Why You’ll Love This Recipe

Individual Salmon Wellingtons are an elegant and delicious main course featuring flaky puff pastry wrapped around tender salmon fillets, often layered with herbed cream cheese or spinach duxelles. Perfect for special occasions, dinner parties, or date nights, these golden parcels are both visually impressive and full of flavor with minimal fuss.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skinless, center-cut)puff pastry sheets (thawed)cream cheese (or goat cheese)spinach (fresh or frozen, well-drained)garlicshallondijon mustardfresh dill or parsleylemon zestegg (for egg wash)salt and pepperolive oilflour (for dusting)

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a skillet, heat olive oil over medium heat and sauté minced shallot and garlic until soft. Add spinach and cook until wilted (or warmed through if using frozen). Season with salt and pepper, then remove from heat and let cool.

In a bowl, mix the cooled spinach mixture with cream cheese, lemon zest, chopped herbs, and a teaspoon of Dijon mustard. Stir until well combined.

Roll out the puff pastry on a lightly floured surface and cut into rectangles large enough to wrap around each salmon fillet.

Pat salmon dry, season with salt and pepper, and place each fillet on a piece of pastry.

Top each salmon fillet with a spoonful of the spinach-cheese mixture.

Fold the pastry over the salmon, sealing edges tightly. Place seam-side down on the baking sheet. Brush with beaten egg.

Use a knife to lightly score the tops in a decorative pattern. Optional: cut out small pastry shapes to decorate.

Bake for 20–25 minutes, or until the pastry is puffed and golden brown.

Let rest for a few minutes before serving.

Servings and timing

This recipe yields 4 individual wellingtons.Preparation time: 25 minutesCooking time: 25 minutesTotal time: 50 minutes

Variations

Swap spinach for sautéed mushrooms for a richer, earthier filling.

Add a thin layer of prosciutto around the salmon before wrapping for extra flavor.

Use herbed goat cheese for a tangier taste.

Add a touch of horseradish to the cream cheese for a little heat.

Make it dairy-free by skipping the cheese and using olive oil-sautéed vegetables instead.

storage/reheating

Store leftovers in the refrigerator in an airtight container for up to 2 days.Reheat in a 350°F (175°C) oven until warmed through to maintain crisp pastry.Avoid microwaving to prevent soggy results.Freeze unbaked Wellingtons for up to 1 month; bake from frozen, adding extra cooking time.

FAQs

Can I make these ahead of time?

Yes, you can assemble them a day ahead and refrigerate until ready to bake.

Do I need to cook the salmon before wrapping?

No, it cooks perfectly inside the pastry in the oven.

What if I don’t have spinach?

You can use kale, Swiss chard, or even sautéed leeks as a substitute.

Can I use store-bought puff pastry?

Absolutely. Just make sure it’s thawed before use.

Can I use frozen salmon?

Yes, but it must be completely thawed and patted dry before assembling.

How do I prevent soggy bottoms?

Make sure the filling isn’t too wet and place the Wellingtons on a preheated baking sheet or use a rack.

Can I use different herbs?

Yes, tarragon, chives, or basil work well too.

What wine pairs best with this dish?

A crisp white like Sauvignon Blanc or a light Pinot Noir is ideal.

Can I make this gluten-free?

Use gluten-free puff pastry if available.

Is this recipe kid-friendly?

Yes, the mild salmon and creamy filling are usually well-received.

Conclusion

Individual Salmon Wellingtons combine elegance and ease in one delicious parcel. With buttery pastry, tender fish, and a savory filling, they’re a showstopping dish ideal for both special occasions and intimate dinners. Try them once, and they’ll quickly earn a spot in your rotation of impressive yet approachable meals.