Salmon Wellington recipe

salmon wellington recipe

Salmon Wellington—a show-stopping dish that’s as impressive as it is delicious. Imagine a tender, flaky salmon fillet, perfectly cooked and encased in a golden, buttery puff pastry crust. But wait, there’s more! Nestled between the salmon and pastry is a layer of creamy spinach, earthy mushrooms, and a hint of Dijon mustard for a touch of zing. It’s like the seafood version of Beef Wellington, but with a lighter, fresher twist that’s perfect for any occasion. Whether you’re hosting a dinner party or just treating yourself to something special, Salmon Wellington is the ultimate culinary flex. It’s elegant, it’s flavorful, and it’s guaranteed to make you feel like a gourmet chef—even if you’re just cooking in your pajamas.

It isn’t just a meal; it’s an experience. It’s the kind of dish that turns an ordinary dinner into a celebration. Pair it with a crisp green salad, roasted asparagus, or a glass of chilled white wine, and you’ve got a feast that’s as memorable as it is delicious. So, roll out that pastry, grab your apron, and let Salmon Wellington take center stage at your next dinner. Just be prepared for the applause—because this dish is a standing ovation waiting to happen.

Recipe: Salmon Wellington
Serves 4-6

Ingredients:

For the Filling:

  • 500g (1 lb) fresh salmon fillet, skin removed

  • 1 tbsp olive oil

  • 200g (7 oz) mushrooms, finely chopped

  • 2 garlic cloves, minced

  • 100g (3.5 oz) fresh spinach, chopped

  • 1 tbsp Dijon mustard

  • Salt and pepper, to taste

For the Pastry:

  • 1 sheet puff pastry, thawed

  • 1 egg, beaten (for egg wash)

Instructions:

  1. Prep the Filling (15 minutes):
    Heat olive oil in a skillet over medium heat. Sauté the mushrooms and garlic until softened and most of the moisture has evaporated. Add the spinach and cook until wilted. Season with salt and pepper, then set aside to cool.

  2. Assemble the Wellington (10 minutes):
    Roll out the puff pastry on a floured surface. Spread the Dijon mustard over the center of the pastry, then layer the mushroom-spinach mixture on top. Place the salmon fillet on the mixture, seasoning it with salt and pepper. Fold the pastry over the salmon, sealing the edges tightly. Trim any excess pastry and use it to decorate the top if desired.

  3. Bake the Wellington (25-30 minutes):
    Preheat your oven to 400°F (200°C). Brush the pastry with the beaten egg wash. Bake for 25-30 minutes, or until the pastry is golden and the salmon is cooked through.

  4. Rest and Serve (5 minutes):
    Let the Wellington rest for 5 minutes before slicing. Serve with your favorite sides and enjoy!

Total Time: ~1 hour

Tips for the Perfect Salmon Wellington:

  • Use Fresh Salmon: It’s more flavorful and holds together better than frozen.

  • Dry the Salmon: Pat it dry with paper towels to ensure the pastry stays crisp.

  • Don’t Overfill: Keep the filling layers thin to prevent the pastry from becoming soggy.

  • Chill Before Baking: Pop the assembled Wellington in the fridge for 10-15 minutes before baking to help the pastry hold its shape.

  • Serve Immediately: This dish is best enjoyed fresh out of the oven for maximum crispiness.