Salmon Wellington

Salmon Wellington features a salmon fillet basted with melted butter, diced onion, and Creole seasoning, then slathered with cream cheese and spinach, then wrapped up in pastry dough and baked until deliciously golden. This Salmon Wellington recipe is a perfect choice for a non-traditional holiday meal.

Course dinner, Entree

Cuisine English

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 385kcal

Author Imma

Ingredients

Salmon Wellington Cheese Filling

2 tablespoons unsalted butter
1 medium onion, diced
1 tablespoon garlic, minced (about 2-3 garlic cloves)
1 teaspoon Worcestershire sauce
1 teaspoon Creole seasoning
½ teaspoon nutmeg
½ teaspoon salt
Salt and pepper, to taste
4 cups baby spinach leaves, about 4 ounces
2-4 ounces cream cheese, softened
¼ cup (25g) parmesan
2 tablespoons breadcrumbs, (optional - if it's too moist)

Assembly

4 6-ounce salmon fillets, skin removed
1 sheet frozen puff pastry, thawed in the fridge overnight
1 egg, beaten

Cream Sauce

2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons garlic, minced
1 teaspoon fresh thyme, minced
1 cup heavy cream
½ lemon, juiced (about a tablespoon)
1-2 tablespoons Dijon mustard
¼ cup white wine or chicken or vegetable stock
1 teaspoon creole seasoning, optional
Salt and pepper, to taste

Instructions

Salmon Wellington Cheese Filling

Melt the butter, add diced onion and garlic. Sauté until it’s soft and translucent, about 3-4 minutes.
Pour in Worcestershire sauce, then season with Creole seasoning, nutmeg, salt, and pepper (to taste). Add spinach, and cook it until it just wilts.
Add cream cheese. After the cream cheese melts, add the parmesan cheese and bread crumbs.
Mix everything, adjust seasonings to taste. Remove from the heat and let it cool while you prepare the salmon fillets.

Assembly

Season the salmon fillets with salt and creole seasoning; you know me, I used creole seasoning in EVERYTHING. Feel free to switch it out with pepper. Place in the fridge while you cut the puff pastry.
Preheat the oven to 375℉/190℃.
Lightly flour a board or clean surface. Then roll out your puff pastry into a desirable shape. It will vary depending on the size of the salmon. Measure and ensure that the pastry is long enough to go all the way around your salmon.
Place each salmon fillet in the center of the puff pastry, leaving about 2 inches around the edges.
Spoon the spinach mixture equally on the top of each salmon fillet, spreading it evenly and smoothing it out so that the spinach mixture stays in place and does not fall over the sides.
Fold the corners of the pastry up over the salmon and press to seal—place seam-side down onto a baking sheet.
Brush the top and sides of the pastry with egg wash, then slit the top of the wrapped salmon with a sharp knife to create vents for steam to be released.
Place on a greased baking sheet lined with parchment paper seam side down.
Bake in the preheated oven for about 20-30 minutes or until the pastry is golden. While salmon is cooking, make the cream sauce.

Cream Sauce

Heat medium saucepan over medium heat, then add the olive oil and melt the butter.
Add the garlic and thyme, then sauté for about 30 seconds or until fragrant. Stir in the heavy cream, lemon juice, Dijon mustard, and wine, and bring to a gentle simmer, occasionally stirring—season with creole seasoning (optional), salt, and pepper.
Let it simmer for 3-4 minutes until the mixture reduces slightly.
Remove from the heat and serve warm with salmon.
Remove the salmon from the oven and let it cool slightly before serving with the sauce.

Notes

You can prepare the spinach and cream cheese mix ahead of time, even the day before.
A great time-saver is thawing the puff pastry and cutting it a few hours in advance. Keep it wrapped up in plastic wrap in the fridge until you're ready to assemble everything.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition