Salmon Wellington Pie (Puff Pastry)

Rich and flaky salmon folded into a flavor-packed spinach cream sauce and tucked beneath flaky puff pastry. This Salmon Pie Recipe is an easier version of those popular Wellington Puff Pastry Pockets and it's perfect for holiday entertaining or dinner parties. Gorgeous, flavorful and feeds a crowd!

As a full-time seafood recipe developer, salmon is one of the most popular types of fish on my site. So creating this holiday-worthy salmon dish was a treat!

Why You'll Love This Baked Salmon Pie Recipe:

• Just a handful of ingredients (I give a great shortcut option, or make it all from scratch!)
• Less than 30 minutes in the oven!
• Classic creamy, cheese and spinach flavor combination everyone will love.
• All the same flavors as popular Salmon Wellington recipes, with half the work.

If salmon dishes that feed a crowd are your jam, try my Garlic Butter Salmon in Foil or Baked Shawarma Salmon next.

Ingredients for Recipe

Before we get to the step-by-step instructions, a few notes about the ingredients and substitutions:

• Fish: use skinless wild Alaskan salmon like sockeye from Sena Sea in this recipe, or the Atlantic salmon at your local market. Steelhead trout or Arctic char are good substitutions.
• Creamy spinach mix: artichoke spinach dip is our shortcut to a fabulous fish pie. Make my homemade spinach dip or pick up a 16-oz tub at the store. Marketside Brand works well here, as it is a cheese-forward mix. Using a mayo or sour cream heavy dip is not advised.
• Puff pastry: just grab your basic frozen pastry at the store and thaw it in the fridge. Substitute pie crust, if needed.

Check the printable recipe card below for a complete ingredient list and measurements.

Step-by-Step Instructions

Step 1: Prep creamy spinach filling

Preheat oven. Melt butter in oven safe skillet. Whisk in flour, then add milk and parmesan.

When simmering, reduce heat and add spinach artichoke dip, lemon zest and fresh dill. Remove from heat.

Step 2: Build pie

Stir in spinach leaves. Then add skinless salmon chunks.

Finally, roll out puff pastry crust. Cut into about 16 squares. Lay across creamy spinach skillet, slightly overlapping. Brush with egg wash. Carefully slide pie into oven.

Step 3: Bake and serve

Bake salmon pie for 22-25 minutes, until the crust is puffy and golden. Remove from oven and let the pie rest for 10 minutes before dishing out. Serve with lemon wedges.

What to Serve with Salmon Pie

This recipe is really a one-pan-dinner packed with veggies. But if your need for a salad gets the best of you, try my Tossed Salad for a Crowd or Gazpacho Salad.

Do I Need to Cook Salmon Fillets First?

The salmon cooks in the pie while the crust browns. Cooking your salmon fillets first will likely create very dry fish, which is our least favorite kind of fish. Keeping the fish tender is also why we cut the salmon into larger 2-inch chunks.

Can I Use Canned Salmon?

I haven't tested this recipe with canned salmon, but I'm sure it would work. Choose a good quality tinned seafood, drain, then add to the pie when the recipe calls for fresh fish to be stirred into the sauce.

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