Hamdi Saidani This Gordon Ramsay-style Salmon Wellington is a rich and impressive recipe, featuring a flaky salmon fillet and a creamy spinach-dill filling, all wrapped in a golden, buttery puff pastry. It’s the ultimate show-stopping centerpiece for a dinner party or special occasion, yet is surprisingly simple to prepare. This elegant dish, also known as Salmon en Croûte, is ready in about an hour.
Gordon Ramsay Salmon Wellington Ingredients
- 1 sheet (11–13 oz) all-butter puff pastry, well chilled
- 2 lb center-cut salmon fillet, skin removed
- 8 oz baby spinach
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- 1 small garlic clove, finely minced
- 4 oz cream cheese, softened
- 2 tbsp finely grated Parmesan or Pecorino cheese
- 1 tbsp fresh lemon juice
- Finely grated zest of 1/2 lemon
- 2 tbsp chopped fresh dill
- 1 large egg, beaten with 1 tsp of water (for egg wash)
- Kosher salt and freshly ground black pepper
- Flour, for dusting
How To Make Gordon Ramsay Salmon Wellington
- Prepare the Filling: Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook until soft and fragrant. Add the spinach in batches and cook until it is fully wilted. Remove the mixture from the heat, let it cool, and then squeeze out as much excess liquid as possible with your hands. In a bowl, combine the cooled spinach mixture with the softened cream cheese, Parmesan, lemon juice, zest, and fresh dill. Season with salt and pepper. Chill for 15 minutes.
- Prep the Oven and Pastry: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper (place a wire rack on the sheet, if you have one). On a lightly floured surface, roll out the chilled puff pastry into a rectangle large enough to fully enclose the salmon with a 1-inch border all around.
- Assemble the Parcel: Pat the salmon fillet completely dry with paper towels and season it lightly on all sides with salt and pepper. Spoon the cooled spinach mixture in a strip down the center of the pastry, roughly the same size as the salmon fillet. Lay the salmon on top of the spinach.
- Seal and Chill: Brush the pastry edges with the egg wash. Fold the long sides of the pastry over the salmon to create a parcel, trimming any excess. Press the seams to seal them firmly. Place the parcel seam-side down on the prepared baking sheet. Brush the entire parcel with the egg wash and lightly score a decorative pattern on top. Chill the assembled parcel in the refrigerator for at least 15 minutes.
- Bake Until Golden: Brush the chilled parcel with a second coat of egg wash. Bake for 25–30 minutes, until the pastry is a deep golden brown and puffed up. The best way to check for doneness is with a meat thermometer; the salmon should register around 122–125°F (50–52°C) in the center.
- Rest and Slice: This is a crucial step. Let the finished Salmon Wellington rest for 5–10 minutes on the baking sheet before slicing and serving. This allows the steam to settle and the juices to redistribute.
Recipe Tips
- How to get a non-soggy bottom crust? There are two important secrets: 1) Your spinach filling must be as dry as possible. After cooking, squeeze out all the excess moisture. 2) The filling must be completely cool before you assemble the parcel. A warm filling will melt the butter in the puff pastry, leading to a soggy result.
- Why use a wire rack? Placing the salmon parcel on a wire rack on the baking sheet, as the recipe suggests, is a professional trick. It allows the hot air to circulate all around the pastry, which is the key to ensuring the bottom crust gets just as golden and crispy as the top.
- How do I know when the salmon is cooked? A meat thermometer is the only foolproof way to guarantee perfectly cooked salmon that is moist and flaky, not dry. Pull the parcel from the oven when the center hits 122–125°F; the residual heat will carry it to a perfect medium as it rests.
- Can I make this ahead of time? Absolutely! This is a perfect make-ahead dinner party main. You can fully assemble the unbaked parcel, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours. Just brush it with the egg wash right before it goes into the hot oven.
What To Serve With Salmon Wellington
This is an elegant centerpiece that pairs beautifully with simple, classic sides. Serve it with:
- Steamed asparagus with a squeeze of lemon
- Tender new potatoes tossed in butter and dill
- A simple green salad with a light vinaigrette
- A simple white wine and dill sauce on the side
How To Store Salmon Wellington
- Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 2 days.
- Reheat: For the best results, reheat slices on a baking sheet in a 375°F oven for 5-10 minutes to help re-crisp the pastry. Avoid the microwave, which will make the pastry soft and soggy.
Salmon Wellington Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 750 kcal
- Carbohydrates: 35g
- Protein: 45g
- Fat: 48g
- Saturated Fat: 25g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What does u0022en croûteu0022 mean?
u0022En croûteu0022 is a French culinary term that simply means u0022in a crust.u0022 It refers to a dish where a food item (like salmon, beef, or brie) is wrapped in pastry and then baked.
Can I use a different kind of fish?
Yes. This method would also work beautifully with another thick, firm fish fillet, such as cod, halibut, or arctic char.
Can I make individual portions?
Yes, this is a fantastic idea for an elegant dinner party. Simply cut the salmon fillet and the puff pastry into individual serving-sized portions before you assemble them. You will need to reduce the baking time to about 15-20 minutes.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Grilled Salmon Recipe
- Gordon Ramsay Teriyaki Salmon Recipe
- Gordon Ramsay Poached Salmon Recipe
Gordon Ramsay Salmon Wellington Recipe
Description
A show-stopping centerpiece featuring a whole salmon fillet topped with a creamy spinach-cheese filling, all wrapped in a golden, flaky puff pastry.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Make the filling: Sauté shallot and garlic, then wilt the spinach. Let it cool and squeeze out all excess liquid. Mix with cream cheese, Parmesan, lemon, salt, and pepper. Chill.
- Pat the salmon fillet completely dry and season it.
- On a sheet of puff pastry, spread the cooled spinach mixture down the center. Place the salmon on top.
- Fold the pastry over to enclose the salmon, seal the seams, and place it seam-side down on a parchment-lined baking sheet.
- Brush the entire parcel with egg wash, lightly score the top, and chill for 15 minutes.
- Brush with a second coat of egg wash and bake for 25–30 minutes until the pastry is deep golden and the salmon is cooked through (125°F).
- Let it rest for 5–10 minutes before slicing and serving.
Notes
- u003cliu003eu003cstrongu003eCool the Filling:u003c/strongu003e The most important tip for this recipe is to use a completely cool and very dry spinach filling. A warm, wet filling will melt the butter in your puff pastry and lead to a soggy bottom.u003c/liu003eu003cliu003eu003cstrongu003ePat Salmon Dry:u003c/strongu003e For the best result, your salmon fillet must be completely dry. This prevents the inside of the pastry from becoming steamy and soft.u003c/liu003eu003cliu003eu003cstrongu003eChill Before Baking:u003c/strongu003e A final 15-minute chill in the fridge before baking is a non-negotiable step that ensures the puff pastry is very cold when it hits the hot oven, resulting in maximum puff and flaky layers.u003c/liu003eu003cliu003eu003cstrongu003eRest Before Slicing:u003c/strongu003e Do not skip the 5-10 minute resting period. This is a crucial step that allows the steam to settle, preventing the pastry from becoming soggy and ensuring clean, beautiful slices.u003c/liu003e
Gordon Ramsay Salmon Wellington Recipe
