There are dishes, and then there are showstopper dishes. Our ultimate Salmon Wellington recipe falls squarely into the latter category. Imagine a shimmering, golden, flaky crust, giving way to a perfectly cooked, succulent salmon fillet nestled in a rich, creamy spinach and cream cheese filling. This elegant salmon recipe looks like it took hours of complex culinary skill, but we promise it’s surprisingly approachable and truly foolproof. Perfect for a memorable Christmas salmon wellington, a special dinner party salmon recipe, or any occasion you want to impress without the stress, this is the only puff pastry salmon recipe you’ll ever need to master.
What is Salmon Wellington?
At its heart, Salmon Wellington is an exquisite take on the classic Beef Wellington, reimagining a culinary tradition with a star ingredient from the sea. It features a beautiful, tender salmon fillet, enveloped in a luscious filling—typically a blend of creamy spinach and cheese, sometimes a rich mushroom duxelles—all encased within layers of crisp, golden puff pastry. Often referred to as Salmon en Croûte (French for ‘salmon in a crust’), this dish is celebrated for its elegant presentation and harmonious blend of textures and flavors. It’s a sophisticated “fish wellington” that transforms simple ingredients into an unforgettable dining experience.
Why You’ll Love This Recipe
- Impressive Yet Easy: Achieve a gourmet look and taste with straightforward steps, making this an easy salmon wellington you’ll be proud to serve.
- Perfect for Entertaining: With its make-ahead potential, you can assemble your Salmon Wellington in advance, freeing you to enjoy your guests.
- Incredibly Delicious: The symphony of flaky pastry, rich, moist salmon, and a creamy, flavorful filling is a guaranteed crowd-pleaser.
- Customizable: Easily adapt the creamy spinach and ricotta filling to suit your personal tastes, experimenting with different herbs or cheeses.
Ingredients & Equipment
For the Salmon Wellington
- Salmon Fillet: 1.5-2 lb (680-900g) center-cut, skinless, and pin-boned salmon fillet. Ensures even cooking and easy slicing; ask your fishmonger to prepare.
- Puff Pastry: 1 sheet of high-quality all-butter puff pastry, thawed. All-butter offers superior flavor and flakiness.
- Spinach: 10 oz (280g) fresh spinach, or 1 package (10 oz/280g) frozen chopped spinach, thawed. Ensure all moisture is rigorously squeezed out—critical to avoid soggy pastry.
- Cream Cheese: 4 oz (113g) full-fat cream cheese, softened. A blend of cream cheese and ricotta can also be used for the salmon in pastry with cream cheese and spinach.
- Shallots & Garlic: 1 small shallot, finely minced, and 2 cloves garlic, minced. Milder, sweeter than onions.
- Fresh Dill: 2 tablespoons fresh dill, chopped. Classic salmon herb for bright, fresh notes.
- Lemon: Zest of half a lemon and 1 teaspoon fresh lemon juice for brightness.
- Dijon Mustard: 1 tablespoon. Moisture barrier, adds subtle tang.
- Egg: 1 large egg, whisked with a splash of water for an egg wash, crucial for golden, shiny crust.
- Olive Oil or Butter: 1 tablespoon, for sautéing.
- Salt & Pepper: To taste.
Necessary Kitchen Tools
- Large skillet
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Instant-read thermometer
- Sharp knife (for scoring/slicing)
Step-by-Step Instructions (with Photos)
Crafting stunning Salmon Wellington is simpler than you think. Follow these steps for rave reviews.
1. Prepare the Creamy Spinach Filling
Heat olive oil or butter in a skillet over medium heat. Sauté minced shallots until softened, then add garlic and cook until fragrant. Add the fresh spinach and cook until completely wilted. Transfer to a fine-mesh sieve and press firmly to remove every last drop of moisture—critical to avoid soggy pastry. In a bowl, combine the thoroughly drained spinach with softened cream cheese, fresh dill, lemon zest, salt, and pepper. Mix well and set aside to cool completely.
2. Prepare the Salmon Fillet
Pat the salmon fillet thoroughly dry with paper towels. Check carefully for any remaining pin bones and remove them. Season generously on all sides with salt and freshly ground black pepper. A dry, well-seasoned salmon will cook beautifully and prevent excess moisture.
3. Assemble the Salmon Wellington
On a lightly floured surface, roll out the thawed all-butter puff pastry into a rectangle large enough to completely encase your salmon fillet (approx. 12×16 inches). Spread a thin, even layer of Dijon mustard in the center. Place the seasoned salmon fillet on top of the mustard. Evenly spread the cooled creamy spinach filling over the salmon. Bring the longer sides of the pastry over the salmon, then fold the shorter ends to enclose the fish. Trim any excess, leaving about a 1-inch overlap. Press the seams firmly to seal.
4. Decorate and Chill
Carefully transfer the assembled Salmon Wellington, seam-side down, onto a parchment-lined baking sheet. Whisk the egg with a splash of water for your egg wash. Brush the entire surface of the pastry. For elegance, lightly score a decorative pattern (avoid cutting through) or use leftover pastry to create a beautiful salmon lattice pastry design. Place the entire baking sheet in the refrigerator and chill for at least 30 minutes. This chilling firms up the pastry and butter, helping it rise beautifully and preventing shrinking.
5. Bake to Golden Perfection
Preheat your oven to 400°F (200°C). For the crispiest bottom crust, place your parchment-lined baking sheet in the oven while it preheats, then carefully transfer the chilled Salmon Wellington onto the hot sheet. Bake for 25-35 minutes, or until the pastry is deeply golden brown and puffed, and the salmon wellington internal temp reaches 125-130°F (52-54°C) using an instant-read thermometer inserted into the thickest part. Ensures perfectly moist, medium-cooked salmon. If pastry browns too quickly, tent with foil.
Pro Tips for a Foolproof Wellington
- How to Avoid a Soggy Bottom Pastry: This is crucial. Ensure your spinach filling is extremely dry and completely cooled. A thin layer of Dijon mustard or a sprinkle of breadcrumbs directly on the pastry can also act as a moisture barrier. Baking on a preheated baking stone or hot sheet pan also helps.
- Achieving the Perfect Golden Crust: Don’t skip the generous egg wash. Ensure your oven is fully preheated and bake on the lower-middle rack for even cooking and browning.
- Getting a Clean Slice: Allow the baked Salmon Wellington to rest for 5-10 minutes. This lets juices redistribute and salmon firm up. Use a very sharp serrated knife for clean, elegant slices.
- Don’t Overcook the Salmon: Trust your instant-read thermometer! The salmon will continue to cook slightly as it rests. Aim for 125-130°F (52-54°C) for a moist, flaky result.
Variations and Substitutions
This puff pastry salmon recipe is versatile!
- Mushroom Duxelles: For a more traditional or Gordon Ramsay Salmon Wellington inspired take, swap or augment the spinach filling with a rich mushroom duxelles.
- Different Herbs: While dill is classic, experiment with chives, parsley, tarragon, or thyme.
- Add Some Crunch: Fold in toasted pine nuts or finely crushed breadcrumbs into your filling.
- Individual Portions: To make individual salmon wellingtons, cut your large salmon fillet into individual portions (4-6 oz each) and wrap each in its own smaller piece of puff pastry. Adjust baking time accordingly.
What to Serve with Salmon Wellington
Side Dishes
Elevate your Salmon Wellington with complementary sides.
- Roasted Asparagus: Simple, elegant, roasted with lemon and olive oil.
- Sautéed Green Beans: With toasted almonds or butter.
- Creamy Mashed Potatoes: A comforting classic that pairs beautifully.
- Lemon-Dressed Arugula Salad: A light, peppery salad cuts richness and adds freshness.
Sauces
A delicate salmon wellington sauce can complete this elegant dish:
- Quick Lemon Dill Cream Sauce: Whisk 1/2 cup heavy cream, 2 tbsp fresh dill, 1 tbsp lemon juice, salt, and pepper. Gently warm.
- Classic Hollandaise: A rich, buttery classic always wins with salmon.
Make-Ahead, Storage, and Reheating
- Make-Ahead Salmon Wellington: Ideal for entertaining. Assemble unbaked Salmon Wellington up to 24 hours in advance. Wrap tightly in plastic wrap and store in the refrigerator. Apply egg wash just before baking.
- Freezing: Unbaked Wellington can be frozen for up to 1 month. Wrap tightly in plastic then foil. Thaw overnight before baking. Baked leftovers can also be frozen.
- Reheating: For best results, reheat leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes until crisp. An air fryer also works. Avoid microwave.
Frequently Asked Questions (FAQ)
What is the difference between Salmon Wellington and Salmon en Croûte?
They are essentially the same dish. “Salmon en Croûte” is French for “salmon in a crust”; “Salmon Wellington” is a modern, English-derived name akin to Beef Wellington.
How do you keep the pastry from getting soggy on the bottom?
To prevent a soggy bottom, ensure your filling (especially spinach) is completely dry and cooled. Create a barrier with a thin layer of Dijon mustard or breadcrumbs on the pastry. Baking on a preheated, hot baking sheet also significantly helps.
What is the best internal temperature for cooked Salmon Wellington?
For perfectly moist, flaky salmon, aim for an internal temperature of 125-130°F (52-54°C). Measure with an instant-read thermometer in the thickest part. Salmon continues cooking slightly as it rests.
Can I make Salmon Wellington with frozen salmon?
Yes, ensure frozen salmon is fully thawed overnight and patted extremely dry before seasoning and assembly to remove all excess moisture.
Can I assemble it the day before?
Absolutely! Assemble your Salmon Wellington up to 24 hours in advance. Wrap tightly (no egg wash) and refrigerate. Apply egg wash and bake on serving day.
Conclusion
This Salmon Wellington recipe is an experience. With its golden, flaky crust, tender salmon, and creamy filling, it truly is the ultimate elegant salmon recipe that delivers impressive results with surprising ease. Whether you’re planning a holiday feast, a romantic dinner, or just want to elevate a weeknight, this dish promises to delight. Give it a try for your next special occasion and discover the magic for yourself!
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