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Easy Yet Elegant Salmon Wellington with Creamy Spinach Filling

A cross-section of a golden-crusted salmon wellington showing flaky pastry, pink salmon, and creamy spinach filling.
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Create a showstopper dinner centerpiece with this straightforward Salmon Wellington recipe. You get tender salmon encased in flaky, golden puff pastry with a rich, savory cream cheese and spinach filling.

Ingredients

Scale
  • 1.5 lb center-cut salmon fillet, skin removed
  • 1 sheet (about 14 oz) all-butter puff pastry, thawed
  • 1 tablespoon olive oil
  • 1 shallot, finely minced
  • 8 oz fresh spinach, roughly chopped
  • 4 oz cream cheese, softened
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten (for egg wash)
  • 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the salmon: Pat the salmon fillet completely dry with paper towels. Season evenly with salt and pepper. Set aside.
  2. Make the filling: Heat olive oil in a skillet over medium heat. Sauté the minced shallot until soft, about 2 minutes. Add the spinach and cook until wilted completely. Remove from heat and squeeze out as much excess liquid as possible using a clean kitchen towel or paper towels.
  3. In a bowl, combine the wilted spinach mixture, softened cream cheese, chopped dill, and lemon zest. Mix until fully combined and smooth.
  4. Assemble the base: Lay a large piece of plastic wrap on your counter. Spread the spinach mixture evenly over the plastic wrap into a rectangle large enough to wrap around the salmon fillet.
  5. Place the seasoned salmon fillet on top of the spinach mixture. Use the plastic wrap to tightly wrap the spinach mixture around the salmon, forming a compact log shape. Twist the ends of the plastic wrap to secure the shape, then refrigerate for at least 30 minutes to firm up. This step is key for a neat presentation.
  6. Prepare the pastry: On a lightly floured surface, unfold the thawed puff pastry sheet. If necessary, gently roll it out slightly to ensure it is large enough to fully enclose the salmon log.
  7. Remove the salmon log from the plastic wrap and place it in the center of the puff pastry. Brush the edges of the pastry lightly with the egg wash (1 egg beaten with 1 teaspoon water).
  8. Fold the pastry over the salmon, trimming any significant excess dough. Press the seams firmly to seal completely. Trim the ends and crimp them shut. Place the sealed Wellington seam-side down on a baking sheet lined with parchment paper.
  9. Chill again: Brush the entire surface of the pastry with the remaining egg wash. Refrigerate the assembled Wellington for another 15 minutes. This helps prevent the pastry from shrinking too much during baking.
  10. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  11. Bake: Score the top of the pastry lightly with a sharp knife in a decorative pattern, being careful not to cut all the way through to the fish. Bake for 25 to 30 minutes, or until the pastry is deep golden brown and flaky, and the internal temperature of the salmon reaches 145 degrees Fahrenheit (63 degrees Celsius).
  12. Rest and serve: Let the Salmon Wellington rest for 10 minutes before slicing into thick portions using a sharp, serrated knife. Serve immediately.

Notes

  • For the flakiest pastry, make sure your puff pastry and salmon are very cold before baking.
  • If your pastry browns too quickly before the salmon is cooked, loosely tent the Wellington with aluminum foil for the remainder of the baking time.
  • You can substitute the cream cheese with mascarpone for a slightly richer flavor profile.

Nutrition

Find it online: https://cookingzenith.com/easy-salmon-wellington-recipe/