Description
A elegant and delicious Salmon Wellington recipe featuring tender salmon fillet wrapped in flaky puff pastry with a creamy spinach and dill filling, perfect for a special dinner or entertaining guests.
Ingredients
Salmon and Puff Pastry
- 1-2 large sheets puff pastry sheets, 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
Spinach Filling
- 1 tablespoon olive oil
- 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
- Thaw Puff Pastry: Thaw puff pastry sheets overnight in the refrigerator. Before starting, place them on the counter for about 10 minutes to soften slightly for easier rolling.
- Make the Filling: Heat olive oil in a large skillet over medium heat. Add finely diced shallot and chopped garlic, sautéing until fragrant, about 3-4 minutes. Lower the heat and add the chopped spinach, stirring and cooking until wilted and excess liquid evaporates or is drained. Remove from heat; stir in chopped dill and cream cheese until fully incorporated. Season with salt, pepper, and lemon zest. Let the filling rest for 5-10 minutes, then mix in the egg yolk. This filling can be prepared ahead and refrigerated overnight.
- Prepare the Egg Wash: In a small bowl, whisk one whole egg with a splash of milk or half and half until well combined. Set aside.
- Roll Puff Pastry: On a floured parchment paper surface, gently unfold the puff pastry. Lightly flour the top and roll out slightly to enlarge it just enough to cover the salmon with about 1 inch of overlap on all sides. Avoid rolling too thin. Ensure the pastry is large enough to wrap completely around the salmon and filling; otherwise, use two sheets.
- Season and Prepare Salmon: Season the salmon generously on both sides with salt and pepper. Place the salmon on one side of the puff pastry, leaving at least an inch of space for sealing. Brush the salmon surface evenly with Dijon mustard.
- Add Spinach Filling: Spoon the prepared spinach and cream cheese filling evenly over the salmon, smoothing it out gently.
- Wrap and Seal: Lightly brush the exposed puff pastry edges with egg wash. Carefully fold the pastry over the salmon and filling, pressing out any air bubbles. Seal edges by pressing them together firmly, trimming to about ½ inch, then crimping to decorate and secure. Brush the entire top surface and edges with egg wash. Optionally, create patterns (such as fish scales) on the top with a knife or the back of a spoon.
- Chill Before Baking: Transfer the wrapped salmon on the parchment paper to a plate or platter and refrigerate for 30 minutes to firm up the pastry and filling.
- Preheat Oven and Bake: Place a sheet pan in the oven and preheat to 400°F (or 375°F convection). When ready, slide the salmon Wellington (with parchment) onto the hot sheet pan and bake in the center of the oven until the puff pastry is golden brown and cooked through, about 30-35 minutes. Turn halfway through baking if necessary for even browning.
- Rest and Serve: Allow the baked Salmon Wellington to rest for 5-10 minutes before slicing. Serve warm and enjoy.
Notes
- Thaw puff pastry overnight in the fridge for best texture and ease of handling.
- Choose king or coho salmon for optimal flavor and size; remove skin and pin bones for easier eating.
- Do not roll puff pastry too thin, as it needs to fully encase the salmon and filling to prevent leakage.
- The spinach filling can be made ahead and refrigerated overnight to enhance flavors.
- Use a sharp knife to create decorative patterns on the pastry top without cutting through fully.
- Resting the baked Wellington helps juices redistribute and pastry to firm up for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
