Skip out on making a basic salmon dish for New Year’s Eve, and make this salmon wellington instead. The seasoned salmon is placed on a bed of cheesy sautéed spinach,  wrapped in puff pastry, and baked to perfection. The baked puff pastry has a slight crunchiness yet soft doughy texture that takes a basic baked salmon to a whole new level. This dish is a winner at any holiday feast.

salmon wellington-29Ingredients:
4 (7 oz) salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 (1 lb.) package puff pastry
1 egg (for egg wash)

Instructions:

1. Season the salmon with salt and pepper to taste.

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2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.

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3. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.

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4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.

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5. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.

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6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.

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7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).

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8. Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.

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9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.

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10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.

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11. Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

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4.8 from 24 reviews
Salmon Wellington
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 (7 oz) salmon fillets
  • salt and pepper to taste
  • 2 tbsp butter
  • 2 garlic cloves, divided
  • 1 shallot, chopped
  • ¼ cup white wine
  • 3 oz cream cheese
  • 5 oz fresh baby spinach
  • 2 tbsp plain bread crumbs
  • ¼ cup shredded parmesan cheese
  • 1 (1 lb.) package puff pastry
  • 1 egg (for egg wash)
Instructions
  1. Season the salmon with salt and pepper to taste.
  2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
  3. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
  4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
  5. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
  6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
  7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
  8. Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
  9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.
  10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
  11. Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.