How to Make Salmon Wellington with Creamy Garlic Spinach
Table of Contents
Why Has Salmon Wellington Become the Star of Elegant Home Dining?
What makes a dinner feel instantly elegant, yet comforting? The answer might surprise you—Salmon Wellington. Once considered a restaurant-only luxury, this dish is now rising in popularity among home cooks. In fact, Google Trends data reveals a consistent rise in searches for “Salmon Wellington recipe” over the past five years, especially during the holidays.
With its buttery, flaky puff pastry and tender salmon wrapped around a luscious garlic spinach filling, this dish delivers restaurant-quality sophistication straight from your oven. Whether you’re planning a dinner party or a cozy weekend meal, Salmon Wellington is easier to make than it looks—and we’re breaking it all down for you in this step-by-step guide.
Ingredients List
Let’s talk about flavor and texture: flaky pastry, rich salmon, and garlicky creamy spinach, all in one bite. Here’s everything you need:
Main Ingredients:
- 1 sheet puff pastry, thawed (store-bought is perfect; use all-butter for best flavor)
- 4 skinless salmon fillets (about 6 oz each)
- 1 tablespoon Dijon mustard (adds tang and depth)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound fresh spinach (or use 10 oz frozen, thawed and drained)
- ½ cup white wine (Sauvignon Blanc or dry white works best)
- ¼ cup heavy cream
- Salt and black pepper, to taste
- 1 egg, beaten (for egg wash)
- Fresh dill or parsley, for garnish (optional)
Substitution Ideas:
- Replace salmon with halibut or cod for a milder taste.
- Use leeks or shallots instead of onion for a sweeter, milder profile.
- Swap white wine with vegetable broth for an alcohol-free version.
- For dairy-free, sub cream with coconut cream or unsweetened oat cream.
Timing
Time is precious—especially in the kitchen. This Salmon Wellington recipe saves time without sacrificing elegance.
- Prep Time:
PT20M - Cook Time:
PT30M - Total Time:
PT50M
📊 Did You Know? This recipe takes 25% less time than traditional Beef Wellington while still delivering a gourmet experience.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pro Tip: Preheating the baking sheet helps the bottom of the pastry cook evenly and stay crisp.
Step 2: Season the Salmon
Pat the salmon fillets dry. Season both sides with salt and pepper, then brush the top with Dijon mustard. Set aside.
Step 3: Make the Creamy Garlic Spinach
Heat olive oil in a skillet over medium heat. Add onions and cook until translucent, about 3 minutes. Stir in minced garlic.
Add spinach and sauté until wilted. Pour in white wine, cooking until reduced by half. Stir in the heavy cream and simmer until slightly thickened. Season with salt and pepper to taste.
Personal Tip: Let the filling cool completely before assembling to avoid soggy pastry.
Step 4: Assemble the Wellington
Roll out the puff pastry on a floured surface. Cut into 4 equal rectangles.
Place a spoonful of spinach mixture on each rectangle. Lay the salmon (mustard side down) over the filling. Add more spinach on top.
Fold the pastry over the salmon and seal the edges. Place seam-side down on the baking sheet. Use a fork to crimp the edges for a decorative touch.
Step 5: Add the Golden Finish
Brush each pastry with the beaten egg for a glossy golden crust. Optional: score a decorative pattern on the top with a sharp knife (don’t cut through).
Step 6: Bake to Perfection
Bake for 25–30 minutes or until the pastry is golden and the salmon is just cooked through.
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh dill or chopped parsley.
Nutritional Information
Here’s the approximate nutrition per serving (1 pastry):
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 34g |
| Total Fat | 28g |
| Saturated Fat | 9g |
| Carbohydrates | 32g |
| Sugar | 2g |
| Fiber | 3g |
| Sodium | 420mg |
| Omega-3s | High |
| Vitamin A | 110% DV |
🧠 Health Note: Salmon is a rich source of Omega-3 fatty acids, essential for brain and heart health.
Healthier Alternatives for the Recipe
Want to lighten it up or make it fit specific diets? Try these smart swaps:
- Low-Carb: Use keto puff pastry or wrap in low-carb tortillas and bake.
- Dairy-Free: Replace cream with coconut cream or oat-based alternatives.
- Gluten-Free: Use gluten-free pastry sheets or make your own almond flour crust.
- Lower Fat: Sub half of the puff pastry with thin phyllo dough layers brushed with olive oil.
Serving Suggestions
Salmon Wellington is a meal in itself, but here are perfect pairings to elevate the experience:
- Roasted baby potatoes with rosemary and sea salt
- Honey-glazed carrots or grilled asparagus
- Lemon dill aioli or creamy white wine sauce on the side
- A glass of chilled Sauvignon Blanc or sparkling water with lemon
✨ Hosting Tip: Serve on a wooden board with microgreens for a stunning table centerpiece.
Common Mistakes to Avoid
Avoid these slip-ups to get perfect results every time:
- Filling too warm – Causes soggy pastry.
- Overcooking the salmon – Dry salmon is a no-go.
- Not sealing the pastry well – Leads to leaks during baking.
- Skipping the egg wash – Results in a dull, pale crust.
- Too much filling – Causes the pastry to tear or puff unevenly.
Storing Tips for the Recipe
Want to prep ahead or store leftovers? Here’s how:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer (uncooked): Wrap each Wellington tightly in plastic wrap, then foil. Freeze for up to 1 month.
- Freezer (cooked): Cool completely, wrap, and freeze. Reheat in the oven at 350°F for 15–20 minutes.
Freezing Tip: Don’t microwave—use the oven to maintain crispiness.
Conclusion
Salmon Wellington with creamy garlic spinach is an elegant, easy-to-make main dish that impresses every time. It’s flaky, savory, and bursting with flavor in each bite.
🎣 Try this recipe at home and tell us how it turned out! Leave a comment, rate the recipe, or subscribe for more cozy gourmet ideas straight to your inbox.
FAQs
Can I make Salmon Wellington ahead of time?
Yes! Assemble and refrigerate for up to 24 hours before baking. For longer storage, freeze and bake from frozen (add 10 extra minutes to bake time).
Can I use frozen salmon?
You can—but thaw completely and pat dry to avoid excess moisture, which can affect the pastry.
What wine goes best with Salmon Wellington?
A crisp Sauvignon Blanc or Chardonnay pairs wonderfully, enhancing the richness of the salmon and pastry.
Can I make this recipe for a crowd?
Yes! You can create a large, single Wellington and slice it, or make mini individual portions for a party.
How do I reheat leftovers without drying the salmon?
Wrap loosely in foil and reheat in a 350°F oven for 12–15 minutes. Avoid the microwave, which can make the pastry soggy.
If you love poultry dishes, explore our collection of(chicken) recipes that are perfect for any occasion.
