Go Back
A golden, lattice-scored salmon Wellington on a wooden board with two thick slices cut to show pink salmon, a green spinach layer and creamy herb filling inside flaky pastry

Salmon Wellington

A whole salmon fillet with Dijon, herb cream cheese and lemony spinach, wrapped in puff pastry and baked until golden and flaky.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
chilling and resting 40 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: British, French
Calories: 850
Ingredients Method Notes

Ingredients
  

Salmon
  • 2 pounds skinless center-cut salmon fillet pin bones removed (900 g)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Dijon mustard
Spinach and herb filling
  • 10 ounces baby spinach (280 g)
  • 2 cloves garlic minced
  • 4 ounces cream cheese softened (115 g)
  • 1/4 cup grated Parmesan (22 g)
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh chives chopped
  • 1 teaspoon lemon zest
Pastry
  • 1 package puff pastry 2 sheets, 17.3 ounces, thawed in the refrigerator (490 g)
  • 1 large egg beaten with 1 tablespoon water
  • 1 tablespoon all-purpose flour for rolling

Method
 

Filling
  1. Cook the spinach and garlic in a dry skillet over medium heat for 2 to 3 minutes until wilted. Cool, then squeeze very dry in a clean towel.
  2. Mix the cream cheese, Parmesan, dill, chives, lemon zest, a pinch of salt and pepper.
Assemble
  1. Pat the salmon dry, season with the salt and pepper and brush the top with Dijon.
  2. On a lightly floured surface, roll one pastry sheet about 2 inches larger than the salmon on all sides and place it on a parchment-lined baking sheet. Center the salmon on it.
  3. Spread the cream cheese mixture over the salmon and press the spinach evenly on top.
  4. Roll the second sheet slightly larger, drape it over the salmon, press the edges together, trim to a 1-inch border and crimp with a fork.
  5. Brush with egg wash, lightly score the top, cut 2 small vents and chill for 30 minutes. Preheat the oven to 400°F (200°C).
Bake
  1. Brush again with egg wash and bake 30 to 40 minutes, until deep golden and the center of the salmon reads 145°F (63°C).
  2. Rest 10 minutes, then slice with a serrated knife and serve.

Notes

Doneness: Cook salmon to 145°F (63°C), until opaque and flaking.
Make ahead: Assemble up to 8 hours ahead and refrigerate before baking.
Storage: Refrigerate leftovers up to 3 days and reheat in the oven.
Nutrition is an estimate per serving.