Gordon Ramsay Salmon Wellington Recipe

This Gordon Ramsay Salmon Wellington is a crispy and elegant recipe, which is made with flaky salmon and a creamy spinach-dill filling. It’s the perfect dinner party dish, ready in about 1 hour.

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Gordon Ramsay Salmon Wellington Recipe Ingredients

• 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, thawed
• 2 teaspoons salt
• 1 bunch fresh dill, finely chopped
• 240g cream cheese, softened
• 1 lemon, zested and juiced
• For the Pastry:
• 370g puff pastry sheet
• 1 egg yolk, whisked

How To Make Gordon Ramsay Salmon Wellington

1. Prepare the Filling: Sauté the chopped onion and minced garlic in a pan until softened. Add the thawed spinach and cook until all the moisture has completely evaporated. Transfer the mixture to a bowl and let it cool completely.
2. Finish the Filling: Once cooled, mix the spinach mixture with the softened cream cheese, lemon zest, lemon juice, and finely chopped fresh dill.
3. Season the Salmon and Assemble: Preheat your oven to 400°F (200°C). Season the salmon fillet on all sides with salt, pepper, and dried dill. Roll out the puff pastry sheet on a lightly floured surface. Spread the creamy spinach filling in the center of the pastry, making it the same size as your salmon fillet.
4. Enclose the Wellington: Place the seasoned salmon on top of the spinach filling. Fold the puff pastry over the salmon to enclose it completely, trimming any excess and pressing the seams to seal tightly.
5. Score and Chill: Place the Wellington, seam-side down, on a parchment-lined baking sheet. Use the back of a knife to gently score a decorative pattern on top. Brush with the whisked egg yolk. Chill in the refrigerator for 10-15 minutes.
6. Bake Until Golden: Brush the chilled Wellington with a second coat of egg yolk. Bake for 25–30 minutes, or until the pastry is a deep golden brown and puffed up.
7. Rest and Serve: Let the Salmon Wellington rest for 5 minutes before slicing it into thick portions and serving.

Recipe Tips

• How do I get the flakiest pastry? The secret is to keep the pastry as cold as possible. Chilling the fully assembled Wellington for 10-15 minutes before it goes into the hot oven helps the butter in the pastry create maximum steam, resulting in a flakier, higher rise.
• How do I avoid a soggy bottom? For an extra-crisp bottom crust, place your parchment-lined baking sheet in the oven while it preheats. Placing the cold Wellington directly onto the preheated tray will help the bottom pastry cook faster.
• How do I get a deep golden color? For a professional, deep golden-brown shine, brush the Wellington with the egg yolk twice: once before you chill it, and once again right before it goes into the oven.
• Why does the spinach need to be so dry? Squeezing every last drop of moisture out of the thawed spinach is the most crucial step. Any excess water will turn to steam inside the pastry, making the filling watery and the pastry soggy from the inside out.

What To Serve With Salmon Wellington

This elegant main course is a showstopper and pairs well with simple, refined sides.

• Steamed asparagus with hollandaise sauce
• Buttered new potatoes
• A simple green salad with a lemon vinaigrette
• Sautéed green beans with almonds

How To Store Salmon Wellington

• Best Served Fresh: Salmon Wellington is at its absolute best when served warm and fresh from the oven, so the pastry is flaky and crisp.
• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: The best way to reheat is in a 375°F (190°C) oven or an air fryer for 5-10 minutes to help re-crisp the pastry. Microwaving will make the pastry soft.

Salmon Wellington Nutrition Facts

• Calories: 390 kcal
• Protein: 35g
• Carbohydrates: 20g
• Fat: 18g
• Saturated Fat: 9g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

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