Name: Salmon Wellington
Prep time: 15 min
Cook time: PT-487723H13M39S
Total time: PT-487723H13M39S
Cuisine: European
Ingredients: 1 pound (453 g) salmon, bones and skin removed; 3 ounces (85 g) frozen spinach, thawed and drained well; 3 ounces (85 g) soft cheese, such as Boursin; 1 onion, chopped; 1 egg; 1 pound (453 g) puff pastry; 1 tablespoon olive oil; ¼ teaspoon salt; ¼ teaspoon pepper

Why You’ll Love This Recipe

This dish combines the richness of salmon with the creaminess of soft cheese and the freshness of spinach. The puff pastry adds a golden, flaky layer that makes every bite indulgent yet balanced. Easy enough for a homemade dinner yet elegant enough for entertaining, Salmon Wellington is a show-stopping recipe.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

1 pound (453 g) salmon, bones and skin removed
3 ounces (85 g) frozen spinach, thawed and drained well
3 ounces (85 g) soft cheese, such as Boursin
1 onion, chopped
1 egg
1 pound (453 g) puff pastry
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper

Directions

Preheat oven to 400°F (200°C).
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Remove from heat and let cool slightly.
In a bowl, combine thawed spinach, soft cheese, and sautéed onions. Season with salt and pepper.
Roll out puff pastry on a lightly floured surface into a rectangle large enough to encase the salmon.
Place salmon in the center of the pastry. Spread the spinach and cheese mixture evenly on top of the salmon.
Fold the puff pastry over the salmon, sealing the edges by pinching or brushing with a little water. Place seam-side down on a parchment-lined baking sheet.
Beat the egg and brush it over the top of the pastry to create a golden finish.
Bake in the preheated oven for 25–30 minutes until the pastry is golden brown and crisp.
Let rest for 5 minutes before slicing. Serve warm.

Servings and Timing

This recipe serves 2–4.
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes

Variations

Add a thin layer of Dijon mustard or lemon zest for extra flavor.
Include fresh herbs such as dill, chives, or tarragon in the cheese mixture.
Substitute puff pastry with phyllo sheets for a lighter, crispier version.
Serve with a simple lemon butter or hollandaise sauce for an elegant touch.
Wrap individual salmon fillets for single-serving portions.

Storage/Reheating

Store leftovers in the refrigerator for up to 1 day. Reheat gently in a 350°F (175°C) oven for 10–12 minutes to preserve the crisp pastry.

FAQs

Can I make this ahead of time?

Yes, assemble the Wellington and refrigerate for up to 24 hours before baking.

Can I freeze Salmon Wellington?

Yes, wrap tightly in plastic wrap and foil before freezing. Bake from frozen, adding extra 10–15 minutes to the cooking time.

Can I use cream cheese instead of Boursin?

Yes, cream cheese works well. Mix with a pinch of garlic, herbs, or lemon zest for added flavor.

Can I make individual portions?

Absolutely. Use smaller puff pastry rectangles for single-serving Wellingtons.

Conclusion

Salmon Wellington is a delicious, impressive, and easy-to-make dish that brings elegance and flavor to the table. With flaky puff pastry, tender salmon, and a creamy spinach-cheese filling, it’s perfect for celebrations, date nights, or any time you want a restaurant-quality meal at home.