The Best Salmon Wellington Recipes

SALMON WELLINGTON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
• Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
• Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

SALMON WELLINGTON

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.
• Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
• Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Stir in the Parmesan. Remove from the heat and let cool.
• In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.
• Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.
• Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.
• Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a "glue"), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. Don't stress over the order of the flaps. As long as it's well sealed and covers the salmon, you're golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.
• Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.
• Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet. Serve hot.

SALMON WELLINGTON

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat. Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.
• Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream.
• Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
• Add the spinach, salt, and pepper, cooking until spinach is wilted.
• Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
• On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
• Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
• Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
• Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
• Brush the top again with the egg wash.
• Bake for 20-25 minutes, until pastry is golden brown.
• Slice, then serve!
• Enjoy!

THE BEST SALMON WELLINGTON

Steps:

• 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.

SALMON WELLINGTON

Steps:

• Melt the butter and squeeze in lemon juice and add crushed garlic. Lay 1 sheet of puff pastry in a large casserole dish.
• Place the salmon fillet (skin side down) on pastry base. Brush the salmon with the melted butter. Place asparagus, artichoke hearts, and capers on top of the salmon. Cover the entire fillet and vegetables with a layer of puff pastry and seal the edges by pinching them closed.
• Bake in the oven for 35 to 40 minutes in a preheated 350 degree oven, or until pastry is golden brown. Remove from the oven. Cut in portions and serve immediately.

SALMON WELLINGTONS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the garlic, shallots and mushrooms in a food processor and pulse to chop finely.
• Heat the butter in a medium skillet over medium heat. Add the chopped mushroom mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the white wine; reduce over high heat until the mixture is dry. Off the heat, stir in creme fraiche, Dijon and salt and pepper to taste. Set aside to cool slightly.
• Sprinkle the salmon fillets with salt and pepper on both sides. Set aside.
• On a lightly floured work surface, roll 1 sheet of the puff pastry into a 12-by-8-inch rectangle, and then cut into quarters. Place a small stack of spinach leaves on the short side of two of the quarters. Top with a salmon fillet and about 2 tablespoons of the mushroom mixture. Brush the pastry edges lightly with egg wash, top with the remaining quarters and crimp the edges. Place the packages on the prepared baking sheet. Repeat with remaining puff pastry sheets and ingredients.
• Brush the tops of the Wellingtons with egg wash, and cut vents with the tip of a sharp knife.
• Bake until puffed and golden, about 15 minutes. Let rest for 5 minutes. Serve with Dill-and-Caper Creme Fraiche Sauce.
• In a small bowl, whisk to combine the creme fraiche, cream, dill, capers and some salt and pepper.

SALMON WELLINGTON

Steps:

• Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Brush with glaze.
• Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes. Meanwhile, boil wine, vinegar and 2 tablespoons shallots in heavy small saucepan until liquid is reduced to 6 tablespoons, about 8 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece. Whisk in 2 teaspoons tarragon. Season sauce with salt and pepper.
• Cut pastries into thirds. Place sauce and pastries on 4 plates.