Salmon Wellington With Puff Pastry
A sophisticated yet approachable dish featuring salmon fillets wrapped in flaky puff pastry with a savory spinach and herb filling perfect for special occasions.
Equipment
- Baking Sheet
- Parchment Paper
- Skillet
- Mixing Bowls
- Pastry Brush
Ingredients
Main Ingredients
- 4 salmon fillets about 6 oz each, skin removed
- 1 package frozen puff pastry 17.3 oz, thawed
- 2 tablespoons olive oil divided
- 1 large shallot finely diced
- 3 cloves garlic minced
- 10 oz fresh spinach
- 4 oz cream cheese softened
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 1 lemon zest
- salt to taste
- black pepper freshly ground, to taste
- 2 tablespoons Dijon mustard
For Finishing
- 1 large egg beaten (for egg wash)
- 1 tablespoon water for egg wash
- 1 teaspoon sesame seeds or flaky sea salt optional, for garnish
Instructions
- Pat salmon fillets dry with paper towels. Season generously with salt and pepper on all sides. Set aside at room temperature while preparing the filling.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced shallot and cook until translucent, about 2-3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add spinach in batches, stirring until wilted. Once all spinach is wilted, transfer to a colander and press with a spoon to remove excess moisture.
- In a medium bowl, combine cream cheese, Parmesan, chopped dill, parsley, and lemon zest. Mix until well combined. Stir in the drained spinach mixture. Season with salt and pepper to taste. Set aside to cool completely.
- Heat remaining tablespoon of olive oil in a skillet over high heat. Quickly sear salmon fillets for about 1 minute per side to develop flavor. Do not cook through. Transfer to a plate and let cool completely.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out puff pastry sheets to about 1/8-inch thickness.
- Cut pastry into rectangles large enough to wrap around each salmon fillet with about 1-inch overlap. Spread a thin layer of Dijon mustard on top of each salmon fillet. Place a portion of the spinach mixture on top of each mustard-coated fillet.
- Place each salmon fillet, spinach-side down, in the center of a pastry rectangle. Fold the pastry over the salmon, sealing the edges with a fork or by crimping with your fingers. Make sure there are no openings where filling could leak out.
- Transfer the wrapped salmon parcels to the prepared baking sheet, seam-side down. Use extra pastry to create decorative elements if desired. Mix beaten egg with 1 tablespoon water to create an egg wash. Brush the top and sides of each pastry with egg wash. Use a sharp knife to cut 2-3 small slits in the top of each Wellington for steam to escape. Sprinkle with sesame seeds or flaky salt if using.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed. Use a meat thermometer to check that the salmon has reached an internal temperature of 145°F (63°C).
- Allow to rest for 5 minutes before serving. Slice each Wellington in half diagonally to showcase the beautiful layers, and serve hot.
Notes
Thoroughly dry the salmon and drain the spinach to prevent soggy pastry. Keep puff pastry cold until ready to use. For make-ahead convenience, assemble Wellingtons up to 8 hours in advance and refrigerate uncooked, then brush with egg wash just before baking. The optional quick sear adds flavor but isn't strictly necessary. For best results, use center-cut salmon fillets of equal size.