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Feature Salmon Wellington

Salmon Wellington

A puff pastry filled with a delicious lemon, dill, and spinach filling with salmon fillets.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • 1 baking sheet, lined with parchment paper
  • 1 oven
  • 1 Rolling Pin
  • Measuring cups/spoons
  • chef's knife and cutting board
  • 1 Skillet
  • 1 pastry brush

Ingredients
  

  • 2 T butter
  • 1 green onion, thinly sliced
  • 4 oz. cream cheese, softened
  • 2 cloves garlic, minced
  • 1 lemon- zest and juice
  • 2 T fresh dill, minced
  • 2 T breadcrumbs
  • 5 oz. fresh spinach
  • 1/2 C grated Parmesan
  • 1 lb. puff pastry, thawed
  • 4 5-7 oz salmon fillets, deboned and skinned
  • salt and pepper, to taste
  • 1 large egg for egg wash

Lemon Dill Sauce

  • 1 C mayonnaise
  • 1 T lemon juice
  • 1 t lemon zest
  • 1 T fresh dill, minced

Instructions
 

  • Set out your puff pastry to thaw and your cream cheese to soften.
  • Line a baking sheet with sides with parchment paper.
  • Measure and prep all ingredients.
    ingredients for Salmon Wellingtons
  • Preheat your oven to 400°.
  • Sprinkle each salmon fillet (that has been deboned and skinned) with salt and pepper. Set aside.
    4 salmon fillets
  • In a skillet, melt butter and then add in green onion and garlic and saute' for a few minutes.
    butter, garlic and green onions
  • Stir in lemon juice and cream cheese until melted and mixed.
  • Add bread crumbs and Parmesan cheese to the mixture and then top with spinach.
    filling cooking for Salmon Wellingtons
  • Saute' until the spinach softens, mixing all ingredients together. Set aside to cool.
    spinach added to Salmon Wellington filling
  • Roll out both puff pastry sheets into 2 - 10" x 14" rectangles on a lightly floured surface. Cut each pastry sheet in half.
  • Add one salmon fillet to the center of each puff pastry rectangle.
    add one salmon fillet into a rectangle of puff pastry
  • Top each fillet with 1/4 of the spinach mixture.
    NOTE: If you want the filling on the top of the salmon after baking, simply add a rectangle of the spinach mixture under each salmon fillet.
    filling on top of salmon and egg wash added to edge of pastry
  • Whisk the egg for egg wash and use a pastry brush to brush egg wash around the edge of the rectangle.
  • Carefully fold the puff pastry over the salmon and press the edges together to form a seal. Add more egg wash to the ends of the puff pastry and fold over the top of the wrap and press to seal.
  • Transfer your Salmon Wellingtons to the baking sheet with folded sides on the bottom.
    Salmon Wellingtons sealed and turned over
  • Use a sharp knife to make cross hatch marks across the top of pastry to allow steam to escape while they are baking to prevent sogginess.
    Crosshatch marks on pastry
  • Brush the tops of each pastry with more egg wash to give a golden color while baking.
    cross hatched Salmon Wellington
  • Bake in a preheated oven for 25-30 minutes until puff pastry is golden and an internal temperature is 145°.
  • Remove the Wellingtons from the oven for a few minutes before slicing and serving.
    baked Salmon Wellington

Lemon Dill Sauce

  • Mix together mayonnaise, lemon juice, lemon zest and dill. Serve with Salmon Wellingtons.

Notes

The bright flavor of dill and lemon in the filling with puff pastry are the perfect match to create Salmon Wellingtons. Paired with the lemon dill sauce, you have the perfect entree.
One of those recipes that will be loved and remembered. A great one for special occasions. 
These can be refrigerated and warmed slowly in the oven before serving. They are also great to add to the freezer, for up to 3 months, to rebake until warmed through and crispy on the outside. 
TIP: Microwaving these will make them soggy.
Keyword Salmon Wellington, Salmon Wellington with lemon dill sauce, Salmon Wellington with lemon spinach filling