Gluten-Free Salmon Wellington from Scratch: Flaky, Creamy & Delicious

21 Reviews
Published Nov 17, 2020 ∙ Kristina Stosek

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This Gluten-Free Salmon Wellington is one of those recipes that looks like you tried way harder than you did—and honestly, I love that for us. Flaky gluten-free puff pastry wrapped around tender salmon and a creamy, cheesy spinach filling feels indulgent, comforting, and just impressive enough to make dinner feel special without being stressful.

showing inside of gluten free salmon wellington with creamed spinach baked in golden flaky pastry

Why This Gluten-Free Salmon Wellington Works Every Single Time

What makes this Salmon Wellington so good is how simple the ingredients are and how well they work together. The salmon stays moist and tender, the spinach filling is creamy and garlicky without overpowering the fish, and the gluten-free puff pastry bakes up light and flaky.

About That Gluten-Free Puff Pastry (Don’t Panic)

If gluten-free puff pastry sounds intimidating, take a breath. This dough is surprisingly easy to work with.

The biggest secret is temperature. Cold ingredients and chilled dough are what give you flaky layers instead of dense pastry. Letting the dough rest in the fridge before rolling it out isn’t optional—it’s what makes the difference between “okay” and wow.

As long as you don’t rush it, the pastry behaves beautifully.

salmon wellington, gluten-free

This salmon dinner is the kind of dish that is rich without being heavy, elegant without being fussy, and absolutely perfect for winter dinners, holidays, or when you just feel like cooking something special.

The Creamy Spinach Filling You’ll Want to Eat by the Spoonful

The spinach filling is simple but so flavorful. Fresh spinach is gently wilted in garlic butter, then mixed with cream cheese, mozzarella, gluten-free bread crumbs, and fresh herbs like dill or thyme.

I don’t add salt right away because the cheeses and bread crumbs are already salted. Always taste the mixture before seasoning—sometimes it needs nothing at all, and sometimes it just needs a small pinch.

Assembling the Salmon Wellington Is Easier Than It Looks

Once your pastry is chilled and the spinach mixture is ready, everything comes together quickly.

Roll out the dough, place the salmon in the center, spread the spinach mixture over the top, then fold the pastry over and seal the edges. Flip it seam-side down onto your baking sheet and you’re done.

That’s it. No special techniques. No complicated steps.

salmon wellington, gluten-free

Choosing the Right Salmon (It Matters)

Since salmon is the star of this gluten-free Salmon Wellington, freshness really matters. If the fish smells fishy, don’t use it. Fresh salmon should smell clean and mild.

A thicker cut works best here so the filling and pastry stay nicely balanced. Most salmon is sold with the skin on, but your fish counter will happily remove it for you—just ask. And don’t skip seasoning the salmon with salt and pepper before assembling. That step alone makes a big difference.

Easy Substitutions and Helpful Tips

This recipe is flexible, which I always appreciate.

If you don’t have mozzarella, fontina or Swiss work well. Swiss chard can be swapped in for spinach if that’s what you have. For dairy-free, dairy-free cream cheese and shredded cheese alternatives work nicely. And if dill or thyme isn’t your thing, parsley or chives are great options.

What I Like to Serve With Salmon Wellington

I usually keep the sides simple so the Wellington doesn’t feel overwhelming. European Beet Salad, Potato Salad with Celery, Pickles, and Vinaigrette, or Cabbage and Fennel Citrus Salad work beautifully. You don’t need much, because this dish already does plenty.

salmon wellington, gluten-free

What Makes This Gluten-Free Salmon Wellington So Good

Once baked, the pastry turns golden and flaky, the salmon stays tender, and the filling becomes creamy and rich without being heavy. Every bite gives you buttery pastry, soft salmon, and that garlicky spinach all at once.

It’s one of those dishes that makes people pause after the first bite and say, “Okay, this is really good.” And those are my favorite kinds of recipes. Looking for amazing gluten-free fish recipes? We’ve got a delicious selection for you to check out.

This recipe is part of our most-loved gluten-free collection. Explore the gluten-free recipes readers can’t get enough of.

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Kristina x

Gluten-Free Salmon Wellington from Scratch: Flaky, Creamy & Delicious

21 reviews
Published Nov 17, 2020 · Kristina Stosek
Prep Time:
25 + min
Cooking Time:
30 min
Serves:
4

Ingredients

PASTRY
2 3/4 cups (407 g) gluten-free measure for measure flour blend, one that includes xanthan gum.
1/2 tsp. Xanthan gum (this is in addition to the xanthan gum in the flour blend)
1 tsp. Baking soda
1/4 tsp. Sea salt
2/3 cup Unsalted butter (place the butter in the freezer for 15 minutes before using)
1 cup sour cream
4 + Tbsp. Ice water or as needed
1 large egg beaten, for egg wash (optional)
FILLING
2 Tbsp. Unsalted butter
1/2 small onion, chopped
2 garlic cloves, grated or minced
5 oz. fresh spinach, roughly chopped
1/3 cup gluten-free bread crumbs or 1 slice of gluten-free bread toasted and grated
1/2 cup (4 oz.) cream cheese
1/4 cup shredded mozzarella cheese
1/2 tsp. GF dried dill or thyme
1 1/4 lb. salmon fillet (boneless, skinless)
Sea salt and GF ground black pepper to taste

Instructions

  1. PASTRY
  2. Whisk together flour, xanthan gum, baking soda, and salt. Grate in chilled butter and work it in until crumbly. Mix in sour cream, then add ice water 1 tablespoon at a time until the dough comes together. Form into a disk, wrap, and refrigerate for 45 minutes.
  3. FILLING AND ASSEMBLY
  4. Melt butter in a pan over medium heat. Cook onion until soft, then add garlic and spinach and cook until just wilted. Stir in bread crumbs, cream cheese, and herbs until melted, then remove from heat and mix in mozzarella. Let cool slightly.
  5. Preheat oven to 425°F. Roll pastry into a rectangle large enough to wrap the salmon. Season salmon and place in the center, spread spinach mixture on top, then fold pastry over to seal.
  6. Place seam-side down on a parchment-lined baking sheet, score the top, brush with egg, and bake 25–30 minutes until golden.

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Comments

  1. Leslie

    I was pleasantly surprised how delicious this dish turned out, and not that difficult to make. Thank you, great recipe

  2. awkward cook

    I don’t know who you are but I love you

  3. bookmytomato

    Ohmygods that looks amazing. I absolutely have no intention of making it lol but damn I bet it's delicious.

  4. Sandy.work

    my savour, the salmon wellington became a huge hit at my dinner party!! Love your gluten-free recipes they are easy to follow and everything I made so far turned out better than I expected. Keep up the great work!

  5. Kristina

    thank you Sandy, it’s comments like yours that make my job rewarding

  6. P-mama

    This is a wonderful dish to make. It looks gorgeous and turn out very satisfying meal. Good for any gathering!

  7. Kristina

    thank you P-mama, I am happy you enjoyed it!

  8. Ann M

    Love love love this! Yum! My whole family loved too. This would be lovely to make on a holiday because of how festive it looks!
    Full confession on a busy gal here but instead of the spinach filler you listed, I topped the salmon off with some scoops of the spinach /artichoke dip from Costco - less time but same principle and just came out great. Thank you soooo much!

  9. Kristina

    sounds good, except I didn’t think Costco dip was gluten free.

  10. Joanne Herrewyn

    Before I make this, I just want to know how long the pastry can sit in the fridge. Is it possible to keep it in there for more than 45 minutes?

  11. Kristina

    Yes Joanne, you can keep it refrigerated for 45 minutes. If the dough is too hard to work with, leave it at room temperature for a few minutes to soften it up. K

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