Best 5 Salmon Wellington Recipes

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Salmon Wellington is a dish that combines the flavors of flaky salmon, buttery puff pastry, and a creamy sauce. It is a classic dish that has been enjoyed for centuries and is perfect for a special occasion dinner. There are various ways to make Salmon Wellington, but the basic steps usually involve wrapping the salmon in puff pastry and baking it until the pastry is golden brown. The creamy sauce is typically made with a béchamel base, which is a combination of butter, flour, and milk. Other ingredients such as herbs, spices, and vegetables can also be added to the sauce for extra flavor.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON WELLINGTON



Salmon Wellington image

Elegant puff pastry is wrapped around a well-seasoned salmon.

Provided by Valerie Roman

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 tablespoon kosher salt
1 ½ pounds salmon fillets
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
2 teaspoons dried dill weed
½ cup Dijon mustard
1 ½ cups mayonnaise
¾ cup crumbled feta cheese
1 cup frozen chopped spinach, thawed and drained
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten

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.

Nutrition Facts : Calories 842.8 calories, Carbohydrate 34.2 g, Cholesterol 74.5 mg, Fat 66.2 g, Fiber 1.6 g, Protein 27.6 g, SaturatedFat 15.4 g, Sodium 1802.6 mg, Sugar 2 g

HERBED SALMON WELLINGTON



Herbed Salmon Wellington image

This is a twist on beef Wellington, and with a handful of ingredients, it looks more difficult than what it really is!

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 (2.5 pound) salmon, skin removed
1 (17.25 ounce) package frozen puff pastry, thawed
1 (6 ounce) package garlic and herb soft spreadable cheese
1 ½ teaspoons garlic salt
½ teaspoon ground black pepper
1 large egg
6 sprigs fresh dill

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cut salmon into 6 pieces, each the size of a deck of cards.
  • Unfold thawed puff pastry and cut each sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to measure a 5 x 8 inches. Trim off excess.
  • Spread 1 1/2 tablespoons spreadable cheese on 1/2 of the puff pastry, leaving 1/4-inch border free. Top with 1 piece of salmon. Sprinkle salmon with garlic salt and black pepper. Spread 1 1/2 tablespoons spreadable cheese over the top.
  • Using a sharp paring knife, cut staggering slits on the opposite side of the puff pastry. Fold pastry over the top of the salmon. Crimp edges to seal. Place on the prepared baking sheet. Repeat with remaining salmon pieces and ingredients.
  • Beat egg in a small bowl until light and frothy. Brush egg over salmon packets and sprinkle with a pinch of garlic salt and pepper.
  • Bake in the preheated oven for 35 minutes. Serve immediately, garnished with fresh dill.

Nutrition Facts : Calories 820.4 calories, Carbohydrate 38.6 g, Cholesterol 138.9 mg, Fat 54.7 g, Fiber 1.3 g, Protein 42.6 g, SaturatedFat 11.7 g, Sodium 885 mg, Sugar 0.7 g

SALMON WELLINGTON



Salmon Wellington image

Salmon and spinach wraped in a puff pastry. Perfect for easy entertaining or a romantic dinner for two.

Provided by KelBel

Categories     Spinach

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb spinach
2 tablespoons olive oil
4 garlic cloves, minced
salt and pepper, to taste
1 (1 1/4 ounce) packet hollandaise sauce mix
1 sheet puff pastry, thawed according to package directions (from a 17-ounce box)
4 (4 ounce) salmon fillets, skinned and boned
1 egg, beaten, for egg wash

Steps:

  • Preheat oven to 350 degrees F. Clean and stem the spinach. Heat the olive oil in a skillet. Saute the garlic for a few minutes before adding the spinach, salt and pepper. Cook the spinach only until wilted. Set aside.
  • Prepare hollandaise sauce according to package directions, keep warm.
  • Take sheet of puff pastry, and roll out to flatten and seal seams. Cut into four squares. Place 1/4 spinach in the center of one pastry square. Place a salmon fillet, better side down on the spinach. Wrap the pastry by bringing the opposite corners of pastry into the center, until salmon and spinach are covered. Brush lightly with egg wash. Repeat with remaining ingredients.
  • Turn the Wellingtons over, so that the flat, smooth side is the top. Brush top with egg wash. Place on a baking tray lined with the parchment paper or sprayed with cooking spray and bake 15 to 18 minutes or until pastry has turned golden brown.
  • Serve with hollandaise sauce.

SALMON WELLINGTON WITH RED PEPPER SAUCE



Salmon Wellington with Red Pepper Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pound spinach
2 tablespoons olive oil
4 garlic cloves, minced
Salt and pepper, to taste
4 (5 by 5-inch) sheets puff pastry
4 (7-ounce) salmon fillets, skinned and boned
1 egg, beaten, for egg wash
Parchment paper
2 shallots, minced
6 roasted red peppers, chopped
8 ounces vegetable stock
1/4 cup white wine
Salt and pepper, to taste
1 quart heavy cream
1 stick unsalted butter
1 cup flour

Steps:

  • Preheat oven to 350 degrees F. Clean and stem the spinach. Heat the olive oil in a skillet. Saute the garlic for a few minutes before adding the spinach, salt and pepper. Cook the spinach only until wilted. Set aside.
  • Take 5 by 5-inch sheet of puff pastry. Place spinach in the center of the pastry. Place a salmon fillet, better side down on the spinach. Wrap the pastry by bringing the opposite corners of pastry into the center, until salmon and spinach are covered. Brush lightly with egg wash.
  • Turn the Wellingtons over, so that the flat, smooth side is the top. Brush top with egg wash. Place on a baking tray lined with the parchment paper and bake 15 to 18 minutes or until pastry has turned golden brown. Serve with Red Pepper Sauce, recipe follows
  • Red Pepper Sauce: To roast peppers, place whole, uncut peppers over an open flame until the skin begins to blister and turn black, turning to get all sides. Take roasted peppers off flame, and put immediately into a brown paper bag to steam them. Let them remain in bag for approximately 10 minutes, then remove from bag. The blackened skin should peel right off the peppers.
  • Saute the first 5 ingredients until peppers are soft. Take off the heat and add the heavy cream, then stir gently to warm. Put mixture into blender or food processor and puree. Strain through a china cap and set aside.
  • Roux: Combine 1 stick of butter with 1 cup of flour in a saucepan, and cook over heat until mixture combines and turns a golden brown. Add roux to red pepper mixture a teaspoon at a time to thicken, being careful not to add too much.

SALMON WELLINGTON



Salmon Wellington image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 8

1 pound butter
1 to 2 lemons, juiced
2 to 3 garlic cloves, crushed
2 boxes puff pastry
1 (4 to5 pound) salmon fillet
1 medium can asparagus spears, drained or 1 bunch fresh asparagus, cooked al dente
1 medium can artichoke hearts, drained
3 tablespoons capers in brine, drained

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.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid any mishaps.
  • Use fresh, high-quality ingredients: The quality of your ingredients will greatly affect the taste of your dish. Whenever possible, use fresh, seasonal ingredients.
  • Don't overcook the salmon: Salmon is a delicate fish, so it's important not to overcook it. Cook it until it is just opaque in the center, about 10-12 minutes.
  • Use a good quality puff pastry: The puff pastry is what will give your Wellington its flaky, crispy crust. Make sure you use a good quality puff pastry that is made with real butter.
  • Chill the Wellington before baking: This will help the puff pastry to rise and create a more even cook.
  • Serve the Wellington immediately: Salmon Wellington is best served immediately after it is baked. This will ensure that the crust is crispy and the salmon is still moist.

Conclusion:

Salmon Wellington is a delicious and impressive dish that is perfect for a special occasion. It is also surprisingly easy to make. By following the tips above, you can create a Salmon Wellington that will wow your guests.

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