There’s something truly special about a golden, flaky puff pastry wrapped around tender, flavorful salmon paired with creamy spinach and melted mozzarella — and that’s exactly what you get with this Salmon Wellington with Spinach and Mozzarella in Puff Pastry Recipe. It’s an elegant yet surprisingly simple dish that brings gourmet vibes straight to your home kitchen, perfect for celebrations or cozy dinners that deserve a little extra love.
Why You Should Make This Recipe
Impress with minimal effort: Despite its fancy look, this Salmon Wellington comes together quickly and easily, no culinary degree required.
Perfect harmony of flavors: The creamy spinach and mozzarella beautifully complement the rich salmon, wrapped in buttery puff pastry.
Versatile for any occasion: Whether it’s a date night, holiday feast, or weekend treat, this dish elevates any menu.
Make ahead friendly: You can prep it in advance, then bake it fresh when you’re ready to serve — convenience and taste combined!
Ingredients & Substitutions
The ingredients for this Salmon Wellington with Spinach and Mozzarella in Puff Pastry Recipe are refreshingly straightforward yet play a vital role in delivering that perfect texture and lush flavor. Cream cheese adds richness to the filling, spinach brings a gorgeous pop of green and earthiness, while mozzarella melts beautifully to bind everything together. The puff pastry envelope ensures a crisp, flaky contrast to the tender salmon inside.
- Cream cheese: Using room temperature cream cheese helps it blend smoothly with the spinach and mozzarella for a creamy filling.
- Frozen spinach: Thawed and thoroughly drained spinach avoids sogginess; fresh spinach can be used but drain excess moisture after cooking.
- Mozzarella cheese: Shredded mozzarella adds the perfect gooey, melty texture; try whole milk mozzarella for extra creaminess.
- Puff pastry sheet: Look for high-quality pre-rolled sheets in the freezer aisle; keep it cold until ready to work for the best puff.
- Salmon fillet: A fresh, firm piece of salmon is best; wild-caught adds extra flavor but farmed works well too.
- Egg wash: Beating one egg and brushing the pastry ensures that irresistible golden shine once baked.
How to Make Salmon Wellington with Spinach and Mozzarella in Puff Pastry Recipe
Step 1: Prepare the Spinach and Cheese Filling
The magic starts by mixing cream cheese, well-thawed and squeezed spinach, and shredded mozzarella in a bowl. Season this luscious mixture with salt and pepper to taste. This creamy, savory filling will keep your salmon moist and add a burst of delicious flavor every bite.
Step 2: Roll Out the Puff Pastry
On a lightly floured surface, gently roll out your thawed puff pastry into a nice rectangle. This gives you enough area to nestle in the filling and salmon while leaving room to fold the edges neatly later on. Keeping things light and smooth here prevents any tears in the pastry as you work.
Step 3: Assemble the Wellington
Spoon the prepared spinach and cheese mixture into the center of the puff pastry, leaving a border around the edges. Place the salmon fillet right on top, seasoning it generously with salt and pepper. Now comes the fun part: fold the pastry over the salmon and filling, pinching edges to seal the package tight. A little dab of water along the borders helps everything stick nicely together.
Step 4: Prepare for Baking
Transfer your beautifully wrapped Salmon Wellington seam side down onto a parchment-lined baking sheet. Use a sharp knife to make a few small slits on top to vent steam — this keeps the pastry crisp instead of soggy. Brush the entire top with a beaten egg wash to lock in that glorious golden brown color.
Step 5: Bake to Perfection
Bake in a preheated 400°F (200°C) oven for about 25-30 minutes, until the puff pastry is beautifully golden and the salmon reaches an internal temperature of 145°F (63°C). Once out of the oven, allow it to rest briefly before slicing so those lovely juices settle in. Then, you’re ready to serve a stunning, restaurant-worthy dish straight from your kitchen!
How to Serve Salmon Wellington with Spinach and Mozzarella in Puff Pastry Recipe
Garnishes
Keep garnishes simple and fresh to complement the richness of the Wellington: a sprinkle of fresh dill or chopped parsley adds a burst of herbal brightness. A few lemon wedges on the side are perfect for adding a zesty touch, easily squeezed over the salmon just before eating.
Side Dishes
Think light and crisp to balance the buttery pastry: a fresh mixed green salad with a tangy vinaigrette, roasted asparagus, or even some garlic mashed potatoes are stellar companions. These sides keep the meal balanced while enhancing the cozy, indulgent feeling of the Salmon Wellington.
Creative Ways to Present
For an extra wow factor, serve individual Salmon Wellingtons by cutting them into neat portions. Arrange slices on a platter with a drizzle of hollandaise sauce or a dollop of cucumber dill yogurt for an elegant twist. Even setting the plate with edible flowers or microgreens adds a delightful pop of color that makes dining feel truly special.
Make Ahead and Storage
Storing Leftovers
Store any leftover Salmon Wellington covered in the fridge for up to 2 days. Keep it in an airtight container to preserve the pastry’s texture as much as possible, though best enjoyed fresh for that perfect crisp.
Freezing
This Wellington can be frozen before baking: assemble and wrap it tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the fridge before baking as directed to enjoy fresh flavors with less prep on the day.
Reheating
To reheat and keep the pastry crisp, place leftover portions in a 350°F (175°C) oven for 10-15 minutes. Avoid the microwave, which can make the pastry soggy and tough. A gentle reheating brings back the flaky texture and warm, melty filling beautifully.
FAQs
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Can I use fresh spinach instead of frozen in this recipe?
Absolutely! Fresh spinach works wonderfully, but it’s important to sauté it first to wilt and dry it thoroughly. Excess moisture can make the puff pastry soggy, so be sure to squeeze out all the liquid before mixing with the cheeses.
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What type of salmon is best for this Wellington?
Both wild-caught and farmed salmon fillets work well; wild salmon offers a deeper flavor, but farmed can be more tender and affordable. Choose a thick fillet that will fit nicely on your puff pastry for even cooking.
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How do I know when the Salmon Wellington is cooked perfectly?
The pastry should be a gorgeous golden brown and flaky on the outside. Internally, the salmon should reach 145°F (63°C) for safe consumption while remaining moist and tender. Using a meat thermometer is the easiest way to check doneness precisely.
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Can I prepare the Salmon Wellington ahead of time?
Yes! You can assemble the Wellington and refrigerate it, covered, for a few hours or overnight before baking. This makes it very convenient for entertaining and ensures you spend less time in the kitchen on the day of your meal.
Final Thoughts
This Salmon Wellington with Spinach and Mozzarella in Puff Pastry Recipe is truly one of those dishes that feels both sophisticated and comforting — a winner for any home cook wanting to wow their guests or just treat themselves. Once you try it, you’ll understand why it quickly becomes a favorite! So go ahead, give this recipe a whirl and enjoy the beautiful flavors and textures wrapped up in every delightful bite.
Print
Salmon Wellington with Spinach and Mozzarella in Puff Pastry Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Salmon Wellington with Puff Pastry is a delicious and elegant dish featuring a tender salmon fillet encased in a flaky puff pastry with a creamy spinach and cheese filling. Perfect for special occasions or a gourmet family dinner, this recipe combines creamy, savory flavors with a crisp golden crust.
Ingredients
Filling
- 1/2 block (4 ounces) cream cheese, room temperature
- 10 ounces frozen spinach, thawed, squeezed, and drained of excess moisture
- 1/2 cup shredded mozzarella cheese
- Salt to taste
- Black pepper to taste
Salmon Wellington
- 1 sheet puff pastry, thawed
- 1 pound salmon fillet
- Salt to taste
- Black pepper to taste
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure a hot environment for crisping the puff pastry and cooking the salmon evenly.
- Prepare Filling: In a mixing bowl, combine the room temperature cream cheese, thawed and thoroughly drained spinach, and shredded mozzarella cheese. Mix well until fully combined. Season with salt and black pepper to taste. Set aside the filling.
- Roll Puff Pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a rectangular shape large enough to fully encase the salmon and filling.
- Assemble Wellington: Place the cream cheese and spinach mixture in the center of the puff pastry, leaving adequate space around the edges. Lay the salmon fillet on top of the filling, centering it. Season the salmon with salt and black pepper to taste.
- Seal Puff Pastry: Carefully fold the puff pastry over the salmon and filling so it’s fully enclosed. Press and seal the edges firmly, using a little water if necessary to help the pastry stick together and prevent leakage during baking.
- Prepare for Baking: Transfer the wrapped salmon onto a baking sheet lined with parchment paper, seam side down. Use a sharp knife to make a few small slits on the top of the pastry to allow steam to escape, aiding in even cooking and preventing sogginess.
- Apply Egg Wash: Beat the egg and brush it evenly over the top of the puff pastry to create a beautiful golden glaze when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the puff pastry is golden brown and the salmon is cooked through with an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
- Rest and Serve: Remove the Salmon Wellington from the oven and allow it to rest for a few minutes before slicing. This helps the juices redistribute, resulting in a moist and flavorful dish.
Notes
- Make sure to thoroughly drain the thawed spinach to avoid soggy pastry.
- Use a kitchen thermometer to check the salmon’s internal temperature for perfect doneness.
- Allowing the Wellington to rest before slicing helps maintain the flaky texture of the pastry and juiciness of the salmon.
- If puff pastry is not available, phyllo dough can be used, but brush each layer with butter to achieve flakiness.
- Serve with lemon wedges or a light dill sauce for added freshness.
