Salmon Wellington Recipe

Ingredients

Puff Pastry & Salmon

• 1 large puff pastry sheet, thawed overnight in the fridge
• 1.25 lb salmon fillet, skin off, pin bones removed
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 2 teaspoons Dijon mustard

Spinach Cream Cheese Filling

• 1 tablespoon olive oil
• 1 shallot, finely diced
• 2 cloves garlic, roughly chopped
• 8 ounces fresh baby spinach, chopped
• 0.25 cup fresh dill, chopped
• 0.67 cup cream cheese, cut into pieces
• 0.25 teaspoon salt
• 0.25 teaspoon pepper
• 1 tablespoon lemon zest

Egg Wash

• 1 egg yolk (for filling)
• 1 egg
• 1 tablespoon milk or half and half

Instructions

Prepare the Filling

1. Thaw puff pastry overnight in the fridge. Place on the counter 10 minutes before rolling.
2. In a large skillet, heat olive oil over medium heat. Add shallot and garlic and sauté until fragrant, about 3-4 minutes.
3. Lower heat and add the chopped spinach, stirring and wilting. Cook off or drain any excess liquid.
4. Add the dill and cream cheese, turn off the heat, and stir until the cream cheese is fully incorporated.
5. Add salt, pepper, and lemon zest. Let sit for 5-10 minutes, then mix in the egg yolk. This can be made ahead and refrigerated overnight.

Assemble the Wellington

1. In a small bowl, whisk one egg with a splash of half and half for the egg wash. Set aside.
2. On floured parchment paper, gently unfold the puff pastry. Flour the top and roll it out just enough to fit the salmon—don't make it too thin.
3. Season salmon with salt and pepper on both sides. Place the salmon on one side of the puff pastry, leaving an inch of space around it to seal.
4. Brush the salmon with Dijon mustard, then spread the spinach filling over the salmon.
5. Brush egg wash on all exposed puff pastry, then carefully fold it over the salmon, pressing out any air bubbles before sealing.
6. Press the edges together, trim to 1/2 inch, and crimp the edges. Brush the top and edges with egg wash.
7. Cut or crosshatch the top to create a design if desired. Refrigerate for 30 minutes.

Bake and Serve

1. Preheat oven to 400°F (375°F convection).
2. Slide the salmon with the parchment onto a hot sheet pan. Bake in the middle of the oven until beautifully golden, about 30-35 minutes. Turn halfway through if needed.
3. Let stand 5-10 minutes, slice into pieces, and serve.

Notes

• We love the Dufour brand puff pastry, made with real butter.
• King or Coho salmon work best for this recipe.
• Make sure your puff pastry will fit over the top of the salmon plus filling with 1 inch around all three sides—otherwise you'll need two sheets.
• This can be assembled a day ahead and refrigerated until ready to bake.