Delicious Spinach Salmon Wellington: A New Family Favorite!

As I stand in front of my cutting board and countertop, ready to prepare this Spinach Salmon Wellington, I can’t help but feel a sense of anticipation mixed with excitement. This recipe is a show stopper, a savory dish that looks impressive and tastes even better.

The Spinach Salmon Wellington also known as the salmon en croute or wellington salmon wellington is a classic dish with British origins that has been adapted and modernized many times over the years. Traditionally made with beef, the recipe now lends itself to other proteins like salmon fillets, which provide an elegant alternative to red meat.

My version of this beloved dish uses tender salmon fillets wrapped in puff pastry kissed with fresh thyme and dill weed, layered with a cheesy spinach filling. The best part? This recipe takes less than an hour to prepare from start to finish and requires only a handful of ingredients that are easy to find at your local grocery store.

If you’re looking for an easy but delicious meal that will impress your family and friends or just yourself, then look no further than this Spinach Salmon Wellington recipe. Trust me; it’s worth your time and effort; let’s get started!

Why You’ll Love This Recipe

Spinach Salmon Wellington
Spinach Salmon Wellington

Imagine biting into a delicious, savory dish with a show-stopper salmon placed on a bed of cheesy spinach filling all wrapped in golden, flaky puff pastry. The Spinach Salmon Wellington Recipe is a true masterpiece in the culinary world that will leave your taste buds craving more.

This recipe combines the classic Beef Wellington with baked salmon fillets to create an irresistible and elegant entrée. The spinach and cream cheese filling adds another layer of flavor and texture to this dish. Not only is it scrumptious, but it’s also packed with nutrients from fresh lemon rind, thyme, dill, onion, garlic, and spinach.

For those who need inspiration for meals that are easy to prepare, this dish provides a quick and straightforward solution. With just a few simple steps, anyone can make this stunningly beautiful creation at home in under an hour.

Whether you’re new to cooking or a seasoned professional, the Spinach Salmon Wellington is perfect for any occasion. Whether you’re hosting a holiday feast or an intimate dinner party, this recipe can be prepared ahead of time and baked fresh when you’re ready to serve.

In conclusion, this salmon wellington recipe is the perfect balance of elegance and simplicity. It’s easy to make but impressive to serve to family and friends. Don’t just take my word for it, try it yourself! Let Bruno Albouze or Jamie Oliver make proclamations about ratings or what Michelin stars they won – this Spinach Salmon Wellington Recipe stands on its own with incredible taste and presentation for people like us who crave a great dinner party showstopper without being too complicated or time-consuming. Trust me; your guests will thank you!

Ingredient List

 Salmon, spinach, and buttery pastry- a stunning trio!
Salmon, spinach, and buttery pastry- a stunning trio!

Here’s everything you need to make this show-stopper Spinach Salmon Wellington Recipe


For the salmon filling:

  • 1 salmon fillet (about 2 lbs)
  • 5 oz fresh spinach
  • 1 tsp salt
  • Freshly ground pepper to taste

For the spinach filling:

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • ½ lb fresh spinach, chopped
  • 4 oz cream cheese, softened

For the Wellington pastry:

  • 1 puff pastry sheet, thawed
  • All-purpose flour for dusting
  • 1 egg, lightly beaten

Optional Garnish:

  • Fresh lemon rind
  • Fresh thyme and dill weed

Note: If you prefer more layers in your wellington you can use puff pastry sheets instead of just one. In that case, you’ll need at least two sheets.

The Recipe How-To

 Watch jaws drop as you unveil this beauty at the table!
Watch jaws drop as you unveil this beauty at the table!

Now, let’s move on to the most interesting part – how to make this delicious Spinach Salmon Wellington.


  • 1 salmon fillet (about 1 lb), skin removed
  • 4 cups fresh spinach, chopped
  • 1 onion, finely diced
  • 1 clove garlic, minced
  • 3 tablespoons olive oil
  • ½ lb puff pastry
  • 4 oz cream cheese
  • 1 egg, beaten
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Zest of 1 lemon
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon fresh dill weed, chopped

Step 1: Prepare the filling

Preheat oven to 400°F (200°C).

In a large pan, sauté onion and garlic in the olive oil for about 3 minutes. Add the fresh spinach and cook until just wilted. Season with salt and freshly ground black pepper. Remove from heat and set aside.

In a small bowl, mix the cream cheese with lemon zest, thyme and dill weed until smooth.

Lay out the puff pastry sheet and roll it out to make a square larger enough to wrap around the salmon fillet completely.

Step 2: Layer the filling

Place the salmon fillet in the center of the puff pastry sheet. Season the salmon well with salt and pepper.

Spread the cream cheese mixture over the salmon fillet.

Add a layer of spinach on top of cream cheese mixture.

Step 3: Close up the puff pastry

Brush some beaten egg around the edges of puff pastry sheet to help seal it closed.

Fold up two opposite sides of puff pastry so that they meet in the middle on top of the salmon.

Brush them with more beaten egg. Fold over ends; brush with egg wash and pinch to enclose completely.

Step 4: Bake

Transfer the wrapped salmon to a baking dish and brush the top with beaten egg.

Bake the salmon wellington for about 25-30 minutes or until the crust turns golden brown and crispy.

Remove from oven and let cool for at least 5 minutes before slicing into it.

Serve your spinach salmon wellington garnished with fresh thyme and lemon wedges on the side.

And there you have it, a show-stopper salmon en croute recipe that’s sure to impress anyone who tries it!

Substitutions and Variations

 You won't believe how easy it is to make this showstopper!
You won’t believe how easy it is to make this showstopper!

This Spinach Salmon Wellington recipe is versatile and can be customized to suit your taste preferences. Here are some substitutions and variations you can try:

– Cheese: If you’re not a fan of cream cheese, you can swap it for ricotta cheese or goat cheese. This will add a tangy flavor to the dish.

– Vegetables: The spinach can be substituted with other leafy greens such as kale or swiss chard. For an extra crunch, add vegetables like bell peppers, mushrooms or zucchini to the filling.

– Fish: Though this recipe calls for salmon fillets, you can use other types of fish such as cod, halibut or trout.

– Pastry: If puff pastry isn’t your thing, try using phyllo dough instead. This will give you a lighter and flakier texture.

– Spices: Add spices like paprika or cumin to the salmon fillets for an extra kick of flavor.

With these substitutions and variations, you can create a unique spin on this classic dish that suits your tastes perfectly. Don’t hesitate to experiment and let your creativity shine.

Serving and Pairing

 With spinach tucked around the salmon, this dish packs a punch of flavor and nutrition!
With spinach tucked around the salmon, this dish packs a punch of flavor and nutrition!

My spinach salmon Wellington is a savory, show-stopper salmon dish that is perfect for a special dinner occasion. This dish will pair well with roasted root vegetables like parsnips and carrots or simple mashed potatoes that can complement the buttery, layered puff pastry.

I suggest you serve the salmon wellington as a mains on a generous bed of green salad or sautéed kale for that extra nutritional boost since it already has spinach as a filling. A nice cream cheese sauce recipe or Hollandaise can be spooned over top for some added richness and flavor.

If you want to turn this dish into a feast-worthy meal, think outside the box and add some variety to your sides. A rich, creamy risotto can add an indulgent touch to the meal, while roasted asparagus can provide a lovely pop of color on your plate.

To enhance your dining experience further, consider pairing this salmon wellington with a light-bodied white wine like Sauvignon Blanc or Chardonnay. You could also try a red wine option like Pinot Noir if you prefer bolder flavors.

In summary, my spinach salmon Wellington is versatile enough to be paired with a wide range of sides and beverages based on your preferences. Whether you opt for roasted vegetables, mashed potatoes or risotto, make sure to present the dish beautifully and enjoy it with family and friends.

Make-Ahead, Storing and Reheating

 Trust me, your guests won't leave until they get the recipe!
Trust me, your guests won’t leave until they get the recipe!

When it comes to make-ahead, storing and reheating the Spinach Salmon Wellington, there are a few things that you should keep in mind. This delectable show-stopper salmon dish is perfect for entertaining and special occasions, so it’s always a good idea to prepare it ahead of time.

To make-ahead, you can store the wrapped salmon in the fridge for up to two days before baking it. Simply wrap tightly in plastic wrap and place in an airtight container until ready to bake. This will give the flavors of the salmon filling a chance to meld together and intensify.

If you have leftovers, don’t worry! The Spinach Salmon Wellington can be stored in the refrigerator for up to three days or frozen for up to one month. To reheat, simply preheat your oven to 350°F (175°C) and remove the plastic wrap from the wrapped puff pastry salmon. Place on a baking sheet and bake for 15-20 minutes or until heated through.

One thing to note is that reheating the Spinach Salmon Wellington may cause the puff pastry to lose its flakiness slightly, but it will still taste delicious nonetheless. It’s also important to avoid reheating it in the microwave as this will make the puff pastry soggy.

In summary, making ahead and storing the Spinach Salmon Wellington is a great option for planning ahead or having leftovers that you can enjoy at any time. Just keep these tips in mind when handling your baked dish and you’ll end up with perfectly reheated salmon en croute every time!

Tips for Perfect Results

 Best. Wellington. Ever.
Best. Wellington. Ever.

One of the keys to making a successful spinached salmon Wellington is to keep the puff pastry chilled as much as possible. Make sure you take it out of the fridge only when you need it and put it back in until you’re ready to work on it again. This will prevent the butter in the pastry from melting too quickly or becoming too soft, which could result in a soggy bottom.

Another essential tip is to press out any excess liquid in your spinach filling before spreading it over your salmon fillets. Moisture can cause the pastry to become soaked, so it’s important to drain all the spinach as thoroughly as possible.

When spreading cream cheese onto the salmon fillets, make sure that they are a uniform thickness. It will help with even cooking and make for a great taste texture.

Make sure to season your salmon fillets generously with salt and pepper—otherwise, they might come out bland. You can add some extra flavor by sprinkling them with chopped thyme or dill weed.

Don’t be afraid to use extra egg wash on your pastry – this will ensure a crispy crust and that picture perfect shine we all want!

Lastly, don’t rush through the process of rolling out and sealing the pastry dough around your salmon. Be gentle as you work, but apply enough pressure to create a tight seal around the fish. Remember: perfection takes time, but it’s worth it when you bite into that beautifully baked pastry enveloping an awesome salmon filling.

Just like any other home cooked meal, remember that practice makes perfect! Don’t hesitate to experiment with flavors and textures until you find what works best for you – whether that involves using fresh lemon rind or adding garlic or onion powder to your spinach filling. Keep these tips under wraps while preparing this savory dish and elevate yourself from an average chef following instructions to someone who has mastered Spinach Salmon Wellington Recipe like Jamie Oliver or Michelin star rated Bruno Albouze.

Bottom Line

In conclusion, this Spinach Salmon Wellington recipe is a must-try for all food enthusiasts. It’s a show-stopper dish that will impress anyone lucky enough to taste it. Whether you’re cooking it for a special occasion or a regular dinner, this recipe is sure to be a hit. It’s easy to prepare, yet sophisticated in taste, elevating the humble salmon fillet into something unforgettable.

As a chef specializing in British cuisine, I have seen many Wellington recipes, but this Salmon Wellington is undoubtedly one of the best. The combination of flaky puff pastry and savory spinach filling with perfectly cooked salmon fillets makes this dish irresistible. And with the added benefit of being able to make it ahead of time, you can impress your guests without stressing out on the day of your event.

If you love flavorful and delicious dishes as much as I do, then this recipe is calling your name. Don’t hesitate to give it a try and let me know how it turns out for you! From the first bite to the last, I am confident that this Spinach Salmon Wellington recipe will not disappoint even the most discerning palates. So go ahead and impress your friends and family with this tasteful masterpiece – they will thank you!

Spinach Salmon Wellington

Spinach Salmon Wellington Recipe

Course Main Course
Cuisine British
Keyword < 60 Mins, Oven, Vegetable
Prep Time 15 minutes
Cook Time 35 minutes
Calories 543.4kcal


  • 2 tablespoons olive oil
  • 1/4 cup onion, chopped
  • 1 can chopped spinach, drained
  • 8 ounces crabmeat
  • 1 egg, well beaten
  • 1 teaspoon dill weed
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh lemon rind, finely grated
  • 1 1/2 lbs salmon fillets, skinless
  • 12 ounces puff pastry
  • 1 egg, beaten with 1 tablespoon water


  • Heat oven to 400 degrees.
  • Saute onion in olive oil until clear.
  • Add spinach and seasoning and fold in the crabmeat.
  • Simmer for 5 to 10 minutes.
  • On lightly floured board, roll puff pastry dough to twice the width of salmon fillet.
  • Spread half of stuffing mix on bottom; place salmon on top and then top with remaining stuffing, then roll.
  • Place seam side down and fork edges to seal.
  • Brush with egg wash.
  • Bake 20 to 25 minutes.
  • Garnish with lemon zest.


Serving: 236g | Calories: 543.4kcal | Carbohydrates: 26.5g | Protein: 35.9g | Fat: 31.9g | Saturated Fat: 7.3g | Cholesterol: 145.5mg | Sodium: 556.9mg | Fiber: 1g | Sugar: 0.8g

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