Salmon Wellington with Cream Cheese Filling Recipe

If you’ve been on the hunt for a stunning yet surprisingly simple dinner to impress your loved ones, you’ve got to try my Salmon Wellington with Cream Cheese Filling Recipe. I absolutely love how this dish brings together flaky, tender salmon, a silky cream cheese and herb filling, and buttery golden puff pastry all in one elegant package. Whether you’re aiming for a special weeknight treat or a dinner party showstopper, you’ll find this recipe delivers the “wow” factor without the fuss.

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Ingredients You’ll Need

I love that the ingredients in this Salmon Wellington with Cream Cheese Filling Recipe are fresh but simple — nothing too fancy or hard to find. Each component has its job: the spinach adds freshness, cream cheese brings richness, and the horseradish adds just the right zing.

• Salmon fillets: Look for fresh, skin-on fillets around 125g each for perfect portions and easy handling.
• Baby spinach leaves: Fresh spinach adds a lovely mild green flavor and moisture balance inside the pastry.
• Cream cheese: This creates a creamy, tangy filling that pairs perfectly with the salmon’s richness.
• Egg yolk: Helps bind the filling ingredients together smoothly.
• Horseradish: Adds a subtle kick that cuts through the creaminess beautifully.
• Fresh dill: A small bunch finely diced adds an herby brightness that’s indispensable here.
• Spring onions: Mild onion flavor that won’t overpower the dish.
• Nutmeg: Just a pinch to add warmth and depth to the filling.
• Sea salt and black pepper: Essential for seasoning and bringing out the natural flavors.
• Garlic or herb butter: A teaspoon adds extra flavor layered under the salmon on the pastry.
• Ready-rolled puff pastry: Convenient and flaky, this is your golden, buttery wrap.
• Egg: Beaten for brushing the top so it browns beautifully.
• Sesame seeds: Optional, but they add a lovely crunch and nutty flavor on top.
• Lemon juice: Brightens up the horseradish cream sauce served alongside.

Variations

I like to mix things up sometimes with this Salmon Wellington with Cream Cheese Filling Recipe — it’s surprisingly easy to customize, so feel free to make it your own!

• Swap the herbs: I once tried substituting dill with fresh tarragon and loved the slightly anise flavor it gave the filling.
• Make it spicy: Add a touch of smoked paprika or a pinch of cayenne to the cream cheese mix for a smoky, spicy twist.
• Leafy greens: Baby kale or chard work well in place of spinach if you want a different texture and flavor.
• Healthier option: Use whole wheat puff pastry (if you can find it) or reduce the butter to lighten up the dish without sacrificing taste.

How to Make Salmon Wellington with Cream Cheese Filling Recipe

Step 1: Prep Your Salmon and Oven

First things first, use a sharp knife to carefully remove the skin from your salmon fillets — this helps the puff pastry wrap more neatly around the fish and crisps up those parcels nicely. Pat the fillets dry with a paper towel and pop them into the fridge for now. Preheat your oven to 200°C (400°F or Gas 6) and line a baking tray with parchment paper. Doing this upfront saves time later and prevents sticking.

Step 2: Blanch and Prep the Spinach

Blanching your spinach is a little trick I discovered to avoid soggy pastry later — pour boiling water over your spinach in a bowl and stir for about 30 seconds. Then drain quickly and refresh in cold water to stop the cooking. Squeeze out as much moisture as you can by wrapping it tightly in paper towels. The drier your spinach, the crispier your pastry will be, so don’t skip this step!

Step 3: Make That Cream Cheese Filling

In a medium bowl, mix your spinach, cream cheese, egg yolk, finely diced dill, spring onions, a pinch of nutmeg, and season well with salt and pepper. The egg yolk not only binds everything but adds a lovely richness too. This filling is what makes this Salmon Wellington with Cream Cheese Filling Recipe so decadently tasty — make sure it’s well combined but still a little creamy.

Step 4: Assemble the Parcels

Roll out your ready-rolled puff pastry and cut it into four rectangles large enough to fully wrap your salmon fillets. Spread a teaspoon of garlic or herb butter down the center of each piece — this adds an extra layer of flavor and richness. Place a salmon fillet on top, skin side up, then spoon an equal amount of the cream cheese filling on top of each fillet. Wrap the pastry carefully around, turning each parcel over so the filling is on the bottom and tucking the shorter ends neatly underneath. This little trick keeps the filling in place and pastry sealed.

Step 5: Bake to Golden Perfection

Put your salmon parcels on the lined baking sheet, brush each generously with beaten egg, and sprinkle with sesame seeds for a bit of crunch and nuttiness. If you want to get fancy, use the back of a butter knife to lightly score a diamond pattern on top — it makes for a beautiful presentation once baked. Slide into your preheated oven for 30 to 35 minutes, or until the puff pastry is puffed and gorgeously golden. You’ll know it’s done when the pastry looks crisp and smells buttery — perfect bite, every time.

Step 6: Whip Up the Creamy Horseradish Sauce

While your Salmon Wellington with Cream Cheese Filling Recipe is baking, mix together cream cheese, horseradish, and a squeeze of lemon juice to make a bright and tangy sauce. Season it with a little salt and pepper to balance the flavors. This sauce is a game changer — it cuts through the richness perfectly and adds a lovely zing with every bite.

Step 7: Serve and Enjoy

Serve the parcels hot right out of the oven with a generous dollop of that horseradish cream sauce. Throw on a fresh green salad or some lightly steamed vegetables and maybe a glass of chilled dry white wine or sparkling wine — trust me, it elevates the whole experience. I love seeing my family go crazy for this dish; it’s both comforting and elegant, all at once.

How to Serve Salmon Wellington with Cream Cheese Filling Recipe

Garnishes

I love garnishing this Salmon Wellington with a sprinkle of fresh dill or finely chopped chives — they add a pop of color and fresh herb aroma that makes the dish feel even more inviting. A few thin lemon wedges on the side are perfect to squeeze on top for an extra bright note.

Side Dishes

My go-to sides with this Salmon Wellington are simple: a crisp green salad with vinaigrette, roasted baby potatoes tossed in herbs, or buttery steamed asparagus. These sides complement the bold flavors without competing and round out the meal perfectly.

Creative Ways to Present

For special occasions, I like to plate individual parcels on a bed of wilted spinach or pea purée for a vibrant color contrast. You can even drizzle extra horseradish sauce artistically around the plate, and add microgreens for an upscale touch that always impresses my guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, wrap each salmon parcel tightly in plastic wrap and then foil, and store them in the fridge. I find they stay moist and flavorful for up to 2 days — just make sure they’re fully cooled before wrapping to avoid condensation.

Freezing

Freezing works well with this Salmon Wellington with Cream Cheese Filling Recipe. Wrap each individual parcel twice — first in plastic wrap and then foil — and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers in a preheated oven at 180°C (350°F) for about 15-20 minutes to help keep the pastry crisp. Avoid microwave reheating if you want to maintain that delicious flaky texture — it tends to make the pastry soggy.

FAQs

Final Thoughts

You know, this Salmon Wellington with Cream Cheese Filling Recipe has become one of my cherished go-to dishes for impressing friends or treating myself on a cozy night. It’s comforting yet elegant, showing up as something special without extra stress. The creamy, herb-filled middle, the crispy buttery pastry, and the fresh horseradish sauce all come together so perfectly — I really hope you enjoy making and sharing it as much as I do. Give it a try and watch it become one of your favorites too!

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