If you’re looking to impress your guests or treat yourself to a fancy yet approachable meal, this salmon wellington recipe is the perfect choice! The combination of flaky puff pastry, tender salmon, and creamy spinach filling creates a delightful dish that's both flavorful and satisfying. Not to mention, it’s easier to make than it looks, making it ideal for date nights, special dinners, or even a solo treat when you feel like indulging.
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My Take on Salmon Wellington
The first time I made salmon wellington, I was pleasantly surprised by how simple it was to pull off.
The presentation is so impressive that it looks like it took hours, but in reality, it’s a quick process. Really it just comes down to 5 simple steps - more on that in a minute.
Anyway, it's not just easy to make; it's also downright delicious. The spinach and cream cheese filling adds richness without overpowering the delicate flavor of the salmon, and the crisp puff pastry makes every bite feel luxurious. And, I have to admit, it's a hit with just about everyone who tries it. Honestly, even my nieces and nephews love it.
Ingredients for Salmon Wellington
Here’s what you’ll need to make this salmon wellington recipe:
- 2, 6oz salmon fillets
- Salt and pepper to taste
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 shallot, chopped
- ¼ cup white wine
- 2 oz cream cheese
- 3 oz frozen spinach, thawed and drained
- 2 tablespoon bread crumbs
- 2 tablespoon parmesan cheese
- 1 puff pastry sheet
- 1 egg for egg wash
Not too shabby, eh?
How to Make Salmon Wellington in 5 Steps
As I mentioned, just a handful of steps are all you have to follow to make this salmon wellington recipe.
Step 1: Prepare the Spinach Mixture
Melt the butter in a pan over medium heat and sauté the garlic and shallots until fragrant. Add the white wine and cook until reduced - about 5 minutes.
Stir in the cream cheese, spinach, breadcrumbs, and Parmesan, cooking until everything is combined.
Step 2: Roll Out the Puff Pastry
Roll out the puff pastry on a floured surface and cut it into 4 pieces. Each piece should be large enough to fully wrap the salmon fillets. Set them aside.
Step 3: Season the Salmon
Season the salmon fillets with salt and pepper.
Place each salmon fillet in the center of the puff pastry pieces, then divide the spinach mixture evenly on top of each fillet.
Step 4: Wrap the Salmon in Puff Pastry
Brush the edges of the pastry with egg wash. Fold the longer sides over the salmon first, followed by the short edges. Seal the edges with more egg wash and place the wrapped salmon on a parchment-lined baking sheet.
Step 5: Bake
Preheat your oven to 390°F. Brush the top of the wrapped salmon with egg wash and create crosshatch slits for decoration.
Bake for 25-30 minutes, or until the puff pastry is golden brown. Serve hot and enjoy!
My Expert Tips for Making Salmon Wellington
- Chill the Filling: Make sure the spinach mixture has cooled before spreading it over the salmon. This prevents the puff pastry from becoming soggy.
- Use a Sharp Knife for Slits: Make gentle, shallow slits on top of the pastry to help release steam and add a decorative touch.
- Check the Salmon’s Doneness: If you like your salmon more on the medium side, check it after 20 minutes of baking. For well-done salmon, bake for the full 30 minutes.
- Custom Fillings: You can easily swap out the spinach mixture with mushrooms or add a layer of Dijon mustard for an extra kick.
How to Store Leftovers
Wrap any leftover salmon wellington in foil or plastic wrap and store it in the fridge for up to 2 days. You can also freeze the wellington for up to 3 months.
How to Reheat leftovers
I recommend reheating your leftovers in the oven at 350°F for 10-12 minutes to keep the pastry crispy and the salmon warm without overcooking.
My Final Thoughts
This salmon wellington recipe is a showstopper that will wow your dinner guests while being surprisingly simple to make.
The buttery puff pastry paired with the savory salmon and creamy spinach filling is a match made in heaven. Give it a try for your next special meal—you won't regret it!
Oh, and as always, if you try do end up trying this recipe let me know how it goes for you in the comments below.
FAQ About Salmon Wellington
Can I use frozen salmon?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely and pat them dry before using them in the recipe to avoid excess moisture, which could make the puff pastry soggy.
What to serve with salmon wellington?
Salmon wellington pairs wonderfully with light and refreshing side dishes.
Some great options include:
- Roasted or steamed vegetables (asparagus, broccoli, or green beans)
- A fresh garden salad with vinaigrette
- Mashed or roasted potatoes
- A citrusy or creamy sauce like hollandaise or lemon butter sauce
- Rice pilaf or couscous for a more filling side
Can I prepare this salmon wellington recipe in advance?
Yes! You can assemble the salmon wellington up to a couple of days in advance. Simply wrap the prepared salmon in the puff pastry and refrigerate until you’re ready to bake. Just make sure to add the egg wash and bake it right before serving.
Can I freeze salmon wellington before baking it?
Yes, salmon wellington can be frozen before baking. Just wrap the assembled, unbaked Wellington tightly in plastic wrap, then store it in a freezer-safe bag or container. To cook, bake straight from frozen at 390°F, adding an additional 10-15 minutes to the baking time.
How do I keep the puff pastry from getting soggy?
To avoid a soggy puff pastry, ensure that the spinach mixture is well-drained before adding it to the salmon. Also, make sure to use cold puff pastry and avoid overfilling it with moisture-heavy ingredients.
More Dinner Recipes to Try Next
- Italian penicillin soup
- Bang bang chicken
- Chicken eggplant parmesan
- Deep fried orange roughy
- Grandma's chicken and dumplings
- Penne alla vodka with chicken
Easy Salmon Wellington Recipe
If you’re looking to impress your guests or treat yourself to a fancy yet approachable meal, this salmon wellington recipe is the perfect choice! The combination of flaky puff pastry, tender salmon, and creamy spinach filling creates a delightful dish that's both flavorful and satisfying. Not to mention, it’s easier to make than it looks, making it ideal for date nights, special dinners, or even a solo treat when you feel like indulging.
Ingredients
- 2 6oz salmon fillets
- Salt and pepper
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 shallot, chopped
- ¼ cup white wine
- 2 oz cream cheese
- 3 oz frozen spinach, thawed and drained
- 2 tablespoon bread crumbs
- 2 tablespoon parmesan cheese
- 1 puff pastry sheet
- 1 egg for egg wash
Instructions
1. In a pan over medium heat, melt the butter and add the chopped shallots and garlic. Sauté until the shallots become translucent and fragrant.
2. Increase the heat to high and pour in the white wine. Cook for about 5 minutes until the liquid has mostly evaporated.
3. Stir in the cream cheese and sauté for 1 minute. Then, add the spinach, breadcrumbs, and Parmesan cheese. Cook until the spinach wilts and everything is combined.
4. Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet in half to create 4 pieces, about 10x14 inches each.
5. Season the salmon fillets with salt and pepper. Place each fillet in the center of a puff pastry piece, leaving about 2 inches around the edges.
6. Divide the spinach mixture into 4 portions and spread it evenly over each salmon fillet.
7. Brush the edges of the puff pastry with egg wash (1 egg + 1 teaspoon water). Fold the pastry over the salmon, starting with the longer sides. Brush the short edges with more egg wash before sealing.
8. Place the wrapped salmon (seam side down) on a parchment-lined baking sheet. Use a knife to make crosshatch slits on top and brush with more egg wash.
9. Bake in a preheated oven at 390°F for 25-30 minutes, or until the puff pastry is golden brown and crisp.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 757Total Fat: 49gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 341mgSodium: 678mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 51g
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