If you’re looking to impress at your next dinner or simply treat yourself to a dish that feels as luxurious as it tastes, this Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe is an absolute showstopper. Imagine flaky, tender salmon nestled within a vibrant, herbaceous spinach and cream cheese filling, all wrapped in a golden, buttery puff pastry that crackles delightfully with every bite. This recipe balances rich textures and fresh flavors in a way that’s both elegant and surprisingly easy to pull off, making it a wonderful centerpiece for any meal.
Ingredients You’ll Need
This Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe calls for simple yet essential ingredients that each play a vital role. From the fresh salmon fillets delivering hearty protein to the creamy herb filling adding freshness, and the puff pastry providing that perfect golden crust, every item contributes to the perfect harmony of taste and texture.
- 4 skinless, boneless fresh salmon fillets (about 6 oz each): Choose fresh cuts for the best flavor and tenderness.
- 2 sheets store-bought puff pastry, thawed: This creates the signature flaky and buttery crust that wraps the filling and salmon.
- 1 egg (for egg wash): Used to brush the pastry, ensuring a golden, glossy finish.
- 1 tablespoon Dijon mustard: Adds subtle tang and depth, gently coating the salmon.
- 2 cups fresh spinach leaves: Provides vibrant color and a mild, earthy base for the filling.
- 3 oz cream cheese or ricotta: Brings creaminess and richness to the herb filling.
- 2 cloves garlic, finely chopped: Offers aromatic punch and flavor boost.
- 1 shallot, finely chopped: Adds mild sweetness and complexity to the sautéed filling.
- 1 tablespoon olive oil: Perfect for gently sautéing the garlic, shallot, and spinach.
- 1 tablespoon fresh dill, chopped: Brings a bright, fresh herbal note to the filling.
- 1 tablespoon fresh parsley, chopped: Adds a clean, grassy flavor to balance richness.
- 1 tablespoon fresh chives, chopped: Offers mild oniony flavor complementing the herbs.
- 1 teaspoon lemon zest: Lifts the whole dish with a zesty citrus brightness.
- Salt and pepper, to taste: Essential for seasoning and enhancing all the flavors.
How to Make Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a pan over medium heat. Sauté finely chopped garlic and shallots until they become soft and release their mouthwatering aroma. Next, add fresh spinach leaves and cook until they’re just wilted—this concentrates their flavor without losing that lovely green color. Remove the pan from heat and transfer the spinach mixture to a bowl. Now, gently fold in cream cheese along with freshly chopped dill, parsley, chives, lemon zest, and a pinch of salt and pepper. Let this cool a bit; this herb cream cheese filling is the star that will bring vibrancy and creaminess to your Salmon Wellington.
Step 2: Season the Salmon
Pat your salmon fillets dry with paper towels to remove any excess moisture—this helps the Dijon mustard stick beautifully. Brush each fillet evenly with Dijon mustard, then sprinkle generously with salt, pepper, and if you like, a pinch of additional fresh herbs. This seasoning layer infuses the salmon with subtle tang and flavors that blend perfectly with the creamy filling and flaky pastry.
Step 3: Assemble the Wellingtons
On a lightly floured surface, roll out the thawed puff pastry sheets until smooth. Cut them into rectangles just large enough to wrap each salmon fillet completely. Spoon a generous amount of the cooled spinach and herb cream cheese filling onto the center of each pastry piece. Carefully place a seasoned salmon fillet on top of the filling. Fold the pastry edges over the salmon, sealing the seams securely by dabbing a little water or beaten egg along the edges to stick them closed. This wrapping traps all those luscious flavors inside for a magical bite.
Step 4: Brush with Egg Wash
Beat your egg to create an egg wash, then lightly brush the entire surface of each wrapped Wellington. This simple step ensures the pastry comes out from the oven with that irresistible golden color and glossy sheen. For a bit of extra flair, don’t hesitate to decorate the tops with pastry cutouts before brushing.
Step 5: Bake until Golden
Preheat your oven to 400°F (200°C) and transfer the wrapped Wellingtons onto a baking tray lined with parchment paper. Bake for about 20 to 25 minutes until the puff pastry is beautifully puffed and golden, and the salmon inside reaches a perfect medium doneness with an internal temperature of around 125°F (52°C). The result is a stunning dish with a crisp crust and tender, flavorful interior.
How to Serve Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe
Garnishes
To complement the rich Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe, fresh garnishes work wonders. A sprinkle of chopped fresh dill or chives enhances the herbal notes, while a few lemon wedges on the side add a bright, zesty touch that cuts through the richness. A light drizzle of a lemon-butter sauce can elevate the presentation and flavor even further.
Side Dishes
Pair this elegant Wellington with sides that balance texture and flavor. Roasted baby potatoes or a light quinoa salad offer subtle earthiness without overpowering. Steamed asparagus or green beans tossed with garlic and lemon provide a fresh, crisp bite that complements the creamy, savory filling perfectly.
Creative Ways to Present
For a truly memorable presentation, serve individual Salmon Wellingtons on large white plates with a colorful smear of beet or carrot puree underneath. Garnish the plate with microgreens or edible flowers to bring a touch of sophistication. Alternatively, slicing each Wellington into thick medallions and stacking them artfully on a platter makes for a stunning feast centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they might not last long), wrap them tightly in plastic wrap or place them in an airtight container and refrigerate. They will keep well for up to 2 days without compromising too much on the pastry texture or salmon flavor.
Freezing
You can prepare the assembled Wellingtons in advance and freeze them before baking. Wrap each one individually in plastic wrap and then into foil to protect from freezer burn. When ready to cook, thaw overnight in the fridge, brush with egg wash, and bake as directed for best results.
Reheating
To enjoy leftovers with the pastry still crisp, warm them gently in a 350°F (175°C) oven for about 10-15 minutes. Avoid microwaving if possible, as it tends to make the pastry soggy or the salmon dry.
FAQs
Can I use frozen salmon fillets?
Yes, but be sure to thaw the fillets completely and pat them dry before assembling the Wellington. This prevents excess moisture, which can make the pastry soggy.
What can I substitute for cream cheese in the filling?
Ricotta cheese is a great substitute, offering a similar creamy texture but a slightly lighter taste that pairs beautifully with herbs.
Is puff pastry hard to work with for beginners?
Not at all! Store-bought puff pastry makes this recipe very approachable. Just keep it cool and avoid over-handling to ensure a flaky, golden crust.
How do I know when the salmon is cooked perfectly?
The internal temperature of 125°F (52°C) will give you a medium doneness that is moist and tender. Use a meat thermometer for accuracy, or gently flake the salmon to check.
Can I add other herbs or spices to the filling?
Definitely! Feel free to experiment with tarragon, basil, or even a pinch of smoked paprika to customize the flavor to your liking.
Final Thoughts
This Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe is truly a recipe to cherish and share. It brings together simple ingredients with an elegant flair, perfect for special occasions or whenever you want a satisfying, delicious meal that feels a little indulgent. I’m confident once you try it, this dish will become one of your most beloved go-tos for impressive dinners that don’t require hours in the kitchen. Enjoy every flaky, flavorful bite!
Print
Salmon Wellington with Spinach and Herb Cream Cheese Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: European
- Diet: Low Fat
Description
Salmon Wellingtons are an elegant and delicious dish featuring tender salmon fillets wrapped in flaky puff pastry with a flavorful spinach and cream cheese filling, enhanced with fresh herbs and a hint of lemon zest. Perfect for a sophisticated dinner or special occasion, this recipe balances rich, creamy textures with the freshness of herbs and the buttery crispness of baked pastry.
Ingredients
Salmon and Puff Pastry
- 4 skinless, boneless fresh salmon fillets (about 6 oz each)
- 2 sheets store-bought puff pastry, thawed
- 1 egg (for egg wash)
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Spinach Filling
- 2 cups fresh spinach leaves
- 3 oz cream cheese or ricotta
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon zest
Instructions
- Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté finely chopped garlic and shallots until fragrant and soft. Add fresh spinach leaves and cook until wilted. Remove from heat and transfer to a bowl. Gently fold in cream cheese, chopped dill, parsley, chives, lemon zest, and season with salt and pepper. Set aside to cool.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Brush each fillet evenly with Dijon mustard. Sprinkle with salt, pepper, and additional herbs if desired to enhance the flavor.
- Assemble the Wellingtons: On a lightly floured surface, roll out puff pastry sheets and cut into rectangles large enough to wrap each salmon fillet completely. Spoon the spinach and cream cheese filling into the center of each pastry piece. Place a salmon fillet on top of the filling. Fold the pastry edges over the salmon, sealing the seams with water or beaten egg.
- Brush with Egg Wash: Beat the egg to make an egg wash. Lightly brush the entire surface of each wrapped Wellington to ensure a golden, shiny crust after baking. Optionally, decorate with pastry cutouts.
- Bake until Golden: Transfer the wrapped Wellingtons onto a lined baking tray. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is puffed and golden brown and salmon is thoroughly cooked (internal temperature 125°F / 52°C for medium doneness).
Notes
- Ensure the filling cools before assembling to prevent the puff pastry from becoming soggy.
- Use parchment paper on the baking tray to prevent sticking.
- Internal temperature for perfectly cooked salmon should reach about 125°F (52°C) for medium doneness.
- Leftover Wellingtons can be refrigerated and gently reheated in the oven to maintain crispness.
- For extra flavor, add a squeeze of lemon juice just before serving.
