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The Ultimate Easy Salmon Wellington Recipe with Creamy Spinach Filling

A close-up of a salmon wellington cut in half, showing flaky pastry, pink salmon, and green spinach filling.
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Make this show-stopping Salmon Wellington, also known as Salmon en Croute, surprisingly straightforward. This recipe uses flaky puff pastry wrapped around tender salmon and a rich, creamy spinach filling, making it perfect for your next dinner party centerpiece or special occasion.

Ingredients

Scale
  • 1 (1.5 lb) center-cut salmon fillet, skin removed
  • 1 sheet (about 14 oz) all-butter puff pastry, thawed
  • 1 tablespoon olive oil
  • 1 shallot, finely minced
  • 10 oz fresh spinach, washed and dried well
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté the minced shallot until soft, about 3 minutes. Add the spinach in batches and cook until wilted. Remove from heat and squeeze out as much excess moisture as possible.
  3. In a bowl, combine the wilted spinach mixture, softened cream cheese, Parmesan cheese, dill, and lemon zest. Season with salt and pepper. Mix until fully combined.
  4. Pat the salmon fillet completely dry with paper towels. Season all sides generously with salt and pepper.
  5. Lay the puff pastry sheet on a lightly floured surface. If using a rectangular piece, trim it so it is large enough to wrap the salmon completely.
  6. Spread the creamy spinach filling evenly down the center of the pastry, creating a bed slightly longer and wider than the salmon fillet.
  7. Place the seasoned salmon fillet on top of the filling.
  8. Fold the long sides of the pastry up and over the salmon, pressing the edges together firmly to seal. Trim any excess pastry. Crimp the seams with a fork to secure the seal. You can use leftover pastry scraps to decorate the top if desired.
  9. Place the sealed Salmon Wellington seam-side down onto the prepared baking sheet. Brush the entire surface evenly with the beaten egg wash. Cut a few small slits in the top of the pastry to allow steam to escape.
  10. Bake for 25 to 30 minutes, or until the pastry is golden brown and flaky, and the internal temperature of the salmon reaches 145°F (63°C).
  11. Let the Salmon Wellington rest on the baking sheet for 10 minutes before slicing into thick portions for serving.

Notes

  • For shatter crisp pastry, chill the assembled Wellington for 15 minutes in the refrigerator before applying the egg wash and baking.
  • If you want an extra golden crust, apply a second coat of egg wash halfway through the baking time.
  • For individual portions, use square sheets of puff pastry and individual salmon portions.

Nutrition

Find it online: https://yumdrizzle.com/salmon-wellington-recipe-easy-puff-pastry/