Puff Pastry Salmon (Salmon Wellington)


Here is what you’ll need!

Serves 2

Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten

Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. 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.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. 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.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve

!Music provided by Warner Chappell Inc. Used with permission

20 comments

  1. I made this and it was super good! Don’t be fooled by the amount they used, I thought one salmon would never be enough for two people, but with the pastry and the cream cheese it turned out to be really filling. I used cream cheese with herbs and frozen spinach and it came out amazing!

  2. I have the same recipe, but it’s called “creepy kid salmon” because a creepy kid was enamored with my youngest daughter and came over to cook it for her. In his haste to split from our house he left the recipe card behind. He moved away a few days later, but to this day we cook “creepy kid salmon” when my daughter, her two kids, and her husband visit. Thanks creepy kid- wherever you are!

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