Salmon Wellington is an elegant, restaurant-quality dish that looks impressive but is completely achievable at home. Tender salmon is layered over a rich, savory filling of spinach, shallots, capers, fresh dill, and cheeses, then wrapped in flaky puff pastry and baked until golden and crisp. It’s indulgent without being heavy, balanced by fresh herbs and a touch of acidity from white wine and capers—perfect for dinner parties, holidays, or when you want to cook like you mean it.
Heat a pan over medium heat and add the butter. Once melted, sauté the shallot and garlic for 2–3 minutes until soft and fragrant. Stir in the chopped capers and dill. Add the white wine and let it simmer for a couple of minutes until the alcohol cooks off. Add the spinach and cook just until wilted. Stir in the Parmigiano Reggiano until melted, then add the cream cheese. Mix until smooth and fully incorporated. Transfer the filling to a bowl and let it cool slightly.
Tip: Cooling the filling matters. Hot filling will melt the pastry before it bakes.
Gently unfold the puff pastry. Be careful—puff pastry tears easily when warm.
Tip: If the pastry feels too soft, refrigerate it for 5 minutes before assembling.
Scoop 2–3 tablespoons of the cream cheese filling into the center of the puff pastry, spreading it slightly.
Place the salmon fillet directly on top of the filling. Season with salt and black pepper.
Tip: Season the fish itself—not just the filling—so the salmon doesn’t taste flat.
Fold the sides of the puff pastry over the salmon, enclosing it neatly. Gently press the seams together to seal. If the pastry overlaps too much, trim the excess—thick layers won’t cook evenly.
Score the top diagonally with a sharp knife for a classic Wellington look, and or use a fork to crimp the sides.
Brush the entire surface with egg yolk to ensure a glossy, golden crust.
Bake at 400°F (200°C) for 20–25 minutes, or until the pastry is puffed, crisp, and deeply golden.
Tip: If the pastry browns too quickly, loosely tent with foil during the last few minutes.