Salmon Wellington is a show-stopping dish that feels fancy but is surprisingly approachable. The flaky puff pastry surrounding moist salmon makes every bite a perfect harmony of textures and flavors.
I remember the first time I made this—watching the golden crust rise in the oven while the fresh aroma of dill and lemon filled the kitchen was pure joy. It’s a dish that truly turns any dinner into a special occasion.
Why You’ll Love It:
– Flaky puff pastry with a tender, moist salmon center
– Creamy spinach and cream cheese layer adds richness
– Bright dill and lemon butter sauce complements perfectly
– Clean, minimalist plating highlights the beautiful layers
Comfort in every bite, with baking that’s straightforward and hands-off.
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Salmon Wellington
- Total Time: 45 minutes
- Yield: 4
Description
A delicious baked Salmon Wellington with a flaky puff pastry exterior and tender salmon interior, layered with spinach, cream cheese, and finished with dill and lemon butter.
Ingredients
salmon fillet (skin removed) – 1 lb
puff pastry sheet – 1 sheet
spinach – 2 cups fresh
cream cheese – 4 oz
dill – 2 tablespoons fresh, chopped
lemon zest – 1 teaspoon
egg wash – 1 egg beaten
Instructions
Preheat the oven to 400°F (200°C).
Wilt the spinach in a dry skillet over medium heat, then drain and squeeze out excess moisture.
Mix the wilted spinach with cream cheese, chopped dill, and lemon zest until combined.
Roll out the puff pastry sheet on a lightly floured surface.
Spread the spinach and cream cheese mixture evenly over the center of the puff pastry.
Place the salmon fillet on top of the spinach layer.
Fold the puff pastry over the salmon to fully encase it, sealing edges with egg wash.
Brush the outside of the pastry with egg wash for a golden finish.
Place the wrapped salmon seam side down on a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until the pastry is golden brown and crisp, and salmon is cooked through.
Serve a single rectangular slice centrally on a white round plate with a small dollop of dill and lemon butter sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
FAQ:
Q: Can I prepare this ahead of time?
A: Yes, you can assemble the Wellington in advance and refrigerate it until ready to bake.
Q: How should I store leftovers?
A: Keep leftovers tightly wrapped in the fridge and enjoy within 2 days for the best flavor and texture.
Save, print, or cook this elegant Salmon Wellington recipe to bring a little luxury to your table tonight.