner and it disappeared before I could even put my fork down.

Ingredients

• Cream cheese: provides the creamy base for the filling choose a full-fat block for the richest texture and let it soften at room temperature
• Frozen spinach: brings a fresh green flavor to the mix make sure to squeeze out as much moisture as possible so the filling stays thick
• Mozzarella cheese: makes the filling extra melty and stretchy use good-quality low moisture cheese for best melt
• Fresh dill: adds brightness and classic flavor only use fresh dill for the biggest flavor impact
• Puff pastry: creates that signature golden crunch choose an all-butter brand if possible and let it thaw in the fridge for best results
• Salmon fillet: is the star of the show look for a center-cut piece of even thickness so it cooks evenly
• Green onions: are optional but add a mild pop of sharpness slice them thin for the best texture
• Egg: makes the pastry shiny and golden beat it well for a smooth egg wash
• Salt and black pepper: balance flavors and brighten everything use flaky sea salt if you have it

Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius to ensure it is hot enough to crisp the pastry.

Prepare the Puff Pastry:

Lightly flour your work surface. Roll out the thawed puff pastry into a rectangle just large enough to encase the salmon and filling. If your sheets are small, join two and press the seams well.

Make the Spinach Filling:

In a mixing bowl, combine room temperature cream cheese, fully drained spinach, mozzarella cheese, dill, and if desired, green onions. Stir until no streaks of cheese or spinach remain. Add salt and pepper. Taste for seasoning and set aside.

Assemble the Wellington:

Place the pastry rectangle in front of you. Spread the spinach and cheese mixture into the center, leaving about one and a half inches around all sides. Lay the salmon fillet directly over the filling and season the top with more salt and pepper.

Fold and Seal the Pastry:

Gently bring each side of the pastry up and over the salmon, tucking ends underneath so everything is covered. If needed, use a touch of water at the seams and press to seal all the way around so the filling does not escape.

Transfer and Vent the Wellington:

Carefully lift your wrapped salmon onto a lined baking sheet seam side down. With a sharp knife, make a few shallow slits on top to let steam escape—this keeps the pastry flaky.

Apply Egg Wash:

Beat the egg until smooth and use a pastry brush to coat the top and sides of the pastry. This creates that gorgeous golden finish.

Bake:

Slide the baking sheet into your preheated oven. Bake for twenty five to thirty minutes until the pastry is deeply golden and an instant read thermometer in the salmon reads one hundred forty five Fahrenheit. Rotate the pan halfway through for even baking if your oven is uneven.

Rest and Serve:

Remove from the oven and let rest for five to eight minutes to keep the juices inside. Slice into generous portions and serve immediately.

The creamy dill filling is my favorite part with the fresh herb hit making the whole dish feel special. My family always fights over the crunchy corner pieces—my kids claim those every time we make it.

Storage Tips

Leftover Salmon Wellington keeps well in the fridge for up to two days. Cool it completely and store slices wrapped in foil or in an airtight container. To reheat use a low oven to preserve the crisp pastry and warm the filling evenly. I avoid the microwave since it can make the pastry soggy.

Ingredient Substitutions

Swap the mozzarella for fontina or shredded Gruyère for more earthy flavor. If you do not have dill try fresh chives or tarragon. For a lighter version use light cream cheese and more spinach. Smoked salmon can work but will be saltier and change the flavor completely.

Serving Suggestions

Serve with a crisp green salad or roasted asparagus for contrast. Lemon wedges on the side add brightness. For a heartier plate try garlic mashed potatoes or wild rice. This dish holds its own with a chilled glass of sparkling wine or a dry white.

Cultural and Historical Context

Salmon Wellington is inspired by the classic British beef Wellington which wraps beef fillet in mushroom duxelles and puff pastry. This recipe uses similar pastry skills but offers a lighter spin with fish and a bright herbaceous filling. It is sometimes called salmon en croute in France.

Seasonal Adaptations

Use arugula or sautéed leeks instead of spinach in spring for a peppery flavor. In summer add a layer of thinly sliced zucchini or squash to the filling. For fall and winter blend in a handful of caramelized onions or roasted garlic to boost the savory notes.

Success Stories

Every holiday someone at my table tells me they were intimidated by Wellington until they tried this recipe. It is now a mainstay in my family for birthdays and anniversaries people love snapping photos of that golden flaky crust. Even my neighbor tried it and returned the dish empty with a handwritten thank you.

Freezer Meal Conversion

To make ahead assemble the Wellington but do not bake. Freeze it tightly wrapped for up to a month. Bake straight from the freezer—just add ten extra minutes to the bake time. Brush with fresh egg wash right before baking to keep the crust shiny.

This recipe brings restaurant flair to weeknight dinners and is always a showstopper on special occasions. Give it a try—your friends and family will ask for it again and again.

Common Recipe Questions

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Simply sauté it briefly to wilt, then squeeze out any excess moisture before combining with the cheese mixture.

→ How can I prevent the pastry from getting soggy?

Ensure the spinach is thoroughly drained and the filling isn’t wet. Slits on the pastry release steam, helping keep it crispy.

→ What type of salmon works best?

Skinless, center-cut fillets offer even thickness for consistent cooking and neat assembly inside the puff pastry.

→ How do I know the salmon is fully cooked?

Bake until the pastry is golden and the salmon reaches an internal temperature of 145°F (63°C).

→ Can I prepare it ahead of time?

Yes. Assemble and chill the wrapped salmon in the fridge for several hours before baking. Add the egg wash just before baking.