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Gordon Ramsay Salmon Wellington

Gordon Ramsay Salmon Wellington recipe
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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.

Ingredients

Scale

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)

Instructions

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:

  1. Prepare the salmon – Pat the salmon dry and season with salt and black pepper. Brush the top with Dijon mustard for extra flavor.
  2. Roll out the puff pastry – Lightly flour a surface and roll out the puff pastry sheet slightly larger than the salmon fillet.
  3. Layer the filling – Spread the cooled spinach mushroom mixture onto the center of the pastry. Place the salmon fillet on top.
  4. Wrap the pastry – Fold the pastry over the salmon, sealing the edges tightly. Trim any excess and press the seams with a fork.
  5. 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:

  1. Preheat the oven – Set to 400°F (200°C).
  2. 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.
  3. Rest before slicing – Let it rest for 5 minutes, then slice and serve.

Find it online: https://gordonramsayeats.com/gordon-ramsay-salmon-wellington/