Salmon Wellington
Tender salmon fillets layered with a savory spinach, garlic, and cream cheese filling, wrapped in golden, flaky puff pastry. Salmon Wellington is an elegant, restaurant-quality main course that is surprisingly easy to make at home for special occasions or weeknight dinners.
Calories: 540kcal
Ingredients
4 skinless salmon fillets (approx. 6 oz / 170g each, about 1-inch thick)
1 sheet puff pastry, thawed (approx. 9–10 oz / 250–280g)
4 oz (115g) cream cheese, softened
2 cups (60g) fresh baby spinach, finely chopped
2 cloves garlic, minced
2 tbsp grated Parmesan cheese
1 tsp lemon zest
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 large egg + 1 tbsp water (whisked together for egg wash)
Instructions
🟢Prep the Salmon: Pat the salmon fillets completely dry with paper towels. Season lightly with half of the salt and black pepper.
🟢Make the Filling: In a medium bowl, combine the softened cream cheese, chopped spinach, minced garlic, grated Parmesan cheese, lemon zest, remaining salt, and pepper. Mix until smooth.
🟢Roll & Layer: On a parchment-lined surface, roll out the puff pastry sheet slightly into a rectangle. Cut the pastry into 4 equal smaller rectangles. Divide the spinach-cheese mixture evenly onto the center of each rectangle.
🟢Wrap the Salmon: Place one salmon fillet over the filling on each pastry rectangle. Fold the sides of the pastry over the salmon, tucking the edges tightly to seal it completely (brush edges with a little egg wash to help stick). Flip each package seam-side down on a parchment-lined baking sheet.
🟢Chill & Preheat: Preheat your oven to 400°F (200°C). Place the assembled Wellingtons in the refrigerator for 10 minutes to chill the pastry.
🟢Bake: Brush the tops generously with egg wash. Score the top gently with a sharp knife for decoration (do not cut through to the salmon). Bake for 22 to 25 minutes until the puff pastry is deep golden brown and crisp.
🟢Rest & Serve: Let rest for 5 minutes before serving warm.
Notes
- Spinach & Cream Cheese Layer: Swap spinach and cream cheese for a classic sauteed mushroom duxelles (finely chopped mushrooms cooked with shallots, butter, and thyme).
- Puff Pastry: Use phyllo dough (layered with brushed melted butter) for a lighter, extra-crispy crust, or low-carb dough (Fathead dough) for a keto-friendly version.
- Cheese Variations: Replace Parmesan with crumbled feta or goat cheese in the spinach filling for a tangier taste profile.
