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Spinach and Cheese Stuffed Salmon Wellington

Cross-section view of a golden-brown spinach & cheese stuffed salmon wellington showing flaky pastry and pink salmon.
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Create an impressive, restaurant-quality Salmon Wellington featuring a creamy spinach and cheese filling wrapped in flaky puff pastry.

Ingredients

Scale
  • 1 (1.5 lb) salmon fillet, skin removed
  • 1 tablespoon olive oil
  • 1 sheet (about 14 oz) frozen puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • Salt and black pepper to taste
  • 1 cup fresh spinach, finely chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced

Instructions

  1. Prepare the filling: In a medium bowl, combine the chopped spinach, softened cream cheese, ricotta cheese, Parmesan cheese, and minced garlic. Mix well until fully combined. Season lightly with salt and pepper.
  2. Prepare the salmon: Pat the salmon fillet completely dry with paper towels. Season both sides generously with salt and pepper.
  3. Sear the salmon (optional but recommended to prevent a soggy bottom): Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the salmon for 1 minute per side just to create a light crust. Remove from heat.
  4. Assemble the Wellington: Lay the thawed puff pastry sheet on a lightly floured surface. Spread the spinach and cheese filling evenly down the center of the pastry, leaving a 2-inch border on all sides.
  5. Place the seared salmon fillet directly on top of the filling mixture.
  6. Fold the pastry: Bring the long sides of the pastry up and over the salmon, overlapping them slightly in the center. Trim any excess pastry. Crimp the edges firmly to seal the salmon inside the pastry envelope. Turn the Wellington seam-side down onto a parchment-lined baking sheet.
  7. Decorate and wash: Use the back of a knife to lightly score a decorative pattern on the top of the pastry, avoiding cutting through to the salmon. Brush the entire surface evenly with the beaten egg wash.
  8. Bake: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake for 25 to 30 minutes, or until the pastry is deep golden brown and puffed, and the internal temperature of the salmon reaches 145 degrees Fahrenheit.
  9. Rest and serve: Let the Salmon Wellington rest for 5 to 10 minutes before slicing into thick portions. Serve immediately.

Notes

  • For a crispier bottom crust, place the baking sheet in the oven while it preheats.
  • If you use frozen spinach, thaw it completely and squeeze out all excess moisture before mixing it into the cheese filling.
  • Serve this impressive fish recipe with roasted asparagus or a light lemon-dill sauce.

Nutrition

Find it online: https://cookingzenith.com/spinach-cheese-stuffed-salmon-wellington/