Spinach Cheese Stuffed Salmon

This elegant Spinach and Cheese Stuffed Salmon Wellington transforms an ordinary weeknight into a special occasion. The buttery puff pastry creates a stunning golden crust while locking in all the moisture and flavor of the salmon. With each bite, you'll discover the creamy three-cheese filling studded with bright spinach that perfectly complements the rich salmon.

I first made this dish when trying to impress my in-laws during their first holiday visit. The dramatic presentation when sliced open had everyone reaching for their phones to take pictures before diving in. Now it's become our Christmas Eve tradition.

Ingredients

• Salmon fillet (1 lb): Look for center cut portions with even thickness for consistent cooking
• Fresh spinach (1 cup): Chopped; baby spinach works best as it's tender and easy to incorporate
• Cream cheese (1 cup): Softened; the base of our creamy filling that keeps the salmon moist while baking
• Feta cheese (1/2 cup): Crumbled; adds tangy depth and slightly briny flavor that pairs perfectly with salmon
• Parmesan cheese (1/4 cup): Grated; creates savory notes and helps thicken the filling
• Garlic (1 clove): Minced; fresh is essential here for bright aromatic flavor
• Lemon juice (1 tbsp): Brightens the rich filling and enhances the salmon's natural flavor
• Salt and pepper: To taste; season carefully as feta already contributes saltiness
• Puff pastry (1 sheet): Thawed; all butter varieties provide the best flavor and flakiest texture
• Egg (1): Beaten; creates that gorgeous golden crust everyone will admire
• Olive oil (1 tbsp): For sautéing the garlic and spinach to develop flavor
• Fresh dill or parsley: Optional; adds a pop of color and fresh herbal notes

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400°F allowing plenty of time for it to fully heat. The initial high heat helps create that signature puff and golden crust on the pastry.

Prepare the Filling:

Heat olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add the minced garlic and sauté just until fragrant, about 60 seconds, being careful not to brown it, which would create bitterness. Add your chopped spinach to the pan and cook until it releases its moisture and wilts down completely, about 3 to 4 minutes. The volume will reduce dramatically. Remove from heat and set aside to cool slightly so it won't melt the cheese prematurely.

Create the Cheese Mixture:

In a medium bowl combine the softened cream cheese, feta cheese, Parmesan cheese, and lemon juice. Make sure your cream cheese is truly at room temperature for easy mixing. Add the cooled spinach and garlic mixture, folding everything together until evenly distributed. Season with salt and pepper, remembering that feta already contributes significant saltiness.

Prepare the Salmon:

Place your salmon fillet on a clean work surface and check for any remaining pin bones by running your fingers along the flesh. Remove any you find with tweezers. Pat the salmon dry with paper towels to ensure the filling adheres properly. Carefully spread the cheese and spinach mixture over the top of the salmon in an even layer about half an inch thick.

Encase in Pastry:

On a lightly floured surface roll out your thawed puff pastry to about a 14x10 inch rectangle, or large enough to fully wrap around your salmon with a bit of overlap. Place the salmon with filling in the center of the pastry, filling side up. Carefully fold the pastry over the salmon, creating a neat package. Trim any excess pastry and press the edges firmly to seal completely, preventing any filling from leaking during baking.

Prepare for Baking:

Transfer your wrapped salmon to a parchment-lined baking sheet with the seam side down to prevent it from opening during baking. Brush the entire surface with beaten egg wash, which will create a gorgeous golden brown finish and help seal any remaining edges.

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The three cheese blend in this recipe might seem extravagant, but each plays a crucial role. The cream cheese provides the silky base while the feta adds that characteristic Mediterranean tang. My grandmother always added a pinch of nutmeg to her spinach dishes, which works beautifully here too.

Perfectly Cooked Salmon

The real secret to this recipe is not overcooking the salmon. Since it's encased in pastry, you cannot see the fish as it cooks. For medium doneness, aim for an internal temperature of 125°F when tested with an instant read thermometer inserted through the pastry into the thickest part of the fish. The temperature will continue rising a few degrees during the resting period. If your pastry browns too quickly before the salmon is fully cooked, simply cover it loosely with foil to prevent burning.

Make Ahead Options

This elegant dish actually works beautifully for entertaining because you can prepare it in stages. The spinach and cheese filling can be made up to two days ahead and refrigerated in an airtight container. The entire Wellington can be assembled up to 8 hours before baking—just keep it refrigerated and covered with plastic wrap not touching the pastry. When ready to bake, brush with egg wash just before it goes into the oven. The cold pastry actually benefits from going directly from refrigerator to hot oven, creating maximum puff.

Serving Suggestions

For a complete meal, serve this Salmon Wellington with a bright acidic side that cuts through the richness. A simple arugula salad with lemon vinaigrette works perfectly. For a more substantial meal, roasted asparagus and fingerling potatoes complement without overwhelming the star of the show. When slicing, use a sharp serrated knife with a gentle sawing motion to preserve the beautiful layers inside each portion.

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This dish will leave an unforgettable impression on your guests while being surprisingly easy to make. Enjoy every bite!

Frequently Asked Questions

→ Can I prepare this dish ahead of time?

Yes! You can assemble the entire dish up to 24 hours before cooking. Prepare everything as directed, but don't apply the egg wash until right before baking. Keep refrigerated, tightly wrapped in plastic. Allow to sit at room temperature for 15 minutes before baking.

→ What can I serve with this stuffed salmon?

Lighter sides work best with this rich dish. Consider roasted asparagus, a simple green salad, steamed vegetables, or lemon rice. A crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully.

→ Can I use frozen salmon?

Yes, but ensure it's completely thawed and thoroughly patted dry before using. Excess moisture will make the pastry soggy. For best results, thaw in the refrigerator overnight.

→ How do I know when the salmon is cooked properly?

The pastry should be golden brown after 25-30 minutes at 400°F. The salmon inside should reach 145°F on an instant-read thermometer inserted into the thickest part. The fish should flake easily but still be moist.

→ Can I substitute the cheeses?

Absolutely! While the cream cheese provides creaminess and structure, you can substitute the feta and Parmesan with other cheeses like goat cheese, Gruyère, or mozzarella. Just maintain similar proportions to preserve the filling consistency.

→ How do I prevent the pastry from becoming soggy?

Make sure your spinach is well-drained after cooking. Allow the filling to cool completely before adding to the salmon. You can also brush the inside of the pastry with beaten egg before adding the salmon to create a moisture barrier.