Cajun-Spiced Salmon Wellington with Roasted Red Pepper Sauce

Written by Sarah Gardner
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This is my weeknight-friendly take on a salmon wellington recipe that still feels like you did something fancy on purpose: cajun-spiced salmon tucked into a spinach-and-cream-cheese layer, wrapped in shatteringly crisp puff pastry, then served with a silky roasted red pepper sauce that tastes like it came from a restaurant. It hits that perfect balance of buttery pastry, rich salmon, and bright peppery sauce, plus the cajun heat keeps every bite interesting. If you have ever wondered how to make salmon wellington without turning your kitchen into a stress spiral, this version is designed to be doable and forgiving.

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Cajun-Spiced Salmon Wellington with Roasted Red Pepper Sauce (Flaky, Buttery, and a Little Spicy)

Flaky puff pastry wrapped around cajun-spiced salmon with a creamy spinach filling, served with a quick roasted red pepper sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4

Equipment

  • Rimmed baking sheet standard half-sheet size is ideal; line with parchment for easiest cleanup, or use a rimless sheet plus a silicone baking mat
  • Parchment paper prevents sticking and helps you slide the pastry off cleanly; a silicone baking mat also works
  • Large skillet 10 to 12 inch, preferably stainless steel or cast iron for better evaporation; nonstick is fine for the spinach step
  • Small saucepan 2 quart is plenty for the sauce; if you do not have one, use the same skillet after wiping it out
  • Blender or immersion blender for a smooth roasted red pepper sauce; a food processor works, and in a pinch you can finely chop and keep it rustic
  • Instant-read thermometer optional but very helpful for salmon doneness; if you skip it, rely on visual cues and timing
  • Pastry Brush for egg wash; if you do not have one, use a spoon or a small piece of paper towel

Ingredients
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For the cajun salmon and filling

  • 1 sheet frozen puff pastry thawed in the refrigerator; if using a box with 2 sheets, you only need 1 (this salmon wellington recipe puff pastries setup keeps it simple)
  • 4 skinless salmon fillet about 6 ounce each, center-cut preferred for even thickness; use boneless fillets, and remove any pin bones
  • 1 tablespoon olive oil or avocado oil
  • 1 1/2 teaspoon cajun seasoning use a low-salt blend if possible; if yours is salty, reduce added salt elsewhere
  • 1/2 teaspoon smoked paprika adds depth; regular paprika works but is milder
  • 1/4 teaspoon garlic powder or use 1 small garlic clove, grated, in the filling
  • 1/2 teaspoon kosher salt adjust depending on your cajun seasoning
  • 1/4 teaspoon black pepper freshly ground if you can
  • 5 ounce baby spinach or chopped frozen spinach, thawed and squeezed very dry
  • 1 tablespoon unsalted butter or more olive oil
  • 2 teaspoon dijon mustard optional but great for a little tang under the salmon
  • 4 ounce cream cheese softened; for a lighter feel, use whipped cream cheese
  • 1 tablespoon lemon zest from about 1 lemon; optional but makes the salmon pop
  • 1 tablespoon lemon juice fresh; use more to taste in the sauce if you like it brighter
  • 1 egg beaten with 1 teaspoon water for egg wash; for egg-free, brush with milk or melted butter (less glossy)
  • 1 tablespoon all-purpose flour for dusting the counter; substitute cornstarch in a pinch

For the roasted red pepper sauce

  • 1 tablespoon olive oil or butter for a richer sauce
  • 1 shallot finely chopped; substitute 1/4 yellow onion
  • 2 garlic clove minced
  • 12 ounce jarred roasted red pepper drained well; if you roast your own, peel and remove seeds
  • 1/2 cup heavy cream or half-and-half for a lighter sauce; coconut cream works if you want dairy-free, but it will taste slightly sweet
  • 2 tablespoon chicken stock or vegetable stock, or water in a pinch
  • 1/4 teaspoon smoked paprika ties the sauce to the cajun vibe
  • 1/8 teaspoon cayenne pepper optional; add more if you like real heat
  • 1/4 teaspoon kosher salt start here and adjust after blending

Instructions
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Prep and set yourself up

  1. Heat the oven to 425 F. Line a rimmed baking sheet with parchment paper.
  2. Pat the salmon very dry with paper towels. This matters: wet salmon steams the pastry from the inside and can make the bottom soggy.
  3. In a small bowl, mix cajun seasoning, smoked paprika, garlic powder, kosher salt, and black pepper. Rub the salmon lightly with olive oil, then coat on all sides with the spice mix. Set aside at room temperature while you make the filling (about 10 minutes).

Make the spinach and cream cheese layer (the secret to a tidy wellington)

  1. Set a large skillet over medium heat. Add butter. Once melted, add spinach and a pinch of salt. Cook, stirring, until fully wilted and any liquid in the pan has cooked off, about 3 minutes.
  2. Transfer spinach to a plate and spread it out so steam escapes fast. Let it cool for 5 minutes, then squeeze out any extra moisture with your hands or a clean towel. The drier this is, the flakier your pastry will be.
  3. In a bowl, stir cream cheese, lemon zest, and lemon juice until smooth. Fold in the squeezed spinach. Taste and adjust with a pinch of salt if needed. You have now built the creamy layer that turns this into a spinach and cheese stuffed salmon wellington situation without being messy.

Assemble the salmon wellingtons

  1. Lightly flour your counter. Unfold the puff pastry sheet and roll it just enough to smooth seams and make it slightly larger, about 10 by 12 inch.
  2. Cut the pastry into 4 equal rectangles. Place them on the lined baking sheet.
  3. Spread about 2 tablespoon of the spinach-cream cheese mixture in the center of each rectangle, leaving a 3/4 inch border.
  4. If using dijon, dab about 1/2 teaspoon on top of each spinach layer. Set 1 salmon fillet on each.
  5. Brush the pastry borders with egg wash. Fold pastry up and over the salmon, pressing to seal. If you can, position the seam underneath so it stays put while baking. Crimp edges with a fork if you want extra insurance.
  6. Brush the tops with egg wash. Use a sharp knife to cut 2 small vents on top of each wellington (do not cut into the salmon). Chill the tray in the refrigerator for 10 minutes if your kitchen is warm; cold pastry puffs higher.

Bake

  1. Bake until deep golden brown and visibly puffed, 20 minutes.
  2. Check doneness: the salmon should be just cooked through. If you are using a thermometer, aim for 125 F in the thickest part for juicy salmon that will carry over a bit while resting. Bake 5 minutes more if the pastry needs more color or the salmon is still under.
  3. Let the wellingtons rest on the baking sheet for 5 minutes before moving. This helps the pastry set so it does not collapse when lifted.

Make the roasted red pepper sauce (while the wellingtons bake)

  1. In a small saucepan over medium heat, warm olive oil. Add shallot and cook until softened, about 2 minutes. Add garlic and cook 30 seconds, just until fragrant.
  2. Add drained roasted red peppers, heavy cream, chicken stock, smoked paprika, cayenne (if using), and kosher salt. Simmer gently for 5 minutes to meld flavors.
  3. Blend until very smooth (carefully vent the blender lid so steam can escape). Taste and adjust with more salt or an extra squeeze of lemon juice if you want it brighter.
  4. Serve by spooning sauce onto plates and placing the salmon wellingtons on top, or drizzle sauce over the top right before serving. For clean slices, use a serrated knife and cut with a gentle sawing motion.

Pairings

What to serve with cajun-spiced salmon wellington

1) Starchy sides that make it feel like dinner-dinner

  • garlic mashed potatoes: the roasted red pepper sauce doubles as a fancy "gravy" moment.
  • dirty rice or a simple buttered rice: keeps the cajun theme without competing.

2) Green things for balance

  • lemony arugula salad with shaved parmesan: peppery greens + citrus cut the richness.
  • roasted asparagus: toss with olive oil, salt, and black pepper, then roast on a second rack while the wellingtons bake.

3) Sauce and topping ideas (if you want to riff)

  • a quick herb oil (parsley + lemon + olive oil) drizzled over the plated sauce is a nice restaurant touch.
  • if you like a sweeter contrast, add 1 teaspoon honey to the roasted red pepper sauce.

4) Drinks

  • white wine: sauvignon blanc or unoaked chardonnay works with the cajun spice and creamy sauce.
  • beer: a crisp pilsner or a light lager keeps things refreshing.

If you are building a menu around this seafood wellington, keep the rest of the plate simple. The pastry and the sauce already bring plenty of drama.

FAQs

What kind of salmon should I use for this salmon wellington recipe?

Use skinless, boneless salmon fillets (center-cut if possible) that are similar in thickness so they bake evenly. I like 6 ounce portions because they fit neatly in a puff pastry rectangle without tons of trimming. If your fillets have a thinner tail end, fold it under so the piece is a more even thickness.

Is this an easy salmon wellington for beginners, or is it fussy?

It is beginner-friendly as long as you keep two things in mind: keep the filling dry (squeeze the spinach well) and keep the pastry cold (a short fridge chill helps). The rest is basically seasoning, folding, and baking until golden.

How do I avoid soggy puff pastry on the bottom?

Dry the salmon well, cook off the spinach liquid completely, and squeeze the spinach before mixing it with cream cheese. Also bake on parchment on a preheated oven (425 F) so the pastry gets a fast blast of heat. If your oven runs cool, give the wellingtons an extra few minutes so the bottom fully crisps.

Can I make salmon wellington for one?

Yes. Make a full batch of filling, then assemble just 1 wellington and freeze the remaining puff pastry and salmon for another day. Bake the single wellington on a small parchment-lined pan; keep the same oven temperature and start checking at 18 minutes. The sauce also scales down easily, or you can blend extra and keep it for 3 days.

What are the key salmon wellington ingredients I should not skip?

Puff pastry, salmon, and something creamy and dry-ish for a barrier (here it is spinach plus cream cheese) are the big three. Egg wash is not strictly required, but it gives you that glossy, deeply browned top that makes the whole thing look legit.

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