Salmon Wellington with Spinach and Mushrooms

Salmon Wellington is an elegant yet surprisingly simple recipe featuring tender salmon fillets, a savory spinach mushroom filling, and golden, flaky puff pastry.

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It feels special enough for holidays, dinner parties, Mother's Day, or date night at home, but it's much easier to make than it looks.

With a nod to the days when dinner party fare felt a little fancy and delicate, Salmon Wellington is one of those beautiful dishes that makes a meal feel memorable. It's a perfect excuse to light the candles, set the table, and make something that feels just a little bit special.

And truly, you don't need fine china or a matched set of anything. A few candles, simple flowers, and a golden puff pastry-wrapped salmon fillet are more than enough to make dinner feel beautiful.

Salmon Wellington Ingredients

The exact measurements are in the recipe card at the bottom of this post. Here's what you need to make Salmon Wellington.

• Salmon fillet: A center-cut salmon fillet works beautifully because it bakes evenly and slices neatly for serving. You can also use individual salmon portions if you prefer.
• Butter: Used to sauté the onion, garlic, mushrooms, and spinach, giving the filling a rich, savory flavor.
• Garlic and onion: These add a flavorful base to the spinach mushroom filling.
• Mushrooms: Finely chopped mushrooms bring an earthy, savory flavor that pairs beautifully with salmon and puff pastry. Be sure to cook them until most of their moisture has evaporated.
• Vegetable broth, seafood stock, or chicken broth: A small amount of broth helps bring the filling together without using wine. Seafood stock adds the most flavor, but vegetable or chicken broth also works well.
• Fresh spinach: Spinach wilts quickly into the mushroom filling and adds color, flavor, and freshness.
• Fresh dill: Dill is classic with salmon and gives the filling a fresh, herbaceous note.
• Parmesan cheese: Adds savory flavor and helps bind the spinach mushroom filling slightly.
• Puff pastry: Store-bought thawed puff pastry makes this recipe wonderfully easy while still giving the Salmon Wellington its beautiful golden, flaky crust.
• Egg: A beaten egg brushed over the pastry helps it bake into a glossy, golden crust.

How to Make Salmon Wellington

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 1: Make the spinach mushroom filling

In a skillet over medium heat, melt the butter. Add the garlic and onion and cook until softened and translucent.

Add the mushrooms and sauté until they are browned and most of their moisture has cooked off, about 6 minutes. Stir in the broth, spinach, salt, and pepper, and continue cooking until the spinach has wilted and the mixture is no longer watery.

Remove from the heat and stir in the dill and Parmesan cheese. Let the filling cool slightly before assembling the Wellington.

Step 2: Assemble the Salmon Wellington

On a lightly floured cutting board, gently smooth out the sheet of puff pastry. Place the salmon in the center of the pastry and season both sides with salt and pepper.

Spoon the spinach mushroom filling over the salmon, spreading it evenly over the top without letting it spill over the edges.

Fold the puff pastry over the salmon, beginning with the long sides and then folding in the shorter ends. Trim any excess pastry if needed, then flip the wrapped salmon seam-side down and transfer it to the prepared baking sheet.

If desired, use any extra pastry to make simple decorative shapes and attach them to the top with a dab of water.

Step 3: Bake

Brush the top and sides of the pastry with the beaten egg. Bake for 20 to 25 minutes, or until the puff pastry is golden brown and the salmon is cooked through.

Let the Salmon Wellington rest for a few minutes before slicing and serving.

Tips for the Best Salmon Wellington

For the best texture, make sure the spinach mushroom filling is not too wet before adding it to the salmon. If needed, cook it for another minute or two to allow excess moisture to evaporate.

Letting the filling cool slightly before assembling also helps keep the puff pastry from becoming too soft.

A center-cut salmon fillet works beautifully here because it gives you even slices and a lovely presentation, but individual salmon portions can also be used for smaller servings.

More Salmon Recipes You May Also Love

If you love this Salmon Wellington, you may also enjoy my Irish Baked Salmon with Cream Sauce, Salmon Quiche with Spinach and Dill, Creamy Salmon Pasta, Salmon Chowder, and my new Salmon with Herb Cream Sauce.

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