Salmon Wellington Recipe

Salmon Wellington is a beautiful and delicious dish that wraps tender, flaky salmon in a golden, buttery puff pastry. Inside, the salmon is often paired with a flavorful layer of…

By Alina • December 10, 2025 • Reading time: 7 min

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Salmon Wellington is a beautiful and delicious dish that wraps tender, flaky salmon in a golden, buttery puff pastry. Inside, the salmon is often paired with a flavorful layer of spinach, herbs, and sometimes a cream cheese spread or mushroom duxelles, making each bite rich and satisfying. The crispy crust contrasts perfectly with the soft fish inside, creating a lovely combination of textures and flavors.

I love making Salmon Wellington when I want to impress without spending hours in the kitchen. It looks fancy but is pretty straightforward to assemble, and I always feel proud serving it at dinner parties or special family meals. One little tip I have is to make sure the puff pastry is well chilled before baking; it helps keep the crust nice and flaky. I also like to brush the pastry with an egg wash to give it that lovely golden shine that makes it extra tempting.

This dish is great served with a simple green salad or some roasted veggies on the side. I enjoy pairing it with a light lemony sauce to add a fresh touch that cuts through the richness of the pastry. Every time I make Salmon Wellington, it feels special—like a treat that’s worth savoring. Plus, it’s a fun way to switch up your usual salmon dinner and add a little wow factor!

Key Ingredients & Substitutions

Salmon: Fresh salmon fillet is the star here, giving the dish its tender, flaky texture. If fresh isn’t available, frozen salmon (thawed) works well too. Try wild-caught for extra flavor.

Puff Pastry: This creates the crisp golden crust. Frozen sheets are easy to find and convenient. You could experiment with phyllo dough for a lighter, crispier feel but be gentle with layering.

Spinach & Mushrooms: These add moisture and earthiness. You can swap spinach for kale or Swiss chard if you want a different texture or nutrition boost. Mushrooms can be mixed varieties or replaced with sautéed leeks.

Cream Cheese: This keeps the filling creamy and rich. For a lighter option, try ricotta or mascarpone. Vegan cream cheese can be used for dairy-free needs.

Fresh Dill & Lemon Zest: These brighten the flavors. If you’re out of dill, fresh parsley or tarragon can work. Lemon zest is key to a refreshing finish but can be swapped with a splash of white wine vinegar.

How Can I Wrap and Bake the Salmon Without the Pastry Getting Soggy?

Keeping the pastry crisp is all about prep and timing. Here’s how I do it:

• Make sure the spinach and mushrooms are well cooked and cooled. This removes excess water that could make pastry soggy.
• Pat dry the salmon with paper towels to reduce moisture on the surface.
• Use an egg wash on the pastry edges to help seal it tight.
• Don’t overfill—the filling should be in a thin, even layer inside the pastry to allow even baking.
• Bake on a parchment-lined sheet and avoid opening the oven early to keep heat steady.
• Let the Wellington rest a few minutes before cutting to firm up the pastry and filling.

Following these steps helps create a flaky, golden crust with perfectly cooked salmon inside—something I always aim for.

Equipment You’ll Need

• Baking sheet – This holds your Wellington safely in the oven and catches any drips.
• Parchment paper – Prevents sticking and makes cleanup easier.
• Non-stick skillet – Perfect for sautéing onions, mushrooms, and spinach evenly.
• Rolling pin – Helps roll out the puff pastry smoothly and evenly.
• Pastry brush – Makes it easy to apply the egg wash for a shiny, golden crust.
• Sharp knife – Useful for trimming pastry and slicing the finished Wellington cleanly.

Flavor Variations & Add-Ins

• Swap spinach for kale or Swiss chard – adds a slightly different texture and nutrition boost.
• Add fresh herbs like tarragon or parsley instead of dill – offers a new, fresh herb flavor.
• Mix in chopped smoked salmon with cream cheese – adds extra smoky richness inside the pastry.
• Include sun-dried tomatoes or roasted red peppers – for a pop of sweetness and color inside the filling.

Salmon Wellington Recipe

Ingredients You’ll Need:

• 1 lb (450g) fresh center-cut salmon fillet, skin removed
• Salt and black pepper, to taste
• 2 tbsp olive oil, divided
• 1 small onion, thinly sliced
• 8 oz (225g) mushrooms (such as cremini or button), sliced
• 3 cloves garlic, minced
• 4 cups fresh spinach leaves
• 4 oz (115g) cream cheese, softened
• 1 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tsp lemon zest
• 1 sheet puff pastry (about 9×12 inches), thawed
• 1 egg, beaten (for egg wash)
• Lemon wedges, for serving

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare, 30 minutes to bake, plus a few minutes to let it rest before serving. So, in total, plan for roughly 50 minutes from start to finish.

Step-by-Step Instructions:

1. Prepare the Salmon:

Season your salmon fillet with salt and pepper on all sides. Set it aside for now while you prepare the filling.

2. Cook the Vegetables:

Heat one tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for 3 to 4 minutes until softened. Next, add the sliced mushrooms and cook for about 7 to 8 minutes until they have released their moisture and are golden brown.

3. Add Spinach and Garlic:

Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the fresh spinach and cook until wilted, about 2 to 3 minutes. Remove the pan from heat and allow the mixture to cool slightly.

4. Prepare the Filling:

In a bowl, mix the softened cream cheese, chopped dill, and lemon zest until well combined. Fold in the cooled spinach and mushroom mixture. Taste and add salt and pepper if needed.

5. Assemble the Wellington:

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheet to about 12×12 inches, if needed. Spread the prepared filling in the center in a rectangle shape that’s just slightly smaller than your salmon fillet.

6. Place the Salmon:

Carefully place the seasoned salmon fillet on top of the filling.

7. Wrap the Pastry:

Fold the puff pastry over the salmon, pinching and folding the edges underneath to seal. Trim any excess pastry for a neat finish. Brush the entire surface with the beaten egg to help give a golden, shiny crust.

8. Optional Decoration:

If you like, use leftover pastry scraps to create fun decorative patterns on top of your Wellington. Brush these with egg wash as well.

9. Bake:

Place the Wellington on a parchment-lined baking sheet and bake in the preheated oven for 25 to 30 minutes, or until the pastry is nicely golden and crisp.

10. Rest and Serve:

Let your Salmon Wellington rest for about 5 minutes after baking. Then slice carefully, garnish with fresh dill, and serve warm with lemon wedges.

Can I Use Frozen Salmon for This Recipe?

Yes, you can use frozen salmon as long as it’s fully thawed before preparing. Thaw it overnight in the fridge or quickly in cold water in a sealed bag. Pat the salmon dry to remove excess moisture before seasoning.

Can I Prepare Salmon Wellington Ahead of Time?

Absolutely! You can assemble the Wellington and refrigerate it for up to 24 hours before baking. Just cover it tightly with plastic wrap and bake directly from the fridge, adding a few extra minutes to the cooking time.

How Should I Store Leftovers?

Store any leftover Salmon Wellington in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the pastry crisp.

What Can I Serve with Salmon Wellington?

This dish pairs wonderfully with simple sides like a fresh green salad, roasted vegetables, or steamed asparagus. A light lemon or dill sauce also complements the flavors beautifully.