The first time I made this Spinach and Cheese Stuffed Salmon Wellington, it was on a chilly fall evening with the windows steamed up and music softly humming in the background. I remember the look on my husband’s face when he sliced through the golden pastry to find a buttery pink salmon fillet nestled in creamy spinach and melty cheese. Magic. This recipe has since become my go-to for cozy date nights and dinner party showstoppers. It’s elegant, indulgent, and surprisingly simple to pull together — no culinary degree required.
Whether you’re new to salmon wellingtons or a seasoned pro, this version brings the comfort of spinach dip and the class of French puff pastry right to your kitchen.
Why You’ll Love This Recipe
- Restaurant-worthy presentation with a flaky, golden crust
- Rich and creamy filling that complements the salmon beautifully
- Make-ahead friendly for stress-free entertaining
- Easy enough for weeknights, impressive enough for holidays
- Kid-approved (thanks to all that cheesy goodness)
- A delicious twist on traditional salmon wellingtons
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Dinner | French-Inspired | 25 mins | 30 mins | 55 mins | 4 servings | Intermediate |
Ingredients
- Salmon fillets, skinless – the star of the dish, use center-cut for even cooking
- Frozen puff pastry, thawed – creates that flaky golden crust
- Cream cheese – adds richness and helps bind the filling
- Baby spinach – sautéed down for a velvety, earthy base
- Garlic – boosts the flavor of the spinach mixture
- Mozzarella or Gruyère cheese – melts beautifully and adds stretchy goodness
- Egg yolk + splash of water – for a glossy, golden egg wash
- Olive oil or butter – to sauté the spinach and garlic
- Salt & pepper – simple seasoning to enhance all the flavors
- Optional: Dijon mustard – a subtle tang that cuts through the richness
Full recipe card is below.
How to Make It
Sauté the spinach and garlic
In a skillet over medium heat, warm a splash of olive oil or butter. Toss in your minced garlic and stir until fragrant (about 30 seconds). Then add the spinach and cook until it wilts down completely. Let it cool, then press out excess moisture with paper towels.
Make the cheesy filling
In a bowl, combine the sautéed spinach with cream cheese and shredded mozzarella or Gruyère. Add a pinch of salt and pepper, and mix until creamy and well blended.
Prep the salmon and pastry
Pat your salmon fillets dry and season them lightly. Roll out your puff pastry sheets just a bit to make room for folding. If you like a hint of tang, spread a thin layer of Dijon mustard onto the pastry before adding the filling.
Assemble the wellingtons
Spoon a layer of the spinach-cheese filling onto the pastry, place a salmon fillet on top, then cover with a bit more filling. Fold the pastry over the top like a little gift and seal the edges. Place seam-side down on a lined baking sheet.
Brush and bake
Brush the tops with the egg wash and, if you’re feeling fancy, score a light pattern or add pastry cutouts. Bake at 400°F (200°C) for 25–30 minutes, or until the pastry is puffed and deeply golden.
Let them rest a few minutes before slicing into all that creamy, salmon-y perfection.
Pro Tips for Success
- Use skinless salmon to keep the texture smooth and even.
- Drain the spinach well to avoid soggy pastry.
- Chill the assembled wellingtons for 10–15 minutes before baking to keep the puff pastry crisp.
- Score the pastry gently for a decorative look without cutting too deep.
- Bake on parchment or a silicone mat to avoid sticking and mess.
Flavor Variations
- Swap Gruyère for feta for a salty, tangy twist.
- Add a sprinkle of lemon zest to the filling for brightness.
- Use arugula instead of spinach for a peppery note.
- Add a layer of mushroom duxelles for earthiness (classic Wellington style).
- Go spicy with chili flakes or pepper jack cheese.
Serving Suggestions
- Serve with garlic mashed potatoes or a crisp green salad with vinaigrette.
- Pair with a glass of chilled Chardonnay or a citrusy Sauvignon Blanc.
- Garnish with fresh herbs like thyme or dill for a pretty finish.
Make-Ahead & Storage
- Assemble up to 1 day ahead and keep covered in the fridge until baking.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Leftover
- Slice thin and tuck into a croissant sandwich.
- Reheat and serve over a grain bowl with roasted veggies.
- Flake the salmon into a cheesy omelet the next morning.
Freezing
- Freeze unbaked wellingtons, tightly wrapped in plastic + foil, for up to 1 month.
- Bake from frozen at 375°F for 40–45 minutes, covering with foil if browning too quickly.
Reheating
- Oven: Best method. Bake at 350°F for 10–15 minutes.
- Skillet: Crisp the bottom gently over medium heat.
- Microwave: Use only if you’re in a hurry — pastry gets soft, but still tasty.
FAQs
Can I use frozen salmon?
Yes! Just thaw completely and pat dry before using to prevent excess moisture.
What if I don’t like cream cheese?
You can substitute ricotta or mascarpone for a lighter or silkier feel.
Can I make this gluten-free?
Use a gluten-free puff pastry — they’re available at some specialty stores or online.
How do I know when the salmon is done?
It should flake easily with a fork and reach an internal temp of 125–130°F for medium doneness.
How do I know when the salmon is done?
It should flake easily with a fork and reach an internal temp of 125–130°F for medium doneness. If you want more tips on salmon doneness and prep, take a peek at this guide to cooking perfect salmon. It’ll make you feel like a total salmon whisperer.
Final Thoughts
There’s something undeniably magical about tucking a gorgeous piece of salmon into buttery pastry. This Spinach and Cheese Stuffed Salmon Wellington is the kind of meal that feels fancy without the fuss — a true comfort wrapped in flaky, golden joy. I hope it brings warmth to your table, laughter to your kitchen, and maybe even a new tradition for those cozy nights in.
Until next time, happy cooking my friend!
Caroline
Spinach and Cheese Stuffed Salmon Wellington
Ingredients
Filling
- olive oil or butter for sautéing
- garlic minced
- baby spinach wilted and drained
- cream cheese
- mozzarella or Gruyère cheese shredded
- salt & pepper to taste
Salmon & Pastry
- salmon fillets skinless, center-cut
- frozen puff pastry thawed
- Dijon mustard optional, for tang
Egg Wash
- 1 egg yolk
- splash of water
Instructions
- In a skillet over medium heat, warm olive oil or butter. Sauté garlic until fragrant, then add spinach and cook until wilted. Let cool and press out excess moisture.
- Combine spinach with cream cheese, shredded cheese, salt, and pepper. Mix until creamy.
- Pat salmon dry and season. Roll out puff pastry slightly. Spread Dijon mustard if using.
- Spoon filling onto pastry, add salmon, top with more filling, and wrap pastry around. Seal edges and place seam-side down.
- Brush with egg wash. Optionally score or decorate pastry. Bake at 400°F (200°C) for 25–30 minutes until golden.
- Let rest a few minutes before slicing and serving.