The Salmon Wellington (salmon in pastry) is one of those dishes that can transform a dinner into a special moment. Elegant in appearance, refined, enveloping in aromas, and surprisingly easy to prepare, it is the perfect choice when you want to bring something spectacular to the table without too much fuss.
Inspired by the more famous beef Wellington, this dish encases a salmon fillet in a creamy filling of mushrooms and fresh spinach, and then it’s wrapped in a golden, flaky puff pastry. During cooking, an irresistible contrast is created: crunchy on the outside, tender and fragrant on the inside. An ideal main course for holidays, important lunches, or dinners where you really want to impress: the wow effect is guaranteed!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 40 Minutes
- Portions: 8People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: New Year's Eve, Winter
Ingredients for preparing Salmon Wellington (salmon in pastry)
- 2.2 lbs salmon fillet
- 2 rolls puff pastry (rectangular)
- 14 oz spinach (or greens)
- 10.6 oz button mushrooms (or mixed mushrooms)
- 1 clove garlic
- 1 shallot
- 2 tbsp Dijon mustard
- 2 tbsp butter
- extra virgin olive oil
- thyme
- 1 egg
- milk
- salt
- pepper
Tools for preparing Salmon Wellington (salmon in pastry)
- 2 Pans
- Parchment paper
- Brush
- Baking tray
How to prepare Salmon Wellington (salmon in pastry)
To prepare the Salmon Wellington, start by working on the filling.
Clean the mushrooms and chop them finely. Sauté them in a pan with a drizzle of extra virgin olive oil, butter, chopped shallot, and garlic, adding some thyme sprigs. Cook for about 10 minutes, stirring often, until the mixture is dry. Season with salt and pepper and let cool completely.
In another pan, wilt the spinach over high heat with a drizzle of oil. Once they are soft and very dry, transfer them to a cutting board, squeeze if necessary, chop coarsely, and set aside.
Pat the salmon fillet dry with paper towels and remove any remaining bones.
Roll out the first sheet of puff pastry on a lightly floured surface. Spread a uniform layer of mushrooms in the center, add the spinach, and place the salmon fillet on top. Brush it with Dijon mustard, then season with salt and pepper.
Cover with the second sheet of puff pastry, trim the excess, and seal the edges carefully with a fork. Use the leftover pastry to create decorations (leaves or stars) to apply directly on the surface.
Beat the egg with a splash of milk and brush the entire pastry.
Transfer the Salmon Wellington to a baking dish lined with parchment paper and let it rest in the refrigerator for 20 minutes.
Meanwhile, preheat the oven to 392 °F. Bake and cook for 25 minutes, then lower the temperature to 356 °F and continue cooking for another 10–15 minutes until the pastry is golden and crisp.
Remove from the oven and let the Salmon Wellington rest for 10 minutes before slicing into thick pieces and serving.
Make-ahead and storage
You can assemble the Salmon Wellington and keep it in the fridge for up to 3 hours before cooking.
Alternatively, you can freeze it raw, well-wrapped, for up to 3 months. In this case, cook it directly from frozen at 392 °F for 40–45 minutes.
How to reheat it
Salmon Wellington reheats very well:
In an air fryer: 10 minutes at 356 °F
In a traditional oven: 10–15 minutes at 356 °F
Avoid the microwave: it would ruin the crispiness of the puff pastry.
FAQ
Can I prepare the Salmon Wellington in advance?
Yes, you can assemble the Salmon Wellington and keep it in the fridge for up to 3 hours before cooking. Alternatively, you can freeze it raw, well-wrapped, and cook it directly without thawing.
Why does the filling leak during cooking?
This can happen especially when the salmon releases its juices. To prevent it, make sure to dry it well and seal the puff pastry perfectly.
How to prevent the puff pastry from getting soggy?
It is important that the mushrooms and spinach are perfectly dry before assembling. Also, resting in the fridge before cooking helps the pastry maintain a crispier texture.
Can I use frozen salmon?
Yes, you can use frozen salmon, but it’s crucial to thaw it completely, dry it well, and pat it with paper towels before assembling the Wellington.
Which type of puff pastry is best to use?
Classic rectangular puff pastry is the best choice. Opt for high-quality pastry that is well chilled before use to achieve a more defined and crispy result.
Can I substitute the spinach with other vegetables?
Yes, you can substitute spinach with greens, chard, or leeks. The important thing is to cook and dry them very well before using them in the filling.
How to know when the Salmon Wellington is cooked?
The pastry should be golden and crisp. Inside, the salmon will be tender and juicy. After cooking, let it rest for 10 minutes before slicing.
How to store cooked Salmon Wellington?
Once cooked, you can store it in the refrigerator for 1–2 days, well covered. Reheat it in the oven or air fryer to maintain the pastry’s crispiness.
