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You will love this easy and quick puff pastry salmon recipe. It is perfect for any occasion. Flavored with garlic, cream cheese, and spinach, Puff Pastry Salmon will give you irresistible mouthfuls of the perfect, buttery puff pastry crunch. Salmon Wellington is a savory dish of seasoned salmon that is placed on a bed of cheesy sautéed spinach and wrapped into the puff pastry dough. Lastly, It is then brushed with egg wash and baked in the oven.


Salmon (220 gr)
Puff pastry 1 sheet
Spinach (handful)
Garlic 2 cloves minced
Cream cheese 100 gr
pepper, salt
Egg wash


Step 1. Add spinach with minced garlic into a hot pan – do not add oil, and cook for few minutes until spinach is wilted. Then drain all the liquid from the spinach and set aside to cool down. Once it has cooled down, add cream cheese, season with salt, pepper and mix well.

Step 2. Roll out the puff pastry sheet, and cut it in half. You can use any size and shape, as long as you roll out the square that is slightly bigger than the salmon fillets. If you are using more fish, you will need to make more individual pies.

Step 3. Take off the skin from the salmon, and pat it dry with a paper towel. Place salmon fillets in the middle of the puff pastry, season with salt and pepper and then place spinach with cream cheese on top. Cover all the salmon, and then sprinkle with cheese. You can add more or less cheese – it is completely up to you.

Step 4. Brush the edges of the pastry with the egg wash, then fold in the pastry over, to cover the salmon, if it’s not enough, just stretch out the pastry and pinch both sides. Then using the back of your knife press down on the sides of the pastry, and cut off all the excess pastry.

Step 5. Place your salmon wellington upside down on a baking tray lined with the parchment paper – the sealed side down, brush with egg wash all over, and using a sharp knife make few cuts one side and the other side to create a beautiful pattern.

Step 6. Bake salmon wellington in the preheated oven at 220 C / 430 F for 20-25 min, or until the pastry is golden and cooked through. Leave it to cool down for 1-2 min, and cut into it straight away. The salmon will be juicy, spinach creamy and the puff pastry so crunchy, it will be hard not to eat the whole pie! Enjoy!


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