These Salmon Wellington Puff Pastry Bites capture everything you love about the classic entree–buttery, flaky pastry and a rich, creamy salmon filling–in an elegant bite-size appetizer. Surprisingly simple to prepare and perfect for holiday entertaining.

Why You’ll Love these Salmon Wellington Bites

• Elegant yet low effort. All the appeal of traditional Salmon Wellington, streamlined into an approachable, two-bite treat. (Trust me, these look and taste far more elaborate than they actually are!)
• Irresistible flavor and texture. Buttery, golden puff pastry gives way to a rich, creamy salmon filling with leeks, spinach, fresh dill, and bright strokes of lemon.
• Perfect for entertaining. A two-bite appetizer that doesn’t require utensils and can be enjoyed while standing and socializing in between sips of champagne.
• Make-ahead friendly. The filling can be made up to 2 days in advance. Just refrigerate until ready to assemble and bake.

If you’re unfamiliar with Salmon Wellington, it’s rooted in classic European cooking and a cousin to the more famous Beef Wellington.

Salmon Wellington is typically prepared with a whole salmon fillet and creamy, herby filling wrapped in puff pastry. Its beautiful presentation makes it especially appealing for the holidays.

In this version, however, we are taking a few shortcuts by using pre-rolled puff pastry and tinned salmon, which REALLY streamlines the process. (Classic Salmon Wellington can be fairly involved and a little tricky when it comes to perfectly cooking the fish.)

Whether you’re hosting for the holidays or simply attending an appetizer-heavy gathering, this recipe is a guaranteed crowd pleaser!

For more fabulous holiday appetizers, try this Whipped Brie, Easy Cheese Ball, and Roasted Stuffed Dates.

The Ingredients

• Puff pastry: Store-bought frozen puff pastry makes this recipe a breeze. Look for a 16-ounce package containing two pre-rolled sheets, and thaw according to package instructions.
• Leeks: A slightly sweeter, more delicate alternative to onions that adds savory depth to the filling.
• Spinach: Frozen chopped spinach is another great shortcut ingredient that adds color, nutrition, and a classic Salmon Wellington element. Just be sure to ring out as much moisture as possible before mixing into the filling.
• Cream cheese: Creates a rich, creamy filling that holds everything together. Let it soften to room temperature for easier mixing.
• Garlic: Fresh garlic adds extra aromatic goodness to the filling.
• Lemon: The zest of 1 lemon brightens the filling and helps cut through the richness of the cream cheese.
• Salmon: I love using canned salmon as a convenient shortcut, however you can also use fresh salmon. Just pop it under the broiler for 9 minutes, or bake until opaque, and flake it into chunks.
• Dill + thyme: Fresh dill lends fresh, herbaceous flavor the filling, while thyme leaves add an earthy finishing touch.
• Dijon mustard: The subtle tang and sharpness cut through the richness of the cream cheese and puff pastry.
• Egg: Brush egg wash over the pastry before baking to a create a beautiful, golden-brown finish.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prep the leek. Trim off the root end and dark green tops of the leek. Slice the leek in half, lengthwise, then thinly slice crosswise into half-moons. Transfer to a bowl of water and swish to loosen any dirt or grit trapped between the layers. Drain well and pat dry.

Heat 1 Tbsp. olive oil in a medium (12-inch) skillet over medium heat. Add leeks and sauté for 5 to 6 minutes, until soft. Add garlic and cook 1 more minute, until aromatic. Remove pan from heat.

Step 2: Prepare filling. Place spinach in a clean kitchen towel (or several layers of paper towels) and squeeze firmly over the sink to remove as much moisture as possible.

Place spinach in a large mixing bowl and add cream cheese, leeks and garlic, fresh dill, Dijon mustard, lemon zest, salt, and black pepper; mix well to combine. Add salmon and mix again.

Step 3: Prepare the puff pastry. Unfold the puff pastry sheets on a work surface. Cut each sheet in half lengthwise to create 4 equal rectangles. Divide the salmon mixture into 4 equal portions.

Step 4: Add filling. Spoon one portion of filling onto one end of each rectangle, spreading it evenly across the width of the pastry.

Step 5: Roll each pastry into a log, enclosing the salmon mixture. Place seam-side down and cut each log crosswise into 3 equal pieces, creating 12 bites total.

Step 6: Bake. Arrange pieces on a baking sheet, seam-side down, and brush the tops and sides of each pastry bite with egg wash. Using a sharp knife, cut 2 shallow slits across the top of each piece. Sprinkle the tops with fresh thyme leaves, and bake for about 30 minutes, until golden. For a deeper golden finish, broil during the final 1 to 2 minutes.

Recipe Tips and Tricks

• Squeeze the spinach thoroughly. Excess moisture is the enemy of crisp puff pastry. After thawing the spinach, wrap it in a clean kitchen towel and squeeze out as much liquid as possible.
• Keep the puff pastry cold. Thaw the pastry according to package instructions, but avoid letting it become warm or overly soft. Cold pastry is easier to handle and helps create those beautiful flaky layers. If it becomes sticky during assembly, chill for 10 to 15 minutes before baking.
• Don’t skip the egg wash. Egg wash gives the pastries a glossy, golden finish.
• Watch closely during broiling. Puff pastry browns quickly, so keep a close eye and rotate the pan halfway through to avoid hot spots and burning.

Recipe Variations

• Try a different cheese. Swap the cream cheese for garlic & herb Boursin for an extra savory, aromatic filling.
• Use fresh salmon. Use a 12-ounce fillet of center-cut fresh salmon and bake before mixing into the filling. You can either bake it at 375ºF for 12 to 15 minutes, until opaque, or pop it under the broiler for 9 minutes. Let it cool slightly before flaking it into bite-size pieces and folding it into the filling.
• Add a little heat. Add a pinch of red pepper flakes or a small spoonful of horseradish into the filling for a subtle kick.
• Add a crunchy finish. Swap the thyme leaves for everything bagel seasoning before baking for extra texture and flavor.

Make-Ahead and Storage

• Make-Ahead: You can prepare the filling up to 2 days ahead, however I suggest waiting to mix in the salmon until you’re ready to assemble and bake. You can fully prepare the Salmon Wellington Bites up to 3 hours ahead, and refrigerate until ready to bake.
• Store: Refrigerate leftover Salmon Wellington Bites in an airtight container for up to 3 days. Allow them to cool before storing to minimize condensation.
• Reheat: For the best texture, reheat leftovers in a 350ºF oven for about 10 to 12 minutes, or until heated through and crispy. Avoid microwaving, which can make the pastry soft and chewy.

More Easy Appetizer Recipes

VGVegetarianGFGluten-Free

Roasted Stuffed Dates

VGVegetarianGFGluten-FreeNFNut-FreeLCLow Carb

Baked Goat Cheese Bruschetta Dip

VGVegetarianGFGluten-FreeLCLow Carb

Easy Cheese Ball with Walnuts

VGVegetarianGFGluten-Free

Whipped Brie with Caramelized Persimmons

If you try these Salmon Wellington Bites, snap a photo and tag #dishingouthealth so I can see your creations! Also, follow along on Facebook and Pinterest for the latest recipe updates.