Inspired from bold flavors of chicken shawarma, this salmon shawarma salad uses the same marinade…
This salmon wellington recipe is a true show stopper! A beautiful wild caught filet of salmon is layered with Dijon mustard and creamed spinach that is nestled into buttery puff pastry.
This salmon wellington recipe is a true show stopper! A beautiful wild caught filet of salmon is layered with Dijon mustard and creamy spinach mixture and then nestled into buttery puff pastry. If you don’t eat salmon, this veggie wellington looks absolutely fantastic!
Salmon Wellington AKA Salmon en Croute
A true showstopper and the perfect main course for a holiday dinner. Single serving salmon filets are brushed with Dijon mustard and then layered with a decadent creamed spinach that is flavored with a bright pop of fresh lemon zest.
The salmon and spinach mixture are wrapped in a puff pastry sheet, brushed with egg wash and baked until perfectly golden brown.
The results are spectacular, with a perfectly golden puff pastry crust and tender filet of salmon. I know this recipe will be your favorite “recipe to impress”.
Salmon Wellington Ingredients
- Salmon Filets: For individual wellingtons, I recommend using a 4-6 ounce filet of skinless salmon. Try and find a thicker piece that can hold up with the layers and the cooking time, since a thinner piece of salmon can cook too quickly. If you can, look for wild caught salmon without added dye for better quality. This is not a sponsored post, but we love salmon from Alaska Gold Seafood.
- Frozen Puff Pastry: A box of puff pastry is always kept in the freezer for dinners like this.Thaw puff pastry in the refrigerator overnight or on the counter for an hour or so. If using 1 large piece, cut in half to wrap the puff pastry over each salmon filet. Then lightly dust with flour and roll out until it’s an 1/8th inch thin. This will help the puff pastry cook evenly.
- Dijon Mustard: A thin brushing right over the salmon offers a depth of flavor and a surface for the spinach mixture to rest on.
- Spinach and Cream Cheese: Spinach and salmon go so well together. Saute fresh spinach with shallots, garlic and melt in cream cheese and a touch of nutmeg and lemon zest.
- Fresh Dill: Offers another pop of freshness and goes so well with the salmon, lemon and spinach. If you don’t have dill, substitute fresh chopped parsley or green onions.
- Egg Wash: Whisked egg with a splash of water is all you need. Once the salmon wellington is all folded up, brush egg wash all over the puff pastry so it turns a beautiful golden brown once it’s baked.
A Few Cooking Tips
Roll out the thawed puff pastry so it is a lot thinner then how it comes in the package. This will make sure the pastry cooks in time. If it is too thick, the inside of the pastry will be undercooked and doughy.
Pat the salmon dry very well before adding flavorings. This is ensure no excess moisture is added to the wellington.
Make the spinach mixture ahead of time and let it cool before layering on top of the salmon.
If the pastry is getting too brown too quick, tent a piece of foil on top and continue baking.
Make Salmon Wellington Ahead
To make salmon wellington ahead of time, follow the recipe up until brushing the egg wash. Place the wellingtons on a parchment lined baking sheet and freeze. Then when you are ready to bake, defrost for 30 minutes, brush with egg wash and bake per instructions.
You can also make the individual parts ahead of time: thawing the puff pastry and cooking and cooling the creamed spinach mixture.
Can Salmon Wellington be Reheated?
Yes it can, but I would not recommend reheated wellington that has already been baked, because you may overcook the salmon. If you want to reheat and the wellingtons have already been baked, I would suggest baking at 300 degrees Fahrenheit and place a tent of foil over them and bake until just warmed through.
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small shallot minced
- 2 garlic cloves minded
- 3 cups fresh baby spinach
- 2 small bunch of dill stems removed and roughly chopped
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon Kosher salt
- Ground black pepper
- 4 ounces Cream cheese softened
- Flour for dusting
- 1 sheet puff pastry thawed
- 2 4-6 ounce Salmon filets skin and bones removed
- 2 tablespoons Dijon mustard
- 1 egg whisked for egg wash
- Coarse salt for finishing
- Pre-heat oven to 425 degrees Fahrenheit.
- Bring a skillet to medium heat and melt butter and olive oi.. Add shallot and saiute for 1-2 minutes. Add garlic and saute for another 30 seconds- 1 minute.
- Add fresh spinach and place a lid over to help the greens wilt and toss everything together.
- Add fresh dill, lemon zest and juice, nutmeg, salt and pepper and stir to combine.
- Add the cream cheese and use a spatula to break it down and melt into the mixture. Once fully combined and creamy, remove from heat and let cool.
- Lightly dust flour on a clean work surface and roll out 1 sheet of puff pastry until thin, but not see through. This will help the pasty cook more evenly with the filling and cut pastry in half so you have 2 rectangular pieces.
- Place a salmon filet on each piece of puff pastry and brush 1 tablespoon of Dijon mustard on each filet. Divide creamy spinach mixture between the 2 filets and spoon over salmon.
- Fold in the sides of the pastry, creating a little package and place parcels on parchment lined baking sheet,m seam side down.
- Use a pairing knife to lightly score the top of the pastry to create a design. Brush with egg wash all over the top and sides and sprinkle with coarse sea salt.
- Bake salmon wellingtons at 425 degrees Fahrenheit for 25 minutes, then tent with foil and continue baking for another 10 minutes.
- Once done, remove from oven and let cool for 5 minutes before cutting into.
- Serve with lemon wedges and enjoy.