Gordon Ramsay Salmon Wellington

Gordon Ramsay’s Salmon Wellington (also known as Salmon en Croûte) is an elegant and flavorful dish featuring succulent salmon fillet wrapped in golden, flaky puff pastry. The filling includes rich spinach and mushroom duxelles, enhanced with Dijon mustard and fresh herbs, creating a restaurant-quality meal perfect for special occasions.

What is Gordon Ramsay Salmon Wellington?

Gordon Ramsay’s Salmon Wellington is a classic dish where fresh salmon is coated with a flavorful spinach and mushroom filling, wrapped in buttery puff pastry, and baked until golden brown. The result is a crispy, flaky crust with tender, juicy salmon inside, making it a perfect centerpiece for a dinner party or holiday feast.

Why You’ll Love Gordon Ramsay Salmon Wellington

• Crispy, golden puff pastry – A buttery, flaky crust encases the tender salmon.
• Juicy, flavorful salmon – Perfectly cooked inside a rich and herby filling.
• Elegant and impressive – A show-stopping dish for special occasions.
• Perfect balance of textures – Crispy pastry, soft filling, and flaky fish.
• Make-ahead friendly – Can be prepared in advance and baked before serving.

Ingredients Needed for Gordon Ramsay Salmon Wellington

For the Filling:

• 1 tbsp olive oil
• 1 tbsp butter
• 2 cups baby spinach, chopped
• 1 cup cremini mushrooms, finely chopped
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• ½ tsp lemon zest
• 1 tbsp fresh dill or parsley, chopped
• Salt and black pepper (to taste)

For the Salmon Wellington:

• 1 center-cut salmon fillet (about 1.5 lbs), skin removed
• 1 sheet puff pastry (store-bought or homemade)
• 1 tbsp Dijon mustard (for brushing the salmon)
• 1 egg (beaten, for egg wash)
• ½ tsp coarse salt (for topping)

Step-by-Step Instructions to Make Gordon Ramsay Salmon Wellington

Prepare the Filling:

1. Sauté the mushrooms and shallots – Heat olive oil and butter in a pan over medium heat. Add shallots, mushrooms, and garlic, cooking for 5-7 minutes until softened.
2. Add spinach and seasonings – Stir in chopped spinach, cooking until wilted. Mix in Dijon mustard, lemon zest, salt, black pepper, and fresh dill.
3. Cool the mixture – Remove from heat and let the filling cool completely.

Assemble the Salmon Wellington:

4. Prepare the salmon – Pat the salmon dry and season with salt and black pepper. Brush the top with Dijon mustard for extra flavor.
5. Roll out the puff pastry – Lightly flour a surface and roll out the puff pastry sheet slightly larger than the salmon fillet.
6. Layer the filling – Spread the cooled spinach mushroom mixture onto the center of the pastry. Place the salmon fillet on top.
7. Wrap the pastry – Fold the pastry over the salmon, sealing the edges tightly. Trim any excess and press the seams with a fork.
8. Brush with egg wash – Lightly brush the pastry with beaten egg for a golden finish. Sprinkle with coarse salt for extra texture.

Bake the Salmon Wellington:

9. Preheat the oven – Set to 400°F (200°C).
10. Bake until golden brown – Place on a baking sheet lined with parchment paper and bake for 20-25 minutes, until the pastry is crisp and golden brown.
11. Rest before slicing – Let it rest for 5 minutes, then slice and serve.

Best Sides to Serve with Gordon Ramsay Salmon Wellington

• Garlic mashed potatoes – A creamy, buttery complement.
• Steamed asparagus or green beans – Adds freshness and balance.
• Lemon butter sauce – Drizzle over for extra richness.
• Herb-roasted potatoes – Crispy and flavorful, a great pairing.
• Crisp garden salad – A light side to contrast the rich pastry.

Pro Tips for the Best Gordon Ramsay Salmon Wellington

• Chill the filling before assembling – Prevents the pastry from becoming soggy.
• Use high-quality puff pastry – Ensures a crisp, flaky crust.
• Don’t overcook the salmon – Aim for medium (125°F/52°C) for the best texture.
• Seal the pastry well – Prevents the filling from leaking during baking.
• Let it rest before slicing – Keep the juices inside, ensuring a perfect cut.

Creative Variations of Gordon Ramsay Salmon Wellington

• Make it spicy – Add a pinch of red pepper flakes to the filling.
• Use a creamy filling – Mix in cream cheese or ricotta for extra richness.
• Add nuts for texture – Chopped toasted almonds or walnuts provide a crunch.
• Try a gluten-free version – Use gluten-free puff pastry.
• Make mini Wellingtons – Individual portions for an elegant presentation.

Storage and Reheating Tips for Gordon Ramsay Salmon Wellington

• Store in an airtight container – Keep in the fridge for up to 2 days.
• Reheat in the oven for best results – Bake at 350°F (175°C) for 10 minutes to maintain crispiness.
• Avoid microwaving – It can make the pastry soggy.
• Freeze before baking – Assemble and freeze for up to 1 month; bake from frozen, adding 5 extra minutes to the cooking time.

FAQs

How do you keep the puff pastry from getting soggy in Salmon Wellington?

Let the spinach and mushroom filling cool completely before assembling, and pat the salmon dry to remove excess moisture. Baking at 400°F (200°C) also helps create a crisp pastry.

Can I make Salmon Wellington ahead of time?

Yes, you can assemble the Wellington and refrigerate it for up to 24 hours before baking. Brush with egg wash just before baking for the best results.

What is the best substitute for puff pastry in Salmon Wellington?

Filo pastry can be used for a lighter, crispier texture, or pie crust for a heartier variation. Ensure proper sealing to prevent leaks.

What temperature should salmon be cooked to in Wellington?

For perfectly cooked salmon, bake until the internal temperature reaches 125°F (52°C) for medium or 130-135°F (54-57°C) for medium-well.

Final Thoughts

Gordon Ramsay’s Salmon Wellington is a stunning, flavorful dish that combines crispy, golden puff pastry with juicy salmon and a rich spinach mushroom filling. Perfect for a special dinner or holiday meal, this recipe is easy to make yet incredibly impressive. Try it today and elevate your seafood game with this gourmet dish!

Print