Salmon Wellington

  • By: Jack Mancuso

Salmon Wellington

Move over beef. Salmon is in the house! Puff pastry-wrapped salmon ala Wellington (also known as Salmon en Croute) is moist. Add a few herbs like Cuso’s Lemon Pepper Seasoning, dill, and red onions, and you have a delight for dinner. Tip: You can apply the all-natural Lemon-Pepper Seasoning to pasta or asparagus for a bright side dish.

Some consider Wellington the ultimate indulgence, ideal for special occasions. When assembled properly, it’s a work of art. Salmon Wellington, just like beef, brings together a perfect marriage of taste and texture. There’s something really satisfying about that first crunch of buttery pastry, followed by rich flavor.

Salmon is delicate. Take care not to overcook it. 

Ingredients

  • Puff pastry (2 sheets)
  • 1 lb 1-inch thick salmon filet
  • Cuso’s Lemon Peper Seasoning
  • 8 oz cream cheese
  • ½ cup cooked, dry spinach
  • 1 red onion chopped fine
  • 2 tbsp fresh dill
  • 1 tbsp capers
  • Egg wash

Instructions

  1. Lay out one of the pastry sheets on a cutting board
  2. Season the salmon on both sides
  3. Place the fish in the middle of the pastry sheet
  4. Mix the cream cheese, spinach, onion, dill, and capers together
  5. Smooth it evenly over the top of the salmon
  6. Use a pastry brush to apply egg wash all around the edge of the bottom pastry
  7. Cover it entirely with the second pastry sheet
  8. Leave about 1 inch of pastry around the edge; trim as necessary
  9. Use a fork to crimp the edges to avoid leaking
  10. Score the top sheet of puff pastry
  11. Sprinkle with a little salt
  12. Bake at 400F, 20-25 minutes
  13. Make sure the salmon is 125F
  14. Remove from the oven and let it rest (the salmon continues to cook a bit)
  15. Slice and serve with a creamy lemon-garlic butter sauce (optional)

PitMaster’s Memo

People are surprised to see salmon cooked Wellington-style. The truth is, cooking protein or vegetables in a crust isn’t anything new. The Greeks kicked things off by wrapping it in a flour-water paste. And while we hear about Beef Wellington fairly readily in foodie circles, there other proteins that adapt well to this method. Examples include:

  • Pork wrapped in bacon with hearty mustard sauce
  • Turkey with mushroom, garlic, and thyme paste
  • Venison wrapped in prosciutto and Dijon mustard

Sides

Braised tomatoes with fennel

Buttery mushrooms

Italian spiced greens

Lime-herb couscous 

Roasted root vegetables

Dessert

Blackberry scones

Key lime pie

Parfait

Seasonal fruit salad with yogurt

Strawberry Orange tart

From the Bar

Bourgogne Chardonnay

Citrus sparkling water

Dry Pilsner

Gin and tonic

Tequila
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