Salmon Wellington

Salmon Wellington

Preparing a Stunning Salmon Wellington with Puff Pastry

Salmon Wellington
If you have a special event coming up or just want a great easy diner to make, consider making Salmon Wellington with a great bottle of wine. This exquisite dish features a delicate piece of salmon enveloped in flaky puff pastry, filled with a savory blend of spinach, cream cheese, and herbs. 

This recipe yields 2 servings and requires the following ingredients:

  • 2 tablespoons of butter
  • 2 cloves of chopped garlic
  • 1/2 medium-sized chopped onion
  • 5 oz of fresh spinach
  • 1 teaspoon of salt for spinach
  • 1 teaspoon of pepper for spinach
  • 1/3 cup of breadcrumbs
  • 4 oz of cream cheese
  • 1/4 cup of shredded parmesan cheese
  • 2 tablespoons of chopped fresh dill
  • 1 sheet of puff pastry, softened to room temperature
  • 1 salmon fillet
  • 1 teaspoon of salt for salmon
  • 1 teaspoon of pepper for salmon
  • 1 beaten egg

(A little egg wash on top of the phyllo puff pastry.)

Baked Salmon Puff Pastry Recipe


  • Preheat your oven to 425°F (220°C).
  • Heat a pan over medium heat. Melt butter and add garlic and onions, cooking until they become translucent.
  • Add spinach, salt, and pepper, cooking until the spinach has wilted.
  • Combine breadcrumbs, cream cheese, parmesan, and dill with the spinach mixture. Stir until the mixture is evenly combined. Remove from heat and set aside.
  • Smooth out a sheet of puff pastry on a cutting board. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
  • Add a layer of the spinach mixture on top of the salmon. Smooth it out to prevent it from spilling over the pastry edges.
  • Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends.
  • Trim any excess pastry from the ends and fold them on top. Flip the puff pastry-wrapped salmon over and transfer it onto a baking sheet lined with parchment paper.
  • Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
  • Brush the top again with the egg wash.
  • Bake for 20-25 minutes or until the pastry turns golden brown.

 Salmon wellington puff pastry

Enjoy!  I absolutely loved this dish.  It took minimal effort and 20 minutes to bake!

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