Salmon Wellington

Rich, Flaky Layers with a Spirited Twist

Salmon is one of those staples we can count on. Whether you’re working with wild-caught, fresh from a friend’s boat, or a simple fillet from the grocery store — it’s a beautiful, versatile fish that shows up in kitchens everywhere.

And while I love using whatever fresh local fish is available, sometimes salmon just makes things easier. It’s buttery, hearty, and perfect for soaking up bold flavors. That’s exactly why I’m using it in today’s recipe, a spirited twist on a classic dish that feels special but still totally doable on a weeknight.

Enter: Salmon Wellington.

Wrapped in golden puff pastry and filled with creamy spinach, dill, lemon zest, and just a splash of Kōloa Gold Rum, this dish comes out of the oven looking like something you'd serve at a dinner party, but it's surprisingly simple to make.

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What Is a Wellington, Anyway?

If you're not quite sure what a Wellington is — you’re not alone. The name sounds fancy, doesn’t it? Like something you’d need a reservation and white tablecloths to enjoy. But here’s the secret: it’s actually a lot simpler (and way more fun) than it sounds.

A traditional Wellington is a British dish that wraps a juicy beef tenderloin in mushroom duxelles (fancy talk for finely chopped sautéed mushrooms), and seals the whole thing inside a golden puff pastry crust. When it’s baked just right, the result is tender in the middle, flaky on the outside, and downright show stopping.

But these days, the Wellington has had a bit of a glow-up. You’ll find versions made with salmon, mushrooms, lentils, even sweet potatoes! Once you realize the technique, layered filling, flavorful center, all wrapped in buttery pastry, you start to see how versatile (and delicious) it can be.

A Salmon Wellington is the breezy, coastal cousin of the original. It's lighter, brighter, and a little more modern, but still totally elegant. And when you layer in creamy spinach, lemon zest, fresh herbs, and just a splash of Kōloa Gold Rum, let’s just say, it’s not your average dinner.

Fun Kitchen Tidbit: The dish is named after Arthur Wellesley, the first Duke of Wellington, who defeated Napoleon at the Battle of Waterloo. Legend has it the wrapped-up presentation reminded someone of his boots. Whatever the origin, I say anything wrapped in golden pastry deserves a little royal flair.

So don’t let the name intimidate you, once you’ve made this, you’ll want to make it again and again.