Ingredients
Pastry and Protein
- 1-2 large sheets puff pastry sheets, thawed overnight in the fridge
- 1 – 1 ¼ lb salmon fillet, skin off, pin bones removed (king or coho recommended)
- ¼- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons Dijon mustard
Spinach Filling
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 2 garlic cloves, roughly chopped
- 8 ounces fresh baby spinach, chopped
- ¼ cup fresh dill, chopped
- ⅔ cup cream cheese, cut or spooned into pieces
- ¼ teaspoon salt, more as needed
- ¼ teaspoon pepper
- 1 tablespoon lemon zest
- 1 egg yolk
Egg Wash
- 1 egg
- 1 tablespoon milk or half and half
Instructions
- Thaw Puff Pastry: Remove the puff pastry sheets from the fridge and allow them to thaw overnight. Take them out 10 minutes before rolling to come to room temperature slightly for easier handling.
- Make the Filling: Heat olive oil in a large skillet over medium heat. Add the finely diced shallot and chopped garlic, sautéing until fragrant for about 3-4 minutes. Reduce the heat and add the chopped spinach, stirring until wilted. Cook off any excess liquid or drain it carefully. Stir in fresh dill and cream cheese until fully incorporated. Season with salt, pepper, and lemon zest. Let the mixture sit for 5-10 minutes before mixing in the egg yolk. This filling can be prepared in advance and refrigerated overnight.
- Prepare Egg Wash: In a small bowl, whisk together one whole egg with a tablespoon of milk or half and half. Set aside to brush on the pastry.
- Assemble the Wellington: On a floured parchment paper, gently unfold the puff pastry and lightly flour the top. Roll out just a little to fit the salmon, ensuring the pastry will cover the fish and filling with about a 1-inch border around all sides. Season the salmon thoroughly on both sides with salt and pepper. Place the salmon on one side of the puff pastry, leaving an inch border. Brush the salmon evenly with Dijon mustard, then spoon the spinach filling over the salmon and smooth out.
- Seal the Wellington: Lightly brush all exposed pastry edges with egg wash. Carefully fold the pastry over the salmon, pressing out any air bubbles before sealing the edges together by hand. Trim the edges to ½ inch and crimp to secure. Brush the entire pastry surface and edges with egg wash. Decorate the top by cutting or scoring for a pattern—using the back of a spoon to create fish scales and cutting them with a paring knife is recommended.
- Chill Before Baking: Transfer the wrapped salmon on the parchment to a plate or platter and refrigerate for 30 minutes to let the pastry firm up.
- Preheat Oven and Prepare Pan: Place a sheet pan in the oven and preheat to 400°F (375°F if using convection).
- Bake: Slide the chilled salmon Wellington along with the parchment onto the hot sheet pan. Bake in the center of the oven for 30-35 minutes or until the puff pastry is beautifully golden brown. Turn halfway through baking if needed for even color.
- Rest and Serve: Let the salmon Wellington rest for 5-10 minutes after baking. Slice into 6 portions and serve warm to enjoy the flaky pastry and creamy filling with tender salmon.
Notes
- Use high-quality puff pastry made with real butter for best flavor and flakiness, such as the Dufour brand.
- King or coho salmon are ideal for their texture and flavor; make sure to remove pin bones and skin prior to use.
- Ensure the puff pastry is not rolled too thin to avoid breakage when wrapping the salmon.
- The spinach filling can be made a day ahead and stored in the fridge to enhance flavor and save time.
- Chilling the assembled Wellington before baking helps maintain the pastry’s shape and improves texture.
- If you don’t have half and half, whole milk or cream can be used interchangeably for the egg wash.
- For design, get creative with patterns on the pastry top to make it visually appealing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
