Salmon Wellington with Madeira Wine Sauce


Salmon Wellington with Madeira Wine Sauce |

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.

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 teenage son looks forward to our “fancy” dinner parties — even if it’s just the three of us.

Salmon Wellington with Madeira Wine Sauce |

Creating special memories can be as easy as taking a little extra time in the dining room, using that beautiful china, and making something special — and easy. Something like… Salmon Wellington with Madeira.


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 salmon filet
1 egg, beaten


Preheat oven to 425°F.

In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent. Add mushrooms and sautee until brown but not juicy, about 6 minutes. Add Madeira, spinach, salt and pepper and 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 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 longer 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 a baking sheet lined with parchment paper.

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 brown and the salmon is cooked through.

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Salmon Wellington with Madeira Wine Sauce |

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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