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Salmon Wellington Recipe

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★★★★★

4.8 from 58 reviews

This elegant Salmon Wellington recipe features a buttery puff pastry wrapped around a perfectly seasoned salmon fillet and a creamy spinach and dill filling. The combination of tender salmon, aromatic herbs, and the rich cream cheese spinach mixture makes for a sophisticated and delicious main course perfect for special occasions or a gourmet dinner at home.

Ingredients

Scale

Puff Pastry & Salmon

  • 1–2 large sheets puff pastry, thawed overnight in the fridge
  • 1 – 1 ¼ lb salmon fillet, skin off, pin bones removed (king or coho recommended)
  • ¼–½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons Dijon mustard
  • 1 tablespoon olive oil

Filling

  • 1 shallot, finely diced
  • 2 garlic cloves, roughly chopped
  • 8 ounces fresh baby spinach, chopped
  • ¼ cup fresh dill, chopped
  • ⅔ cup cream cheese, cut or spooned into pieces
  • ¼ teaspoon salt, more as needed
  • ¼ teaspoon pepper
  • 1 tablespoon lemon zest
  • 1 egg yolk

Egg Wash

  • 1 egg
  • 1 tablespoon milk or half and half

Instructions

  1. Thaw Puff Pastry: Remove the puff pastry from the freezer and let it thaw overnight in the fridge. About 10 minutes before rolling, set it on the counter to take the chill off.
  2. Make the Filling: Heat olive oil in a large skillet over medium heat. Add shallot and garlic and sauté until fragrant, about 3-4 minutes. Lower heat and add chopped spinach, cooking until wilted and any excess liquid evaporates or is drained. Stir in fresh dill and cream cheese off the heat until fully combined. Season with salt, pepper, and lemon zest. Let sit for 5-10 minutes, then mix in the egg yolk. This filling can be prepared in advance and refrigerated overnight.
  3. Prepare Egg Wash: In a small bowl, whisk together one egg with a tablespoon of milk or half and half. Set aside.
  4. Roll Puff Pastry: Place the puff pastry on floured parchment paper. Lightly flour the top and gently roll out just enough to fit the salmon with about 1 inch of space around the edges for sealing. Take care not to roll too thin. You may need two sheets if it’s too small.
  5. Season Salmon: Generously season the salmon fillet on both sides with salt and pepper. Place the salmon on one half of the puff pastry, leaving about 1 inch of space on all sides.
  6. Apply Mustard: Brush the top of the salmon with the Dijon mustard evenly.
  7. Add Filling: Spoon the prepared spinach and cream cheese filling over the salmon, smoothing it out as evenly as possible.
  8. Seal Wellington: Lightly brush all the exposed puff pastry edges with the egg wash. Fold the pastry over the salmon and filling, pressing out any air bubbles. Press the edges firmly together to seal, trim excess pastry to ½ inch, and crimp the edges decoratively. Brush the entire top and edges of the pastry with egg wash. Optionally, score or create a pattern on top using a knife or spoon for a decorative finish.
  9. Chill: Transfer the assembled Wellington with the parchment onto a plate or platter and refrigerate for 30 minutes to firm up.
  10. Preheat Oven: Place a sheet pan in the oven and preheat the oven to 400°F (375°F if using convection).
  11. Bake: Slide the Salmon Wellington on the parchment onto the hot sheet pan and bake in the center of the oven until the pastry is golden and cooked through, about 30-35 minutes. Turn halfway through if needed for even browning.
  12. Rest and Serve: Let the Wellington rest for 5-10 minutes after baking. Slice into individual portions and serve warm.

Notes

  • Use high-quality puff pastry made with real butter for best flavor and texture; the Dufour brand is recommended.
  • Choose king or coho salmon fillets for optimal flavor and size. Remove skin and pin bones for a smooth texture.
  • Ensure excess liquid from spinach is cooked off or drained to prevent soggy pastry.
  • Do not roll puff pastry too thin; it should be thick enough to encase the filling without breaking.
  • The filling can be prepared a day ahead and refrigerated for convenience.
  • Create decorative scoring on top of puff pastry for an elegant presentation.

Keywords: Salmon Wellington, puff pastry salmon, baked salmon recipe, spinach cream cheese filling, elegant seafood dish

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