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Salmon Wellington Recipe

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4 from 49 reviews

This Salmon Wellington recipe features a decadent combination of wild salmon and a creamy spinach filling wrapped in a golden, buttery puff pastry crust. Enhanced with lemon zest and fresh dill, this elegant dish can be prepared a day in advance and baked just before serving, delivering a perfect balance of rich flavors and flaky texture.

  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 servings

Ingredients

Puff Pastry and Salmon

  • 1–2 large sheets puff pastry, thawed overnight in the fridge
  • 1 – 1 1/4 lb salmon fillet, skin off, pin bones removed (king or coho recommended)
  • 1/4–1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons Dijon mustard

Spinach Filling

  • 1 tablespoon olive oil
  • 1 shallot, finely diced
  • 2 garlic cloves, roughly chopped
  • 8 ounces fresh baby spinach, chopped
  • 1/4 cup fresh dill, chopped
  • 2/3 cup cream cheese, cut or spooned into pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon lemon zest
  • 1 egg yolk

Egg Wash

  • 1 egg
  • 1 tablespoon milk or half and half

Instructions

  1. Prepare Puff Pastry: Thaw the puff pastry sheets overnight in the fridge and set them on the counter for 10 minutes before rolling to achieve the right pliability.
  2. Make the Spinach Filling: Heat olive oil in a large skillet over medium heat. Add finely diced shallot and chopped garlic and sauté until fragrant, about 3-4 minutes. Reduce heat and add chopped spinach, stirring until wilted and any excess moisture evaporates or drains. Remove from heat, stir in fresh dill and cream cheese until fully combined. Season with salt, pepper, and lemon zest. Let sit 5-10 minutes, then mix in the egg yolk. Optionally refrigerate overnight.
  3. Prepare Egg Wash: In a small bowl, whisk together one whole egg with a tablespoon of milk or half and half. Set aside.
  4. Assemble Wellington: Lightly flour parchment paper and gently unfold the puff pastry. Lightly flour the top and roll slightly to fit the salmon, leaving about 1 inch of space around the edges for sealing. Season salmon with salt and pepper on both sides and place on one side of the pastry. Brush salmon with Dijon mustard. Spoon the spinach filling evenly over the salmon and smooth out.
  5. Seal the Wellington: Lightly brush exposed pastry edges with egg wash, fold pastry over salmon and filling, pressing out air bubbles and sealing edges firmly by pressing and crimping. Trim excess pastry to 1/2 inch border and crimp edges decoratively. Brush the entire top of the pastry and edges with egg wash. Optionally, use a knife or spoon back to create decorative cuts or patterns on the surface.
  6. Chill: Transfer the assembled Wellington on the parchment to a plate or platter. Refrigerate for 30 minutes to firm up before baking.
  7. Preheat Oven and Bake: Place a sheet pan in the oven and preheat to 400°F (375°F convection). Once hot, slide the salmon Wellington with the parchment onto the sheet pan. Bake in the center of the oven for 30-35 minutes until the pastry is golden and crisp. Turn halfway through if necessary for even browning.
  8. Rest and Serve: Remove from oven and let stand for 5-10 minutes. Slice into 6-8 portions and serve warm.

Notes

  • Baking on a preheated, hot sheet pan ensures a crisp bottom crust and thorough cooking.
  • Depending on puff pastry brand and salmon size, you may need one or two sheets; adjust salmon piece sizes accordingly.
  • Prefer oily, thicker salmon varieties like king or coho as they resist overcooking better than wild sockeye.
  • For a vegan alternative, replace cream cheese with store-bought vegan cream cheese made from cashews.
  • The Wellington can be assembled a day ahead and refrigerated; brush with egg wash just before baking for best results.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/salmon-wellington-recipe/