Salmon Wellington With Spinach in Puff Pastry

This Salmon Wellington recipe is a unique take on Beef Wellington including a salmon fillet, a flavorful spinach mixture, and puff pastry. Cut into slices, it is great as part of a main meal with a side salad or steamed vegetables.

The process of making this Salmon Wellington is quite easy despite how spectacular the dish looks. You begin by cooking the spinach mixture on the stove with butter, onion, garlic, spinach, cream cheese, parmesan, and dill. Then, the salmon and spinach mixture gets placed on top of a sheet of puff pastry before being rolled up, brushed with egg wash, and baked in the oven.

What is Salmon Wellington?

Salmon Wellington is a dish that is inspired by Beef Wellington, which involves beef tenderloin and a mushroom mixture that is wrapped in puff pastry. Salmon Wellington is a little lighter than Beef Wellington as it includes a wonderful spinach filling with the salmon. The contrasting textures and flavors of the flaky fish, wilted spinach mixture, and flaky pastry, makes this dish special enough to serve for an elegant dinner.

Pro Tips

• Keep the puff pastry refrigerated until you are ready to work with it as this will ensure it is easy to work with.
• Before using the salmon fillet in the recipe, check it for pin bones and trim any excess fat.
• Thoroughly coat the puff pastry with egg wash to ensure it bakes to an even golden brown.
• Feel free to use seasoned breadcrumbs rather than plain breadcrumbs for added flavor if desired.

Frequently Asked Questions

Should the Salmon Skin Be On or Off for Salmon Wellington?

It is best for the salmon to not have skin for this recipe. Simply remove it yourself if you purchased skin-on salmon or ask the fish monger to remove it for you.

Can I Use Frozen Salmon in Salmon Wellington?

Yes, you definitely could! However, fresh salmon is best as frozen salmon may have a more delicate flavor and a soggier texture.

Can I Make Salmon Wellington Ahead?

Yes, if you would like to prepare your Salmon Wellington ahead of time, you can prepare it up to the point where you assemble it, and then cover it and refrigerate it for up to 1 day. That way, you can simply pull it out of the fridge and bake it before your guests arrive.

How to Store Salmon Wellington

Leftover Salmon Wellington can be stored in an airtight container in the fridge for up to 2 days. Then, you can reheat it in the oven to warm it up.

How to Make Salmon Wellington With Spinach

Step 1

Step 1

For the spinach filling, heat the butter in a pan on the stove. Add the onion and garlic, and cook it until the onions are translucent.

For the spinach filling, heat the butter in a pan on the stove. Add the onion and garlic, and cook it until the onions are translucent.

Step 2

Step 2

Add the spinach, salt, pepper, cream cheese, breadcrumbs, parmesan, and dill, and cook until combined. Remove it from the heat.

Add the spinach, salt, pepper, cream cheese, breadcrumbs, parmesan, and dill, and cook until combined. Remove it from the heat.

Step 3

Step 3

To assemble, unroll the puff pastry and place the salmon in the middle. Season it with salt and pepper.

To assemble, unroll the puff pastry and place the salmon in the middle. Season it with salt and pepper.

Step 4

Step 4

Place the spinach mixture on top of the salmon.

Place the spinach mixture on top of the salmon.

Step 5

Step 5

Wrap up the salmon with the puff pastry and tuck the sides until to enclose them.

Wrap up the salmon with the puff pastry and tuck the sides until to enclose them.

Step 6

Step 6

Brush the salmon wellington with the egg wash.

Brush the salmon wellington with the egg wash.

Step 7

Step 7

Score the top in a cross-hatch pattern. Bake it in a 374 F (190 C) oven for 25 minutes.

Score the top in a cross-hatch pattern. Bake it in a 374 F (190 C) oven for 25 minutes.

Step 8

Step 8

Serve immediately!

Serve immediately!