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Simple Salmon Wellington with Creamy Spinach Filling

Close-up of a slice of Salmon Wellington showing flaky pastry, pink salmon, and spinach filling.
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Make this elegant Salmon Wellington, wrapped in flaky puff pastry with a rich, creamy spinach and cream cheese filling. It is a showstopper centerpiece that is surprisingly straightforward to prepare for your next dinner party.

Ingredients

Scale
  • 1 (1.5 lb) center-cut salmon fillet, skin removed
  • 1 sheet (about 14 oz) all-butter puff pastry, thawed
  • 1 tablespoon olive oil
  • 1 shallot, finely minced
  • 5 ounces fresh spinach
  • 4 ounces cream cheese, softened
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon fresh lemon zest
  • Salt and black pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the salmon fillet completely dry with paper towels. Season all sides generously with salt and pepper. Set aside.
  3. Prepare the filling: Heat the olive oil in a skillet over medium heat. Sauté the minced shallot until soft, about 2 minutes.
  4. Add the spinach to the skillet in batches, cooking until wilted. Remove from heat and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels. Chop the spinach finely.
  5. In a bowl, combine the drained spinach, softened cream cheese, chopped dill, lemon zest, salt, and pepper. Mix until fully combined and smooth.
  6. Lay the thawed puff pastry sheet on a lightly floured surface. If necessary, gently roll it out slightly larger to ensure it can fully enclose the salmon.
  7. Spread the creamy spinach mixture evenly over the center of the puff pastry, leaving a 2-inch border on all sides.
  8. Place the seasoned salmon fillet directly on top of the spinach mixture.
  9. Fold the long sides of the pastry up and over the salmon, overlapping them slightly in the center. Trim any excess pastry.
  10. Fold the ends up tightly against the salmon, crimping the edges firmly to seal the package completely. You want no gaps.
  11. Carefully transfer the wrapped salmon, seam-side down, onto the prepared baking sheet.
  12. Brush the entire surface of the pastry generously with the beaten egg wash. Using a sharp knife, lightly score the top of the pastry in a decorative pattern, being careful not to cut all the way through to the salmon.
  13. Bake for 25 to 30 minutes, or until the pastry is deep golden brown and puffed, and the internal temperature of the salmon reaches 145°F (63°C).
  14. Let the Salmon Wellington rest on the baking sheet for 10 minutes before slicing into thick portions and serving.

Notes

  • For a crispier bottom crust, place the baking sheet in the oven while it preheats.
  • If you want a richer flavor, you can spread a thin layer of Dijon mustard on the salmon before adding the filling.
  • If your puff pastry seems sticky, chill the entire wrapped log for 15 minutes before applying the egg wash and baking.

Nutrition

Find it online: https://miameal.com/salmon-wellington-recipe-easy-seafood-wellington/