Salmon Wellington (with Puff Pastry)

Salmon Wellington is an elegant and impressive dish, yet very easy to make. This salmon Wellington is made with puff pastry, and the filling is made with spinach and cheese.

📝 Ingredients

• 1 (1-pound) box frozen puff pastry sheets (thawed according to package directions)
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 4 cloves garlic, finely minced
• 1/4 cup white wine (optional)
• 4 ounces cream cheese
• 4 to 5 cups baby spinach leaves (loosely packed)
• 1/4 grated parmesan cheese
• 1/4 cup Italian bread crumbs
• Salt and pepper to taste
• 4 6-ounce filets fresh salmon (1.5 to 2 inches thick, skin removed)
• 1 large egg (for the egg wash)
• 1 teaspoon heavy cream or milk (for the egg wash)

👨‍🍳 Instructions

1. 1Make sure the salmon filets (skin removed) are refrigerated until you’re ready to assemble. The salmon needs stay cold (see note below), so don’t let it sit on your counter for too long.
2. 2Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper, and set aside.
3. 3--- Make the filling ---
4. 4In a large skillet, melt butter over medium heat. Sauté the diced onions for about 3 minutes. Then, add the minced garlic for about 1-2 minutes until fragrant. Optional: If using, add the white wine and cook it off for a few minutes, stirring until reduced.
5. 5Stir in cream cheese until softened and lightly melted. Add the spinach and stir for a few seconds until slightly wilted. Then, add the parmesan cheese and Italian breadcrumbs, season with salt and pepper, and combine. Remove from heat and set aside. It will look a bit crumbly.
6. 6--- Assemble ---
7. 7Make the egg wash: In a small bowl, whisk the egg with 1 teaspoon of heavy cream (or milk). Set aside.
8. 8Using a rolling pin, roll out the puff pastry sheets and cut into rectangles, large enough to fit each piece of salmon in the center - there should be 3 inches around the edges from the salmon. Note: I used Pepperidge Farm's brand puff pastry, which comes with 2 sheets. Cut each sheet in half to make 4 sheets in total.
9. 9Remove the portioned salmon filets from the fridge. Pat them dry thoroughly with paper towel. Season salmon with salt and pepper to taste. Tip: Patting dry thoroughly prevents a soggy dough.
10. 10Place salmon filet onto the rolled out puff pastry sheet, in the center. Top with the cream cheese and spinach mixture evenly.
11. 11Brush all the borders with the prepared egg wash. This will act as the “glue” for the puff pastry. Fold over the long edges over the salmon, and lightly pinch to seal. Then, brush the short ends with more egg wash, and fold them over to seal. Repeat with the remaining salmon filets.
12. 12--- Brush and bake ---
13. 13Transfer onto the lined sheet pan, folded side down. Using a paring knife, cut slits on the puff pastry over the top, in a crosshatch pattern, without cutting all the way through. Then, brush the top with egg wash.
14. 14Bake for 20 minutes or until golden brown on top. Tip: Try not to open too much, as the puff pastry needs full heat to properly bake properly.
15. 15Let it cool slightly before serving. You can serve each piece whole, or slice for a really nice presentation. Enjoy!