Salmon Wellington with Madeira Wine Sauce
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Salmon Wellington is a simple to make salmon fillet topped with a spinach mushroom filling and baked in puff pastry. Utterly delicious!
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With a nod to the past where dinner party fare was fancy and delicate, Salmon Wellington is a spectacularly beautiful dish yet incredibly easy. A perfect excuse to dust off the fine china, polish the silver, set out the crystal goblets, and light the candles.
Perfect for Mother’s Day, date night at home, or any special holiday dinner. It’s also very company-worthy.
Salmon Wellington
Salmon Wellington was one of the first “fancy” dishes I perfected while I was a teenager. In fact, during those days, I didn’t want to make anything that wasn’t fancy or French or gourmet.
It wasn’t until my son came along that I began to realize one couldn’t live on gourmet alone.
But to this day, even our son looks forward to “fancy” dinner parties at home — even if it’s just the three of us.
Creating special memories can be as easy as spending a little extra time in the dining room, using your beautiful china, and making something special — and easy. Something like… Salmon Wellington with Madeira.
And if you don’t have fancy china, or a matched set of anything, fragrant candles and beautiful flowers (even in a mason jar) sets the mood for a beautiful dinner.
Salmon Wellington Ingredients
The exact measurements are in the recipe card at the bottom of this post. Here’s what you need to make Salmon Wellington.
- Salmon fillet
- Butter
- Garlic cloves
- Onion
- Mushrooms
- Madeira wine
- Fresh spinach
- Salt and pepper
- Fresh dill
- Parmesan
- Thawed puff pastry sheet
- 1 egg, beaten
More Salmon Recipes You May Also Love
- Irish Baked Salmon and Cream Sauce
- Salmon Quiche with Spinach, Dill, and Mozzarella
- Creamy Salmon Pasta with Peas, Dill and Creme Fraîche
- Quick Fix Salmon Chowder
How to make Salmon Wellington
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 1: Make the filling
In a pan over medium heat, melt butter then add garlic and onions; cook until translucent. Add mushrooms and saute until brown but not juicy, about 6 minutes. Add Madeira, spinach, salt, and pepper; continue cooking until spinach has wilted.
Remove from heat and add dill and Parmesan, stirring to combine.
Step 2: Assemble the Wellington
On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place several spoonfuls of the spinach mushroom mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the long sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer it to the baking sheet.
With excess pastry, create decorative shapes and adhere them to the top.
Step 3: Bake the Salmon Wellington
Brush the beaten egg on the top and sides of the pastry. Bake for 20-25 minutes, until the pastry is golden and the salmon is cooked through.
More Recipes You May Also Enjoy
- Classic Beef Wellington and Disputed Origins
- Quick and Easy Puff Pastry Strawberry Tart
- Easy French Ganache Tart
- Mini Apple Tart with Caramel Sauce
- Salmon Burgers in 15 Minutes or Less
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Salmon Wellington with Madeira
With a nod to the past where dinner party fare was fancy and delicate, Salmon Wellington is a spectacularly beautiful dish yet incredibly easy. A perfect excuse to dust off the fine china, polish the silver, set out the crystal goblets, and light the candles.
Ingredients
- 1 tablespoons butter
- 2 cloves garlic, chopped
- ½ medium onion, chopped
- 1 pound mushrooms, finely chopped
- ¼ cup Madeira wine
- 5 ounces fresh spinach
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon fresh dill, chopped
- ¼ cup Parmesan, shredded
- 1 sheet puff pastry, softened to room temperature
- 1.5 - 2 lb salmon filet
- 1 egg, beaten
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent. Add mushrooms and saute until brown but not juicy, about 6 minutes. Add Madeira, spinach, salt, and pepper; continue cooking until spinach has wilted. Remove from heat.
- Add dill and Parmesan to the spinach mixture and combine.
- On a cutting board, smooth out a sheet of thawed puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
- Place several spoonfuls of the spinach mushroom mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
- Fold the edges of the puff pastry over the salmon and spinach, starting with the long sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer to the baking sheet.
- With excess pastry, create decorative shapes and adhere to the top of the Salmon Wellington with a dab of water. Brush the beaten egg on the top and sides of the pastry.
- Bake for 20-25 minutes, until the pastry is golden and the salmon is cooked through.
How big is the fillet you usually use?
Hi Joan! I normally use a 1.5 to 2 lb fillet – depending on what I find at the seafood counter. I roll the puff pastry until it fits the size of the fillet I have.
1.5-2lb more like 4-8 servings! I get 4 from one pound & would definitely need to double the spinach, puff pastry, etc!
Going to the fish store down.
Looks delicious!
Looks amazing! How many servings?
Thank you, Donna. I usually allow for 2 servings. Double for 4. It’s a fun, pretty and easy recipe that happens to be delicious too! The best kind. 🙂
OMG… Absolutely delicious! So easy, and beautiful will definitely do this again! Thanks so much for reminding me of a favorite and making it easy to make!
Hi Donna! So happy you made this. It’s a favorite of mine too. Easy and yet… it doesn’t look like it. One of my company-is-coming standbys! Love those old classics!