A Show Stopping Holiday Seafood Dish!
If you’re looking for an impressive centerpiece that combines elegance with ease, try his impressive (but simple!) Salmon Wellington. This dish wraps tender, flaky salmon in a golden, buttery puff pastry, with a luscious Swiss chard and Boursin filling adding a creamy, herbaceous touch. Serve it with a tangy crème fraîche sauce, and you’ve got a restaurant-quality meal right from your oven.
Why I Love This Recipe
The salmon is moist and buttery, which is enough of a reason for me to love this dish, but it’s the texture of the flaky, golden puff pastry that yields every bite crispy that really seals the deal. If you love a little tang, definitely don’t skip the easy crème fraîche sauce!
I could eat salmon every single day! If you’re like me, try my oven-baked salmon Florentine, this flaky baked salmon with lemon and dill, or everyone’s favorite slow-baked salmon with compound butter next! Or check out all of my quick and simple seafood recipes for more dinner inspiration!
Ingredients
- Salmon fillet: I recommend removing the skin for this recipe.
- Kosher salt, black pepper, and lemon zest, used to season the fish.
- 1 bunch of Swiss chard: Remove the ribs, finely chop, then set aside. Next, roughly chop the leaves. Keep them separate from the Swiss chard stems.
- Shallot and garlic, to add a subtle onion flavor and sweetness to the filling.
- Unsalted butter
- Boursin cheese: My favorite flavor is their Herb & Garlic, but definitely feel free to experiment.
- A sheet of puff pastry, thawed. If you’re doing a large piece of salmon, you may need a second puff pastry sheet.
- A beaten egg to brush on top (egg wash) and flaky sea salt to garnish.
The crème fraîche sauce is made with crème fraîche, fresh lemon juice, fresh dill, and a little Dijon mustard.
Ingredient Substitutions
- Swiss chard: Use spinach or kale as alternatives.
- Puff pastry: For a gluten-free version, use gluten-free puff pastry.
- Crème fraîche: Greek yogurt or sour cream can work in the sauce.
- Boursin: If you can’t find or don’t want to use Boursin cheese, you can use cream cheese or Neufchatel cheese mixed with garlic and1-2 tablespoons finely chopped herbs.
Directions
Full quantities and instructions can be found in the recipe card below.
- Prep Salmon: Preheat oven to 400°F. Pat salmon dry, season with salt, pepper, and lemon zest. Set aside at room temp.
2. Cook Filling: Sauté Swiss chard stems and shallot in butter for 3-5 minutes. Add garlic, cook 1 minute, then add chard leaves and salt. Cook until wilted, about 4 minutes. Stir in Boursin until creamy. Let cool.
3. Roll Pastry: Roll out puff pastry on a floured surface to double the salmon’s length.
4. Assemble: Place salmon (seasoned side down) on pastry, top with filling. Fold pastry over to seal, using egg wash if needed.
5. Bake: Place seam-side down on a lined baking sheet. Brush with egg wash, score the top, and bake for 25-30 minutes until golden.
6. Make Sauce: Mix crème fraîche, lemon juice, dill, and Dijon. Thin with water if desired.
7. Serve: Cool for 5 minutes, slice, and serve with sauce. Enjoy!
My Best Tips For Success!
- Keep the pastry cold: Warm puff pastry can become difficult to work with, so keep it chilled until ready to assemble.
- Dry the salmon thoroughly: This ensures the pastry doesn’t become soggy. Also, remove salmon skin for best results (more even cooking and easier to slice!).
- Score the pastry lightly: This creates a professional finish and helps release steam during baking.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Assemble up to one day in advance, then refrigerate until ready to bake.
- Leftovers and storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat: Reheat slices in a 350°F oven for 10-12 minutes to restore crispness.
Yes, you can absolutely freeze this dish, just do it before cooking. Wrap the unbaked wellington tightly in plastic wrap and freeze for up to 1 month. Bake directly from frozen, adding 10-15 minutes to the cooking time.
Serving Suggestions
Pair your Salmon Wellington with:
- Sides: Roasted asparagus, mashed potatoes, or a light salad. For a slightly heartier salad, I love this with my shaved Brussels sprouts Caesar salad!
- Drinks: A crisp white wine like Sauvignon Blanc or a glass of something bubbly and sparking, such as Prosecco.
Salmon Wellington is an impressive dish that’s simpler to make than it looks. With its flaky crust, creamy filling, and perfectly cooked salmon, this recipe is a guaranteed showstopper. Perfect for special occasions or whenever you want to treat yourself to something spectacular!
If you make this easy Salmon Wellington recipe, please let us know by leaving a review and rating below!
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Salmon Wellington (Flaky Salmon in Puff Pastry)
Equipment
- Parchment-lined sheet pan
- Pastry brush
Ingredients
For the salmon
- 1½-2 lb salmon fillet, skin removed (I recommend a center-cut thick piece)
- 3 tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
- 1 medium lemon, zested (about 2 tsp)
- 1 bundle Swiss chard, ends trimmed
- 2 Tbsp unsalted butter
- 1 medium shallot, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 5 oz Boursin Garlic & Herb cheese
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
- Flaky sea salt
For the sauce
- ½ cup (120g) crème fraîche
- 1 Tbsp fresh lemon juice (about ½ lemon)
- 2 tsp fresh dill, finely chopped
- 1 tsp Dijon mustard
Instructions
- Prepare the salmon. Preheat an oven to 400°F. Pat the salmon dry with paper towels, then season generously with 2 tsp kosher salt and ¼ tsp black pepper. Grate the zest from 1 lemon on top. Allow the salmon to sit out at room temperature while you prepare the Swiss chard.
- Clean the Swiss chard. Remove the ribs from the Swiss chard, then cut into ¼-inch pieces. Set aside. Next, roughly chop the leaves.
- Cook the Swiss chard. Melt 2 Tbsp unsalted butter in a large skillet over medium heat. Add the Swiss chard stems and chopped shallot, then cook for 3-5 minutes. Add 2 chopped garlic cloves, then cook for 1 minute more. Add chopped Swiss chard leaves. and 1 tsp kosher salt. Cook, stirring occasionally, until the leaves have wilted and cooked down, about 3-4 minutes. Stir in 5oz Boursin until melted and creamy.
- Prepare the puff pastry. Roll the thawed pastry out on a lightly floured surface so that it is twice as long as the salmon fillet.
- Assemble. Place the salmon seasoned side down in the middle of the pastry. Spoon the creamy filling on top, then spread into an even layer over the salmon. Try not to let it fall over the sides. Carefully fold the puff pastry over the salmon, beginning with the longer sides first, then the shorter sides, encasing it completely. You can use a little egg wash to help ‘glue’ the pastry shut or simply press the pieces together firmly.
- Bake the salmon. Place the puff pastry seam side down on a parchment-lined baking sheet. Brush with a beaten egg, then use a sharp knife to cut diagonal slits along the top of the pastry. Sprinkle with flaky sea salt and a little black pepper. Transfer to the preheated oven, then cook for 25-30 minutes, until the puff pastry is golden brown.
- Make the sauce. In a small bowl, combine ½ cup (120g) crème fraîche, 1 Tbsp fresh lemon juice, 2 tsp chopped dill, and 1 tsp Dijon mustard. Stir well. If you want the sauce slightly thinner, you can add a splash of water.
- Cool slightly, then serve. Allow the salmon wellington to cool slightly, then cut into slices about 1½-inch thick and serve with the crème fraîche sauce. Enjoy!
Notes
- Boursin cheese can be substituted with cream cheese or neufchatel cheese with 1-2 Tbsp chopped herbs.
- If using a larger piece of salmon, you can certainly double the Swiss chard recipe, but I recommend using two pieces of rolled out puff pastry to enclose the salmon instead of one. You can crimp the edges or fold them over on top of each other however you like, just ensure they are tightly sealed along the sides and cut a few slits in the top for venting.
- Make-ahead: Assemble up to one day in advance, then refrigerate until ready to bake.
- Leftovers and storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat: Reheat slices in a 350°F oven for 10-12 minutes to restore crispness.
- To freeze before cooking: wrap the unbaked wellington tightly in plastic wrap and freeze for up to 1 month. Bake directly from frozen, adding 10-15 minutes to the cooking time.
Nutrition
Photography by: Megan McKeehan
The post Salmon Wellington (Flaky Salmon in Puff Pastry) appeared first on Well Seasoned Studio.