Salmon Wellington Recipe
Salmon Wellington is such a lovely dish that feels fancy but is really straightforward to make. It’s all about flaky, tender salmon wrapped up in puff pastry, often with a…
Tip: save now, cook later.Salmon Wellington is such a lovely dish that feels fancy but is really straightforward to make. It’s all about flaky, tender salmon wrapped up in puff pastry, often with a layer of spinach and creamy mushroom or dill sauce inside. The golden, crispy crust gives it a nice crunch, which pairs perfectly with the soft fish and flavorful filling.
I love making Salmon Wellington when I want to impress guests or just treat myself to something special without spending all day in the kitchen. One tip I always keep in mind is to pat the salmon dry and season it well before wrapping it up—that way, every bite is tasty and perfectly balanced. It’s one of those dishes that feels elegant but isn’t fussy at all!
My favorite way to serve it is alongside a simple green salad or some roasted veggies to keep things fresh and light. Plus, leftovers (if there are any!) can be just as good warmed up the next day. Salmon Wellington never fails to bring a bit of cheer to the dinner table, and I always look forward to making it again.
Key Ingredients & Substitutions
Salmon fillet: Fresh salmon is best for this recipe because it stays tender and moist inside the pastry. If fresh isn’t available, thawed frozen salmon works fine. Skinless makes it easier to wrap, but you can remove skin yourself if needed.
Spinach: Fresh spinach adds color and a mild flavor that balances the rich salmon and creamy filling. If spinach isn’t handy, try kale or Swiss chard – just cook them until soft and squeeze out extra water.
Cream cheese or crème fraîche: These give a smooth, tangy layer that helps keep the salmon moist. For dairy-free, try a vegan cream cheese or coconut-based soft cheese.
Puff pastry: Store-bought frozen puff pastry saves so much time and creates a flaky, golden crust. Let it thaw before rolling for best results. You can also find gluten-free pastry if needed.
Fresh dill: Dill pairs beautifully with salmon’s flavor, adding a fresh herbal note. If you can’t find dill, try fresh parsley or chives instead.
How Do I Get the Puff Pastry Golden and Crispy Without Soggy Bottoms?
Getting the pastry perfectly crisp all over is key to a great Salmon Wellington. Here’s what helps:
- Keep the salmon dry: Pat the fillet dry before seasoning to prevent too much moisture inside the parcel.
- Drain cooked spinach well: Squeeze or press out excess water after wilting the spinach to keep the filling from getting soggy.
- Chill the wrapped Wellington briefly: After assembling, chill in the fridge for 15–20 minutes before baking. This firms up the pastry and filling, helping it hold together.
- Use an egg wash: Brush the pastry all over with beaten egg for a shiny, deep golden crust.
- Bake on parchment: Use a baking sheet lined with parchment paper for even heat and less sticking.
With these tips, your Salmon Wellington will come out beautifully flaky and crisp every time!
Equipment You’ll Need
- Baking tray – perfect for even cooking and easy cleanup when lined with parchment paper.
- Parchment paper – stops the puff pastry from sticking and helps crisp up the base.
- Non-stick skillet or frying pan – ideal for sautéing onions, garlic, and spinach quickly.
- Sharp knife – for trimming salmon and making slits in the pastry to release steam.
- Rolling pin – makes spreading out the puff pastry smooth and even (optional if your pastry is ready-rolled).
- Pastry brush – makes it easy to coat the pastry with egg wash for a golden finish.
Flavor Variations & Add-Ins
- Swap salmon for smoked salmon layered with cream cheese for a no-bake, fresh twist.
- Add chopped fresh herbs like tarragon or parsley for a different herbal note.
- Mix sautéed mushrooms or leeks into the spinach filling to add earthiness and depth.
- Use feta or goat cheese instead of cream cheese for a tangier, crumbly texture inside.
How to Make Salmon Wellington?
Ingredients You’ll Need:
For The Salmon Wellington:
- 500g (1 lb) fresh salmon fillet, skin removed
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 150g fresh spinach leaves
- 100g cream cheese or crème fraîche
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1 sheet puff pastry (about 250g), thawed if frozen
- 1 egg, beaten (for egg wash)
- Sesame seeds or poppy seeds for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, about 25-30 minutes to bake, and a few minutes to rest. So, plan for around 45 minutes from start to finish, including prep and cooking.
Step-by-Step Instructions:
1. Prepping the Ingredients:
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. Season the salmon fillet with salt and pepper on all sides.
2. Cooking the Filling:
Heat olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until soft. Add the spinach and cook until wilted, about 2 minutes. Drain any extra moisture and let the spinach mixture cool slightly. In a small bowl, mix the cream cheese (or crème fraîche) with the chopped dill, then stir in the cooled spinach until combined.
3. Assembling the Wellington:
On a lightly floured surface, roll out the puff pastry so it’s large enough to wrap the salmon. Spread the spinach and cream cheese mixture evenly in the center. Place the salmon on top, then carefully fold the pastry around the salmon, sealing the edges and tucking the bottom under. Transfer the wrapped salmon to the baking tray, seam side down.
4. Baking:
Brush the pastry all over with beaten egg and sprinkle with sesame or poppy seeds if you like. Cut a few small slits on top of the pastry to let steam escape. Bake for 25-30 minutes until the pastry is golden and crispy and the salmon is cooked through.
5. Serving:
Let the Salmon Wellington rest for a few minutes before slicing. Garnish with fresh dill sprigs and serve with a light creamy dill sauce, asparagus, or a fresh green salad. Enjoy your wonderful, flaky Salmon Wellington!
Can I Use Frozen Salmon for Salmon Wellington?
Yes, you can use frozen salmon, but make sure to fully thaw it in the fridge overnight and pat it dry before using. This helps prevent excess moisture that could make the pastry soggy.
Can I Prepare Salmon Wellington Ahead of Time?
Absolutely! You can assemble the Wellington a few hours ahead, then cover it and refrigerate. Just brush with egg wash and bake right before serving to keep the pastry crisp.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to keep the pastry crisp, or microwave briefly if in a hurry.
What Can I Serve with Salmon Wellington?
This dish pairs beautifully with roasted asparagus, a crisp green salad, or steamed vegetables. A creamy dill sauce also complements the flavors perfectly.
