Salmon Wellington

WNYT Staff
Updated: March 07, 2020 10:54 AM
Created: March 07, 2020 10:49 AM


  •   4 center-cut salmon filets, 6 – 8 ounce each, skin removed
  •  2T  unsalted butter
  •  salt and pepper to taste
  •  2  garlic cloves  minced
  •  1  shallot chopped
  •  3oz  cream cheese – softened to room temperature 
  • 5oz  thawed package frozen spinach  
  •  1lb  package frozen puff pastry, thawed  
  •  1  egg (for egg wash) 


  •  Preheat oven to 375
  •  Saute butter, garlic and shallots in skillet for 4 minutes, until soft.  Take off heat and fold in cream cheese and spinach, salt and pepper. Set aside.
  •  Roll and cut puff pastry into 10x14 inch squares.
  •  Place the salmon into center of puff pastry and top with spinach mixture.
  •  Fold puff pastry over salmon, making sure edges fold over. Press to seal.
  •  Flip salmon “packages” over so the seam is on the bottom.
  •  Transfer the salmon onto baking sheet lined with parchment paper, score top of puff pastry with crisscross marks to allow steam to escape during cooking.
  •  Whisk egg in a small bowl and brush the top with the egg wash.  
  •  Place in 375 degree oven for 30-35 minutes, until top is browned. 

fin – your fishmonger 2050 Western Avenue, Guilderland NY 518.452.4565 

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