Salmon Wellington (Flaky Salmon in Puff Pastry)
Salmon Wellington is the epitome of elegance and comfort rolled into one dish. With its buttery, flaky puff pastry, tender salmon, and creamy Swiss chard filling, it’s a stunning option for holidays, dinner parties, or anytime you want to impress. Despite its gourmet appearance, it's surprisingly easy to prepare, making it the perfect recipe to elevate your next meal with minimal effort. Pair it with a tangy crème fraîche sauce, and you have a dish that’s sure to wow every guest at the table!
Servings: 8 servings
Calories: 429kcal
Video
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
Calories: 429kcal | Carbohydrates: 17g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 1128mg | Potassium: 481mg | Fiber: 1g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg
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