Salmon Wellington with Puff Pastry (Salmon en Croute)

Step 1

Make sure the salmon filets (skin removed) are refrigerated until you’re ready to assemble. The salmon needs stay cold (see note below), so don’t let it sit on your counter for too long.

Step 2

Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper, and set aside.

Step 3

In a large skillet, melt butter over medium heat. Stir in the diced onions and minced garlic, and saute until fragrant, about 2 minutes. Add the white wine and cook it off for a few minutes, stirring, until reduced.

Step 4

Stir in cream cheese until softened and lightly melted.

Step 5

Add spinach, parmesan, and breadcrumbs. Stir until spinach is wilted. Season with salt and pepper to taste. Remove from heat and set aside. It will look a bit crumbly.

Step 6

Make the egg wash: In a small bowl, whisk the egg with 1 teaspoon of milk until evenly combined. Set aside.

Step 7

Using a rolling pin, roll out the puff pastry sheets and cut into rectangles, large enough to fit each piece of salmon in the center - there should be 3 inches around the edges from the salmon. Note: I used Pepperidge Farm's puff pastry brand, which comes with 2 sheets. I cut each sheet in half, so had 4 sheets in total.

Step 8

Remove the portioned salmon filets from the fridge. Pat them dry thoroughly with paper towel. Season salmon with salt and pepper to taste. Tip: Patting dry the salmon thoroughly will prevent the puff pastry from getting soggy.

Step 9

Place salmon filet onto the rolled out puff pastry sheet, in the center. Top with the cream cheese and spinach mixture evenly.

Step 10

Brush all the borders with the prepared egg wash. This will act as the “glue” for the puff pastry. Fold over the long edges over the salmon, and lightly pinch to seal. Then brush the short ends with more egg wash, and fold them over to seal. Repeat with the remaining salmon filets.

Step 11

Transfer the assembled salmon Wellington to the lined sheet pan, seam side down. Using a paring knife, cut slits on the puff pastry over the top, in a crosshatch pattern. Then, brush the top with more egg wash. Tip: Cutting slits over the top ensures there's proper ventilation for the steam to escape and prevents sogginess.

Step 12

Bake for 20-23 minutes, until golden brown on top. Tip: Try not to open too much, as the puff pastry needs full heat to properly bake - this will also prevent the bottom from getting soggy.

Step 13

Serve warm. Enjoy!