Salmon Wellington Recipe

Tonight, we're bringing you flavors from overseas! Food photographer and recipe developer Susan Olayinka from The Flexible Fridge shares a fresh and fun rendition of the infamous Wellington. This phenomenal method gives off English bistro vibes, and we are definitely here for it! She tells Tasting Table, "It was so fun and easy to make. In the UK Beef Wellington is super popular. So Salmon Wellington is a fun spin."

The concept of wrapping meat in pastries is quite the tradition. Though it may not have originated in England, we beg to differ that the English make it best. Beef Wellington has been known in the United Kingdom over centuries, named after the Duke of Wellington (via Foods of England). Did he create it? Unlikely, however, the name still stands. Our version has a boast-worthy advantage. It is filled with a healthier protein: fish. Salmon is filled with B vitamins and heart-healthy omega-3s (via Healthline). The source adds that this fatty fish is also believed to reduce the risk of heart disease and help with weight management. We're not saying it's the healthiest choice, but you catch our drift.

Gather the ingredients for this Salmon Wellington recipe

We know that sometimes less is more, hence there are just a few simple ingredients required to craft this dish. Start out with ¾ ounce of fresh dill, 1 tablespoon of butter, 9 ounces of fresh spinach, 1 teaspoon each of salt and black pepper, and 1 ½ cups of your preferred cream cheese. The remaining components of the meal are 23 ounces of puff pastry sheets, 20 ounces of salmon fillet, and one egg.

Cook the spinach and melt the cream cheese

First, preheat the oven to 400 F and prepare a baking sheet with parchment paper. Next, remove the fresh dill from the stem and chop it up. Set the dill aside while you place the butter into a saucepan and turn the heat up to medium-high. Then, drop in the dill, the spinach, a pinch of salt, and a dash of pepper. Mix them together to combine. Once the spinach has wilted, dollop the cream cheese into the saucepan so that it softens up. Stir the spinach, herbs, and melted cream cheese together.

Roll out the puff pastry

On a floured surface, roll out the first part of the puff pastry into the size of the salmon. As the first layer, this pastry serves as the bottom of the succulent Salmon Wellington. This forms the nest if you will. The ease of rolling this out is why Olayinka recommends it for parents. "Definitely I would recommend [this] to busy mums as it's so easy to make ... you just buy the puff pastry ready-made," she tells Tasting Table. Transfer one layer of puff pastry to the prepared baking tray.

Assemble the pastry, salmon, and cream cheese

In this step, spoon the spinach, dill, and cream cheese mixture onto the puff pastry. Ensure the cream cheese mixture does not get too close to the edge of the puff pastry — allow for a 1-inch margin. Now, place the salmon on top of the spinach mixture (we put the mixture on top of the salmon here — either is fine). Set the second rolled-out puff pastry on top of the dressed salmon and crease the edges together.

Cut a crisscross design over the top of the pastry

After sealing up the edges of the pastry, take a sharp knife to cut vertical and horizontal slits into a criss-cross pattern across the top surface. Whisk one egg and prep a basting brush. Brush the whisked egg on top of the Salmon Wellington. Olayinka tells us that her favorite part of this recipe is "seeing the finished product!" She adds that "the cross pattern looks super fancy."

Bake until the top is lightly browned

Transfer your Salmon Wellington to the preheated oven and bake it for 22 minutes. After 22 minutes it should be slightly browned and ready to enjoy. Serve this warm to your guests or family. You'll find plenty of nutrients here, therefore Olayinka recommends partnering it with a light side dish. Try broccoli, kale, or a side salad. A glass of white wine would complement this entree perfectly. 

About the taste, our developer describes that "It's delicious, a bit like salmon and cream cheese bagels [...] but with cooked salmon. It has a variety of textures ... silky smooth from the cream cheese and flaky from the salmon." Once everyone is sated, this can be stored in an airtight container for 2 to 3 days. Be sure to share this delicious dish with friends and family. 

Salmon Wellington Recipe
5 from 46 ratings
This Salmon Wellington recipe is a tasty twist on a classic. The assembly is easier than you would think and the result is impressive enough to serve guests.
Prep Time
Cook Time
garnished salmon Wellington
Total time: 32 minutes
  • ¾ ounce fresh dill
  • 1 tablespoon butter
  • 9 ounces fresh spinach
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 ½ cups cream cheese
  • 23 ounces puff pastry (2 sheets)
  • 1 (20-ounce) salmon fillet
  • 1 egg, whisked
  1. Preheat the oven to 400 F and prepare a baking sheet with parchment paper.
  2. Remove the dill from the stem and chop it up.
  3. Next, place the butter into a saucepan and turn the heat up to medium-high.
  4. Add the dill, spinach, salt, and pepper and mix together.
  5. Once the spinach has wilted, add the cream cheese to the saucepan until it melts. Remove the saucepan from heat.
  6. On a floured surface, roll out the two sheets of puff pastry to the size of the salmon.
  7. Transfer one sheet to a baking tray.
  8. Spoon in the spinach, dill, and cream cheese mixture onto the puff pastry, leaving about 1 inch from the edge.
  9. Place the salmon on top of the spinach mixture, then place the second rolled-out puff pastry sheet on top of the salmon, folding over the edges.
  10. Make a criss-cross pattern across the surface using a sharp knife.
  11. Brush the whisked egg over the top of the puff pastry.
  12. Bake the Salmon Wellington in the preheated oven for 22 minutes.
  13. Once golden, remove from the oven and serve.
Calories per Serving 481
Total Fat 38.5 g
Saturated Fat 16.4 g
Trans Fat 0.1 g
Cholesterol 147.5 mg
Total Carbohydrates 8.3 g
Dietary Fiber 1.3 g
Total Sugars 2.1 g
Sodium 504.4 mg
Protein 25.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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