Salmon Wellington with Creamy Spinach Filling

There are few dishes that make a dinner table feel more special than a golden, flaky salmon wellington. This recipe wraps a tender salmon fillet in puff pastry with a creamy spinach, cream cheese and dill filling. The result is as beautiful as it is delicious!

I love making salmon wellington when I want to impress without spending hours in the kitchen. The filling is creamy and flavorful with garlic, dill and a hint of lemon. The puff pastry bakes up beautifully golden and flaky. It’s a dish that looks fancy but is surprisingly approachable. It’s just as perfect for a cozy holiday dinner as it is for date night at home.

Looking for more cozy dinners? Browse my Comfort Food Recipes.

INGREDIENTS YOU’LL NEED

• Puff pastry: Store-bought puff pastry sheets are perfect. Thaw them until pliable but still cold so they bake up flaky.
• Salmon fillet: A center-cut piece works best for even cooking. This is the star of your salmon wellington recipe so choose a nice, fresh fillet.
• Salt & pepper: Simple seasoning that brings out the flavor of both the salmon and the filling.
• Red onion & garlic: The aromatic base for the creamy spinach mixture.
• Spinach: Fresh spinach wilts down into the perfect layer of filling.
• Cream cheese: Adds richness and helps hold the spinach filling together.
• Fresh dill, lemon zest & juice: Brighten up the dish and balance the richness of the salmon and pastry.
• Egg: Beaten and brushed over the pastry for that gorgeous golden finish.
• Black sesame seeds (optional): For a pretty, restaurant-style touch.

HOW TO MAKE SALMON WELLINGTON

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Prep the salmon

Pat the salmon fillet dry with paper towels and season generously with salt and pepper. (Dry salmon = better texture and flavor.)

Step 2: Make the creamy spinach filling

Heat a little oil in a skillet over medium heat. Sauté the red onion until softened, then add the garlic and cook for 30 seconds. Add the spinach and let it wilt completely. Stir in the cream cheese until smooth and melty. Finish with dill, lemon zest and lemon juice, then season well. Set aside to cool slightly.

Step 3: Assemble the wellington

Roll out the puff pastry on a lightly floured surface. Place the salmon in the center and spread the spinach mixture evenly over the top. Fold the pastry over the salmon, sealing the edges tightly to make a neat parcel. If needed, use a second sheet of pastry to cover and trim the excess. Place seam-side down on a parchment-lined baking sheet.

Step 4: Decorate & bake

Brush the pastry with the beaten egg. Use a sharp knife to score a light pattern on top for decoration (diagonal lines look beautiful). Sprinkle with sesame seeds if using. Bake at 350°F (180°C) for 30–35 minutes, until the pastry is golden and crisp.

Step 5: Rest & serve

Let the salmon wellington rest for 5–10 minutes before slicing. This helps the filling set and keeps the layers tidy. Serve with roasted vegetables or a simple green salad.

NOTES FROM MY KITCHEN

Prep ahead: You can prepare the spinach filling a few hours (or even a day) ahead and keep it chilled. That way when it’s time to assemble, all you have to do is wrap and bake.

Use center-cut salmon: Try to get a fillet that’s evenly thick so it cooks evenly. If the ends are too thin, they can dry out (you can tuck them under slightly before wrapping).

Filling: Let the spinach mixture cool before assembling. If it’s too warm, it can make the pastry soggy (and no one wants soggy puff pastry).

Herbs: I love dill with salmon, but fresh parsley or chives work just as well. You could also add a tiny pinch of nutmeg to the spinach filling if you want a warmer, cozier flavor.

Puff pastry: If your pastry is sticking or too soft, pop it in the fridge for 10 minutes. It’s much easier to work with when cold.

Leftovers: This looks like a special occasion meal, but honestly it’s simple enough for a weeknight. And leftovers reheat surprisingly well (in the oven, never the microwave!).

Crispy bottom hack: If you’re worried about the bottom going soggy, place the wellington directly on a preheated baking sheet or pizza stone. That extra heat helps crisp it up beautifully.

Serving ideas: I usually serve this with roasted green beans, asparagus or a fresh cucumber salad. Something light and bright to balance flavors.

Salmon Wellington with Creamy Spinach Filling

Recipe by Magda | Good Food Discoveries

5.0 from 3 votes

There are few dishes that make a dinner table feel more special than a golden, flaky salmon wellington. This recipe wraps a tender salmon fillet in puff pastry with a creamy spinach, cream cheese and dill filling. The result is as beautiful as it is delicious!

Course: DinnerCuisine: AmericanDifficulty: Easy

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Servings

4-6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories per serving

791

kcal

Total time

55

minutes

Cook Mode

Keep the screen of your device on

INGREDIENTS

• 1-2 large sheets of puff pastry

• 1 large salmon fillet (about 17oz / 500g)

• Salt & black pepper, to taste

• 1 tbsp cooking oil

• 1 small red onion, finely diced

• 2 garlic cloves, minced

• 3 cups fresh spinach (about 4oz / 100g)

• 8 oz (220g) cream cheese

• 1 tbsp fresh dill, chopped

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 1 egg, beaten (for egg wash)

• 1 tbsp black sesame seeds (optional but pretty)

DIRECTIONS

• Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Prep the salmon: Pat it dry with paper towels and season generously with salt and pepper. (Dry salmon = better texture.)
• Make the creamy spinach: Sauté the red onion in a little oil over medium heat until soft. Add garlic, cook for 30 seconds. Add spinach and let it wilt. Stir in cream cheese until smooth and melty. Finish with dill, lemon zest, and juice. Season generously and let it cool a bit.
• Assemble the Wellington: Roll out the puff pastry. Place your salmon in the center and spread the spinach mixture over the top. Fold the pastry over the whole thing and seal it like a beautiful, buttery package. (Patch with a second sheet if needed.) Flip it seam-side down onto your baking sheet.
• Decorate and bake: Brush the top with beaten egg. Lightly score with a knife for pretty lines (I go diagonal). Sprinkle with sesame seeds if you want. Bake for 30–35 minutes until golden and crisp.
• Rest, slice, serve: I let it cool for 5–10 minutes before slicing. Perfect with roasted veggies or a big green salad on the side.

Notes

• Crispy bottom hack: If you’re worried about the bottom going soggy, place the wellington directly on a preheated baking sheet or pizza stone. That extra heat helps crisp it up beautifully.
• Filling: Let the spinach mixture cool before assembling. If it’s too warm, it can make the pastry soggy (and no one wants soggy puff pastry).
• Use center-cut salmon: Try to get a fillet that’s evenly thick so it cooks evenly. If the ends are too thin, they can dry out (you can tuck them under slightly before wrapping).
• Serving ideas: I usually serve this with roasted green beans, asparagus or a fresh cucumber salad. Something light and bright to balance flavors.
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 6
• Calories: 791kcal
• Fat: 58g
• Carbohydrates: 41g
• Protein: 27g

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