Save it
Salmon Wellington is one of those showstopper dishes that feels as elegant as a restaurant entrée but is secretly quite straightforward to pull together at home. With a crisp golden pastry and a rich filling, it has become my go to choice for both special occasions and cozy family dinners.
I made this for our anniversary once and my partner still talks about it every year when we plan celebratory meals
Ingredients
- Salmon fillets: each piece should feel firm and smell clean opt for bright rosy flesh
- Salt and pepper: for seasoning enhances the natural flavor of the fish
- Butter: use real butter for rich depth in the spinach mixture
- Garlic cloves: minced fresh garlic brings a sharp aromatic boost
- Shallot: chopped choose a firm one for a subtle hint of sweetness
- White wine: adds acidity and aromatic lift a dry white works best
- Cream cheese: smooths the spinach filling use full fat for best texture
- Fresh baby spinach: bright and tender triple washed for ease
- Plain bread crumbs: helps bind the filling goes for fine dry crumbs
- Shredded parmesan cheese: choose freshly grated for salty nuance
- Puff pastry: use a good quality all butter option if you can find it thaw overnight in the fridge for best results
- Egg: for egg wash gives a glossy golden crust
Step-by-Step Instructions
- Make the Aromatic Base:
- Start by melting butter in a wide skillet over medium heat Once melted add chopped shallots and minced garlic Stir continuously and cook for around 3 to 4 minutes until the shallots turn soft and translucent The aroma at this stage is the flavor base
- Deglaze and Enrich:
- Raise the heat to high and pour in the white wine Use a wooden spoon to scrape up any browned bits Let the wine simmer briskly so most of the liquid cooks away in about 5 minutes When you see the pan look nearly dry stir in the cream cheese Mix with a spatula until it melts and looks creamy
- Prepare the Spinach Filling:
- Add fresh spinach bread crumbs and shredded parmesan into the pan Sauté gently while stirring until the spinach softens and everything comes together The mixture should look thick and creamy with no excess liquid Taste and adjust seasoning then set aside to cool
- Prepare the Puff Pastry:
- Lightly flour your work surface Unfold your puff pastry sheets and gently roll them out so each sheet is about 10 by 14 inches Cut each into two pieces so you end up with four rectangles Work quickly so the dough stays cold and easy to handle
- Assemble the Wellingtons:
- Pat the salmon fillets dry and season both sides with salt and pepper Place one fillet in the center of each pastry rectangle Leave a border of about two inches around the edges Spoon one quarter of the cooled spinach mixture on top of each fillet Brush the exposed edges of the pastry with egg wash made by beating one egg with a splash of water
- Encase the Salmon:
- Carefully lift the longer sides of the pastry over the fish then tuck in the short ends Brush again with egg wash where the seams meet Place seam side down on a parchment lined baking sheet Pinch the edges gently to seal fully
- Decorate and Bake:
- Use a small sharp knife to gently score crisscross slits over the top of each parcel Brush the tops generously with egg wash Once the oven is properly preheated bake at 390 degrees Fahrenheit for 25 to 30 minutes or until the pastry is deeply golden and crisp
- Cool and Serve:
- Let the Salmon Wellingtons rest for about five minutes before slicing in This keeps the layers neat and the filling set
Save it
I remember making this last Christmas Eve and my niece kept asking for extra of the golden pastry crust
Storage Tips
Salmon Wellington is best eaten fresh but you can refrigerate leftovers in an airtight container for up to two days For best texture reheat in a hot oven at about 350 degrees Fahrenheit The pastry will crisp up better than in the microwave If you want to freeze before baking assemble completely and freeze on a tray then wrap well and bake directly from frozen adding 5 to 10 additional minutes to the bake time
Ingredient Substitutions
If you cannot find fresh salmon try using steelhead trout for a very similar result For the creamy filling swap out cream cheese for mascarpone or even ricotta Parmesan can be replaced with asiago or pecorino for a similar salty depth If you need a nonalcoholic substitute for the white wine just use a splash of lemon juice plus a tablespoon of water
Serving Suggestions
Pair slices of Salmon Wellington with a simple green salad tossed in a sharp vinaigrette It also goes beautifully with buttery mashed potatoes or crisp roasted vegetables For a truly decadent meal serve with a dollop of lemony hollandaise sauce or a spoonful of tangy crème fraîche
Cultural and Historical Context
Salmon Wellington is a variation on the classic Beef Wellington which originated in England as a celebratory roast wrapped in pastry The salmon version takes advantage of the delicate flavors of fish and is especially popular for festive occasions or Sunday dinners It captures the best of classic technique with a lighter twist
Save it
This classic is impressive yet approachable and holds a special place in my family's celebrations. Serve it up and let the golden crust and vibrant filling steal the show.
Common Questions
- → How do I keep the pastry crispy?
Ensure the spinach mixture isn't too wet and preheat your oven fully. Place the wellington seam-side down for the best texture.
- → Can I prepare it ahead?
You can assemble and refrigerate before baking. Brush with egg wash just before popping in the oven for best results.
- → What pairs well with this dish?
Light salads, roasted asparagus, or lemony potatoes complement the flavors without overpowering the salmon.
- → Can I substitute the spinach?
Yes, try sautéed kale or chard, but drain well to prevent sogginess in the pastry.
- → How do I know when it’s done?
The pastry should be deep golden and an internal temperature of 125°F for medium salmon is ideal.