Salmon Wellington
Salmon Wellington is an elegant, restaurant-quality dish that looks impressive but is completely achievable at home. Tender salmon is layered over a rich, savory filling of spinach, shallots, capers, fresh dill, and cheeses, then wrapped in flaky puff pastry and baked until golden and crisp. It’s indulgent without being heavy, balanced by fresh herbs and a touch of acidity from white wine and capers—perfect for dinner parties, holidays, or when you want to cook like you mean it.
Ingredients
For the Filling
For Assembly
Instructions
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Prepare the Creamy Herb Filling
Heat a pan over medium heat and add the butter. Once melted, sauté the shallot and garlic for 2–3 minutes until soft and fragrant. Stir in the chopped capers and dill. Add the white wine and let it simmer for a couple of minutes until the alcohol cooks off. Add the spinach and cook just until wilted. Stir in the Parmigiano Reggiano until melted, then add the cream cheese. Mix until smooth and fully incorporated. Transfer the filling to a bowl and let it cool slightly.
Tip: Cooling the filling matters. Hot filling will melt the pastry before it bakes.
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Prepare the Puff Pastry Base
Gently unfold the puff pastry. Be careful—puff pastry tears easily when warm.
Tip: If the pastry feels too soft, refrigerate it for 5 minutes before assembling.
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Add the Filling
Scoop 2–3 tablespoons of the cream cheese filling into the center of the puff pastry, spreading it slightly.
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Season and Add the Salmon
Place the salmon fillet directly on top of the filling. Season with salt and black pepper.
Tip: Season the fish itself—not just the filling—so the salmon doesn’t taste flat.
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Wrap the Wellington
Fold the sides of the puff pastry over the salmon, enclosing it neatly. Gently press the seams together to seal. If the pastry overlaps too much, trim the excess—thick layers won’t cook evenly.
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Optional Decorative Touch
Score the top diagonally with a sharp knife for a classic Wellington look, and or use a fork to crimp the sides.
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Egg Wash for a Golden Finish
Brush the entire surface with egg yolk to ensure a glossy, golden crust.
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Bake
Bake at 400°F (200°C) for 20–25 minutes, or until the pastry is puffed, crisp, and deeply golden.
Tip: If the pastry browns too quickly, loosely tent with foil during the last few minutes.
Note
PRO TIPS
- Keep everything cold before baking. Puff pastry needs cold fat to puff properly. If the pastry starts feeling soft or greasy, pause and chill the assembled Wellington for 10 minutes before baking.
- Let the filling cool completely. Warm filling melts butter in the pastry and leads to a soggy bottom. This is non-negotiable.
- Don’t overfill. Too much filling will burst through the seams. The goal is balance—salmon should still be the star.
- Pat the salmon dry before seasoning. Excess moisture creates steam, which weakens the pastry and prevents crisp layers.
- Season the salmon itself. The filling is rich, but unseasoned fish will taste bland inside pastry.
- Seal and crimp firmly. Loose seams will open during baking. Press gently but decisively—pastry should be closed, not smashed.
- Use egg yolk only for the wash. Yolk gives a deeper golden color than whole egg and keeps the finish glossy instead of matte.
- Bake on a preheated tray. Starting on a hot surface helps the bottom pastry crisp instead of steaming.
- Rest before slicing. Give it 5 minutes after baking so the filling sets and slices stay clean.
