Spinach and Cheese Salmon Wellington
I’ve made this Spinach and Cheese Salmon Wellington more times than I can count whenever I want an impressive-but-easy dinner. Flaky salmon wrapped in buttery puff pastry with a creamy spinach-cheese filling feels special enough for guests yet quick enough for a weeknight. It’s the sort of recipe that hits a balance between comfort and elegance — and it’s forgiving if your puff pastry isn’t museum-perfect.
Why you’ll love this dish
What makes this recipe special
This Wellington pairs tender salmon with a rich spinach and cream-cheese filling, all encased in golden puff pastry. It’s a showstopper that takes minimal hands-on time: sauté the spinach, assemble, and bake. Perfect for date nights, holiday dinners, or when you want to serve something that looks fancy without complicated techniques.
“Simple to assemble, reliably delicious — crisp pastry, creamy center, and moist salmon every time.” — a regular weeknight convert
Quick note: if you enjoy dishes that highlight spinach in a rich, baked context, you might also like this creamy spinach and mushroom lasagna for another cozy dinner option.
How this recipe comes together
The cooking process explained
Overview: You’ll sauté spinach, fold it into cream cheese and grated cheese, then place it atop seasoned salmon fillets set on puff pastry. Wrap the pastry securely, brush with egg wash, and bake until the pastry is puffed and golden and the salmon reaches your preferred doneness. Expect about 10–15 minutes active prep and 25–30 minutes in the oven.
What to expect:
- Texture contrast: crisp pastry, creamy filling, and flaky salmon.
- Flavor balance: tang from the cream cheese, salty umami from grated hard cheese, and freshness from spinach.
- Timing: chill or rest briefly after baking for cleaner slices.
Preparing Spinach and Cheese Salmon Wellington
Step-by-step overview
This section sets expectations for how the recipe moves from raw ingredients to plated Wellington:
- Sauté spinach until just wilted and combine with cream cheese and grated cheese.
- Roll puff pastry and place salmon fillets in the center.
- Spoon the spinach-cheese mixture over the salmon.
- Fold and seal the pastry around the fillets; egg-wash the outside.
- Bake until pastry is golden and salmon is cooked to your liking.
- Rest briefly, then slice and serve.
Ingredients
What you’ll need
- 2 salmon fillets (6–8 oz each), skin removed or left on based on preference
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated cheese (Parmesan or Cheddar works well)
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- Olive oil, for sautéing
Notes and substitutions:
- Use frozen spinach (thawed and squeezed dry) if fresh isn’t available.
- Swap cream cheese for ricotta for a lighter, slightly grainier texture.
- For a citrusy lift, add a teaspoon of lemon zest to the spinach mixture.
Directions
Step-by-step instructions
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped spinach and sauté until wilted, about 2–3 minutes. Season lightly with salt and pepper.
- Remove skillet from heat. Stir in cream cheese and grated cheese until smooth and combined. Taste and adjust seasoning.
- Lightly flour your work surface and roll out the puff pastry to a slightly larger rectangle.
- Place the two salmon fillets side by side in the center of the pastry, leaving room to fold the edges. Season the tops with a little salt and pepper.
- Spoon the spinach-cheese mixture evenly over each fillet.
- Fold the pastry over the salmon, sealing the edges by pressing with your fingers or a fork. Trim any excess pastry if needed.
- Brush the top of the wrapped pastry with the beaten egg to encourage a deep golden color.
- Bake for 25–30 minutes, until pastry is puffed and golden. The salmon should reach at least 125–145°F depending on your preferred doneness (see tips).
- Let rest for 5 minutes before slicing. Serve warm.
How to serve Spinach and Cheese Salmon Wellington
Best ways to enjoy it
- Slice into portions and serve on a bed of lemon-herb rice or creamy mashed potatoes.
- Add bright sides like a simple arugula salad with lemon vinaigrette or roasted asparagus.
- For a brunch twist, serve smaller individual Wellingtons with a dill-yogurt sauce for dipping.
- Pairing: a crisp Sauvignon Blanc or a light Chardonnay complements the creaminess and the pastry nicely.
If you like pairing spinach with fall flavors, you could also serve it alongside a squash-focused side like this butternut squash and spinach lasagna for a seasonal meal.
How to store
Storage and reheating tips
- Refrigerator: Wrap leftovers tightly and refrigerate within 2 hours. Consume within 2–3 days.
- Freezing: Wrap cooled individual portions in plastic wrap and foil, then freeze up to 1 month. Reheat from frozen at 350°F until warmed through.
- Reheating: Reheat in a 350°F oven for 10–15 minutes (covered loosely with foil for the first few minutes) to keep pastry from over-browning. Avoid microwaving unless in a pinch — the pastry will lose crispness.
- Food safety: Salmon should not sit at room temperature for extended periods. Always chill leftovers promptly.
Tips to make
Pro chef tips
- Dry spinach thoroughly: Excess moisture will make the filling runny and can steam the pastry. Squeeze or press wilted spinach well.
- Cold pastry, warm filling: Let the spinach-cheese mixture cool slightly before placing on the pastry to prevent premature softening.
- Seal edges well: Use a little beaten egg or water on the pastry edges before folding to help seal and keep juices from escaping.
- Check salmon thickness: Thicker fillets will need a touch more time; thinner ones less. Use a probe thermometer for precision. USDA recommends 145°F for well-done fish; many chefs pull salmon at 125–130°F for medium doneness and allow carryover cooking.
- Make-ahead shortcut: Assemble Wellingtons and freeze on a baking sheet. Once solid, wrap and freeze for up to a month. Bake from frozen, adding extra 10–15 minutes to the bake time.
- For extra shine and color, sprinkle a little coarse sea salt or sesame seeds on the egg-washed pastry before baking.
Also, if you enjoy spinach-forward comfort dishes, check out this cheesy spinach and mushroom lasagna for more inspiration.
Variations
Creative twists
- Pesto Salmon Wellington: Spread a thin layer of basil pesto over the salmon before adding the spinach mix.
- Mushroom-forward: Sauté cremini mushrooms with the spinach for an earthier filling.
- Lemon-dill: Add lemon zest and chopped dill to the filling for bright flavor.
- Gluten-free: Use a store-bought gluten-free puff pastry or wrap in phyllo layers brushed with butter (adjust baking time).
- Individual Wellingtons: Cut pastry into two and wrap fillets separately for elegant single servings.
Your questions answered
FAQ
Q: How long does this take from start to finish?
A: Plan 10–15 minutes prep and 25–30 minutes baking — about 35–45 minutes total.
Q: Can I use frozen salmon?
A: Yes, but thaw it completely and pat dry before assembling. Excess moisture will affect pastry crispness.
Q: Is it safe to eat salmon at 125–130°F?
A: The USDA recommends cooking fish to 145°F. Many chefs prefer 125–130°F for a moister texture; if you choose the lower temperature, source high-quality fish and understand the small food-safety tradeoff.
Q: Can I make this ahead?
A: Yes — assemble and refrigerate for up to a day, or freeze assembled Wellingtons on a baking sheet before wrapping and storing.
Q: What cheese is best?
A: Parmesan adds a salty umami kick; Cheddar gives a sharper creaminess. A blend can be especially tasty.
Conclusion
If you want more inspiration or alternative techniques for Salmon Wellington, see this detailed version: Salmon Wellington (with Puff Pastry) – Cooking For My Soul. For a simpler puff-pastry salmon take with variations and tips, this recipe is a helpful companion: Easy Salmon Wellington (Puff Pastry Salmon) – Coined Cuisine.
Enjoy the flaky pastry and creamy filling — it’s a simple recipe that looks like you spent hours.
Spinach and Cheese Salmon Wellington
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped spinach and sauté until wilted, about 2–3 minutes. Season lightly with salt and pepper.
- Remove skillet from heat. Stir in cream cheese and grated cheese until smooth and combined. Taste and adjust seasoning.
- Lightly flour your work surface and roll out the puff pastry to a slightly larger rectangle.
- Place the two salmon fillets side by side in the center of the pastry, leaving room to fold the edges. Season the tops with a little salt and pepper.
- Spoon the spinach-cheese mixture evenly over each fillet.
- Fold the pastry over the salmon, sealing the edges by pressing with your fingers or a fork. Trim any excess pastry if needed.
- Brush the top of the wrapped pastry with the beaten egg for a deep golden color.
- Bake for 25–30 minutes, until pastry is puffed and golden. The salmon should reach at least 125–145°F depending on your preferred doneness.
- Let rest for 5 minutes before slicing. Serve warm.
