Salmon Wellington

🐟 What Makes This Recipe So Good

Salmon Wellington is stuffed full of flavor! Literally. The puff pastry is stuffed with tender salmon and a filling of spinach, cream cheese, shallots, and garlic. You’ll never want to eat salmon any other way after you’ve tasted this dish. It’s super impressive yet honestly really easy. Salmon Wellington is a perfect meal to make for a special date night or for entertaining. It looks (and TASTES!) like something you’d get from a nice restaurant. You can dress it up even more by pairing it with our best ever risotto, roasted kale, hasselback sweet potatoes, or Italian-seasoned green beans. It doesn’t skimp on the nutrients. Salmon is super rich in omega-3 fatty acids, protein, and vitamins. Spinach has even more vitamins, like Vitamin-E and magnesium, that help support your immune system.

👩🏼‍🍳 Chef’s Tips

If you want to keep the bottom of your Salmon Wellington from getting soggy (you do), pat the salmon fillets totally dry with paper towels before you put them on the pastry sheets. That’s also why scoring the top of the Wellington loaves is important. Those crosshatches act as vents in a way, letting some of the excess steam from the pockets inside the puff pastries escape. Keep the salmon fillets in the fridge until you’re ready to assemble the Wellington loaves. To get the bake time right for both the puff pastry and the salmon, the fillets need to be cold when they go in the oven. If they’re not, they’ll bake much faster than the pastry and be overdone by the time the pastry’s ready. Depending on the size of your salmon fillets, you may need to roll the puff pastry sheets out into larger rectangles. There should be 2-3 inches of excess pastry on 3 sides of the salmon fillet, so adjust accordingly. If you do have to break out the rolling pin, make sure to flour it and the work surface lightly to keep the pastry from sticking and tearing.

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