There’s a certain joy that comes from gathering friends and family around the dinner table, and my Salmon Wellington is the perfect centerpiece for such moments. Picture this: the rich, flaky layers of golden puff pastry enveloping a succulent salmon fillet, complemented by a creamy spinach filling infused with fresh dill and zesty lemon. It’s a dish that not only pleases the palate but also surprises with its elegant presentation and surprisingly simple preparation process.
After a long week of ordering takeout, I craved something wholesome and home-cooked that could wow my guests. This delectable recipe struck that balance effortlessly—each bite is a delightful blend of flavors and textures that has everyone coming back for seconds. Plus, it doesn’t require hours of slaving in the kitchen; you can whip this masterpiece together in just over an hour, making it perfect for both special occasions and cozy family dinners. Let’s dive into the steps to create this impressive dish that will have everyone singing its praises!
Why is Salmon Wellington a Must-Try?
Epitome of elegance: Your dinner table will shine with this impressive dish that pairs visual appeal with delicious flavor.
Easy to assemble: With simple steps, you won’t need to be a master chef to create something extraordinary.
Flavor explosion: The combination of tender salmon, creamy spinach, and fresh dill is simply irresistible!
Hearty and healthy: Packed with protein and nutrients, it’s a satisfying meal that feels indulgent yet wholesome.
Perfect for gatherings: Whether it’s a family dinner or a friends’ night in, this recipe is sure to impress and keep everyone coming back for more!
Salmon Wellington Ingredients
A flavorful experience awaits!
For the Puff Pastry
• Puff pastry – The star of the dish that creates that delightful, flaky texture.
For the Salmon Filling
• Salmon fillet – Fresh and tender; make sure it’s skin off with pin bones removed for the best flavor.
• Salt – Enhances the natural flavors; adjust to your taste preference.
• Pepper – A hint of spice that adds depth to the filling.
• Dijon mustard – Provides a tangy layer that complements the salmon beautifully.
• Olive oil – For sautéing; adds healthy fats and flavor.
• Shallot – Offers a mild onion flavor that enhances the filling.
• Garlic – Freshly chopped to bring out a wonderful aroma.
• Fresh baby spinach – Adds a vibrant color and key nutrients.
• Fresh dill – The aromatic herb that uplifts the entire dish.
• Cream cheese – Creates a rich and creamy filling; feel free to substitute with mascarpone if desired.
• Lemon zest – A burst of brightness that elevates the overall taste.
For the Egg Wash
• Egg yolk – Gives the pastry a rich, golden color.
• Egg – Used in the wash for a glossy finish.
• Milk or half and half – Adds creaminess and assists in achieving that perfect shine on top.
Each ingredient in this Salmon Wellington recipe works harmoniously to create an unforgettable dish that will leave everyone asking for your secret!
How to Make Salmon Wellington
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Thaw the puff pastry overnight in the fridge. Before you start rolling, let it sit at room temperature for about 10 minutes to soften just a bit.
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Sauté shallot and garlic in a large skillet with olive oil over medium heat. Cook for about 3-4 minutes, or until fragrant and the shallots turn translucent.
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Add the chopped spinach to the skillet, lowering the heat. Stir and wilt the spinach until it’s completely cooked off, draining any excess liquid to keep your filling from getting soggy.
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Mix in the dill and cream cheese when the spinach is ready. Turn off the heat and stir until the cream cheese is fully combined. Season with salt, pepper, and lemon zest, then set the mixture aside.
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Cool the filling for 5-10 minutes before incorporating the egg yolk, ensuring everything blends beautifully without scrambling the egg.
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Whisk together one egg and a splash of milk or half and half in a small bowl to create an egg wash, setting it aside for later.
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Roll out the puff pastry on a floured parchment paper. Lightly flour the top and roll just enough to fit your salmon fillet comfortably.
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Season the salmon generously with salt and pepper on both sides. Place the salmon on one edge of the puff pastry, making sure to leave an inch around the edges, and brush it with Dijon mustard.
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Spread the spinach filling evenly over the salmon, smoothing it out gently to cover the fish completely.
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Brush the exposed puff pastry with the egg wash. Carefully fold the pastry over the salmon, pressing out any air bubbles as you seal it. Trim to ½ inch, crimping the edges with your hands for a pretty finish.
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Design the top by cutting slits or making a crosshatch pattern, then transfer it to a plate with the parchment paper. Refrigerate the assembled Wellington for 30 minutes to firm up.
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Preheat your oven to 400°F (375°F if using a convection oven) with a sheet pan inside to get it nice and hot.
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Bake the Salmon Wellington directly on the hot sheet pan in the oven. Bake for about 30-35 minutes, or until it’s beautifully golden and flaky. Rotate halfway through if needed for even baking.
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Rest the Wellington for 5-10 minutes when you take it out of the oven. Slice carefully and serve to your eager guests!
Optional: Garnish with a sprinkle of fresh dill for an added pop of color and flavor.
Exact quantities are listed in the recipe card below.
Tips for the Best Salmon Wellington
Perfect Pastry: Keep puff pastry chilled until you’re ready to use it. A cold pastry bakes into a flakier, more delicate crust.
Season Generously: Don’t skimp on seasoning for the salmon. Properly salting and peppering the fish enhances its natural flavor in the final Salmon Wellington.
Avoid Sogginess: Cook spinach until fully wilted and drain any excess liquid. This prevents a soggy filling, ensuring a crisp pastry.
Cooling is Key: Let the filling cool before adding the egg yolk. This helps prevent the egg from cooking right away, maintaining the right texture in the filling.
Egg Wash Matters: Brush all exposed pastry with egg wash for that beautiful golden finish. Skipping this step will result in a dull appearance.
Chill Before Baking: Refrigerate the assembled Wellington for 30 minutes. This step helps it hold its shape while baking, yielding a stunning presentation.
What to Serve with Salmon Wellington?
There’s something magical about pairing dishes that enhance the delightful burst of flavors in every bite, creating a memorable dining experience.
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Garlic Roasted Asparagus:
The crisp tenderness of asparagus complements the rich salmon beautifully, adding a fresh, green crunch to your plate. -
Herb-Infused Rice:
A light, fluffy rice dressed in fresh herbs brings a lovely texture contrast and soaks up any delicious juices from the Wellington. -
Citrus Salad:
A refreshing salad with oranges and grapefruits brightens the meal, balancing the savory elements with a zing of citrusy sweetness. -
Creamy Coleslaw:
The crunch and tang of a classic coleslaw introduces a delightful contrast, while its creaminess rounds out the palate, making it a delightful sidekick. -
Roasted Baby Potatoes:
Golden, crispy potatoes sprinkled with rosemary create a comforting accompaniment; they’re easy to prepare and loved by all. -
Chardonnay or Sauvignon Blanc:
A glass of chilled white wine elevates the entire experience with its crisp acidity, perfectly complementing the rich salmon and creamy filling.
Each pairing not only enhances the main attraction but also creates a harmonious ensemble that will warm your heart and delight your taste buds. Enjoy your culinary masterpiece!
How to Store and Freeze Salmon Wellington
Fridge: Store leftover Salmon Wellington in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 15 minutes to restore crispness.
Freezer: Wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat your Salmon Wellington in the oven at 350°F until warmed through, about 20 minutes. This will keep the pastry flaky and delicious.
Room Temperature: Serve any leftover pieces at room temperature for up to 2 hours. For food safety, refrigerate after this time.
Make Ahead Options
These Salmon Wellington are perfect for meal prep enthusiasts! You can assemble the entire dish up to 24 hours in advance; just wrap it tightly in plastic wrap to prevent the pastry from drying out. The creamy spinach filling can also be prepared 3 days ahead; just refrigerate it in an airtight container until you’re ready to use it. When it’s time to bake, simply follow the final steps by preheating the oven and placing your chilled Wellington on a hot sheet pan. This not only saves you time but ensures you can impress your guests without the last-minute rush, delivering restaurant-quality results with minimal effort!
Salmon Wellington Variations
Feel free to experiment with these delicious twists to make this dish your own!
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Herb-Infused: Add minced fresh herbs like parsley or tarragon to elevate the filling with added flavors. It’s a delightful touch that freshens things up!
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Crumbly Texture: Incorporate crushed crackers or breadcrumbs into the spinach mixture for a pleasant texture contrast. This adds an unexpected crunch that your guests will love.
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Smoky Flavor: Swap out the fresh salmon for smoked salmon to give the dish a richer, deeper flavor. This imparts a delightful smokiness that pairs wonderfully with the creaminess.
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Cream Cheese Alternative: Use ricotta cheese instead of cream cheese for a lighter filling. The ricotta will keep the mixture creamy while adding a fresh taste to each bite.
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Zesty Burst: Mix in some capers or a splash of Worcestershire sauce for an extra kick of flavor. This will level up your filling with a savory tang that makes it irresistible.
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Vegetable Medley: Add finely diced mushrooms or roasted red peppers to the filling for added flavor and nutrition. Their earthy and sweet notes bring a new depth to the dish.
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Heat Me Up: If you like a bit of spice, incorporate some diced jalapeños or a pinch of red pepper flakes into the filling. This will create a warming sensation that complements the salmon beautifully.
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Gluten-Free Option: Use gluten-free puff pastry as a substitute to make this dish suitable for gluten-sensitive diets without losing that delightful flaky texture. Enjoy the same deliciousness worry-free!
Salmon Wellington Recipe FAQs
What type of salmon should I use for Salmon Wellington?
Absolutely! For the best flavor and texture, use a fresh salmon fillet, ideally with skin off and pin bones removed. Look for a vibrant, pink color without dark spots or blemishes. The fresher, the better, as it truly enhances the dish!
How should I store leftovers of Salmon Wellington?
Very good question! Leftover Salmon Wellington can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat in the oven at 350°F for about 15 minutes to help restore that lovely crisp pastry.
Can I freeze Salmon Wellington?
You certainly can! To freeze, wrap individual slices tightly in plastic wrap, then again in aluminum foil. This prevents freezer burn and keeps them fresh for up to 3 months. When you’re ready to eat, simply thaw overnight in the fridge and reheat in the oven for best results.
What if my puff pastry is soggy after baking?
A common hiccup, but not unresolvable! Ensure to fully cook and drain the spinach before mixing it with the cream cheese filling; excess liquid can lead to a soggy pastry. Also, refrigerating the assembled Wellington for 30 minutes before baking helps maintain that flaky finish during cooking.
Is Salmon Wellington safe for my dog?
While the ingredients in Salmon Wellington are safe, it’s essential to be cautious with seasonings. Garlic and onions can be harmful to dogs, so it’s best to avoid giving him any leftovers. Always consult your vet if you’re unsure about specific foods.
Can I use a different type of fish in this recipe?
Absolutely! While salmon is the star of the show, feel free to experiment with other fish like trout or tilapia. Just keep in mind that different fish may alter cooking times slightly, so adjust accordingly to ensure everything is cooked perfectly.
Heavenly Salmon Wellington That Elevates Your Dinner Game
Ingredients
Equipment
Method
- Thaw the puff pastry overnight in the fridge and let it sit at room temperature for about 10 minutes to soften.
- Sauté shallot and garlic in a large skillet with olive oil over medium heat for 3-4 minutes, or until fragrant.
- Add the chopped spinach, stir, and wilt it until completely cooked, draining excess liquid.
- Mix in the dill and cream cheese, stirring until fully combined. Season with salt, pepper, and lemon zest, then set aside.
- Cool the filling for 5-10 minutes before incorporating the egg yolk.
- Whisk one egg and a splash of milk or half and half in a bowl for the egg wash and set aside.
- Roll out the puff pastry on floured parchment paper to fit the salmon fillet comfortably.
- Season the salmon generously with salt and pepper, place it on one edge of the puff pastry, and brush with Dijon mustard.
- Spread the spinach filling evenly over the salmon.
- Brush exposed pastry with egg wash, fold over the salmon, seal, trim, and crimp the edges.
- Design the top with slits or a crosshatch pattern, transfer to a plate with parchment paper, and refrigerate for 30 minutes.
- Preheat the oven to 400°F (375°F for convection) with a sheet pan inside.
- Bake the Salmon Wellington on the hot sheet pan for 30-35 minutes, until golden and flaky.
- Rest for 5-10 minutes before slicing and serving.