Salmon Wellington
Wild Alaska salmon wrapped in prosciutto and a creamy mushroom spread, baked in puff pastry.
Ingredients
- 2 Wild Alaska coho salmon fillets (6 oz each)
- 1 teaspoon salt, for salmon
- 1 teaspoon pepper, for salmon
- 2 tablespoons butter
- 2 garlic cloves, chopped
- 1/2 medium onion, chopped
- 5 ounces fresh spinach
- 1 cup chopped mushrooms
- 1 teaspoon salt, for spinach
- 1 teaspoon pepper, for spinach
- 1/3 cup breadcrumbs
- 4 ounces cream cheese
- 1/3 cup shredded parmesan cheese
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped and divided
- 1 tablespoon Dijon mustard
- 6 thin prosciutto slices
- 1 sheet puff pastry, softened to room temperature
- 1 egg, beaten (for egg wash)
Method
Preheat oven
Preheat oven to 425°F (220°C).
Prep the salmon
Trim the skin off the 2 wild Alaska salmon fillets (6 oz each). Discard the skin.
Cook onions and mushrooms
In a pan over medium heat, melt the 2 tablespoons butter. Add the chopped onion and mushrooms, cooking until the liquid released has cooked off and the onions begin to caramelize. Add the 2 garlic cloves, chopped, and cook for 1 minute more.
Wilt the spinach
Add the 5 ounces fresh spinach, 1 teaspoon salt, and 1 teaspoon pepper. Cook until the spinach is wilted.
Build the mushroom spread
Add the breadcrumbs, 4 ounces cream cheese, shredded parmesan cheese, the zest of the 1 lemon, 1 teaspoon of its juice, and 1 tablespoon of the fresh dill, chopped. Stir until evenly combined. Remove from heat.
Cool the mushroom spread
Spread the mixture on a plate to cool to room temperature before assembling — this keeps it from softening the pastry later. Chill in the fridge if time is an issue.
Season the salmon
Season the fillets on all sides with 1 teaspoon salt and 1 teaspoon pepper, then spread a thin layer of Dijon mustard over the top of each.
Add the mushroom spread
Spread a thin, even layer of the cooled mushroom-spinach mixture over the mustard on each fillet.
Wrap in prosciutto
Wrap each fillet completely in overlapping slices of thin prosciutto, covering top, bottom, and sides so no fish or filling touches the pastry directly.
Chill the wrapped fillets
Wrap each portion tightly in plastic wrap to hold its shape, and chill for 15 minutes.
Prep the puff pastry
Cut the 1 sheet puff pastry, softened to room temperature, into two equal portions. Roll or stretch each piece so it's large enough to fully enclose a wrapped fillet.
Wrap the pastry
Unwrap the plastic from each prosciutto-wrapped fillet and place it in the center of a pastry portion. Fold the pastry over, starting with the longer sides, then the shorter ends. Trim excess pastry, then fold the ends underneath.
Chill the wrapped pastry
Flip each portion seam-side down onto a plate and chill — this keeps the pastry from slumping in the oven.
Transfer to baking sheet
Move the pastry-wrapped salmon to a baking sheet lined with parchment paper.
Egg wash and score
Brush the top and sides with the 1 egg, beaten. Score a shallow crosshatch pattern on top, then cut 2–3 small steam vents through the pastry — these let moisture escape so the crust can crisp.
Second coat of egg wash
Brush the top with the egg wash a second time.
Bake
Bake until the pastry is golden brown and the internal temperature of the salmon reaches 125–130°F, 18–22 minutes.
Rest
Let rest before slicing — the salmon will carry over to about 135°F, landing at a perfect medium.
Finish and serve
Squeeze the remaining lemon juice over the top and scatter with the remaining fresh dill. Slice and serve.
Notes
Check each fillet to ensure there are no bones and remove any you find.
Atlantic salmon can be substituted for Alaskan coho without recipe modifications. Be sure to trim the fillet to 6 oz per portion and expect a slightly longer bake — check for 125–130°F internal rather than relying on time alone, but expect a cook time closer to 22–25 minutes.