Salmon Wellington Recipe

Bringing restaurant-quality elegance to your home kitchen has never been easier, and this Salmon Wellington recipe is the perfect example. From the moment I first tried this dish, I knew it was a winner. The combination of flaky, buttery puff pastry, succulent salmon, and the savory spinach filling is simply divine. My family absolutely raved about it, and even my pickiest eater went back for seconds! The best part? It looks incredibly impressive, but it’s surprisingly straightforward to make, especially with this easy-to-follow recipe. Don’t be intimidated by the name “Wellington”; this isn’t just for special occasions anymore. Get ready to elevate your weeknight dinner or impress your guests with this stunning and flavorful Salmon Wellington.

Ingredients

• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 4 cups (120 grams) baby spinach leaves, about 4 ounces
• 2 cloves garlic, minced (about 2 teaspoons)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅔ cup (100 grams) cream cheese, softened
• ¼ cup (25 grams) dried breadcrumbs
• ¼ cup (25 grams) parmesan cheese
• 1 sheet frozen puff pastry, thawed in the fridge
• 4 (6 ounce) salmon fillets, skin removed
• 1 egg, beaten

Instructions

Let’s embark on creating this culinary masterpiece, step-by-step. Each stage is designed to build flavour and texture, culminating in a Salmon Wellington that’s both impressive and utterly delicious. Follow these detailed instructions, and you’ll be enjoying a restaurant-worthy dish in no time.

Step 1: Crafting the Aromatic Spinach Filling – The Foundation of Flavor

The heart of our Salmon Wellington, nestled between the flaky pastry and the tender salmon, is the flavorful spinach filling. This isn’t just wilted spinach; it’s a symphony of savory notes that perfectly complements the richness of the salmon.

Begin by placing a large skillet over medium heat. Allow the skillet to heat up for a minute or two before adding the 2 tablespoons of unsalted butter. The preheated skillet ensures the butter melts quickly and evenly, preventing it from burning. As the butter melts, it will create a wonderful aroma and provide the perfect base for sautéing our onion.

Once the butter is melted and shimmering in the pan, add the diced yellow onion. Sautéing the onion is crucial for developing its sweetness and mellowing its sharp raw flavor. Stir the diced onion frequently with a wooden spoon or spatula to ensure it cooks evenly and doesn’t stick to the bottom of the skillet. Continue to sauté the onion for approximately 5-7 minutes, or until it becomes soft and translucent. Translucent onions will appear slightly see-through and have lost their opaque, white color. This indicates that they are properly cooked and ready for the next flavour infusion.

Now, it’s time to introduce the star of the filling – the baby spinach. Add the 4 cups of baby spinach leaves to the skillet with the softened onions. You might need to add the spinach in batches, as it will take up a lot of volume initially. As the spinach heats up, it will wilt down considerably. Stir the spinach continuously to ensure even cooking and prevent scorching. Cook the spinach until it just wilts, which should take only a few minutes. Overcooking spinach can make it mushy and lose its vibrant green color, so keep a close eye on it. We want it just tender and slightly reduced in volume.

With the spinach wilted and the onions softened, it’s time to infuse the filling with a punch of aromatic garlic. Add the 2 teaspoons of minced garlic to the skillet. Garlic cooks quickly and can burn easily, so we add it towards the end of the sautéing process. Stir the minced garlic into the spinach and onion mixture and cook for just 30 seconds, or until you can smell its fragrant aroma filling your kitchen. This brief cooking time is enough to release the garlic’s flavour without it becoming bitter.

Seasoning is key to bringing all the flavors together. Sprinkle in ½ teaspoon of salt and ¼ teaspoon of ground black pepper over the spinach mixture. Stir well to ensure the seasoning is evenly distributed throughout the filling. Taste the mixture and adjust seasoning if necessary. Remember, you can always add more salt and pepper, but you can’t take it away.

To add richness and creaminess to our spinach filling, incorporate ⅔ cup of softened cream cheese. Dollop the softened cream cheese into the skillet with the spinach mixture. Stir gently until the cream cheese melts completely and is fully incorporated into the spinach and onion mixture. The cream cheese will create a luscious, velvety texture and bind the filling together beautifully.

Finally, for added texture and a touch of nutty flavour, stir in ¼ cup of dried breadcrumbs and ¼ cup of parmesan cheese. The breadcrumbs will help absorb any excess moisture in the filling and give it a slightly firmer consistency, preventing it from becoming too watery inside the Wellington. The parmesan cheese adds a salty, savory depth of flavour that complements both the spinach and the salmon. Mix everything together thoroughly until all the ingredients are well combined and the filling is cohesive.

Once the filling is perfectly mixed, remove the skillet from the heat. Set the spinach filling aside to cool slightly while you prepare the salmon and puff pastry. This cooling process will make the filling easier to handle and prevent it from making the puff pastry soggy.

Step 2: Preparing the Salmon Fillets – Seasoning for Perfection

While the spinach filling cools, let’s turn our attention to the star of the dish – the salmon fillets. We want to ensure our salmon is seasoned perfectly to enhance its natural flavour and create a delicious contrast with the savory spinach and buttery pastry.

Take the 4 (6 ounce) salmon fillets, ensuring the skin has been removed. Pat the salmon fillets dry with paper towels. Removing excess moisture from the surface of the salmon will help it sear beautifully and prevent it from steaming when baked inside the Wellington.

Season each salmon fillet generously with salt and pepper. Sprinkle salt and freshly ground black pepper evenly over both sides of each fillet. Don’t be shy with the seasoning; it will penetrate the salmon during baking and enhance its flavour. You can also add other seasonings at this stage if you desire. A pinch of paprika, garlic powder, or lemon pepper can add extra layers of flavour to the salmon.

Set the seasoned salmon fillets aside while you prepare the puff pastry. This allows the seasoning to penetrate the salmon and further enhance its flavour.

Step 3: Assembling the Salmon Wellingtons – A Culinary Art Form

Now comes the fun part – assembling our Salmon Wellingtons! This is where all the components come together to create those beautiful, individual parcels. Working with puff pastry might seem daunting, but with a few simple steps, you’ll be a pro in no time.

Take the 1 sheet of frozen puff pastry, which should already be thawed in the fridge according to package directions. Lightly dust your countertop or a clean work surface with a little flour. This will prevent the puff pastry from sticking as you roll it out.

Unfold the puff pastry sheet and place it on the floured surface. Using a rolling pin, gently roll out the puff pastry sheet. You want to slightly enlarge the sheet and make it a bit thinner. Rolling it out will make it easier to wrap around the salmon fillets and create a neater Wellington. Be careful not to roll it out too thin, or it might tear.

Once the puff pastry sheet is rolled out, use a sharp knife or a pizza cutter to cut it into halves. This will give you two equal pieces of puff pastry. If you prefer to make smaller Wellingtons or if your puff pastry sheet is larger, you can cut it into quarters. The size of the pastry pieces should be large enough to comfortably wrap around each salmon fillet with some overlap.

Place each salmon fillet in the center of a puff pastry piece. Position the salmon fillet in the middle, leaving about 2 inches of space around the edges of the pastry. This border will allow you to properly seal the Wellington and create a neat package.

Spoon the prepared spinach mixture generously over the top of each salmon fillet. Use a spoon to scoop up the spinach filling and place it on top of the salmon. Spread the spinach mixture evenly over each fillet, ensuring it covers the top surface. Don’t overload the Wellingtons with filling, as this can make them difficult to seal and bake properly.

Now, it’s time to seal the Wellingtons. In a small bowl, whisk the 1 egg to create an egg wash. Using a pastry brush or your finger, brush the edges of the puff pastry sheets surrounding the salmon and spinach filling with the beaten egg. The egg wash acts as a glue, helping the pastry edges to stick together and create a tight seal.

Fold the puff pastry over the salmon and spinach filling to enclose it completely. Bring one side of the pastry over the filling and then the other side, overlapping them slightly. Press the edges of the pastry together firmly to seal the Wellington. You can use a fork to crimp the edges for a decorative touch and to ensure they are securely sealed. Make sure there are no gaps or openings in the pastry, as this can cause the filling to leak out during baking.

Step 4: Baking the Salmon Wellingtons – Achieving Golden Perfection

With our Wellingtons assembled and sealed, it’s time to bake them to golden, flaky perfection. Baking at the right temperature and for the correct duration is crucial for achieving a beautifully cooked pastry and perfectly cooked salmon.

Preheat your oven to 200°C (390°F). Ensure your oven is properly preheated before placing the Wellingtons inside, as this will help the puff pastry to rise and become flaky.

Prepare a baking sheet. You can grease the baking sheet lightly with cooking spray or line it with parchment paper. Parchment paper is recommended as it prevents the Wellingtons from sticking to the baking sheet and makes cleanup easier.

Place the assembled Salmon Wellingtons on the prepared baking sheet, seam side down. Position the Wellingtons on the baking sheet with enough space between them to allow for even air circulation. This will ensure they bake uniformly and become golden brown on all sides.

Using a sharp knife, make crosshatch slits on the top of each Wellington. These slits allow steam to escape during baking, preventing the pastry from becoming soggy and helping it to puff up properly. The crosshatch pattern also adds a decorative touch to the finished Wellingtons.

Brush the tops of the Wellingtons generously with the remaining beaten egg wash. The egg wash will give the pastry a beautiful golden-brown color and a glossy sheen as it bakes.

Place the baking sheet with the Salmon Wellingtons in the preheated oven. Bake for 30 minutes, or until the pastry is golden brown and puffed up. The baking time may vary slightly depending on your oven, so keep an eye on the Wellingtons towards the end of the baking time. The pastry should be deeply golden brown and feel crisp to the touch.

To ensure the salmon is cooked through, you can use a food thermometer to check the internal temperature. The salmon should reach an internal temperature of 63°C (145°F). However, if you don’t have a thermometer, you can check for doneness by gently flaking the salmon with a fork. It should be opaque and flake easily.

Once the Salmon Wellingtons are golden brown and the salmon is cooked through, remove the baking sheet from the oven. Let the Wellingtons rest for a few minutes on the baking sheet before serving. This resting period allows the juices in the salmon to redistribute, resulting in a more tender and flavorful dish.

Step 5: Serving and Enjoying – A Culinary Delight

Your magnificent Salmon Wellingtons are now ready to be served and savored! The aroma alone is enough to make mouths water. Carefully transfer the Wellingtons to plates and get ready to enjoy this culinary masterpiece.

Nutrition Facts

Servings: 4
Calories per serving: Approximately 550-650 calories (This is an estimate and can vary based on specific ingredient brands and portion sizes).

• Note: This calorie estimate is based on average values for the ingredients listed. For more precise nutritional information, use a calorie counting app or website, inputting the specific brands and quantities of ingredients used.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

How to Serve Salmon Wellington

Salmon Wellington is a versatile dish that can be served in various ways, making it suitable for both elegant dinners and more casual meals. Here are some serving suggestions to elevate your dining experience:

• Classic Side Dishes:
  • Roasted Asparagus: The slightly bitter and tender asparagus spears provide a beautiful contrast to the rich Salmon Wellington. Roast them with a drizzle of olive oil, salt, and pepper for a simple yet elegant side.
  • Garlic Mashed Potatoes: Creamy and comforting mashed potatoes infused with garlic are always a crowd-pleaser. They complement the flaky pastry and savory filling perfectly.
  • Green Salad with Lemon Vinaigrette: A light and refreshing green salad dressed with a zesty lemon vinaigrette helps to balance the richness of the Wellington.
  • Steamed Green Beans: Simple steamed green beans, lightly seasoned with salt and pepper or a squeeze of lemon juice, offer a healthy and vibrant side dish.
• Sauce Pairings:
  • Hollandaise Sauce: A classic pairing for salmon, hollandaise sauce adds extra richness and decadence. Its creamy, buttery flavour enhances the overall dish.
  • Lemon Butter Sauce: A simple lemon butter sauce is bright, tangy, and complements the salmon beautifully. Melt butter with lemon juice, a touch of white wine, and herbs like parsley or dill.
  • Dill Sauce: A creamy dill sauce, made with yogurt or sour cream, fresh dill, and lemon juice, provides a refreshing and herbaceous counterpoint to the richness of the Wellington.
  • Bearnaise Sauce: For a more sophisticated touch, serve with Bearnaise sauce, a classic French sauce similar to hollandaise but flavored with tarragon and shallots.
• Presentation Ideas:
  • Garnish with Fresh Herbs: Sprinkle chopped fresh parsley, dill, or chives over the Wellingtons before serving for a pop of color and fresh aroma.
  • Lemon Wedges: Serve with lemon wedges on the side, allowing guests to squeeze fresh lemon juice over their Wellington for added brightness.
  • Individual Plates: Plate each Salmon Wellington individually on a clean plate, alongside your chosen side dishes and sauce.
  • Elegant Platter: For a more dramatic presentation, arrange the Wellingtons on a large platter surrounded by your side dishes and garnishes.
• Wine Pairings:
  • Chardonnay: A classic pairing for salmon, a well-oaked Chardonnay complements the richness of the dish and the buttery pastry.
  • Pinot Noir: A lighter-bodied red like Pinot Noir can also pair well, especially if you prefer red wine. Look for a Pinot Noir with earthy notes to complement the salmon and spinach.
  • Sauvignon Blanc: A crisp Sauvignon Blanc with its citrusy and herbaceous notes can cut through the richness of the Wellington and provide a refreshing contrast.
  • Dry Rosé: A dry Rosé, with its fruity and refreshing character, is a versatile option that can pair well with both the salmon and the pastry.

Additional Tips for Perfect Salmon Wellington

To ensure your Salmon Wellington is a resounding success, here are five additional tips to keep in mind:

1. Don’t Overfill the Wellingtons: While a generous filling is desirable, avoid overfilling the Wellingtons. Too much filling can make them difficult to seal properly and may cause the pastry to burst during baking. Stick to a reasonable amount of spinach mixture for each fillet to ensure a neat and well-sealed Wellington.
2. Keep the Puff Pastry Cold: Puff pastry is at its best when it’s cold. Cold pastry is easier to handle and will puff up more effectively during baking, resulting in a flakier and lighter crust. Work quickly with the puff pastry and, if you find it becoming too soft, pop it back into the refrigerator for a few minutes to firm up.
3. Ensure Salmon Fillets are of Uniform Thickness: For even cooking, try to use salmon fillets that are roughly the same thickness. If your fillets are uneven, you can gently pound the thicker parts with a rolling pin to even them out. This will prevent some fillets from being overcooked while others are undercooked.
4. Make-Ahead Option (Partial): You can prepare the spinach filling and assemble the Wellingtons ahead of time. Assemble the Wellingtons up to the point of baking and then refrigerate them, covered, for up to 4 hours. Bake them just before serving, adding a few extra minutes to the baking time if baking directly from the refrigerator. However, it’s best to bake them as soon as possible for the crispiest pastry.
5. Experiment with Flavor Variations: Feel free to experiment with different flavour combinations in the spinach filling. Consider adding sautéed mushrooms, caramelized onions, roasted red peppers, or different types of cheese like Gruyere or Fontina. You can also incorporate fresh herbs like thyme or rosemary into the filling for added aroma and flavour depth.

FAQ Section: Mastering Your Salmon Wellington

Here are answers to some frequently asked questions to help you confidently create the perfect Salmon Wellington:

Q1: Can I use frozen spinach instead of fresh spinach?

A: Yes, you can use frozen spinach if fresh spinach is not available. Make sure to thaw the frozen spinach completely and squeeze out as much excess water as possible before adding it to the skillet. Excess water in the spinach can make the filling watery and affect the texture of the Wellington. Thoroughly draining the spinach is crucial when using frozen spinach.

Q2: Can I use different types of puff pastry?

A: Yes, you can use different brands of puff pastry as long as it is all-butter puff pastry for the best flavour and flakiness. Some brands come in pre-rolled sheets, while others are in blocks that you need to roll out yourself. Just ensure you thaw the puff pastry according to the package instructions before using. Avoid using phyllo dough or other types of pastry that are not puff pastry, as they will not provide the same flaky and buttery result.

Q3: Can I make individual mini Salmon Wellingtons?

A: Absolutely! Mini Salmon Wellingtons are a delightful and elegant appetizer or party food. Simply cut the puff pastry into smaller squares or rectangles and use smaller pieces of salmon fillet. Adjust the baking time accordingly, as mini Wellingtons will bake faster. Keep a close eye on them and reduce the baking time to prevent overbrowning.

Q4: How do I prevent the bottom of the Wellington from getting soggy?

A: To prevent a soggy bottom, make sure to bake the Wellingtons on a preheated baking sheet lined with parchment paper. The parchment paper helps to lift the Wellingtons slightly off the baking sheet and promotes air circulation underneath. Also, ensure the spinach filling is not too wet and that you don’t overfill the Wellingtons, as excess moisture can seep into the pastry. Baking at the correct oven temperature also contributes to a crisp pastry base.

Q5: Can I reheat leftover Salmon Wellington?

A: While Salmon Wellington is best enjoyed fresh, you can reheat leftovers. However, the puff pastry may lose some of its crispness upon reheating. To reheat, preheat your oven to 180°C (350°F) and reheat the Wellingtons for about 10-15 minutes, or until heated through. Avoid microwaving, as this will make the pastry soggy. Reheating in the oven is the best method to retain some crispness in the pastry.

Print