salmon for entertaining

Salmon Wellington is an easy but impressive recipe you can prep ahead for entertaining. Salmon wrapped in puff pastry with spinach, then baked until golden, this salmon en croute is to die for!

Salmon Wellington

unsalted butter

Dijon mustard

lemon

salt

black pepper (divided)

thyme

extra virgin olive oil

baby spinach

garlic (minced)

Parmesan cheese

puff pastry (thawed in the refrigerator)

salmon

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.

Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.

Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Stir in the Parmesan. Remove from the heat and let cool.

In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.

Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.

Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.

Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a “glue”), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. Don’t stress over the order of the flaps. As long as it’s well sealed and covers the salmon, you’re golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.

Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.

Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown.  Let cool a few minutes on the baking sheet. Serve hot.

https://content.jwplatform.com/videos/TbTpGbaJ.mp4

How to cook the BEST Blackened Salmon - Fillets of salmon brushed with butter, rubbed with a bold spice blend, and pan-seared to perfection, this easy recipe is simple and impressive!

Blackened Salmon

salmon (skin-on)

paprika

brown sugar

onion powder

garlic powder

cayenne pepper

oregano

Chopped fresh parsley or thyme (for serving)

Place the salmon on a large plate, flesh-side up, and pat dry.

In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.

Brush

In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.

Sear

Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.

Cook

Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145 degrees F on an instant read thermometer and flake easily with a fork at its thickest part.

Serve

Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.

https://content.jwplatform.com/videos/KOw4MzSt.mp4

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Blackened Salmon

Top 2 salmon for entertaining recipes from across the web

The most viewed salmon for entertaining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Salmon Wellington

Blackened Salmon

The most viewed salmon for entertaining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine