These individual salmon Wellingtons are salmon filets, topped with herbs, Dijon mustard, feta, and spinach, and encased in golden-brown puff pastry. Elegant without a lot of fuss, the salmon is moist and perfectly cooked inside crisp-tender flaky pastry bundles.
Individual Salmon Wellingtons :
When you pull this stunning Salmon Wellington from the oven, please pause a moment to admire your handiwork. It’s going to be hard to refrain from diving immediately into that golden, flaky layer of puff pastry to reveal the treasure of perfectly moist baked salmon and garlicky sautéed spinach within, but you deserve several solid seconds of serious self-congratulations.
History of the Recipe :
The origin of salmon Wellington dates back to Tudor England (mid 1400s to early 1600s). Beef Wellington (which is a fillet of beef coated with pâté and mushroom duxelles, then wrapped in Parma ham, THEN wrapped in puff pastry and baked) was an incredibly popular dish among the higher classes. Larger groups began to experiment with other types of protein that were more plentiful and affordable, like salmon. I’m thankful that they did, because it led me to this unbelievably scrumptious and impressive-looking recipe.
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Individual Salmon Wellingtons
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 sheet puff pastry, thawed and cut into 4 squares
- 2 tbsp Dijon mustard
- 1/2 cup cream cheese, softened
- 1 cup fresh spinach, chopped
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 egg (for egg wash)
- 1 tbsp water
- Salt and black pepper, to taste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the spinach: Heat olive oil in a pan, add garlic, and cook for 1 minute. Stir in spinach and cook until wilted. Remove from heat and mix with cream cheese, lemon juice, Dijon mustard, and dill. Let cool.
- Season the salmon: Pat dry and season with salt and pepper.
- Assemble the Wellingtons: Place a salmon fillet in the center of each puff pastry square. Spread a layer of the spinach mixture over the salmon. Fold the pastry over the salmon, sealing the edges tightly.
- Chill (optional): Refrigerate for 15 minutes for a flakier crust.
- Egg wash: Beat the egg with water and brush over the pastry.
- Bake: Place on the baking sheet and bake for 20-25 minutes or until golden brown.
- Serve immediately with a side of roasted vegetables or salad.
Notes
- Chilling the assembled Wellingtons before baking ensures crispier pastry.
- You can substitute puff pastry with phyllo dough for a lighter version.
- Use skinless salmon fillets for best results.
Tips for Individual Salmon Wellingtons :
- Make sure the pastry is fully sealed to prevent filling from leaking.
- Adjust seasoning based on your preference—add a touch of cayenne for heat.
- Serve with a lemon butter sauce or hollandaise for extra richness.
FAQs for Individual Salmon Wellingtons :
Q: Can I make Salmon Wellingtons ahead of time?
You can rewarm this dish in the microwave in a pinch, but it’s likely the pastry will become soggy and the fish will dry out; the oven will yield much better results.
Q: Can I freeze Salmon Wellingtons?
Yes, freeze unbaked Wellingtons and bake from frozen, adding 5-7 minutes to the cook time.
Q: What sides go well with this dish?
Roasted asparagus, mashed potatoes, or a fresh green salad complement Salmon Wellington beautifully.
Conclusion :
Individual Salmon Wellingtons are a show-stopping dish perfect for any special occasion. With flaky pastry, tender salmon, and a rich filling, this recipe is sure to impress.