Description
Salmon Wellingtons are a quick and elegant meal featuring tender salmon fillets wrapped in golden, flaky puff pastry with a creamy spinach and herb filling. This recipe offers delicious layers of flavor with simple, fresh ingredients and is perfect for impressing guests or enjoying a sophisticated weeknight dinner with minimal fuss.
Ingredients
Scale
Salmon and Pastry
- 4 high-quality skinless salmon fillets (about 6 oz each)
- 1 sheet of store-bought puff pastry (or gluten-free puff pastry alternative)
- 1 egg (for egg wash)
Filling
- 2 cups fresh spinach or kale, washed and chopped
- 2 cloves garlic, minced
- 2 shallots, minced
- 4 oz cream cheese or herbed cheese, softened (or dairy-free cream cheese alternative)
- 1 tablespoon fresh dill or parsley, chopped (plus extra for garnish)
- Zest of 1 lemon
- Salt and pepper, to taste
- 1 tablespoon olive oil (for sautéing)
Optional Variations and Extras
- 1 tablespoon Dijon mustard (for brushing on salmon)
- Mushroom duxelles (sautéed finely chopped mushrooms, as alternate filling)
- Fresh herbs like tarragon, basil, or chives (as an alternative to dill)
Instructions
- Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté the minced garlic and shallots until translucent and fragrant. Add the spinach or kale and cook until wilted. Remove from heat and let cool. Once cooled, mix in the softened cream cheese and chopped fresh herbs to create a creamy, flavorful filling.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season lighty with salt, pepper, and lemon zest. Optionally, brush a thin layer of Dijon mustard over the top of each fillet for added flavor.
- Assemble the Wellingtons: Roll out the puff pastry on a floured surface and cut into four portions large enough to fully wrap each salmon fillet. Spread an even layer of spinach-cheese filling onto each pastry piece. Place one salmon fillet atop the filling. Carefully fold and seal the pastry around the salmon, pinching edges and using a bit of water or egg wash to seal and prevent leaks.
- Brush and Bake: Preheat the oven to 400°F (200°C). Brush each wrapped salmon wellington with egg wash for a golden, shiny crust. Place them on a parchment-lined baking sheet. Bake for 20-25 minutes, or until the pastry is puffed and golden and the salmon is cooked through but still moist.
- Rest and Serve: Remove from oven and let rest for 5 minutes before slicing. Garnish with fresh dill or parsley and serve with your choice of light side dishes like roasted asparagus or a fresh salad.
Notes
- Keep the puff pastry and filling cool before assembling to maintain flakiness and prevent sogginess.
- Aim to slightly undercook the salmon before baking as it continues cooking inside the pastry.
- Seal pastry edges carefully with water or egg wash to avoid leaks during baking.
- Rest the wellingtons after baking for easier slicing and better flavor melding.
- Use uniform salmon fillets for consistent cooking results.
- Store leftovers in an airtight container in the fridge for up to 2 days to preserve crispness.
- Freeze uncooked assembled wellingtons wrapped tightly for up to 1 month; bake from frozen adding a few extra minutes to cook time.
- Reheat leftovers gently at 350°F (175°C) for 10-15 minutes to maintain crispness without drying out the salmon.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 Salmon Wellington
- Calories: 420
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: salmon wellington, salmon pastry, puff pastry salmon, elegant seafood dinner, quick gourmet salmon, baked salmon, salmon appetizer, gluten free salmon