Description
Salmon Wellingtons are a delicious and elegant dish featuring tender salmon fillets wrapped in golden, flaky puff pastry filled with a creamy mixture of spinach, cream cheese, garlic, shallots, and fresh herbs. Perfect for quick dinners or special occasions, this recipe offers a fuss-free way to impress with restaurant-quality flavors and an irresistible presentation.
Ingredients
Scale
Salmon and Pastry
- 4 skinless, boneless fresh salmon fillets (about 6 oz each)
- 2 sheets store-bought puff pastry, thawed
- 1 egg (for egg wash)
- 1 tablespoon Dijon mustard
Filling
- 2 cups fresh spinach leaves
- 3 oz cream cheese or ricotta
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté finely chopped garlic and shallots until fragrant and soft. Add fresh spinach leaves and cook until wilted. Remove from heat and transfer to a bowl. Gently fold in cream cheese, chopped dill, parsley, chives, lemon zest, and season with salt and pepper. Set aside to cool.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Brush each fillet evenly with Dijon mustard. Sprinkle with salt, pepper, and additional herbs if desired to enhance the flavor.
- Assemble the Wellingtons: On a lightly floured surface, roll out puff pastry sheets and cut into rectangles large enough to wrap each salmon fillet completely. Spoon the spinach and cream cheese filling into the center of each pastry piece. Place a salmon fillet on top of the filling. Fold the pastry edges over the salmon, sealing the seams with water or beaten egg.
- Brush with Egg Wash: Beat the egg to make an egg wash. Lightly brush the entire surface of each wrapped Wellington to ensure a golden, shiny crust after baking. Optionally, decorate with pastry cutouts.
- Bake until Golden: Transfer the wrapped Wellingtons onto a lined baking tray. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is puffed and golden brown and salmon is thoroughly cooked (internal temperature 125°F / 52°C for medium doneness).
Notes
- Keep puff pastry chilled until assembly for the best flaky texture.
- Do not overfill the pastry to prevent leaking during baking.
- Pat salmon dry to avoid soggy pastry.
- Let cooked Wellingtons rest for a few minutes before slicing for cleaner cuts and juicier fish.
- Use a thermometer to check salmon reaches 125°F (52°C) for perfect doneness.
- Reheat leftovers in the oven at 350°F (175°C) for 10-15 minutes to retain pastry crispness; avoid microwaving.
- You can freeze uncooked assembled Wellingtons up to 1 month; bake directly from frozen, adding extra cooking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American / European
Nutrition
- Serving Size: 1 Salmon Wellington
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg