Gordon Ramsay Salmon Wellington Recipe

I thought wrapping fish in puff pastry was a guaranteed win. Salmon, spinach, pastry—what could go wrong? A lot, actually. My pastry was soggy. The salmon was dry. And the filling? Watery and bland. I had no idea how critical temperature, moisture control, and layering were until I broke it down Ramsay-style.

Once I learned the tricks—cooling the filling, keeping the pastry cold, seasoning in layers—I finally nailed it. Crispy shell. Silky, creamy filling. Perfectly flaky salmon.

Why This Works (And Where Most Go Wrong)

What makes Gordon’s version foolproof:

• Cold pastry and cool filling = crisp base. If either is warm, your bottom will steam instead of bake.
• Cream cheese instead of béchamel. More body, better structure, no chance of splitting.
• Lemon zest and dill. Ramsay knows seafood needs acidity and herbs. This combo keeps it bright.

Where most people mess up:

• Assembling with warm filling—steams the pastry from inside
• Forgetting to dry the salmon—leaves water inside the parcel
• Overbaking the whole thing—salmon turns chalky

Ingredients That Actually Matter

• Salmon Fillet (800g, skinless) – Center-cut if possible. Even thickness = even cooking.
• Salt + Pepper + Dried Dill (½ tsp each) – Simple, targeted seasoning. Let the filling do the rest.

Filling:

• Onion + Garlic (1 small + 3 cloves) – The base flavor. Don’t skip or undercook.
• Frozen Spinach (300g) – Thawed and squeezed dry. If it’s wet, your pastry will suffer.
• Salt (2 tsp) – Season the spinach. Don’t rely on the cream cheese alone.
• Fresh Dill (1 bunch) – Bright, grassy, unmistakably Ramsay.
• Cream Cheese (240g) – Softened. This binds the filling and gives you that velvety interior.
• Lemon Zest + Juice – Freshens the richness. Adds depth.

Pastry:

• Puff Pastry (370g) – Store-bought is fine. Just keep it cold but pliable.
• Egg Yolk (1, beaten) – For shine and sealing.

How To Make Gordon Ramsay Salmon Wellington

Step 1 – Preheat your oven
Set it to 200°C (400°F). You want it hot and consistent before that pastry hits the tray.

Step 2 – Season the salmon
Pat it dry. Season both sides with salt, pepper, and dried dill. Let it sit at room temp while you make the filling (this helps it cook evenly).

Step 3 – Make the filling
Sauté onion and garlic in a little olive oil until soft. Add spinach and cook until any moisture is gone. Season with salt. Remove from heat and let it cool completely.

In a separate bowl, combine spinach mixture with cream cheese, lemon zest, juice, and chopped dill. Mix thoroughly.

Step 4 – Roll out the pastry
On a lightly floured surface, roll the puff pastry to about ¼ inch thick. It should be big enough to wrap the salmon completely with a little extra on each side.

Step 5 – Assemble
Place the cooled spinach mixture in the center of the pastry. Layer the salmon on top. Brush the pastry edges with egg yolk. Fold it over like a parcel, seam side down. Crimp the edges with a fork to seal.

Step 6 – Score and brush
Make light diagonal cuts across the top (just for presentation). Brush the entire surface with egg yolk.

Step 7 – Bake
Place on a parchment-lined tray and bake for 25–30 minutes. The pastry should be golden, and the internal temp of the salmon should hit ~120–125°F (49–52°C) for medium.

Step 8 – Rest and slice
Let it cool for 5 minutes. Slice clean with a sharp serrated knife. Serve hot.

What I Got Wrong (And How I Fixed It)

• Used warm filling. Result? Steamed pastry, soggy bottom. Now I chill the filling 15 minutes before assembly.
• Didn’t dry the spinach. Water seeped into the pastry. Now I squeeze it in a clean towel every time.
• Overcooked the salmon. Turned chalky. Now I bake just until puffed and golden, then check with a thermometer.

Variations That Actually Hold Up

• Add goat cheese to the filling – Gives tang and more texture.
• Top with sesame seeds or poppy seeds – Adds crunch and a professional finish.
• Swap dill for tarragon or chervil – More French, slightly sweeter herbal edge.

Avoid:

• Raw pastry edges (crimp and seal well)
• Overstuffing the filling
• Wet fish or warm ingredients

Pro Tips That Change the Game

• Chill your assembled Wellington before baking (10–15 minutes) – Keeps the pastry flaky.
• Bake on a preheated tray – Helps crisp the bottom faster.
• Brush twice with egg yolk – Once before chilling, once before baking. Gives a deep golden color.

Storage + Leftover Moves

• Fridge: Cool completely, then wrap tightly. Store for up to 2 days.
• Freezer: Freeze unbaked for up to 1 month. Bake from frozen at 375°F (190°C) for 45–50 min.
• Reheat: 350°F (175°C) for 5–8 minutes until hot and crispy. Avoid microwaving—it ruins the pastry.

Leftover idea: Slice and pan-fry for a crispy crust. Serve with a poached egg for brunch-level luxury.

FREQUENTLY ASKED QUESTIONS

Q: Can I use fresh spinach?
A: Yes—just cook it down and squeeze it completely dry. You’ll need about 500g fresh to get 300g cooked.

Q: Can I use phyllo instead of puff pastry?
A: Not ideal here. Phyllo dries out fast and doesn’t seal well with moist fillings.

Q: What’s the best wine to serve with this?
A: A crisp white like Sauvignon Blanc or dry Riesling cuts through the richness perfectly.

Q: Can I prep this ahead of time?
A: Yes—assemble the Wellington, wrap, and chill for up to 24 hours. Bake fresh.

Try More Recipes:

• Gordon Ramsay Teriyaki Salmon Recipe
• Gordon Ramsay Beetroot Cured Salmon Recipe 
• Gordon Ramsay Lobster Ravioli Recipe