Salmon Wellington

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Salmon Wellington is rich, savory, and so delicious. Firm salmon, seasoned cream cheese, and spinach are wrapped up in puff pastry dough and baked until golden and flaky.

Closeup shot of salmon Wellington on plate.

As you all know, I love salmon. It's one of my favorite fish. I've been making it for so long that I find myself continually looking for new recipes to keep things interesting. One of my favorite variations that I've found so far is salmon Wellington. It combines delicious salmon with a gooey, seasoned cream cheese mixture and spinach and wraps it up in golden, flaky puff pastry. It's absolutely delicious!

Why You'll Love This Recipe

  • It uses just a few simple ingredients.
  • It's an easy recipe anyone can make.
  • The rich cream cheese, salmon, and flaky puff pastry are a delicious combination.
  • You look like a cooking superhero because the recipe looks so fancy. It's not!

Top Tip

Dab the edges of your puff pastry with just a bit of water to ensure a nice, tight seal on the dough.

Plate with salmon Wellington, cherry tomatoes, and cucumber slices with another plate of salmon Wellington in background.


This recipe might look fancy, but the ingredients are anything but. You can find them all in a flash in your kitchen or at your local grocery store.

All the ingredients you need to make this salmon Wellington are listed here, but you can find their exact quantities in the recipe card at the end of the post.

  • Salmon skinless filets
  • Fresh spinach
  • Cream cheese
  • Shredded mozzarella cheese
  • Shredded parmesan cheese
  • Garlic powder
  • ½Onion powder
  • Refrigerated pre-rolled puff pastry dough
  • Salt
  • Pepper
Overhead shot of individual salmon Wellington ingredients in bowls.


Making this recipe is an easy, straightforward process. It only takes a few minutes and a few simple steps. I know I always repeat myself here, but hey, I like to keep things easy!

The recipe highlights are right here, but you can find the exact instructions in the recipe card at the end of the post.

1: Spray a skillet with non-stick cooking spray. Then, cook the spinach cream cheese, mozzarella cheese, parmesan cheese, garlic powder, and onion powder until the spinach is wilted and the cheese is melted.

Overhead shot of spinach and cheese in skillet.

2: Remove it from the heat and set aside.

Overhead shot of wilted spinach and melted cheese in skillet.

3: Cut the puff pastry into 4 rectangles, then place a salmon fillet on each rectangle. Season with salt and pepper.

Overhead shot of four puff pastry rectangles topped with a seasoned salmon fillet.

4: Spoon the spinach and cheese mixture evenly over each salmon fillet.

Spinach and cheese-topped salmon fillets on puff pastry rectangles.

5: Fold the puff pastry dough around the salmon, making sure the edges are sealed.

Closeup shot of spinach and cheese-topped salmon fillet being wrapped in puff pastry dough.

6: Place the wrapped salmon fillets seam side down on a baking sheet and brush with egg wash.

Closeup shot of salmon Wellington being brushed with egg wash.

7: Bake until the dough is golden brown.

Golden brown salmon Wellington on baking sheet.

Substitutions and Variations

  • Use your favorite firm fish fillets for this recipe.
  • Add red pepper flakes to the spinach mixture for a kick of heat.
  • Play with your spices to make various flavor profiles.


  • Measuring cups and spoons
  • Skillet
  • Spoon
  • Baking sheet
  • Parchment
Closeup shot of sliced salmon Wellington.


Refrigerate this salmon Wellington for up to 3 days in an air-tight container.

To reheat the salmon, place it on a baking sheet lined with parchment paper and bake at 350 until heated through.

What to Serve with Salmon Wellington

This salmon Wellington is rich and cheesy with classic salmon flavor and the lovely flavor of golden, flaky pastry dough. It pairs well with all kinds of sides. Try it with:

  • Rice recipes
  • Roasted or steamed vegetables
  • Side salad

Tips for Making the Best Salmon Wellington

  • Spray the skillet with non-stick spray evenly, but don't add too much. You want an even coat without a lot of pooling.
  • Dab the edges of the pastry dough with a slight amount of water to ensure a good seal on the seam.
  • Choose fresh salmon with a fresh small and no discoloration.
Closeup shot of forkful of salmon Wellington.


What is salmon Wellington?

Salmon Wellington is a variation of beef Wellington that uses salmon fillets in place of beef. The salmon is topped with spinach and cheese, wrapped with puff pastry dough, and baked until golden brown.

How do you pick fresh salmon?

Fresh salmon should be bright pink or orange with no discoloration or drying around the edges. It should have a fresh smell that is NOT fishy. If there is any dull or gray color, dark spots, or filmy white residue the fish is bad. If the fish smells fishy, do not buy it, no matter how it might look otherwise.

How do you know when salmon is done?

Salmon is done when it flakes easily with a fork.

More Delicious Salmon Recipes

Yield: 4 servings

Salmon Wellington

Salmon Wellington

Salmon Wellington is a rich fish dish featuring perfectly cooked salmon, spinach, and seasoned cream cheese wrapped in a puff pastry dough.

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes


  • 4 - 4 oz salmon skinless filets
  • 3 cups fresh spinach
  • 3 oz cream cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 13.2 oz refrigerated pre-rolled puff pastry dough
  • 1 tsp salt
  • ½ tsp pepper


  1. Preheat oven to 400ºF.
  2. In a medium skillet sprayed with non-stick cooking spray, add spinach, cream cheese, mozzarella cheese, parmesan cheese, garlic powder, and onion powder.  Cook over medium heat, stirring often, until cheeses are melted and spinach is wilted.  Remove from heat and set aside.
  3. Roll puff pastry dough out and cut it into 4 rectangles.
  4. Lay a salmon filet onto each piece of pastry.  Sprinkle salt and pepper evenly over them.
  5. Spoon spinach mixture evenly over the four pieces of salmon.
  6. Carefully wrap the dough up and around the salmon, being sure to seal the edges.
  7. Place wrapped salmon on a baking sheet lined with parchment paper with the seams down.
  8. Bake for 20 minutes or until pastry is golden brown.

Nutrition Information



Serving Size


Amount Per Serving Calories 741Total Fat 47gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 25gCholesterol 128mgSodium 1242mgCarbohydrates 36gFiber 2gSugar 1gProtein 41g

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