Salmon Wellington
A show-stopping centerpiece featuring a succulent salmon fillet coated in a savory mushroom and spinach filling, all wrapped in flaky, golden puff pastry. Perfect for elegant dinners or special occasions.
For 4 servings
3 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Mushroom and Spinach Filling (Duxelles)
- b.In a large skillet, melt the butter over medium heat. Add the chopped shallot and garlic, and sauté until softened and fragrant, about 2-3 minutes.
- c.Add the finely chopped mushrooms and cook, stirring occasionally, until they have released all their moisture and started to brown, about 8-10 minutes. This step is crucial to avoid a soggy pastry.
- d.While mushrooms cook, wilt the spinach in a separate dry pan over medium heat. Transfer the wilted spinach to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Finely chop the spinach.
- e.Remove the mushroom mixture from the heat and transfer to a mixing bowl. Add the chopped spinach, softened cream cheese, fresh dill, and lemon zest. Season with half the salt and pepper. Mix well to combine.
- f.Spread the filling on a plate and chill in the refrigerator for at least 15 minutes, or until completely cool.
- 2
Step 2
- a.Assemble the Salmon Wellington
- b.Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- c.Pat the salmon fillet completely dry with paper towels. Season all over with the remaining salt and pepper.
- d.On a lightly floured surface, unroll the puff pastry sheet. If needed, gently roll it out into a rectangle large enough to fully encase the salmon fillet.
- e.Spread half of the cooled mushroom filling in the center of the pastry, creating a base the same size as the salmon fillet.
- f.Place the salmon on top of the filling. Spread the remaining filling evenly over the top and sides of the salmon.
- g.Fold one long side of the pastry over the salmon, then the other, overlapping slightly. Brush the edge with a little water to seal. Trim any excess pastry from the ends, then fold them up like a package to seal completely.
- h.Carefully transfer the Wellington, seam-side down, to the prepared baking sheet.
- 3
Step 3
- a.Chill, Glaze, and Bake
- b.Place the assembled Wellington in the refrigerator to chill for at least 15-20 minutes. This helps the pastry stay firm and puff up beautifully during baking.
- c.In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
- d.Remove the Wellington from the fridge and brush the entire surface with the egg wash. If desired, use the back of a knife to gently score a decorative pattern (like a crosshatch) on top, being careful not to cut through the pastry.
- e.Bake for 20-25 minutes, or until the pastry is golden brown and puffed. For a perfect medium-rare, the internal temperature of the salmon should reach 125°F (52°C) on an instant-read thermometer.
- f.Remove from the oven and let it rest on the baking sheet for 5-10 minutes before slicing with a sharp serrated knife. This allows the juices to redistribute.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The filling must be completely cool before spreading it on the pastry to prevent it from becoming soggy.
- 2Squeeze as much water as possible from the spinach. Excess moisture is the enemy of crisp pastry.
- 3Chilling the assembled Wellington before baking is a crucial step that helps the pastry stay firm and puff up beautifully.
- 4Use a center-cut salmon fillet for even thickness and consistent cooking.
- 5Don't overbake. Salmon cooks quickly. An instant-read thermometer is the best tool for perfect results.
- 6Let the Wellington rest for at least 5-10 minutes before slicing with a serrated knife to ensure clean slices and juicy salmon.
Adapt it for your goals.
Herb Swap
Replace dill with finely chopped tarragon or chives for a different, classic French flavor profile.
Pesto LayerPesto Layer
Spread a thin layer of basil pesto on the salmon fillet before adding the mushroom filling for an Italian-inspired twist.
Individual WellingtonsIndividual Wellingtons
Cut the pastry and salmon into four equal portions to create individual servings. Reduce baking time to 15-20 minutes.
Add CrunchAdd Crunch
Mix a quarter cup of toasted pine nuts or chopped walnuts into the mushroom filling for added texture.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is a prime source of EPA and DHA, omega-3 fatty acids that are crucial for reducing inflammation, supporting cardiovascular health, and promoting brain function.
Excellent Source of Protein
A single serving provides a significant amount of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Provides Key Vitamins and Minerals
Spinach and mushrooms contribute vital nutrients like iron, vitamin K, selenium, and B vitamins, which support energy production, bone health, and immune function.
Frequently asked questions
A single serving of Salmon Wellington contains approximately 850-950 calories, primarily from the puff pastry, salmon, and butter. It's a rich and indulgent dish best suited for special occasions.