Salmon Wellington – sound fancy? Salmon fillets with spinach, cream cheese and herbs wrapped in a crispy puff pastry. It is impressive looking, delicious tasting, and surprisingly easy to pull together.
What is Salmon Wellington?
Maybe you have heard of, made, or ordered Beef Wellington? This is the seafood version of Beef Wellington. Wellington means wrapped in a pastry crust, which makes whatever is inside (in this case, salmon) beautifully moist. This preparation is popular in French cooking and originally called en croute (baked in a pastry crust). It is a great dish for entertaining because the presentation is gorgeous, it can be prepared in advance and it is fairly easy to make.
Key Ingredients
- Salmon – You can use any type of salmon, like Atlantic, Coho or Sockeye. Atlantic is my go-to. First, the texture and flavor of Atlantic salmon is more delicate. Second, Atlantic salmon is readily available where we live. Last but not least, Atlantic salmon is more affordable, while still providing plenty of heart healthy Omega-3 fatty acids. You can get one big piece of salmon or fillets. Both will do.
- Puff Pastry – The puff pastry gets golden, flaky and crispy. I use store bought to eliminate the fuss of making it from scratch. You can find puff pastry in the freezer section of your grocery market.
- Egg Wash – The egg wash is just one egg beaten with water. This is used to seal the pastry and helps to achieve that golden crisp on the outside.
Preparation
- Lay the puff pastry on a floured surface. Roll out the two sheets with a rolling pin.
- Saute the shallots and garlic in olive oil. Add the white wine and cook down. Mix in the cream cheese and chopped dill. Mix in the breadcrumbs, spinach and Parmesan cheese. Saute until the spinach is soft.
- Place the salmon in the middle of the pastry. Top the salmon with the spinach mixture. Brush the edges of the pastry with egg wash. Fold the pastry over the salmon. Brush with egg wash.
4. Line a baking sheet with parchment paper. Place the Wellington seam side down. Cut crosshatch slits with a knife on top of the Wellington and brush with more egg wash.
5. Bake at 400 for 25 minutes.
What to Serve with Salmon Wellington
Roasted asparagus, rice pilaf (or other rice of your choice), Mashed Cauliflower, steamed broccoli, Sheet Pan Green Vegetables.
PrintSalmon Wellington
- Total Time: 45 minutes
- Yield: 4 1x
Description
Salmon Wellington – sound fancy? Salmon fillets with spinach, cream cheese and herbs wrapped in a crispy puff pastry. It is impressive looking, delicious tasting, and surprisingly easy to pull together.
Ingredients
- 2 skinless salmon fillets (7–8 ounces)
- 1/4 teaspoon salt and 1/8 teaspoon pepper
- 1 1 pound package puff pastry
- 1 egg
- 1 tablespoon water
- 1 tablespoon unsalted butter
- 1 small shallot, chopped
- 1/8 cup white wine
- 1/4 cup cream cheese
- 2 tablespoons dill, chopped, plus sprigs for garnish (optional)
- 1 tablespoon breadcrumbs
- 2.5 ounces fresh baby spinach
- 1/8 cup Parmesan cheese, shredded
Instructions
- Season the salmon with salt and pepper.
- Place the puff pastry sheets on a floured surface and roll out. The size will vary based on the size of your salmon fillets. You want enough to fully enclose the salmon and spinach mixture.
- In a small bowl, beat the egg with 1 tablespoon water.
- In a large non-stick skillet, melt the butter over medium-high heat. Add the shallots and garlic and saute for 3 minutes until the onion is translucent. Add the white wine. Turn the heat up to high and simmer for 4 minutes. Mix in the cream cheese stirring until combined and melting.
- Add the breadcrumbs, spinach, Parmesan cheese and chopped dill. Mix to combine and saute until the spinach is soft.
- Place the salmon in the middle of the pastry. Top the salmon with the spinach mixture. Brush the edges of the pastry with egg wash. Then fold the pastry over the salmon, long sides first, then ends. Cut any excess pastry. Brush with egg wash.
- Place the salmon packets seam side down on a parchment lined baking sheet. Using a knife, make crosshatch slits across the whole top. Brush with more egg wash.
- Bake at 400 degrees for 25 minutes.
Notes
The size of your philo will depend on the size of your salmon and whether you are using one big piece or multiple pieces. You want the philo large enough to enclose the salmon with spinach mixture.
- Prep Time: 20
- Cook Time: 25
- Category: Seafood
- Cuisine: French
Keywords: Salmon Wellington, Salmon, Seafood, Fish, En Croute, Puff Pastry
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