Go Back
–+ servings
Gordon Ramsay Salmon Wellington

Gordon Ramsay Salmon Wellington

Erin Table for Seven
Salmon Wellington by Gordon Ramsay is a tasty dish that combines salmon, spinach, and herb-infused cream cheese in a buttery puff pastry wrap. Baked to golden perfection in just 30 minutes, it’s an impressive delight for any occasion!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine British
Servings 8
Calories 521 kcal

Ingredients
  

  • 28 ounces salmon skinless and boneless
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried dill

Filling:

  • 1 small yellow onion chopped
  • 3 cloves garlic minced
  • 2 cups frozen spinach
  • 2 teaspoons salt
  • 1 bunch dill finely chopped
  • 1 cup cream cheese softened
  • 1 lemon, zest
  • 1 teaspoon lemon juice
  • 13 ounces puff pastry
  • 1 egg yolk whisked

Instructions
 

  • Adjust the oven temperature to 400°F (200°C).
  • Use salt, pepper, and dried dill to season the salmon fillet. Put aside.
  • Saute the minced garlic and diced onion in a pan until they soften. Toss in the frozen spinach and cook until thawed. Add salt and take off the heat.
  • Mix the cooled spinach mixture, fresh dill, cream cheese, lemon zest, and lemon juice in a mixing bowl. Thoroughly combine all ingredients by mixing them.
  • On a surface lightly sprinkled with flour, roll out the puff pastry sheet until it’s about 1/4 inch thick. Form the puff pastry into a rectangle large enough to wrap the salmon fillet completely.
  • Make sure there is approximately 1 inch (2.5 cm) of dough on each side of the doughnut, then equally distribute the spinach and cream cheese mixture over the center. Place the seasoned salmon fillet on top of the spinach and cheese mixture.
  • Before delicately folding the crust over the salmon, lightly brush it with the beaten egg yolk. To ensure a tight closure, use a fork to press down on the edges. On top of the puff pastry, spread the beaten egg yolk.
  • After lining a baking sheet with parchment paper, place the salmon wellington on top.
  • Bake for 20 to 30 minutes until the dough has turned a golden brown color and the salmon has cooked through.
  • After removing it from the oven, let it cool for a bit before slicing it and serving.

Notes

  • Even Seasoning: Ensure salmon is evenly seasoned for a balanced taste.
  • Dry Spinach: Cook and drain spinach well to avoid excess moisture.
  • Secure Seal: Press pastry edges firmly to prevent filling leaks.

Nutrition

Calories: 521kcalCarbohydrates: 26gProtein: 27gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 108mgSodium: 1005mgPotassium: 718mgFiber: 2gSugar: 2gVitamin A: 5039IUVitamin C: 5mgCalcium: 105mgIron: 3mg
Tried this recipe?Let us know how it was!