Savory Spinach and Cheese Stuffed Salmon Wellington Recipe

Last Updated on February 12, 2026 by Kacper Recipes Team

There s something truly special about the moment when you slice into a beautifully baked Spinach and Cheese Stuffed Salmon Wellington, revealing the vibrant green filling nestled between flaky layers of golden puff pastry. The tantalizing aroma envelops your kitchen, beckoning family and friends to the dinner table. Inspired by the elegance of classic Beef Wellington, this seafood twist delivers a luxurious dining experience with minimal fuss.

Imagine hosting a dinner party where your guests are mesmerized by the buttery salmon and creamy spinach filling, a dish that feels gourmet but is surprisingly simple to make. Whether it s a cozy weeknight meal or a festive holiday gathering, this recipe checks all the boxes for deliciousness and sophistication. With its appealing presentation and versatile pairings, you ll wonder how you ever entertained without it. Let s dive into this culinary delight that promises to leave both your palate and your guests hearts full.

Why You ll Love This Spinach and Cheese Stuffed Salmon Wellington

Ease of Preparation: This dish is deceptively simple, combining minimal prep time with maximum flavor impact, so you can focus on enjoying your evening.
Showstopper Presentation: The golden, flaky crust beautifully highlights the vibrant spinach filling, making for an impressive centerpiece at any dinner party.
Gourmet Experience: Elevate your dining routine with a dish that tastes upscale without the stress of complicated techniques.
Versatile Pairings: Perfect alongside citrus-infused quinoa or roasted asparagus, it complements a variety of sides, allowing for effortless meal planning.
Crowd-Pleasing Appeal: Ideal for holidays or casual gatherings, it s a meal that everyone friends, family, and gourmet enthusiasts will rave about and come back for seconds!
For more ideas on how to enhance your dinner experience, check out my suggestions for serving pairings.

Spinach and Cheese Stuffed Salmon Wellington Ingredients

Here s what you need to create this delightful dish!

For the Salmon

• Salmon Fillets The foundation of our dish; rich in flavor and moisture be sure to skin them for optimal texture!

For the Puff Pastry

• Puff Pastry This flaky pastry provides an elevated texture that encases your filling beautifully; keep it cold for best results.

For the Spinach Filling

• Fresh Baby Spinach Adds a subtle earthy flavor and moisture; you can swap it with kale for a heartier twist.
• Ricotta Cheese Brings a creamy texture to the filling; it can be replaced with goat cheese for a sharper taste.
• Parmesan Cheese Introduces a salty, deep flavor; definitely omit it for a dairy-free version.
• Lemon Zest Brightens and freshens the dish; consider orange zest for a different citrus flair.

For the Sauce

• Dry White Wine Lifts the flavor profile; swap with vegetable broth if you d like an alcohol-free sauce.
• Heavy Cream Provides richness and silkiness to the sauce; coconut cream makes a great dairy-free alternative.
• Unsalted Butter Adds richness to your sauce; olive oil is a fine substitute for a dairy-free option.
• Lemon Juice Essential for adding acidity; its bright note is irreplaceable.

For Finishing Touch

• Egg (for wash) Gives that lovely golden finish on the pastry; you can omit for a vegan option.

This Spinach and Cheese Stuffed Salmon Wellington not only makes a stunning dish but still feels grounded and approachable a perfect addition to your home dining repertoire!

How to Make Spinach and Cheese Stuffed Salmon Wellington

1. Prep Salmon: Pat the salmon fillets dry with a paper towel and season them generously with salt, pepper, and dried dill. Let them rest at room temperature for about 10 minutes for even cooking.
2. Sauté Spinach: Heat a tablespoon of olive oil in a skillet over medium heat. Add the fresh baby spinach and sauté until it wilts, which should take around 2 minutes. Remove excess moisture, then mix in the ricotta, Parmesan, lemon zest, salt, and pepper until creamy.
3. Assemble Wellington: Preheat your oven to 400 °F (200 °C). Roll out the cold puff pastry on a floured surface. Lay the creamy spinach filling over the salmon, then wrap the pastry around it, ensuring the edges are well sealed to prevent leaks.
4. Bake: Place your Wellington on a parchment-lined baking sheet and bake for 20-25 minutes, or until the pastry turns golden brown and the salmon reaches an internal temperature of 135 °F (57 °C).
5. Make Sauce: While your Wellington is baking, melt the unsalted butter in a saucepan. Stir in the dry white wine and reduce it by half. Then, add heavy cream and lemon juice; let simmer until thickened, stirring occasionally.
6. Serve: Once baked, place your Wellington on a cutting board, slice it, and drizzle the creamy sauce over the top before serving. Enjoy the warm, savory delight!

Optional: Serve with a sprinkle of fresh dill for added color and freshness.

Exact quantities are listed in the recipe card below.

Spinach and Cheese Stuffed Salmon Wellington Variations

Feel free to customize this delightful dish to suit your taste or dietary needs with these fun variations!

• Firm White Fish: Substitute salmon with buttery cod or halibut for a milder taste that still shines.
• Goat Cheese: Swap ricotta for tangy goat cheese for a bold flavor twist that elevates your filling.
• Kale Boost: Replace spinach with kale for a heartier filling packed with vibrancy and nutrients.
• Gluten-Free Pastry: Use a gluten-free pastry sheet to ensure everyone can enjoy this elegant dish without worry.
• Keto Option: Serve on a bed of cauliflower rice instead of pastry for a low-carb alternative that doesn t skimp on flavor.
• Citrus Zing: Add orange zest instead of lemon for a refreshing citrus twist that brightens the dish like a sunny day.
• Spicy Kick: Mix in a pinch of red pepper flakes into the cream sauce for an unexpected kick that liven up your palate.
• Herb Infusion: Boost the filling with fresh herbs like dill or parsley for an aromatic element that enhances every bite.

Your cooking adventure is just beginning experiment and find your favorite combination!

What to Serve with Spinach and Cheese Stuffed Salmon Wellington?

Elevate your dining experience by pairing this luxurious dish with delightful accompaniments that enhance its rich flavors.

• Citrus-Infused Quinoa: A light, fluffy grain that adds a refreshing zest with its citrus notes, complementing the salmon beautifully.

• Garlic Mashed Potatoes: Creamy and buttery, these potatoes bring comforting texture to the table while balancing the dish s elegance. Perfect for soaking up the luscious sauce!

• Roasted Asparagus: Crisp and slightly charred, asparagus adds a vibrant touch to the meal and provides a delightful crunch alongside the flaky Wellington.

• Mixed Greens Salad: A fresh salad with a light vinaigrette introduces a crunchy contrast, cleansing the palate between bites of rich salmon.

• Sauvignon Blanc: This crisp, acidic white wine harmonizes with the salmon and enhances its flavors, making every bite even more enjoyable.

• Lemon Sorbet: A refreshing dessert option that cleanses the palate after the rich main course, leaving a bright and zesty finish to your meal.

Expert Tips

• Pat Dry: Ensure salmon fillets are patted dry to achieve a crispy pastry crust; moisture can lead to sogginess.
• Chill Pastry: Always use cold puff pastry for the best lift and texture; this helps create that desirable flaky outer layer.
• Seal Well: Take care to seal the edges of the pastry thoroughly; this prevents any filling from leaking during baking of the Spinach and Cheese Stuffed Salmon Wellington.
• Egg Wash: For a beautiful golden finish, brush the pastry with an egg wash before baking; omit this step if you re keeping it vegan.
• Thermometer Check: Use a meat thermometer to ensure the salmon is perfectly cooked at 135 °F (57 °C); avoid overcooking to preserve moisture.
• Proper Storage: If you have leftovers, wrap them tightly and store in an airtight container; they last up to 3 days in the fridge or 2 months in the freezer.

Make Ahead Options

These Spinach and Cheese Stuffed Salmon Wellingtons are perfect for busy home cooks looking to streamline meal prep! You can prepare the creamy spinach filling and wrap the salmon in puff pastry up to 24 hours in advance. Simply store the assembled Wellingtons in the refrigerator, wrapped tightly in plastic wrap to keep the pastry from drying out. For best results, bake them straight from the fridge when you re ready to serve. If you have leftover Wellingtons, they can be refrigerated for up to 3 days just reheat in the oven to restore the flaky crust. Enjoy an elegant, homemade meal with minimal effort on the day of serving!

How to Store and Freeze Spinach and Cheese Stuffed Salmon Wellington

Fridge: Keep leftovers wrapped in plastic wrap or in an airtight container for up to 3 days. Make sure the dish has cooled completely to maintain freshness.

Freezer: For longer storage, tightly wrap individual slices or the entire Wellington in plastic wrap, then in foil, and freeze for up to 2 months.

Reheating: To retain the crispy texture, reheat in the oven at 350 °F (175 °C) for about 15-20 minutes or until heated through. Avoid microwaving to keep the pastry from becoming soggy.

Thawing: If frozen, thaw the Spinach and Cheese Stuffed Salmon Wellington in the fridge overnight before reheating for best results.

Spinach and Cheese Stuffed Salmon Wellington Recipe FAQs

How do I select the best salmon fillets for this recipe?
Absolutely! When choosing salmon fillets, look for bright, vibrant color without dark spots or an overly fishy smell. Fresh fillets should feel moist and have a firm texture. Ideally, they should be sourced from a reputable market or fishmonger for the best quality, and remember, skinless fillets are preferable for easier wrapping in pastry.

How should I store leftovers of this Spinach and Cheese Stuffed Salmon Wellington?
Very! To keep leftovers fresh, wrap the Wellington tightly in plastic wrap and store it in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled completely before sealing to maintain its texture and flavor. If you have extra, freezing is a great option!

Can I freeze the Spinach and Cheese Stuffed Salmon Wellington?
Certainly! To freeze, wrap individual slices or the entire Wellington tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When you re ready to enjoy it again, thaw it overnight in the fridge before reheating in the oven.

Why is my puff pastry not rising properly during baking?
Don t worry; this can happen! To achieve that delightful lift, ensure your puff pastry is cold when you assemble the Wellington. The butter layers need to be chilled to create that airy texture. If your pastry is too warm, it might not rise as expected. Additionally, avoid overfilling, as that can weigh the pastry down.

Is this recipe suitable for gluten-free or dairy-free diets?
Yes! You can make this recipe gluten-free by using a gluten-free puff pastry brand, which is widely available. For a dairy-free option, substitute the ricotta with a dairy-free cream cheese and omit the Parmesan. The fresh ingredients keep the flavors vibrant, regardless of dietary preferences.

How can I enhance the flavor profile of the sauce?
Feel free to get creative! One of my personal favorites is adding a teaspoon of Dijon mustard for a tangy kick or incorporating a few capers for a briny note. You can also infuse the butter with fresh herbs like thyme or tarragon before adding wine to elevate the sauce even further. Enjoy experimenting!