Gordon Ramsay Salmon Wellington

Gordon Ramsay Salmon Wellington is a sophisticated twist on the classic beef version. It is made with a center of succulent salmon topped with a creamy spinach and herb filling, all encased in golden, flaky puff pastry. The result is a luxurious combination of textures, where the rich pastry meets the fresh, moist fish and savory greens. It is perfect for a holiday centerpiece or a romantic dinner date.

Try More Recipes:

• Gordon Ramsay Crispy Skin Salmon
• Gordon Ramsay Steak Seasoning Recipe
• Gordon Ramsay Christmas Breakfast Salmon

Why You Will Love This Salmon Wellington Recipe:

• Show-Stopping Presentation: This is a true centerpiece dish. When you bring the golden, cross-hatched pastry to the table, it looks like it came straight out of a professional kitchen.
• Texture Perfection: It delivers the ultimate bite: the crunch of the flaky pastry, the richness of the creamy spinach, and the tenderness of the steamed salmon.
• Protects the Fish: The pastry and spinach coating act as an insulator, trapping moisture inside so the salmon remains incredibly juicy and is very difficult to overcook.
• easier Than It Looks: While it looks complex, using high-quality store-bought puff pastry makes this recipe surprisingly approachable for home cooks.
• Complete Meal in One: You get your protein, starch (pastry), and greens (spinach) all in one slice, meaning you only need a simple side salad to complete the dinner.

Gordon Ramsay Salmon Wellington Ingredients

• 2 pounds salmon fillet (skinless, center cut)
• 1 package (2 sheets) puff pastry, thawed
• 2 tablespoons unsalted butter
• 1 large shallot, finely diced
• 10 ounces fresh baby spinach
• 1/2 cup cream cheese, softened
• 2 tablespoons fresh dill, chopped
• 1 tablespoon whole grain mustard
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, beaten (for egg wash)

How To Make Gordon Ramsay Salmon Wellington

1. Prepare the filling by melting the butter in a pan over medium heat and sautéing the shallot until soft, then adding the spinach and cooking until completely wilted.
2. Dry the spinach by placing the cooked mixture into a sieve or clean kitchen towel and squeezing out every drop of excess liquid (this is crucial).
3. Mix the layer by chopping the dried spinach roughly and combining it in a bowl with the softened cream cheese, fresh dill, salt, and pepper.
4. Prepare the salmon by checking for any pin bones, patting the fish dry, and brushing the top side with the whole grain mustard.
5. Roll the pastry out on a lightly floured surface into a rectangle large enough to wrap the salmon completely.
6. Assemble the Wellington by placing the salmon in the center of the pastry, then spreading the spinach and cream cheese mixture evenly over the top of the fish.
7. Seal the parcel by brushing the edges of the pastry with egg wash, folding them over the salmon to create a tight package, and trimming any excess dough.
8. Chill the dish by placing the wrapped salmon seam-side down on a parchment-lined baking sheet and refrigerating for 20 minutes to firm up the pastry.
9. Bake the Wellington in a preheated 400°F (200°C) oven, brushing the top with egg wash and scoring lightly, for 25-30 minutes until the pastry is deep golden brown.
10. Rest and serve by letting it sit for 10 minutes before slicing with a serrated knife to keep the layers intact.

Recipe Tips

• Squeeze the spinach. The number one mistake with this dish is wet spinach. If you don’t squeeze the water out, the bottom of your pastry will turn into mush.
• Chill before baking. Putting the assembled Wellington in the fridge allows the butter in the puff pastry to re-solidify. This ensures maximum puff and flakiness when it hits the hot oven.
• Score lightly. When making the decorative cuts on top of the pastry, use the back of a knife or barely touch the surface. You want to look pretty, not cut through to the steam inside.
• Use center-cut salmon. A tail piece will be thin at one end and thick at the other, leading to uneven cooking. A center cut ensures the fish cooks at the same rate as the pastry.

What To Serve With Salmon Wellington?

This Salmon Wellington needs acidity to balance it serve with roasted asparagus drizzled with lemon juice or fennel salad. A light white wine butter sauce (beurre blanc) is the perfect liquid accompaniment.

How To Store Leftovers Salmon Wellington?

• In The Fridge: Refrigerate leftovers in an airtight container for up to 2 days. The pastry will inevitably lose some crunch, but the flavors will remain delicious.
• In The Freezer: Freezing is not recommended for the cooked dish as the cream cheese and pastry texture will suffer upon thawing.

How To Reheat Leftovers Salmon Wellington?

• The Oven Method (Best for Pastry) Preheat your oven to 350°F (175°C) and place the leftover slice on a wire rack set over a baking sheet heat for 10-15 minutes, which allows the heat to circulate under the pastry and prevents a soggy bottom while warming the fish gently.
• The Air Fryer Method (Quickest Crisp) Place the slice in the air fryer basket set to 340°F (170°C) for 5-7 minutes. This method is incredibly effective at reviving the flaky layers of the puff pastry without overcooking the salmon inside.

FAQs

More Recipes:

• Gordon Ramsay BBQ Salmon
• Gordon Ramsay Tartar Sauce
• Gordon Ramsay Scallop Recipe

Salmon Wellington Nutrition Facts

Serving Size: 1 fillet

• Calories: 680 kcal
• Total Fat: 45g
• Saturated Fat: 19g
• Cholesterol: 135mg
• Sodium: 620mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 38g

Gordon Ramsay Salmon Wellington

Recipe by Sophie LaneCourse: Dinners, Salmon, Lunch, MainCuisine: American, British, FrenchDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

680

kcal

Gordon Ramsay Salmon Wellington is a sophisticated twist on the classic beef version. It is made with a center of succulent salmon topped with a creamy spinach and herb filling, all encased in golden, flaky puff pastry. The result is a luxurious combination of textures, where the rich pastry meets the fresh, moist fish and savory greens. It is perfect for a holiday centerpiece or a romantic dinner date.

Ingredients

• 2 pounds salmon fillet (skinless, center cut)

• 1 package (2 sheets) puff pastry, thawed

• 2 tablespoons unsalted butter

• 1 large shallot, finely diced

• 10 ounces fresh baby spinach

• 1/2 cup cream cheese, softened

• 2 tablespoons fresh dill, chopped

• 1 tablespoon whole grain mustard

• 1 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

• 1 large egg, beaten (for egg wash)

Directions

• Prepare the filling by melting the butter in a pan over medium heat and sautéing the shallot until soft, then adding the spinach and cooking until completely wilted.
• Dry the spinach by placing the cooked mixture into a sieve or clean kitchen towel and squeezing out every drop of excess liquid (this is crucial).
• Mix the layer by chopping the dried spinach roughly and combining it in a bowl with the softened cream cheese, fresh dill, salt, and pepper.
• Prepare the salmon by checking for any pin bones, patting the fish dry, and brushing the top side with the whole grain mustard.
• Roll the pastry out on a lightly floured surface into a rectangle large enough to wrap the salmon completely.
• Assemble the Wellington by placing the salmon in the center of the pastry, then spreading the spinach and cream cheese mixture evenly over the top of the fish.
• Seal the parcel by brushing the edges of the pastry with egg wash, folding them over the salmon to create a tight package, and trimming any excess dough.
• Chill the dish by placing the wrapped salmon seam-side down on a parchment-lined baking sheet and refrigerating for 20 minutes to firm up the pastry.
• Bake the Wellington in a preheated 400°F (200°C) oven, brushing the top with egg wash and scoring lightly, for 25-30 minutes until the pastry is deep golden brown.
• Rest and serve by letting it sit for 10 minutes before slicing with a serrated knife to keep the layers intact.

Notes

• Squeeze the spinach. The number one mistake with this dish is wet spinach. If you don’t squeeze the water out, the bottom of your pastry will turn into mush.
  Chill before baking. Putting the assembled Wellington in the fridge allows the butter in the puff pastry to re-solidify. This ensures maximum puff and flakiness when it hits the hot oven.
  Score lightly. When making the decorative cuts on top of the pastry, use the back of a knife or barely touch the surface. You want to look pretty, not cut through to the steam inside.
  Use center-cut salmon. A tail piece will be thin at one end and thick at the other, leading to uneven cooking. A center cut ensures the fish cooks at the same rate as the pastry.