Salmon Wellington

Flaky salmon wrapped in puff pastry and baked to a beautiful golden brown. The spinach cream cheese filling is the icing on the cake. This Salmon Wellington recipe is a perfect choice for a non-traditional holiday meal.

Course dinner, Entree

Cuisine English

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 385kcal

Author Imma

Ingredients

Salmon Wellington Cheese Filling

2 tablespoons (28g) unsalted butter
1 medium onion, diced
2-3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon (5ml) Worcestershire sauce
1 teaspoon (5g) Creole seasoning
½ teaspoon (1-2g) nutmeg
½ teaspoon (2-3g) salt
black pepper to taste
4 cups (110-115g) packed baby spinach leaves (about 4 ounces)
2-4 ounces (60-120g) cream cheese, softened
¼ cup (25g) Parmesan
2 tablespoons (7-8g) breadcrumbs (optional but absorbs excess moisture if needed)

Assembly

4 6-ounce (170g) salmon fillets, skin removed
1 sheet frozen puff pastry, thawed in the fridge overnight
1 egg, beaten

Cream Sauce

2 tablespoons (30ml) olive oil
2 tablespoons (28g) unsalted butter
2 teaspoons (10g) minced garlic
1 teaspoon (2g) fresh thyme, minced
1 cup (236ml) heavy cream
½ lemon, juiced (about a tablespoon)
1-2 tablespoons (16-33g) Dijon mustard
¼ cup (60ml) white wine, chicken broth, or vegetable stock
1 teaspoon (5g) Creole seasoning (optional)
salt and pepper to taste

Instructions

Cheese Filling

Melt the butter, add diced onion and garlic. Sauté until it's soft and translucent, 3-4 minutes.
Add Worcestershire sauce, then season with Creole seasoning, nutmeg, and salt and pepper to taste. Add spinach, and cook it until barely wilted.
Add cream cheese. After the cream cheese melts, add the parmesan cheese and bread crumbs.
Mix everything, and adjust seasonings to taste. Remove from the heat and let it cool while you prepare the salmon fillets.

Assembly

Season the salmon fillets with salt and Creole seasoning; you know me, I used Creole seasoning in EVERYTHING. Feel free to switch it out with pepper. Place in the fridge while you cut the puff pastry.
Preheat the oven to 375℉/190℃.
Lightly flour a board or clean surface. Then, roll out your puff pastry into a desirable shape. It will vary depending on the size of the salmon. Measure and ensure that the pastry is long enough to go all the way around your salmon.
Place each salmon fillet in the center of the puff pastry, leaving about 2 inches around the edges.
Spoon the spinach mixture equally on the top of each salmon fillet, spreading it evenly and smoothing it out so that the spinach mixture stays in place and does not fall over the sides.
Fold the corners of the pastry up over the salmon and press to seal—place seam-side down onto a baking sheet.
Brush the top and sides of the pastry with egg wash, then slit the top of the wrapped salmon with a sharp knife to create vents for steam to release.
Place on a greased baking sheet lined with parchment paper seam-side down.
Bake for 20-30 minutes or until the pastry is golden. While the salmon is cooking, make the cream sauce.

Cream Sauce

Heat a medium saucepan over medium heat, then add the olive oil and butter.
Add the garlic and thyme as soon as the butter melts, then sauté for about 30 seconds or until fragrant. Stir in the heavy cream, lemon juice, Dijon mustard, and wine, and bring to a gentle simmer while occasionally stirring. Season with Creole seasoning (optional), salt, and pepper.
Simmer for 3-4 minutes or until the mixture reduces slightly.
Remove from the heat and serve warm with salmon.
Remove the salmon from the oven and let it rest a minute or two before serving with the sauce.

Notes

You can prepare the spinach and cream cheese filling ahead, even the day before.
A pinch of lemon zest makes a great flavor enhancer.
A great time-saver is thawing the puff pastry and cutting it a few hours beforehand. Keep it in plastic wrap in the fridge until you're ready to assemble everything.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition