Salmon Wellington (with Puff Pastry)
Salmon Wellington is an elegant and impressive dish, yet very easy to make. This salmon Wellington is made with puff pastry, and the filling is made with spinach and cheese.
Servings: 4 people
Calories: 468kcal
Equipment
- Paring knife
Ingredients
- 1 (1-pound) box frozen puff pastry sheets thawed according to package directions
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, finely minced
- ¼ cup white wine optional
- 4 ounces cream cheese
- 4 to 5 cups baby spinach leaves loosely packed
- ¼ grated parmesan cheese
- ¼ cup Italian bread crumbs
- Salt and pepper to taste
- 4 6-ounce filets fresh salmon 1.5 to 2 inches thick, skin removed
- 1 large egg for the egg wash
- 1 teaspoon heavy cream or milk for the egg wash
Instructions
- Make sure the salmon filets (skin removed) are refrigerated until you’re ready to assemble. The salmon needs stay cold (see note below), so don’t let it sit on your counter for too long.
- Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper, and set aside.
Make the filling
- In a large skillet, melt butter over medium heat. Sauté the diced onions for about 3 minutes. Then, add the minced garlic for about 1-2 minutes until fragrant. Optional: If using, add the white wine and cook it off for a few minutes, stirring until reduced.
- Stir in cream cheese until softened and lightly melted. Add the spinach and stir for a few seconds until slightly wilted. Then, add the parmesan cheese and Italian breadcrumbs, season with salt and pepper, and combine. Remove from heat and set aside. It will look a bit crumbly.
Assemble
- Make the egg wash: In a small bowl, whisk the egg with 1 teaspoon of heavy cream (or milk). Set aside.
- Using a rolling pin, roll out the puff pastry sheets and cut into rectangles, large enough to fit each piece of salmon in the center - there should be 3 inches around the edges from the salmon. Note: I used Pepperidge Farm's brand puff pastry, which comes with 2 sheets. Cut each sheet in half to make 4 sheets in total.
- Remove the portioned salmon filets from the fridge. Pat them dry thoroughly with paper towel. Season salmon with salt and pepper to taste. Tip: Patting dry thoroughly prevents a soggy dough.
- Place salmon filet onto the rolled out puff pastry sheet, in the center. Top with the cream cheese and spinach mixture evenly.
- Brush all the borders with the prepared egg wash. This will act as the “glue” for the puff pastry. Fold over the long edges over the salmon, and lightly pinch to seal. Then, brush the short ends with more egg wash, and fold them over to seal. Repeat with the remaining salmon filets.
Brush and bake
- Transfer onto the lined sheet pan, folded side down. Using a paring knife, cut slits on the puff pastry over the top, in a crosshatch pattern, without cutting all the way through. Then, brush the top with egg wash.
- Bake for 20 minutes or until golden brown on top. Tip: Try not to open too much, as the puff pastry needs full heat to properly bake properly.
- Let it cool slightly before serving. You can serve each piece whole, or slice for a really nice presentation. Enjoy!
Notes
- Why keep the salmon cold: Puff pastry takes about 20 minutes to bake, while salmon usually takes 12-15 minutes. Keeping the salmon cold right before assembling ensures that the salmon is not overcooked.
- Puff pastry sheet size: Depends on the shape and size of your salmon. Just make sure to leave about 3 inches of space around the edges for folding.
- I use Pepperidge Farm's frozen puff pastry. Each 1.1-pound box comes with two sheets - I cut each sheet into 2 to roll out 4 sheets total.
- To prevent the bottom from getting soggy, pat dry the salmon thoroughly. Also, cut slits on the puff pastry once assembled - this will allow the steam to escape and keep the puff pastry flaky and buttery.
- Storing and reheating: Store in the fridge for up to 2 days. Reheat in the oven at 375 degrees F for about 15 minutes to maintain texture. Don't microwave - it will get soggy.
- Make ahead: Assemble, but don't brush with egg wash yet, and refrigerate overnight. Don't store for more than 1 day - it will make the dough soggy. When ready to make, brush with egg and bake as directed.
- Baby spinach: Frozen spinach works too - it should be thawed and excess water should be fully squeezed out.
- Puff pastry: As a variation, phyllo dough sheets work too. Use about 4 layers of phyllo sheets, brushing each layer with melted butter.
- For the filling, try adding mushrooms, herbs, or extra seasoning.
Nutrition
Serving: 1g | Calories: 468kcal | Carbohydrates: 11g | Protein: 39g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 260mg | Potassium: 1135mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3500IU | Vitamin C: 11mg | Calcium: 113mg | Iron: 3mg