Description
Salmon Wellington with Puff Pastry is a delicious and elegant dish featuring a tender salmon fillet encased in a flaky puff pastry with a creamy spinach and cheese filling. Perfect for special occasions or a gourmet family dinner, this recipe combines creamy, savory flavors with a crisp golden crust.
Ingredients
Units
Scale
Filling
- 1/2 block (4 ounces) cream cheese, room temperature
- 10 ounces frozen spinach, thawed, squeezed, and drained of excess moisture
- 1/2 cup shredded mozzarella cheese
- Salt to taste
- Black pepper to taste
Salmon Wellington
- 1 sheet puff pastry, thawed
- 1 pound salmon fillet
- Salt to taste
- Black pepper to taste
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure a hot environment for crisping the puff pastry and cooking the salmon evenly.
- Prepare Filling: In a mixing bowl, combine the room temperature cream cheese, thawed and thoroughly drained spinach, and shredded mozzarella cheese. Mix well until fully combined. Season with salt and black pepper to taste. Set aside the filling.
- Roll Puff Pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a rectangular shape large enough to fully encase the salmon and filling.
- Assemble Wellington: Place the cream cheese and spinach mixture in the center of the puff pastry, leaving adequate space around the edges. Lay the salmon fillet on top of the filling, centering it. Season the salmon with salt and black pepper to taste.
- Seal Puff Pastry: Carefully fold the puff pastry over the salmon and filling so it’s fully enclosed. Press and seal the edges firmly, using a little water if necessary to help the pastry stick together and prevent leakage during baking.
- Prepare for Baking: Transfer the wrapped salmon onto a baking sheet lined with parchment paper, seam side down. Use a sharp knife to make a few small slits on the top of the pastry to allow steam to escape, aiding in even cooking and preventing sogginess.
- Apply Egg Wash: Beat the egg and brush it evenly over the top of the puff pastry to create a beautiful golden glaze when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the puff pastry is golden brown and the salmon is cooked through with an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
- Rest and Serve: Remove the Salmon Wellington from the oven and allow it to rest for a few minutes before slicing. This helps the juices redistribute, resulting in a moist and flavorful dish.
Notes
- Make sure to thoroughly drain the thawed spinach to avoid soggy pastry.
- Use a kitchen thermometer to check the salmon’s internal temperature for perfect doneness.
- Allowing the Wellington to rest before slicing helps maintain the flaky texture of the pastry and juiciness of the salmon.
- If puff pastry is not available, phyllo dough can be used, but brush each layer with butter to achieve flakiness.
- Serve with lemon wedges or a light dill sauce for added freshness.
