Salmon Wellington is an elegant and impressive dish. And believe it or not, it is actually very easy to make!
This salmon Wellington with puff pastry is made with thick salmon filets and a cream cheese and spinach filling. To keep things easy and simple, I use pre-made puff pastry sheets.
Assembling these is pretty simple and straightforward, and it only takes 20 minutes to bake.
Whenever I am trying to make something stunning but with little effort, I always go for salmon Wellington! The salmon is tender and the puff pastry is flaky, buttery, and golden brown.
There’s nothing complicated here! I use store-bought puff pastry sheets to make it extra easy and convenient. Folding the puff pastry to wrap the salmon is straightforward – I included step-by-step photos below so you can see how easy it is!
The filling, which is customizable, comes together in just a few minutes. It’s made with cream cheese and parmesan cheese, baby spinach, and aromatics. I mean, spinach and salmon go so well together, just like in my Spinach Stuffed Salmon Florentine.
While this salmon Wellington is a wonderful recipe for the holidays or special occasions, I also make it any time of the year for dinner. It’s easy enough, and plus it’s make-ahead friendly.
Salmon is one of my favorite proteins to cook with! If you’re looking for more salmon ideas, try my Creamy Salmon Pasta, Miso Salmon, and Sheet Pan Salmon and Vegetables. All three are super easy and great for dinner! For something lighter, check out this beautiful Salmon Nicoise Salad.
Why I love making this Salmon Wellington:
- Simple recipe: I use store-bought puff pastry to make it extra easy. All you need to do is roll it out and wrap the salmon and spinach filling with it.
- Bakes in just 20 minutes, and it’s make-ahead friendly!
- Customizable: Add extra ingredients and seasoning to the filling.
- Elegant and impressive! If you like entertaining at home, this recipe will surely impress your guests. But it’s also great for a casual dinner at home.
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Ingredient Notes
Below are a few ingredient notes from recipe testing that I hope you find helpful. As always, the full recipe with quantities can be found in the recipe card down below.
- Salmon filets: Use thick filets, about 1.5 to 2 to inches thick. Each filet should weigh about 6 or 7 ounces.
- Puff pastry sheets: I use frozen store-bought puff pastry. Thaw prior to using.
- Unsalted butter: To sauté the aromatics for the filling. Olive oil is fine too, but I like the aroma of butter.
- Onions and garlic: Finely diced or minced. Adds incredible flavor. For a milder flavor, you can use shallots instead.
- White wine: This one is optional. Adds a layer of flavor and helps deglaze the onions and garlic.
- Cream cheese: For flavor, texture, and moisture.
- Italian breadcrumbs: For texture, and absorbs some of the moisture from the cream cheese so that the puff pastry doesn’t get soggy.
- Fresh spinach: I use fresh baby spinach. Frozen spinach (thawed and excess water squeezed out) works too.
- Grated parmesan cheese: For savory flavors and texture.
- Salt and pepper to taste
- Egg and heavy cream (or milk), to make the egg wash.
Step-by-Step Instructions
Here, I break down everything you need to know to make salmon Wellington at home in just a few simple steps!
Step 1 | Make the filling
In a skillet over medium heat, melt butter and saute onions and garlic until fragrant, about 2 minutes. If using, add the white wine until reduced, scraping the pan to deglaze if needed. Then, melt the cream cheese until softened and somewhat melted.
Add spinach and stir for a few seconds until slightly wilted. Add Italian breadcrumbs and the grated parmesan, and stir to combine. It will look a bit crumbly – you don’t want it to be too wet, otherwise the puff pastry can get soggy.
Step 2 | Assemble
Note: Because puff pastry takes 20 minutes to bake (and salmon takes 12-15 minutes to cook), start with cold filets so they don’t overcook in the center. Keep them in the fridge until ready to assemble.
Preheat oven to 400 degrees F. Using a rolling pin, roll out the puff pastry sheets and cut into rectangles, large enough to fit each piece of salmon in the center – leave about 3 inches around the borders (for folding). Season with salt and pepper generously, and place each one on top of the puff pastry rectangles.
Next, brush the edges with egg wash (1 large egg whisked with milk or heavy cream). This will ensure the puff pastry is “glued” together. Then, carefully, fold the long sides into the middle, on top of the salmon, and pinch to seal.
Brush the short ends with more egg wash and fold those over, pressing slightly.
Step 3 | Brush with egg wash
Place the assembled salmon wellington on a large sheet pan lined with parchment paper, folded side down. Using a sharp paring knife, cut slits in a crosshatch pattern without cutting all the way through.
Then, brush the tops with more egg wash. This will give the puff pastry a beautiful golden brown shine.
Step 4 | Bake until golden brown
Bake at 400 degrees F for about 20 minutes until golden brown. And that’s it! Serve the salmon Wellington as one piece per person, or cut them in half – or multiple thick slices – for a beautiful presentation.
Tip: Try not to open the oven too much since puff pastry needs full heat to bake and get flaky. This will also prevent the bottom from getting soggy.
Variations and Modifications
Filling variations: Add mushrooms or additional seasoning of your choice. You can also use boursin cheese instead of cream cheese, or panko bread crumbs instead of Italian bread crumbs.
Use phyllo dough sheets: Instead of puff pastry, wrap the fish with about 4 layers of phyllo sheets, brushing with melted butter in between layers. If needed, adjust bake time according to package directions. It will have different texture, but still delicious!
Make Ahead Tips
Assemble as directed without the egg wash and refrigerate overnight. Don’t store for more than 1 day – it will make the dough soggy. When ready to make, brush with egg and bake as directed.
Note that making ahead can make the bottom a bit soggier regardless.
Leftovers will keep in the fridge for about 2 days. Reheat in the oven at 350 degrees F for 10 to 15 minutes.
Serving and Pairing Ideas
If you’re looking for a sauce to pair with salmon Wellington, you can make something like a white wine cream sauce. My Romesco Sauce and Chimichurri Sauce are great options too.
Serve with a simple arugula salad or my House Salad. For an elegant carb pairing, try my favorite Saffron Risotto or Spinach Mashed Potatoes.
Looking for more puff pastry recipes?
- Caramelized Onion Puff Pastry Bites
- Summer Chicken Pot Pie
- Beef Pot Pie
- Puff Pastry Apple Tarts
- Puff Pastry Apple Turnovers
Recipe FAQs
Depends on the shape and size of your salmon. As long as there are about 3 inches around the borders for folding, it will work. I use Pepperidge Farm’s brand. A 1.1-pound box comes with 2 sheets. I cut each sheet in half to get 4 in total.
Thoroughly pat the salmon dry before assembling. Also, cut slits on the puff pastry to allow steam to escape. And don’t open the oven while baking – puff pastry needs high heat to get flaky.
Yes, feel free to add chopped mushrooms, fresh herbs, or your favorite seasoning.
This post was originally published in 2022 and updated in December 2024 to include new photos and information. The original recipe remains the same.
Tips for Success
- Because puff pastry takes about 20 minutes to bake (salmon takes 12 minutes), keep the salmon refrigerated until ready to assemble. Starting with cold salmon prevents overcooking.
- I’d recommend using thick cuts of salmon (1.5 to 2 inches thick) for two reasons. The thicker they are, the longer they will take to cook…which is a GOOD thing! Because puff pastry takes longer than salmon to bake, a thicker cut of salmon is best.
- To prevent the bottom from getting soggy, pat dry the salmon thoroughly before assembling. Also, make sure to cut slits on the puff pastry once assembled to allow the steam to escape.
- Don’t open the oven until ready since puff pastry needs full consistent heat to bake into flaky layers.
- The filling will look a bit crumbly and not wet, this is so that the dough doesn’t get soggy. The breadcrumbs will absorb some of the moisture from the cream cheese, and stay moist once it’s done baking.
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Salmon Wellington (with Puff Pastry)
Equipment
- Paring knife
Ingredients
- 1 (1-pound) box frozen puff pastry sheets - thawed according to package directions
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, finely minced
- ¼ cup white wine - optional
- 4 ounces cream cheese
- 4 to 5 cups baby spinach leaves - loosely packed
- ¼ grated parmesan cheese
- ¼ cup Italian bread crumbs
- Salt and pepper to taste
- 4 6-ounce filets fresh salmon - 1.5 to 2 inches thick, skin removed
- 1 large egg - for the egg wash
- 1 teaspoon heavy cream or milk - for the egg wash
Instructions
- Make sure the salmon filets (skin removed) are refrigerated until you’re ready to assemble. The salmon needs stay cold (see note below), so don’t let it sit on your counter for too long.
- Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper, and set aside.
Make the filling
- In a large skillet, melt butter over medium heat. Sauté the diced onions for about 3 minutes. Then, add the minced garlic for about 1-2 minutes until fragrant. Optional: If using, add the white wine and cook it off for a few minutes, stirring until reduced.
- Stir in cream cheese until softened and lightly melted. Add the spinach and stir for a few seconds until slightly wilted. Then, add the parmesan cheese and Italian breadcrumbs, season with salt and pepper, and combine. Remove from heat and set aside. It will look a bit crumbly.
Assemble
- Make the egg wash: In a small bowl, whisk the egg with 1 teaspoon of heavy cream (or milk). Set aside.
- Using a rolling pin, roll out the puff pastry sheets and cut into rectangles, large enough to fit each piece of salmon in the center – there should be 3 inches around the edges from the salmon. Note: I used Pepperidge Farm's brand puff pastry, which comes with 2 sheets. Cut each sheet in half to make 4 sheets in total.
- Remove the portioned salmon filets from the fridge. Pat them dry thoroughly with paper towel. Season salmon with salt and pepper to taste. Tip: Patting dry thoroughly prevents a soggy dough.
- Place salmon filet onto the rolled out puff pastry sheet, in the center. Top with the cream cheese and spinach mixture evenly.
- Brush all the borders with the prepared egg wash. This will act as the “glue” for the puff pastry. Fold over the long edges over the salmon, and lightly pinch to seal. Then, brush the short ends with more egg wash, and fold them over to seal. Repeat with the remaining salmon filets.
Brush and bake
- Transfer onto the lined sheet pan, folded side down. Using a paring knife, cut slits on the puff pastry over the top, in a crosshatch pattern, without cutting all the way through. Then, brush the top with egg wash.
- Bake for 20 minutes or until golden brown on top. Tip: Try not to open too much, as the puff pastry needs full heat to properly bake properly.
- Let it cool slightly before serving. You can serve each piece whole, or slice for a really nice presentation. Enjoy!
Notes
- Why keep the salmon cold: Puff pastry takes about 20 minutes to bake, while salmon usually takes 12-15 minutes. Keeping the salmon cold right before assembling ensures that the salmon is not overcooked.
- Puff pastry sheet size: Depends on the shape and size of your salmon. Just make sure to leave about 3 inches of space around the edges for folding.
- I use Pepperidge Farm’s frozen puff pastry. Each 1.1-pound box comes with two sheets – I cut each sheet into 2 to roll out 4 sheets total.
- To prevent the bottom from getting soggy, pat dry the salmon thoroughly. Also, cut slits on the puff pastry once assembled – this will allow the steam to escape and keep the puff pastry flaky and buttery.
- Storing and reheating: Store in the fridge for up to 2 days. Reheat in the oven at 375 degrees F for about 15 minutes to maintain texture. Don’t microwave – it will get soggy.
- Make ahead: Assemble, but don’t brush with egg wash yet, and refrigerate overnight. Don’t store for more than 1 day – it will make the dough soggy. When ready to make, brush with egg and bake as directed.
- Baby spinach: Frozen spinach works too – it should be thawed and excess water should be fully squeezed out.
- Puff pastry: As a variation, phyllo dough sheets work too. Use about 4 layers of phyllo sheets, brushing each layer with melted butter.
- For the filling, try adding mushrooms, herbs, or extra seasoning.
Mary Thelen says
This was FANTASTIC!!! Made as the recipe called for except did not have cream cheese – but we had goat cheese so I used that instead. Nobody knew! I also popped my salmon back in the fridge for 30 minutes after rolling and before egg wash / baking to firm up the puff pastry again. it was SO SO SO good!!! Definitely a keeper in our book!!!
Tania says
Thank you Mary!
Audrey says
Spectacular recipe. Just made this for Christmas Eve dinner; everyone loved it! I used juice from one lemon instead of cooking wine since that’s what I had on hand and it really made the difference, I think. I had to split the salmon between 2 pans and I think that prevented the puff pastry from getting real golden on the top, but the salmon was past done, so I broiled it for just 30 seconds or so to get that nice brown on the top. Served with rice and broccoli. Total hit! Might have a new Christmas Eve tradition.
Tania says
Thank you for trying my recipe, Audrey! Happy holidays!
Mandy says
Hi! If I’m cooking multiple ones – say 10, will the cooking time change?
Any recommendations/tips if and when I bake?
Tania says
Hi Mandy! No changes to the cooking time. I’d just say, keep the puff pastry sheets refrigerated as you work, and/or transfer the assembled ones into the fridge as you assemble each one.
Gloria Finnegan says
Made for my sons 50th birthday…everyone LOVED it…..highly recommend
Nicky says
Made this tonight. It was so good!
Lucile says
Hello
Can I use another vegetable other spinach and mushrooms? I’m allergic.
Thanks in advance.
Tania says
Hi Lucile! Yes. A good substitute for spinach is kale or swiss chard.
Fran says
This turned out great. It was absolutely delicious. My husband said it was the best thing he’s ever had and wants me to make it again soon. I can’t eat onions or garlic so I substituted the green part of leeks. TO REMOVE SKIN FROM SALMON: cut fillets to right size; place wire rack over sink; pour boiling water gently over skin side of fillets until skin starts to change; gently pull skin off the fish, using a knife to loosen in places if necessary; dry fish thoroughly and return it to the fridge. The skin comes off extremely easily this way and the fish does not cook at all.
Tania says
Thank you for trying the recipe, Fran! I’ll have to try that salmon skin removal tip. Thanks for sharing!
Jennifer says
First time making salmon Wellington and tried the hot water for skin removal! Amazing and a delicious meal
Cynthia Chelsom says
A delicious looking recipe. Can I leave the skin on the bottom of the fillet or will it make the pastry too soggy? Thanks
Tania says
Hi Cynthia! I would remove the skin. Since we’re baking it inside puff pastry, the skin can get soggy and rubbery.
Will Errington says
That was great – thanks.
And I really like your format too.
Penelope DeJulia says
One of my favorite recipes,delicious and easy to make
Jeanne Miller says
My husband and I made this for the first time last night and it came out looking beautiful and tasted amazing! It was pretty easy to make and I am sure I will be making it again. Thank you, Tania!
Tania says
Thank you so much, Jeanne!
Pieter says
Thanks so much. This recipe was really delicious Tania! I did use the mushrooms and that made the filling great also.
Tania says
Hi Pieter! Thanks so much for trying it. Happy to hear you loved it!
Cinzia Del Greco says
Hello, I plan to freeze unbaked. I understand that I shouldn’t brush the egg wash before freezing but do I score the pastry before freezing or before baking along with the egg wash?
Tania says
Hi! You can score it before freezing!