Salmon Wellington sounds like something you’d order at a restaurant, but it’s actually pretty manageable on your own at home. It’s just salmon wrapped in a flaky pastry with a flavorful filling baked right in.

This is one of those plates that looks like more work than it is. Salmon gets wrapped in puff pastry with a layer of filling, then baked until golden. It comes out crisp on the outside, tender in the middle, and feels a little elevated without getting complicated.

Super easy, store bought puff pastry is already a good start and the filling just takes it further. A layer of herby, creamy spinach (or whatever mix you go with) keeps everything moist while adding flavor. When everything bakes the puff pastry gets golden and crispy while the salmon stays soft and flaky inside. You get that contrast of crisp, creamy, and juicy all in one perfect bite.

So if you want something that feels a little more put together without doing too much, Salmon Wellington is the move. It’s flaky, rich, and bakes up in one piece, so it’s easy to serve and looks nice on a plate! Tips and Notes are at the bottom.

Salmon Wellington
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Salmon Wellington

Course: DinnerDifficulty: Medium
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Salmon Wellington is flaky, tender, and easier to make than it looks. Here’s how to build it, bake it, and get it just right.

Ingredients

  • 1 Sheet Puff Pastry, thawed ( 1 sheet can cover 2 wellingtons)

  • 2 Salmon Fillets (skin removed)

  • 1-2 Tbsp Butter

  • 1 Shallot, finely diced

  • 2–3 Garlic Cloves, minced

  • 4 oz Cream Cheese, softened

  • 1.5–2 cups Fresh Spinach ( frozen works too if you drain it REALLY well)

  • 1/3 cup Grated Parmesan

  • 1 Tbsp Dijon mustard (optional)

  • Salt and Pepper to taste

  • 1 egg (for egg wash)

Directions

  • Preheat the oven to 400° F
    -Pat the salmon dry. Season with salt and pepper and spread a thin layer of Dijon mustard on top if you’re using it.
  • Make the Filling
    -Melt the butter in a skillet over medium heat. Add the shallot and cook 2–3 minutes until softened. Then add the garlic and cook until fragrant. (Don’t add the garlic too early or it could burn. )
    -Stir in the cream cheese until it melts down and becomes smooth. Add the spinach and cook until fully wilted and any moisture cooks off. Remove from the heat and stir in the parmesan. Taste and season lightly with salt and pepper if needed. Let the filling cool.
  • Assemble the Wellington
    -Lay out the puff pastry and cut the sheet in half. Spoon a layer of the spinach filling into the center. Place the salmon on top. You can add a light smear of filling over the salmon if you want it fully wrapped in flavor.
    -Fold the pastry over the salmon and seal the seams with an egg wash. Transfer seam-side down to a baking sheet.
  • Score and Egg Wash
    -Lightly score the tops with a knife for texture and brush the with egg wash.
  • Bake
    -Bake uncovered at 400°F for 25–30 minutes, until the outside is deep golden and crisp.
    ( If the outside looks to be browning too quickly , tent it with foil for the last 10 minutes.)
    -Let it rest for 5–10 minutes before slicing. This helps everything set and keeps the filling from spilling out.

Notes

  • Make sure the spinach is well drained to avoid a soggy pastry.
  • Use a thermometer if unsure – Salmon should hit 125–130°F inside.
  • These are make ahead friendly! You can assemble fully, then refrigerate up to 12 hours before baking.