Salmon Wellington
Salmon Wellington is an elegant restaurant-quality dish that’s easy to make at home! Tasty salmon fillets topped with a delicious spinach cheese mixture and wrapped in golden, flaky puff pastry. Make air fryer salmon wellington or bake it in the oven in less than 30 minutes.
Salmon Wellington is the type of dish you’d expect to find in a high-end restaurant. The presentation is top-notch, and the flavor is even better. The salmon fillet is lightly seasoned and then wrapped in the puff pastry with tender spinach that’s been sauteed with onions and blended with creamy cheese. #somuchyum
Salmon has the illusion of being challenging to make because it seems so fancy, but in reality, it’s incredibly simple. Whether you bake it in the oven or make air fryer salmon wellington, you get flaky, tender fish with a buttery puff pastry crust that is golden and crispy.
And the best part? This tasty salmon wellington recipe is easy to make and comes together in under 30 minutes! Just like my Air Fryer Salmon Patties and these 15 Minute Salmon Tacos.
Why Make This Recipe
- It’s Easy – Transform store-bought puff pastry and salmon fillets into a gourmet meal in under 30 minutes.
- Make-Ahead – It’s easy to make this puff pastry salmon in advance or prep and freeze for later.
- Perfect for Entertaining – If you really want to wow your guests without going to a lot of work, salmon Wellington is the perfect recipe.
- Two Ways to Cook – Bake this in the oven or cook it in your air fryer. Both methods are simple and take about 30 minutes.
Ingredient Notes
- Salmon – Select a whole salmon fillet with the bones and skin removed. Wild-caught salmon is typically more nutrient dense than farm-raised salmon, but either one will be tasty.
- Frozen Spinach – Frozen spinach should be thawed and drained. Wrap the spinach in a clean towel to squeeze out the excess water. You can also use fresh spinach.
- Soft Cheese – Select a soft cheese such as Boursin or cream cheese. Bring the cheese to room temperature for the best results.
- Onion – Finely chop a sweet yellow onion.
- Egg – Use a room temperature egg to create an egg wash, giving the salmon wellington a golden crust.
- Puff Pastry – Thaw frozen puff pastry for 6-8 hours in the fridge before using.
- Olive Oil – Use your favorite light, neutral-flavored oil. You can also substitute melted butter.
- Salt and Pepper – Season the fish with kosher salt and cracked black pepper.
Ready to make this salmon wellington recipe? Gather your ingredients and I will show you…
How To Make Salmon Wellington
Get the complete ingredients list and instructions from the recipe card below.
- Sauté the diced onion, add spinach, and then transfer to a small bowl.
- Combine with the cheese and season with salt and pepper.
- Lay the puff pastry sheet onto parchment paper and place the salmon fillet onto the dough.
- Season well with salt and pepper, and top the fish with the cheesy spinach mixture.
- Fold the puff pastry dough over the salmon and gently pinch the edges to seal.
- Flip the Wellington so it is smooth side up, and make several slits in the pastry with a sharp knife.
- Brush the surface of the pastry dough with a well-beaten egg.
- Preheat the oven to 400 degrees F / 204 degrees C / gas mark 6.
- Place the prepared salmon on a parchment-lined baking sheet and bake for 20-25 minutes until the pastry is puffed and golden brown.
How To Make Air Fryer Salmon Wellington
- Follow steps 1-7 above.
- Preheat air fryer to 360 degrees F / 182 degrees C.
- Transfer the pastry-wrapped salmon to the preheated air fryer and cook for 15 minutes.
- Flip the salmon and cook for another 15 minutes until the pastry is golden.
Note: Always check for doneness with a meat thermometer. The internal temperature should be 125 degrees F / 51 degrees C when inserted into the thickest part of the salmon.
Expert Tips
- Frozen puff pastry sheets need to thaw in the fridge for 6 to 8 hours.
- Frozen spinach should be thawed completely and drained of excess liquid with a paper towel or clean kitchen towel.
- You can also use fresh baby spinach for this recipe.
- Be sure to remove the skin and the bones from the salmon filet.
- Can’t find Boursin cheese? Use cream cheese instead.
- Make the cheese and spinach mixture the night before for easier prep. Simply store in the fridge until you are ready to use.
- It’s important to check for doneness with a digital meat thermometer.
- Before serving, you can cut the Wellington salmon into thin slices.
- You can make air fryer salmon wellington or bake it in the oven.
Delicious Variations
- Add Garlic – Sauté minced garlic with the spinach mix and onions for an aromatic, earthy flavor. The garlicky sautéed spinach has a rich flavor.
- Make Individual Wellingtons – Create individual wellingtons with smaller salmon filets.
- Swap The Seasoning – Season the fish with your favorite seasoning before wrapping it with puff pastry.
- Use Fresh Ingredients – Add a squeeze of fresh lemon juice, lemon zest, and fresh dill or fresh thyme for a bright flavor.
- Add Cheese – Mix parmesan cheese into the cream cheese mixture for even more flavor.
Prep And Storage
- Prep Ahead – Thaw the spinach and puff pastry in the fridge for 6-8 hours before using.
- Store – Store in an airtight container in the fridge for 2-3 days. Bring leftovers to room temperature for 30 minutes, then reheat at 375 degrees F / 190 degrees C for 15 minutes, or until warmed through.
- Freeze – This tasty salmon wellington should not be frozen after cooking; however, you can freeze prepared wellington before it is baked or air fried.
FAQs
Salmon Wellington is very similar to beef wellington. The fish, rather than beef, is wrapped in puff pastry and then cooked until golden. Salmon wellington is also called salmon en croute. En croute is a French term that refers to something which has been wrapped in pastry.
Prepare the salmon and wrap it in puff pastry up to 24 hours in advance. Cover and store in the fridge until you are ready to bake or air fry. Brush with the egg wash and cook as directed.
You can make one large salmon wellington by using a whole filet (side) of salmon and a large pastry sheet. For individual wellingtons, use salmon filets cut into individual portions and wrap each portion with puff pasty. The cooking times and temperatures will be the same.
More Recipes You May Like
- Easy Southern Salmon Croquettes.
- Instant Pot Teriyaki Salmon.
- Air Fryer Lobster Tail.
- Salmon Black Bean Nachos.
Serving Suggestions
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Salmon Wellington
Ingredients
- 1 pound (453g) salmon bones and skin removed
- 3 ounces (85g) frozen spinach thawed and drained well
- 3 ounces (85g) soft cheese such as Boursin
- 1 onion chopped
- 1 egg
- 1 pound (453g) puff pastry
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
To Oven Bake Salmon Wellington:
- Preheat the oven to 400 degrees F / 204 degrees C / gas mark 6.
- Heat olive oil in a sauté pan. Add the onion and cook until tender and golden, about 6 minutes.
- Add the thawed and drained spinach and stir to incorporate with the onions.
- Transfer spinach mixture to a bowl, combine with the Boursin cheese and season with salt and pepper.
- Prepare a baking sheet with parchment paper, then add the puff pastry.
- Place the salmon onto the puff pastry, season well with salt and pepper and top the with the cheesy spinach mixture.
- Fold the puff pastry dough over the salmon wellington and gently pinch the edges to seal.
- Flip the wellington over so it is smooth side up, and make several slits in the pastry with a sharp knife.
- Brush the surface of the pastry dough with a well beaten egg.
- Place the prepared salmon on a parchment lined baking sheet and bake for 20-25 minutes until the pastry is puffed and golden brown.
To Air Fry Salmon Wellington:
- Preheat an air fryer to 360 degrees F / 182 degrees C.
- Heat olive oil in a sauté pan. Add the onion and cook until tender and golden, about 6 minutes.
- Add the thawed and drained spinach and stir to incorporate with the onions.
- Transfer spinach mixture to a bowl, combine with the Boursin cheese, and season with salt and pepper
- Lay the puff pastry flat on a cutting board or other work surface, place the salmon onto the puff pastry, season well with salt and pepper, and then top it with the cheesy spinach mixture.
- Fold the puff pastry dough over the salmon wellington and gently pinch the edges to seal. Gently turn it over so the smooth side is facing up, and use a sharp knife to make several slits in the top of the pastry.
- Transfer the pastry wrapped salmon to the preheated air fryer and cook for 15 minutes.
- Flip the salmon wellington over, and cook for another 15 minutes until the salmon is cooked through and pastry is golden brown.
Notes
- Frozen puff pastry sheets need to thaw in the fridge for 6 to 8 hours.
- Frozen spinach should be thawed completely and drained of excess liquid with a paper towel or clean kitchen towel.
- You can also use fresh baby spinach for this recipe.
- Remove the skin and the bones from the salmon filet.
- Can’t find Boursin cheese? No problem. Use cream cheese instead.
- Make the cheese and spinach mixture the night before for easier prep. Simply store in the fridge until you are ready to use.
- Check for doneness with a meat thermometer.
- Before serving, you can cut the Wellington salmon into thin slices.
- Storage – keep leftovers in an airtight container inside the fridge for 2-3 days.
