Ladies and gentlemen, welcome to my kitchen! Today, I’ve got a spectacular recipe that will make your taste buds dance with joy – the Best Salmon Wellington Recipe!
This dish is a classic example of how British cuisine never ceases to amaze us. It’s perfect for fancy occasions or casual dinners. You can even make it ahead of time and serve it to your guests when you want to impress them. Trust me; they will be licking their fingers and asking for the recipe!
Salmon Wellington also known as salmon en croute is a savory dish that involves baking salmon fillets along with a variety of other ingredients inside puff pastry. The puff pastry serves as an excellent canvas for creativity, and this recipe adds delicious cream cheese filling, fresh spinach, shallot, garlic, white wine and parmesan cheese.
Tenderly baked until golden brown and piping hot, the dish has gained massive popularity worldwide. So climb aboard the train of gourmet cooking and let’s make some mouthwatering Salmon Wellington!
Why You’ll Love This Recipe
Fellow foodies, listen up! I am about to share with you the perfect recipe for a delicious and savory dish that will have you licking your fingers: the Best Salmon Wellington Recipe. Trust me, this is not your average salmon dish – it is salmon en croute, which means it’s wrapped in puffy and flaky pastry that adds an ultimate level of buttery goodness. If you are a fan of Beef Wellington, then you will appreciate this equally savory twist on the classic dish.
Now, let’s talk more about why you’ll love this recipe. Firstly, it’s versatile – meaning you can use whole salmon fillets or cut individual portions. This makes this recipe great for any occasion, whether it’s Easter dinner or a cosy night in with your loved ones. Secondly, the filling is bursting with flavor in every bite! The combination of fresh spinach sautéed with butter and garlic cloves mixed with cream cheese and parmesan cheese makes for the ultimate dream team. The addition of white wine-infused shallots and mushrooms enhances the already flavorful ingredients that will make your taste buds dance with joy.
Furthermore, this dish is not only delicious but also aesthetically pleasing – the golden-brown pastry exterior makes for a stunning presentation on any table. Your guests will be dazzled by both the look and taste of this fantastic dish.
Lastly, Gordon Ramsay himself has praised salmon en croute as one of his all-time favorite dishes to prepare on special occasions. This proves that this must-try salmon wellington recipe is not only adored by us regular folks but has even gained the approval of one of the most prestigious chefs worldwide.
In conclusion, if you’re someone who likes to impress with their cooking skills or simply just a seafood lover who wants to try something new – this recipe is for you! Whether it’s for yourself or sharing with others, I guarantee that everyone will be asking for the recipe after just one bite of this mouth-watering dish.
This salmon Wellington recipe features delicious and savory ingredients that perfectly complement the flavor of the fish. Below is the complete list of ingredients you’ll need to create this delightful dish:
- 2 sheets of puff pastry, thawed
- 2 salmon fillets, 1 pound each
- 1 cup fresh spinach
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 4 crimini mushrooms, thinly sliced
- 4 oz cream cheese, softened at room temperature
- ½ cup grated parmesan cheese
- 1 tablespoon melted butter
- 1 teaspoon salt
- Black pepper to taste
- ¼ cup white wine for brushing (optional)
Make sure to have all the ingredients measured and prepared in advance so you can easily follow along with the recipe instructions.
The Recipe How-To
Now that we have gathered all the ingredients in (3) Ingredient List, it’s time to start cooking! For this recipe, we’ll be making the mouth-watering Salmon Wellington.
Step 1: Preheat the Oven to 425°F
Preheat your oven to 425°F. This ensures that the oven is hot enough to perfectly cook the salmon while keeping the pastry crisp.
Step 2: Prep Your Ingredients
- Finely chop 1 shallot and 2 garlic cloves.
- Season your salmon fillets with 1 teaspoon salt and black pepper according to your taste buds preference.
- Wrinkle and dry fresh spinach using a paper towel for blotting. Alternatively, use a salad spinner. Gather about 1 ½ cups fresh spinach
Step 3: Sauté Shallots, Garlic, Crimini Mushrooms and Spinach
In a pan, melt 1 tablespoon butter over medium heat. Add your chopped shallot and garlic cloves into the melted butter. Cook for around a minute or until fragrant.
Add sliced crimini mushrooms into the pan and let them cook down until browned before adding in spinach. Keep stirring occasionally and remove from heat once spinach is wilted.
Step 4: Ready, Set Bake!
Now roll out your puff pastry sheets on a floured surface. Once you have flattened the pastry sheet sprinkles some parmesan cheese on top of it.
Next, take your seasoned placed salmon fillet and placed them on bed of fresh spinach so they sit comfortably on top.
Now add your mushroom cum spinach mixture over the salmon fillets.
Fold up each side of the puff pastry overhang over the filling just like how you would wrap a gift box. Seal each end tightly by pinching together until there are no gaps present.
Transfer this onto a baking sheet (preferably lined with parchment paper) and brush with melted butter.
Step 5: Bake Golden Brown
Pop in the oven and wait for around 35-40 minutes, until your pastry is golden brown and puffed to perfection.
Once your filling baked inside is well cooked, take it out of the oven and let it sit still for a couple of minutes before slicing it into individual salmon en croute savory pieces.
Congratulations, you’ve created a delicious Salmon Wellington also known as salmon en croute – a dish that definitely deserves its reputation as one of the best savory pastry recipes in town!
Substitutions and Variations
As a chef, I know that there can be many reasons why one might need to adjust a recipe. Be it an allergy, preference, or just ingredient availability, no one should be left without trying this amazing dish. That’s why I’ve got some substitutions and variations that can make this recipe just as mouth-watering with some twists.
For those who want to forgo salmon and beef entirely, you can simply swap them out for other proteins such as chicken breast or turkey. You could also try shrimp to give the dish a more coastal feel by sautéing them first with some white wine, garlic, and minced shallot before adding them to your puff pastry sheets.
For those who are lactose intolerant or just not big on cream cheese, you can substitute it with goat cheese, ricotta cheese, or even hummus. They all provide the creamy texture that is needed in this recipe without overpowering the other flavors.
You can even take this recipe up a notch by adding sautéed crimini mushrooms to the filling. Not only do they add an earthy flavor note but also provide an added boost of nutrition. If you’re looking for something different or a heartier meal to serve during Easter, you could try using a whole salmon fillet and making it into Wellington style that serves more people.
Lastly, if you’re looking for something with bolder flavor notes than the classic salmon en croute savory dish, try making a sauce to accompany your salmon Wellington. For instance, you can serve it with cream sauce as Gordon Ramsay does in his Beef Wellington recipe or even experiment by pairing it with a homemade chutney or herbal dressing.
No matter what substitutions or variations you make, this best salmon Wellington recipe is sure to make any occasion special and memorable for all those involved.
Serving and Pairing
Now that your salmon Wellington is fresh out of the oven, it’s time to serve this delectable dish! The savory aroma of the puff pastry and creamy filling will make anyone’s mouth water as you present it to your guests or enjoy it with your family.
This impressive wellington recipe pairs well with a variety of sides. Roasted vegetables like asparagus, carrots or broccoli would balance out the richness of the dish. A simple side salad dressed with a light vinaigrette also makes for a refreshing accompaniment.
As for beverages, a crisp white wine or a light-bodied red wine such as Pinot Noir or even Beaujolais Nouveau will help bring out the flavors in the salmon en croute. For non-alcoholic options, iced tea, lemonade or sparkling water are also great choices.
Whether you’re hosting a dinner party or looking to enjoy a special meal with your loved ones, this salmon Wellington is sure to impress. The combination of flavors and textures creates a truly memorable experience that elevates traditional British cuisine to new heights.
Make-Ahead, Storing and Reheating
Folks, let me tell you, the beauty of this salmon wellington recipe is that you can prepare it ahead of time and store it in the refrigerator. Yes sir, that’s right! You can be a step ahead if you have a big dinner party coming up or if you want to save yourself time on a busy weeknight.
To make-ahead, cook the filling and assemble the wellingtons as instructed in section (4) of this recipe article. Then cover them with plastic wrap and refrigerate for up to 2 days before baking. But remember, don’t brush the puff pastry with egg until just before baking!
Now, let’s talk about storing and reheating this magnificent savory dish. If you happen to have leftovers, no worries mate, just place them in an airtight container and store them in the fridge for up to three days.
When ready to reheat, preheat your oven to 350°F (175°C) and place the salmon wellingtons on a baking sheet. Pop them in the oven for about 15-20 minutes or until heated through. Don’t overbake or they will dry out!
Alternatively, if you’re heating up individual servings, try reheating them in the microwave for a minute or two. It works like a charm!
But hey now, let’s keep this between us – I love having cold salmon wellington straight from the fridge! It’s like having a fancy appetizer at your disposal all day long.
Remember friends, whether hot or cold, fresh out of the oven or from your fridge – this salmon wellington is too good not to eat every last bite of it!
Tips for Perfect Results
Now that we have the recipe for the best Salmon Wellington, it’s time to discuss some tips and tricks to make sure you achieve the perfect results. I am a firm believer in taking all the help you can get when cooking, so my first tip is to get everything prepped before getting started. Ensure you have all your ingredients in front of you, set your oven to pre-heat at 425 degrees and always read through the entire recipe before beginning.
Before we move on to the specific tips for this recipe, allow me to impart one of my essential kitchen metaphors. Cooking is like performing music – you must have all your notes (ingredients) in order and perfectly timed to make beautiful music (a delicious meal). With that in mind, let’s dive into some tips for making the perfect Salmon Wellington.
Tip #1: Using fresh salmon fillets will take your dish up a notch. Yes, frozen fish is convenient and economical, but in this case, we highly recommend using fresh fish for the best flavor and texture.
Tip #2: To seal the puff pastry properly, beating an egg and brushing it onto the edges will give it that perfect golden brown finish while also ensuring that it stays sealed tight. Don’t forget to cut little slits on top of the puff pastry to let steam escape while baking.
Tip #3: Season your root vegetables generously with salt as they will add more depth of flavor to your sauce later on.
Tip #4: When preparing your salmon filling, be mindful not to over-pack it as that will cause it to burst from the pastry while cooking, which we don’t want.
Tip #5: Another great step to do before starting is to bring all of your ingredients up to room temperature, especially the cream cheese. This helps it blend better with other ingredients making filling smoother.
Tip #6: For those of us looking for richer flavors and savory aromas, adding sautéed crimini mushrooms to the filling is highly recommended for a luxurious taste.
Tip #7: Finally, allow your Wellington to cool before slicing. A dish like Salmon Wellington is a showstopper, and it’s essential to make sure it’s sliced and served beautifully.
With these tips, you now have all the knowledge required to create the perfect Salmon Wellington. Good luck in your kitchen adventure!
Now that we’ve gone through the ingredient list, how-to recipe, and tips for perfect results, you may still have some burning questions about making the best salmon Wellington ever. In this section, we’ll address some of the most frequently asked questions related to the recipe. By the end, you’ll have all the knowledge and tips needed to make a delicious salmon Wellington that will impress everyone around your dinner table!
What is the secret to best salmon?
When selecting salmon for your dish, it’s best not to dwell on the debate between wild and farmed. Instead, focus on a few key characteristics that indicate quality. Look for salmon with red, firm flesh that doesn’t have a strong fishy smell. It’s important to get fresh salmon in season to ensure the best flavor and texture. Avoid using any salmon that has been freezer burned, as this can affect the taste and texture. Finally, take a close look at the eyes and fins of the fish – they should be glossy and intact, respectively.
How do you keep the bottom of salmon en croute soggy?
When preparing the salmon en croute, it’s vital to remove any moisture from the salmon before assembling it to prevent the base from becoming mushy. Remember to create openings in the pastry covering to allow steam to escape and enhance the crispness of multiple layers. Moreover, refrain from opening the oven repeatedly when baking the dish since this can result in heat loss causing a flimsy texture in the puff pastry.
What is the difference between En Croute and Wellington?
This recipe is perfect for those who enjoy indulging in a hearty beef dish. If you have a soft spot for beef wellington, you may want to try its French counterpart – Beef en Croute. Though it shares some similarities with a beef wellington, the main variation lies in the topping. This recipe features a puff pastry package filled with fillet steak and a generous layer of pate, while a beef wellington goes without a topping.
In conclusion, I strongly recommend that you give this Best Salmon Wellington Recipe a try. It is a savory dish that is perfect for any special occasion or dinner gathering. The combination of the flaky puff pastry, the creamy filling, and the rich taste of salmon creates an unforgettable dining experience.
Not only is this recipe easy to make, but it also allows for substitutions and variations to suit your personal taste. Plus, with our tips and recommendations for perfecting the dish, you can be sure that it will turn out just like Gordon Ramsay’s!
So go ahead, impress your friends and family with this mouth-watering recipe. Whether you’re a seasoned chef or someone who is just starting to experiment with cooking, this Salmon Wellington Recipe is sure to become a staple in your repertoire of recipes.
Remember to keep in mind the important points we covered throughout the article like preheating your oven and using high-quality ingredients.
I hope you enjoyed reading about my Best Salmon Wellington Recipe and found it helpful in producing an amazing dish. Enjoy!
The Best Salmon Wellington Recipe
- 4 (7 ounce) salmon fillets
- salt and pepper
- 2 tablespoons butter
- 2 garlic cloves, divided
- 1 shallot, chopped
- 1/4 cup white wine
- 3 ounces cream cheese
- 5 ounces fresh Baby Spinach
- 2 tablespoons plain breadcrumbs
- 1/4 cup shredded parmesan cheese
- 1 (1 lb) package puff pastry
- 1 egg (for egg wash)
- Season the salmon with salt and pepper to taste.
- In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
- Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
- Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
- Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
- Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
- Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
- Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
- Line a baking sheet with parchment paper and place the salmon wellington seam side down.
- Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
- Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
Recommended Recipes Just For You
Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.