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Salmon Wellington Recipe

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3.8 from 23 reviews

This elegant Salmon Wellington features tender salmon fillets wrapped in a buttery puff pastry filled with a creamy mixture of spinach, garlic, and cream cheese. A perfect dish for special occasions or a sophisticated weeknight meal, it delivers a delightful contrast of textures with a flaky crust and moist, flavorful filling.

Ingredients

For the Filling

  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 4 cups (120 grams) baby spinach leaves (about 4 ounces)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅔ cup (100 grams) cream cheese, softened
  • ¼ cup (25 grams) dried breadcrumbs
  • ¼ cup (25 grams) parmesan cheese

For the Wellington

  • 1 sheet frozen puff pastry, thawed in the fridge
  • 4 (6 ounce) salmon fillets, skin removed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the spinach filling: In a skillet over medium heat, melt the unsalted butter. Add the diced yellow onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the baby spinach leaves and cook until wilted, approximately 3-4 minutes. Season with salt and ground black pepper, then remove from heat and let cool slightly.
  2. Mix the filling ingredients: In a bowl, combine the cooked spinach and onion mixture with softened cream cheese, dried breadcrumbs, and parmesan cheese. Mix well until all ingredients are thoroughly incorporated.
  3. Prepare the puff pastry: On a clean work surface, roll out the thawed puff pastry sheet slightly to ensure it can fully wrap the salmon fillets. Cut the pastry into four equal squares, each large enough to enclose one salmon fillet.
  4. Assemble the Wellington: Place one salmon fillet in the center of each pastry square. Spoon an equal amount of the spinach-cream cheese filling on top of each fillet. Fold the pastry over the salmon and filling, sealing the edges by pressing gently and crimping with a fork or your fingers to prevent leaks.
  5. Apply the egg wash: Brush the beaten egg over the entire surface of each wrapped Wellington. This will give them a beautiful golden color when baked.
  6. Bake the Salmon Wellington: Preheat the oven to 400°F (200°C). Place the wrapped salmon Wellingtons on a parchment-lined baking sheet. Bake for 20-25 minutes or until the pastry is puffed and golden brown and the salmon inside is cooked through (internal temperature should reach 145°F / 63°C).
  7. Rest and serve: Remove from oven and let the Wellingtons rest for 5 minutes before serving. This helps the juices redistribute and prevents the pastry from becoming soggy.

Notes

  • Make sure the puff pastry is fully thawed before rolling and shaping to avoid cracking.
  • For best results, use skinless salmon fillets to prevent moisture leakage.
  • You can substitute cream cheese with ricotta for a lighter filling.
  • If you want a crispier crust, place the Wellingtons on a wire rack on top of the baking sheet to allow air circulation.
  • Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.

Find it online: https://justsosavory.com/salmon-wellington-recipe/