Description
Salmon Wellington is a delicious and elegant dish featuring fresh salmon fillets encased in a creamy spinach and cheese mixture, all wrapped in golden, flaky puff pastry. This recipe combines the richness of cream cheese and mozzarella with fresh dill and optional green onions for a flavorful filling, baked to perfection for a show-stopping main course that’s perfect for special occasions or a refined weeknight dinner.
Ingredients
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 mozzarella cheese (shredded)
- 2 tbsp fresh dill
- 3 tbsp green onions (optional)
- Salt to taste
- Black pepper to taste
Pastry and Salmon
- 1 lb puff pastry (thawed and divided into two sheets)
- 1 pound salmon fillet (divided in half)
- 1 large egg (for egg wash)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it’s at the perfect temperature for baking the Salmom Wellington.
- Prepare the puff pastry: On a lightly floured surface, roll out one sheet of the thawed puff pastry into a rectangle to create an even base for your filling.
- Make the filling: In a mixing bowl, combine the room temperature cream cheese, thawed and drained spinach, shredded mozzarella, fresh dill, and green onions if using. Mix well to create a uniform filling, then season with salt and black pepper to taste. Set aside.
- Assemble the Wellington: Spread the cream cheese and spinach mixture in the center of the puff pastry, leaving enough edges free for sealing.
- Layer the salmon: Place the salmon fillet halves on top of the cream cheese mixture, centering them in the pastry. Season the salmon with salt and pepper.
- Seal the pastry: Fold the puff pastry over the salmon and filling, completely encasing it. Press the edges firmly to seal and use a little water if needed to help secure.
- Prepare for baking: Transfer the wrapped salmon seam side down onto a baking sheet lined with parchment paper.
- Vent the pastry: Use a sharp knife to make a few slits on top of the pastry to allow steam to escape during baking, preventing sogginess.
- Apply egg wash: Beat the egg in a small bowl and brush the top of the pastry with the egg wash to promote a golden, glossy finish.
- Bake: Place the baking sheet in the oven and bake for 25-30 minutes or until the puff pastry is golden brown and the salmon reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
- Rest and serve: Remove the Salmon Wellington from the oven and let it rest for a few minutes before slicing and serving to allow juices to redistribute and ensure a moist, flaky dish.
Notes
- Ensure the frozen spinach is well-squeezed to avoid excess moisture making the pastry soggy.
- You can prepare the filling a day ahead and store it refrigerated for convenience.
- Use a meat thermometer to check the salmon’s internal temperature for perfect doneness.
- For a dairy-free option, substitute cream cheese and mozzarella with vegan alternatives.
- Serve with a light side salad or steamed vegetables for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Salmon Wellington, puff pastry salmon, baked salmon recipe, spinach and cheese salmon, elegant salmon dish, dinner recipe
