Salmon Wellington Flaky Puff Pastry (Print Version)
# Ingredients:
→ Salmon Wellington Components
01 -
Salmon fillet, approx. 10 oz per serving
02 -
Puff pastry sheet, thawed
03 -
Spinach leaves, washed and dried
04 -
Cream cheese, softened
05 -
Salt, to taste
06 -
Black pepper, freshly ground, to taste
07 -
Canola oil, for greasing
# Instructions:
01 -
Ensure the salmon fillet is fully thawed, pat dry with paper towels, and season with salt and freshly ground black pepper on both sides.
02 -
Set the oven to 425°F and place a baking sheet inside to preheat.
03 -
Once preheated, use oven mitts to remove the baking sheet, and lightly grease it with a high smoke point oil like canola, grapeseed, or vegetable oil. Use a paper towel to distribute the oil evenly.
04 -
Roll out the puff pastry sheet and spread a layer of softened cream cheese in the center. Add a layer of spinach leaves, then place the seasoned salmon fillet on top. Fold the puff pastry around the salmon to fully enclose it, pinching the edges to seal.
05 -
Place the prepared Salmon Wellington seam-side down on the greased baking sheet. Bake on the middle shelf of the oven until the puff pastry is golden brown and the internal temperature of the salmon reaches 115°F for medium-rare, approximately 20-25 minutes.
06 -
Remove the baking sheet from the oven, cover the Wellington with foil, and let it rest for 5 minutes. Slice gently using a sharp, smooth-edge or serrated bread knife.
# Notes:
01 -
For best results, thaw the salmon in the refrigerator overnight.
02 -
Use a meat thermometer to accurately measure the internal temperature of the salmon for preferred doneness.