Salmon Wellington is a stunning dish that’s as delicious as it is impressive. This recipe features tender salmon fillets topped with a creamy spinach filling, all wrapped in golden, flaky puff pastry. It’s the perfect choice for special occasions, dinner parties, or when you want to treat yourself to something fancy. Despite its elegant appearance, it’s surprisingly simple to make and uses just a handful of ingredients.
The combination of textures and flavors—crispy pastry, juicy salmon, and creamy filling—makes every bite a delight. It’s a dish that’s sure to wow your guests or make any dinner feel extra special.
Why This Recipe Works
This recipe works because it combines simple, high-quality ingredients into a perfectly balanced dish. The puff pastry becomes golden and flaky as it bakes, providing the perfect contrast to the moist, tender salmon inside. The creamy spinach filling adds richness and flavor, while the Dijon mustard adds a subtle tang that enhances the overall taste. It’s a complete meal wrapped in one package, making it both convenient and impressive.
Another reason this recipe shines is its versatility. You can easily customize it by adding herbs like dill or parsley to the filling or substituting the spinach with kale or leeks. It’s also a forgiving recipe—store-bought puff pastry makes it accessible for home cooks, while the preparation is straightforward. Whether you’re an experienced chef or new to cooking, Salmon Wellington is a recipe that guarantees delicious, show-stopping results every time.
Ingredients
Salmon Fillets:The star of the dish, providing rich and tender flavor. Substitute with cod or halibut if needed.
Puff Pastry:Creates a flaky and golden crust. Use store-bought puff pastry for convenience or homemade if you prefer.
Spinach:Adds a fresh and vibrant layer to the filling. Substitute with kale or omit for a simpler version.
Cream Cheese:Makes the filling creamy and flavorful. Ricotta cheese or mascarpone can work as substitutes.
Dijon Mustard:Adds a tangy and slightly spicy layer to enhance the salmon. Substitute with whole-grain mustard or leave it out if preferred.
Tips
- Thaw puff pastry completely before using, but keep it chilled to prevent it from becoming too soft.
- Use skinless salmon fillets for easier wrapping and even cooking.
- Seal the puff pastry edges tightly to prevent the filling from leaking out.
- Brush the pastry with egg wash for a shiny, golden crust.
- Let the Wellington rest for 5 minutes after baking to make slicing easier.
How to Serve
Salmon Wellington is an elegant and delicious dish that’s perfect for special occasions or an impressive dinner. The flaky puff pastry, creamy spinach filling, and tender salmon make it a luxurious yet approachable meal. This dish pairs wonderfully with light sides that complement its richness.
- Serve with a side of roasted asparagus or green beans for a classic pairing.
- Pair with a fresh arugula salad tossed with lemon vinaigrette for a lighter contrast.
- Add mashed potatoes or wild rice for a heartier meal.
Similar Recipes
Salmon Wellington
Ingredients
- 4 salmon fillets skinless, about 6 oz each
- 1 sheet puff pastry thawed
- 2 cups fresh spinach sautéed and drained
- 4 oz cream cheese softened
- 2 tablespoon Dijon mustard
- 1 egg beaten, for egg wash
- 1 teaspoon garlic powder
- ยฝ teaspoon salt
- ยผ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry slightly to smooth and flatten it. Cut it into 4 equal rectangles.
- In a bowl, mix sautéed spinach, cream cheese, garlic powder, salt, and pepper until combined.
- Spread a thin layer of Dijon mustard on each salmon fillet. Place a spoonful of the spinach mixture on top of each fillet.
- Lay each salmon fillet on a puff pastry rectangle. Fold the pastry over the salmon, sealing the edges tightly.
- Place the wrapped salmon on the prepared baking sheet, seam side down. Brush with egg wash.
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Let rest for 5 minutes before slicing and serving.
Nutrition
Notes
• Use skinless salmon fillets for easier wrapping and even cooking.
• Seal the puff pastry edges tightly to prevent the filling from leaking out.
• Brush the pastry with egg wash for a shiny, golden crust.
• Let the Wellington rest for 5 minutes after baking to make slicing easier.
Too delicious.