This delectable Salmon Wellington dish elevates dinner to a whole new level. It features seasoned salmon placed on a bed of cheesy sautéed spinach and wrapped in flaky puff pastry dough.
Pair this salmon Wellington with a side of Garlic Asparagus or Scalloped Potatoes.
Recipe Details
Salmon Wellington, also known as Salmon en Croute, consists of baked puff pastry filled with a cheesy sautéed spinach and seasoned salmon fillets. This elegant dish is not only delicious but also guaranteed to impress everyone at your table.
- TASTE: The salmon’s flavor is enhanced by white wine and a buttery, cheesy spinach filling, while the light sweetness of the pastry complements it perfectly.
- TEXTURE: The salmon is tender, layered with creamy, cheesy spinach, and encased in delicate, flaky puff pastry.
- TIME: It only takes 45 minutes to prepare.
- EASE: This dish is straightforward to make. Just prepare the filling, wrap it, and bake it for a fantastic dinner.
What You’ll Need
Ingredient Notes
- Salmon- Whether fresh or thawed, ensure the fillets are skinless and free of pin bones.
- Puff pastry-These provide a delicate, flaky layer around the salmon. Thinly rolled dough can be used as a substitute.
- Cream cheese- Opt for full-fat for the richest flavor.
- Shallots- These offer a mild oniony flavor that complements the dish without overpowering it.
- White wine- Adds a unique flavor that blends beautifully with the shallots and garlic. The alcohol cooks off, leaving a delightful taste.
- Egg- Acts as a binding agent for the spinach filling.
- Spinach- Fresh spinach is ideal, but thawed and drained frozen spinach can be used as a substitute.
Add-ins and Substitutions
- Add dill and honey mustard- Incorporate the herbaceous flavor of fresh dill with tangy honey mustard for a unique twist.
- Substitute the protein- Beef, chicken, or pork loin can be used in place of salmon.
- Add prosciutto- Thinly sliced prosciutto introduces earthy, salty notes to the dish.
- Substitute feta cheese- Swap Parmesan for salty, briny feta cheese crumbles in the spinach filling.
How to Make Salmon Wellington
- Saute the shallots and garlic. In a pan, melt butter and sauté chopped shallots and garlic over medium heat until the shallots are translucent.
- Add the wine and cream cheese.Raise the heat, add white wine, let it cook for about 5 minutes, then stir in the cream cheese and sauté for 1 minute.
- Add the spinach, breadcrumbs, and cheese. Lastly, add the spinach, breadcrumbs, and Parmesan cheese. Sauté until the spinach softens.
- Prep the puff pastry. </strongPlace the puff pastry on a floured surface, roll out the sheets, then cut each in half (approximately 10×14 inches each).
- Add the salmon to the pastry. </strongSeason the salmon fillets with salt and pepper, then place them in the middle of each puff pastry sheet.
- Add the spinach filling. </strongDivide the spinach mixture into 4 equal parts and spread it evenly over the 4 fillets. Brush the edges of the puff pastry with egg wash.
- Fold. </strongBegin folding the pastry, starting with the longer side, then the shorter side.
Pro Tip: Leave about 2 inches around the edges of the filling to ensure sufficient puff pastry for a tight fold.
- Add crosshatch marks. Line a baking sheet withThe salmon wellington is placed seam side down on parchment paper. Crosshatch slits are made on top of each piece with a knife, followed by brushing with egg wash. It is then baked at 390 degrees Fahrenheit for 25-30 minutes until the pastry turns golden brown.Tips for the recipe include preparing the cheesy spinach mixture and thawing the puff pastry in advance to save time. Adjust the puff pastry according to the fillet size and brush more egg wash to help the short edges hold. Finish by adding egg wash to the entire wellington for a golden brown color and crisp outer layer.
To avoid a soggy texture, ensure the spinach is fresh or well-drained to prevent excess moisture in the salmon wellington. Applying an egg wash to the outer puff pastry can create a moisture barrier while cooking.
Serving suggestions for the salmon wellington include pairing it with grains like Wild Brown Rice or Quinoa, salads such as Spinach Salad or Strawberry Feta Spinach Salad, vegetables like Roasted Brussels Sprouts or Bacon Wrapped Asparagus, and potatoes like Scalloped Potatoes or Air Fryer Potato Wedges.
The recipe can be prepared in advance by making the spinach mixture and thawing the puff pastry ahead of time. Store the Salmon Wellington in an airtight container in the refrigerator for up to 4 days. If using fresh salmon, the wellingtons can be frozen for up to 3 months, thawed, and baked until crispy and warmed through.
Additional delicious salmon dishes include Smoked Salmon Appetizer Cups, Grilled Honey Soy Salmon, Cilantro Lime Salmon, and Panko Crusted Salmon.
This recipe was originally posted on Dec 30, 2015, with minor tweaks since then. Amazon affiliate links for tools used in the recipe are included.
The salmon wellington recipe has been featured in Women’s Day Magazine. Find the article HERE.
Salmon Wellington
A delicious dish featuring seasoned salmon with cheesy sautéed spinach wrapped in puff pastry, baked to a crispy golden perfection.Print
Course: Main Course
Cuisine: FrenchPrep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 395 kcal
Author: DinaIngredients
– 4 7 oz salmon fillets
– salt and pepper to taste
– 2 tbsp butter2 garlic cloves minced - 1 shallot chopped
- 1/4 cup white wine
- 3 oz cream cheese
- 5 oz fresh baby spinach
- 2 tbsp plain bread crumbs
- 1/4 cup shredded parmesan cheese
- 1 1 lb. package puff pastry
- 1 egg for egg wash
Instructions
- In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
- Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minutes, then add the cream cheese and sauté for 1 minute.
- Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the spinach softens.
- Unfold the puff pastry onto a lightly floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. Make each piece about 10X 14 inches.
- Season the salmon with salt and pepper to taste. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
- Divide the spinach mixture into 4 equal parts and spread evenly on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
- Start folding the puff pastry over, beginning with the longer side. When folding over the short edges, brush more of the egg wash before folding.
- Line a baking sheet with parchment paper and place the salmon wellington seam side down.
- Create crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
- Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
Nutrition
Serving:
1
g
|
Calories:
395
kcal
