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Feast your eyes (and taste buds) on my Salmon Wellington, where each bite offers a burst of flavors – from the rich, soft salmon to the herby, creamy filling, all encased in a light, crisp pastry. This salmon is a delightful fusion of textures and flavors, making it a perfect centerpiece for any meal that’s as easy to make as it is elegant.
Easy Salmon Wellington
My Salmon Wellington recipe features tender salmon fillets, perfectly seasoned and layered with a rich, garlicky spinach and cream cheese mix. This savory filling is then encased in a beautifully golden, flaky puff pastry, creating a delightful contrast of textures. It’s a dish that not only looks stunning on any dinner table but is incredibly easy to make.
Pro Tip
Let the spinach mixture cool completely before adding it to the pastry. This prevents the pastry from becoming soggy, allowing it to bake into that wonderfully crisp, golden layer that makes this dish so special.
Ingredients You’ll Need
- Olive Oil: You’ll need a bit of olive oil to sauté the onion, garlic and spinach, but you can use any neutral oil.
- Onion and Garlic: Essential flavor enhancements.
- Baby Spinach: Fresh or frozen spinach will work.
- Cream Cheese: You could use mascarpone or ricotta for a different twist.
- Fresh Dill: Salmon and dill go very well together. Fresh is best, but if you don’t have any, dried dill will work as well.
- Salt and Pepper: Always to taste!
- Salmon Fillets: Be sure they’re skinless. Trout could be a good alternative.
- Puff Pastry: For that lovely, flaky crust.
- Egg: Used for the egg wash to give the pastry a golden shine.
- Lemon Wedges: For serving. Adds a fresh, zesty finish to the dish.
Prep The Oven
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step ensures your Wellingtons cook evenly and don’t stick.
Sauté Onion And Spinach
Begin by heating olive oil in a skillet. Add chopped onion and garlic, sautéing until the onion becomes translucent and the garlic emits its fragrant aroma. Next, add the baby spinach into the skillet, cooking until it wilts. Allow this mixture to cool slightly before the next step.
Make The Cream Cheese Mixture
In a separate bowl, blend the cooled spinach mixture with cream cheese and chopped dill. Season with salt and pepper to taste.
Prep The Salmon
Dry the salmon fillets with paper towels and season with salt and pepper. This not only adds flavor but also helps to achieve a perfect texture in the cooked fish.
Assemble The Wellingtons
Roll out the thawed puff pastry on a lightly floured surface, cutting it into four equal squares. Spread a quarter of the spinach and cream cheese mixture on each square of pastry. Place a salmon fillet on top, then fold the pastry over, sealing the edges.
Scoring And Egg Wash
Carefully score crosshatch slits on top of each Wellington and brush with a beaten egg. This gives the pastry a beautiful golden color and helps it to cook evenly.
Bake The Salmon
Arrange the Wellingtons on your prepared baking sheet and bake for 20-25 minutes. You’re aiming for a pastry that’s puffed and golden, with the salmon reaching an internal temperature of 145°F (63°C).
Serve
Allow the Wellingtons to rest briefly after baking. Serve with lemon wedges and your favorite sides.
How To Serve
Pair Salmon Wellington with sides that complement its richness without overpowering it. Here are some of my favorite side dish ideas to serve alongside this elegant main:
Frequently Asked Questions
Can I prepare Salmon Wellington ahead of time?
Yes, you can assemble the Wellingtons and refrigerate them for a few hours before baking. Just ensure they’re tightly covered so the pastry doesn’t dry out. Pop them in the oven when you’re ready to bake for fresh, hot Wellingtons.
How do I know when the Salmon Wellington is done?
The puff pastry should be a deep golden brown, and the salmon inside should reach an internal temperature of 145°F (63°C). Using a meat thermometer is the best way to check for doneness without disturbing the pastry.
Can I use frozen salmon for this recipe?
You certainly can, just make sure it’s fully thawed and patted dry to prevent any excess moisture from making the pastry soggy. The key is to ensure the salmon is as dry as possible before assembly.
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) until warmed through. This helps the pastry stay flaky and prevents the salmon from drying out. I don’t recommend microwaving as it can make the pastry soft.
Expert Tips
- Chill the Pastry Before Baking: Pop the assembled Wellingtons in the fridge for about 15 minutes before baking. This helps the pastry puff up more when cooked.
- Don’t Overfill: Use just enough filling to cover the salmon. Too much can cause the pastry to become soggy or break.
- Seal Edges Firmly: Press the edges of your pastry together tightly to prevent any filling from leaking during baking.
- Egg Wash for Shine: Brush the Wellingtons with egg wash right before baking for a glossy, golden finish.
- Let It Rest: Allow the baked Wellingtons to sit for a few minutes after removing from the oven. This helps the flavors meld together perfectly.
Storage
To store any leftover Salmon Wellington, wrap it tightly in aluminum foil or place it in an airtight container and refrigerate for up to 2 days. While you can freeze the Wellingtons, I recommend freezing them before baking for the best texture. Simply assemble, wrap tightly in plastic wrap and then foil, and they can be frozen for up to a month. When you’re ready to enjoy, bake straight from frozen, adding a few extra minutes to the cooking time.
Discover More Salmon Recipes
Salmon Wellington
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup fresh baby spinach chopped
- 4 ounces cream cheese softened
- 2 tablespoons fresh dill chopped
- salt and pepper to taste
- 4 salmon fillets 6 ounces each, skinless
- 1 sheet puff pastry thawed
- 1 large egg beaten, for egg wash
- lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent and the garlic is fragrant.
- Add the spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
- In a bowl, mix the cooled spinach mixture with cream cheese and dill. Season with salt and pepper.
- Pat the salmon fillets dry with paper towels and season them with salt and pepper.
- On a lightly floured surface, roll out the puff pastry sheet. Cut into four equal squares.
- Spread a quarter of the spinach and cream cheese mixture in the center of each puff pastry square. Place a salmon fillet on top of each. Fold the pastry over the salmon, trimming any excess, and press to seal the edges. Repeat with remaining ingredients.
- Using a sharp knife, gently score crosshatch slits on the top of each pastry-wrapped salmon. Be careful not to cut through the pastry.
- Brush the beaten egg over the top of each Wellington.
- Place the Wellingtons on the prepared baking sheet. Bake for 20-25 minutes, or until the pastry is golden and puffed and the internal temperature of the salmon reaches 145°F (63°C).
- Let the Salmon Wellington rest for a few minutes before serving. Serve with lemon wedges.
Tips & Notes:
- Make sure the spinach is fully cooled before mixing it with the cream cheese to prevent the pastry from becoming soggy.
- For a crisper pastry, bake the Wellingtons on a preheated baking sheet.
- If the puff pastry browns too quickly in the oven, loosely cover the Wellingtons with foil to prevent burning.
