By: Jill Mills Updated: Jun 1, 2026

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This Salmon Wellington recipe features tender salmon topped with a cream cheese spinach filling and wrapped in a flaky puff pastry. It’s an elegant dish guaranteed to impress, while being easy to make in just under an hour.

Two salmon wellingtons on a plate, one cut to show the inside

Salmon wellington may not be as popular as beef wellington but oh my, it’s so good! The combination of the tender, flaky salmon, the creamy spinach mixture, and the buttery, flaky, golden puff pastry is just perfect. My mouth is watering just remembering how good it was.

I always feel so fancy when I make salmon, whether it’s Tuscan salmon or sous vide salmon, but I have to say this salmon wellington takes things to a whole new level. It looks and tastes like something you’d expect at an expensive restaurant but it’s so easy that truly anyone can make it. And, to make things even better, it can be on the table in under an hour!

Why This Salmon Wellington Recipe Is So Good

Impressive yet easy. Salmon wellington is definitely one of those dishes you make when you want to impressive a guest with a fancier-than-usual dinner, without a whole lot of effort. It looks, tastes, and feels so elegant yet it’s easy enough that anyone can make it.
Super flavorful filling. The salmon is topped with a mixture of cream cheese, baby spinach, parmesan, and aromatics. It adds a punch of flavor and creamy texture without overpowering the salmon itself.
Make ahead friendly. If you want to spend time entertaining guests and not in the kitchen, you can easily assemble the wellingtons in advance and keep them in the fridge until you’re ready to pop them in the oven. They’ll turn out just as beautifully!

Overhead view of ingredients needed to make salmon wellington

Key Ingredients

This impressive dish is made with pretty simple easy-to-find ingredients. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

Puff pastry – The kind that’s found in the freezer section. Thaw in the fridge (but keep it refrigerated).
Butter – For sauteing the aromatics.
Aromatics – Yellow onion and garlic.
White wine – Chicken broth or vegetable broth also work.
Cream cheese – Softened so it’s easier to mix.
Baby spinach – Fresh spinach is best, though frozen works in a pinch. Be sure to remove excess moisture from thawed frozen spinach.
Parmesan cheese – Adds a bit of salty flavor to the mixture. Use freshly grated if possible.
Breadcrumbs – A small amount of breadcrumbs add texture and help bind the filling ingredients.
Salt & pepper
Salmon fillets – Fresh or thawed frozen salmon work great. Remove the skin (or buy skinless fillets).
Egg & milk – Whisked together to form an egg wash that helps the puff pastry get nice and golden in the oven.

How To Make Salmon Wellington

Though this dish appears like something straight from a fancy restaurant, there are no special skills required to make it. It’s surprisingly easy! The printable instructions can be found in the recipe card below.

Prep. Preheat the oven to 400F. Line the baking sheet with parchment paper.
Cook the aromatics. Melt the butter over medium. Saute the onion for 3-4 minutes, until softened, then add the minced garlic and cook for another minute. Pour in the white wine. Continue cooking for about 2 minutes, until most of the liquid has evaporated.
Make the filling. Reduce the heat to low. Stir in the cream cheese until melted and smooth then add the baby spinach. Cook for 1-2 minutes, until the spinach is wilted. Remove from heat. Add the parmesan, breadcrumbs, salt, and pepper. Let cool slightly.

Spinach mixture on a puff pastry triangle.

Assemble. Roll the puff pastry sheet out on a floured surface. Cut into 4 rectangles. Divide the spinach mixture evenly in the center of each rectangle. Place the salmon on top. Season with salt and pepper.
Fold the pastry. Whisk the egg and milk together. Brush the edges of the pastry with the egg washes then fold it over top of the salmon, sealing the edges tightly. Flip it over so that the seam is on the bottom. Place seam-side down on the baking sheet.

The puff pastry wrapped around the salmon.

Four salmon wellington on a baking sheet.

Bake. Score a crosshatch pattern on each puff pastry with a sharp knife. Do not cut all the way through. Brush the tops and sides with the egg wash and sprinkle with salt. Bake for 25-30 minutes, until the pastry is golden brown and puff.
Enjoy. Let rest for 5 minutes. Serve and enjoy!

Overhead view of three salmon wellington on a platter

Tips for Success

Here are a few tips for making salmon wellington that’s tender and flaky on the inside and perfectly golden brown outside.

Add more flavor. For a richer flavor, add a pinch of nutmeg to the spinach mixture. For a touch of heat, add a pinch of red pepper flakes to the spinach mixture.
Use fillets of similar thickness. Salmon fillets can vary greatly in their size, even when they weigh the same. To ensure even cooking, be sure to use fillets of similar thickness.
Use cold salmon. Keep the salmon refrigerated until you need it. Salmon cooks pretty quickly, more so than the puff pastry, so keeping it chilled helps ensure it doesn’t overcook.
Chill the pastry. If the pastry becomes too soft while assembling, refrigerate the wrapped salmon for 10-15 minutes before baking.
How do I know when it’s done? The puff pastry should be golden brown and puffed up. The salmon should be done by that point, but you can always double-check with a thermometer. Salmon is ready when it reaches 145F.
Don’t overfill. This recipe should make just enough filling for four wellingtons, but just keep in mind that you don’t want to add too much. It can cause the puff pastry to become soggy.

Serving Suggestions

For an easy, elegant dinner, I like to serve salmon wellington with some roasted vegetables or oven roasted asparagus and mashed potatoes.

Oven roasted potatoes, white mac and cheese, or a fresh salad (like Olive Garden salad) are also great options.

Make Ahead & Storage

Make ahead: Salmon wellington can be assembled up to a day in advance. Place them on a baking sheet and cover tightly with plastic to prevent the puff pastry from drying out. Brush with the egg wash and bake as usual.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Reheat in the oven at 350°F (175°C) to maintain crispness.