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This elegant Salmon Wellington transforms ordinary fish into a show-stopping dinner wrapped in buttery puff pastry. The combination of flaky salmon, creamy spinach filling, and golden pastry creates a dish that looks impressive but requires surprisingly little effort.
I first created this Salmon Wellington during lockdown in 2020 when fancy restaurant meals weren't an option. What began as a creative dinner solution has become our signature dish for hosting friends—everyone always asks for the recipe before they leave.
Ingredients
- Fresh salmon fillets: Skinless and pin bones removed. Look for bright flesh and a clean ocean scent
- Puff pastry: Thawed overnight in refrigerator for best results. All-butter varieties offer superior flavor
- Cream cheese: Softened to room temperature to ensure smooth mixing
- Fresh spinach: Wilted and excess moisture removed to prevent soggy pastry
- Garlic: Finely minced for aromatic depth
- Lemon zest: Brightens the entire dish and complements the salmon perfectly
- Dijon mustard: Adds subtle tang that balances the rich pastry
- Fresh dill: Traditionally paired with salmon for good reason
- Egg wash: Creates that signature golden sheen on the pastry
Step-by-Step Instructions
- Prepare The Filling:
- Mix softened cream cheese with wilted spinach, minced garlic, lemon zest, and fresh dill until completely incorporated. This filling creates a protective layer between the salmon and pastry, preventing soggy bottoms while adding incredible flavor. Take your time ensuring all excess moisture is removed from the spinach.
- Season The Salmon:
- Pat salmon completely dry with paper towels. Season generously with salt and pepper on all sides, then brush a thin layer of Dijon mustard over the top. This simple step makes a remarkable difference in the final flavor profile.
- Assemble The Wellington:
- Roll out pastry on a floured surface until large enough to wrap around salmon with a one-inch border. Place filling in the center, spread evenly, then place seasoned salmon on top. Carefully fold pastry over salmon, sealing edges with egg wash. Trim excess pastry but leave enough for a secure seal.
- Create Decorative Top:
- Use remaining pastry scraps to create decorative elements like leaves or crosshatch patterns. Attach with egg wash before brushing entire surface with remaining egg wash. Cut small steam vents in top to prevent bursting during baking.
- Bake To Perfection:
- Bake in preheated 425°F oven on a hot oiled baking sheet for 20-25 minutes until golden brown and internal temperature reaches 125°F for medium doneness. Allow to rest for 5 minutes before slicing with a sharp knife.
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My favorite part of this dish is the moment you cut through the golden pastry and reveal the beautiful pink salmon inside. The first time I served this for my parents anniversary dinner, my father declared it better than any restaurant version he'd ever tried—high praise from a notorious seafood critic.
Storage Tips
Your Salmon Wellington will keep in the refrigerator for up to 3 days in an airtight container. For best results when reheating, use a 350°F oven for about 15 minutes rather than microwave to maintain the crisp pastry. The Wellingtons also freeze beautifully before baking—simply freeze individually on a baking sheet until solid, then wrap tightly in plastic wrap and foil. When ready to enjoy, bake directly from frozen adding about 10-12 minutes to the cooking time.
Perfect Pairings
Salmon Wellington pairs beautifully with light sides that complement without overwhelming. Try serving with roasted asparagus, a simple lemon arugula salad, or herbed new potatoes. For wine, reach for a crisp Sauvignon Blanc or unoaked Chardonnay that cuts through the richness while enhancing the salmon's delicate flavor.
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Troubleshooting Tips
The most common issue with Wellington is the dreaded soggy bottom. Ensure success by thoroughly drying your salmon before assembly and removing all excess moisture from spinach. Another trick is preheating your baking sheet—the immediate heat helps crisp the bottom pastry before the filling can make it soggy. If your Wellington is browning too quickly on top but needs more cooking time, simply tent with foil to prevent burning.
Frequently Asked Questions
- → How do I bake Salmon Wellington?
Preheat your oven to 425°F with a baking sheet inside. Place thawed Salmon Wellington on the hot, oiled baking sheet and bake until golden brown, checking for an internal temperature of 115°F for medium-rare. Let it rest before slicing and serving.
- → Can I bake Salmon Wellington from frozen?
It's recommended to thaw for the best results, but you can bake directly from frozen. Adjust the cooking time and check frequently to ensure the pastry is golden and flaky.
- → What is the best sauce to pair with this?
The Truffle Horseradish Cream Sauce complements the richness of the salmon beautifully. Alternatively, use your favorite creamy or citrus-based sauce to enhance the flavors.
- → How should Salmon Wellington be stored?
Store Salmon Wellington in the freezer as they arrive vacuum-sealed. They last up to 12 months frozen but should be discarded if thawed in the refrigerator for more than 3 days.
- → What sides go well with Salmon Wellington?
Pair Salmon Wellington with roasted vegetables, mashed potatoes, or a crisp side salad for a balanced and delicious meal.