Gordon Ramsay Salmon Wellington Recipe

This delicious Salmon Wellington is a simple yet impressive dish, perfect for a quick dinner or special occasion. With creamy spinach and cheese filling wrapped in crispy puff pastry, it’s both flavorful and nutritious. You can easily adjust the filling with common ingredients, making this recipe versatile and satisfying for any palate!

Ingredients Needed:

• 800g skinless, boneless salmon fillet
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried dill

For the Filling:

• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 300g frozen spinach
• 2 teaspoons salt
• 1 bunch fresh dill, finely chopped
• 240g cream cheese, softened
• 1 lemon, zest
• 1 teaspoon lemon juice

For the Pastry:

• 370g puff pastry
• 1 egg yolk, whisked

How To Make Salmon Wellington Recipe?

1. Preheat the Oven: Heat your oven to 400°F (200°C).
2. Season the Salmon: Sprinkle salt, pepper, and dill on the salmon. Set aside.
3. Cook the Filling: Sauté garlic and onion until soft. Add spinach, cook until thawed, and season with salt. Remove from heat.
4. Mix the Filling: In a bowl, mix the spinach with fresh dill, cream cheese, lemon zest, and lemon juice.
5. Prepare the Pastry: Roll out the puff pastry to 1/4 inch thick and large enough to wrap the salmon.
6. Assemble the Wellington: Place the spinach mix in the center, then add the salmon. Brush the edges with egg yolk, fold, and seal with a fork.
7. Brush and Bake: Brush the top with egg yolk and bake for 20-30 minutes until golden and cooked through.
8. Cool and Serve: Let it cool for a few minutes before slicing and serving.

Recipe Tips:

• Keep the puff pastry cold: This helps the pastry puff up nicely when baked.
• Don’t overcook the salmon: Bake until the salmon is just cooked, so it stays juicy.
• Cool the filling first: Let the spinach and cheese mixture cool to avoid soggy pastry.
• Seal the pastry well: Use a fork to press the edges and keep the filling inside.
• Use egg yolk for shine: Brush the pastry with egg yolk to get a golden, shiny finish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Salmon Wellington cool to room temperature. After that, store it in an airtight container in the fridge for up to 2 days.
• Freeze: Wrap the Salmon Wellington in plastic wrap and foil, then freeze for up to 1 month.
• Reheat: Heat the Salmon Wellington at 350°F (175°C) for 5-8 minutes until warmed through and crispy.

Nutrition Facts:

• Calories: 390 kcal
• Total Fat: 28g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Sodium: 410mg
• Potassium: 400mg
• Total Carbohydrate: 21g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 17g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Teriyaki Salmon Recipe
• Gordon Ramsay Beetroot Cured Salmon Recipe 
• Gordon Ramsay Lobster Ravioli Recipe