You’ve likely heard of Beef Wellington — a roast encased in puff pastry. This gluten free Salmon Wellington applies the same idea to salmon for an elegant main course. The flaky gluten free puff pastry complements tender, seasoned salmon and a savory vegetable filling. Enjoy!
Links You May Need:
Small Batch Gluten Free Puff Pastry Recipe
Gluten-Free “Dairy-Free” Small Batch Puff Pastry Recipe
How Much Does Salmon Shrink?
Salmon fillets typically lose about 25–30% of their weight during cooking. For example, a 3-pound (1,361 g) fillet will often yield roughly 2.1–2.25 pounds (950–1,020 g) after roasting. Keep this in mind when planning portions.
What Side Dishes Should I Serve?
The puff pastry wrapper serves as a rich starch, so lighter sides work best. Roasted or sautéed vegetables pair nicely, and a simple salad keeps the meal balanced. If you want an additional starch for hearty appetites, roasted sweet potatoes are a great option. Seasonings that complement salmon include dill, lemon, mustard, horseradish, salt, and black pepper. For this oven-roasted Wellington, robust herbs like thyme and rosemary also work well; roasting deepens flavors and stands up to stronger herbs. For poached salmon, choose milder seasonings and lighter sauces.
Per California law, please read the following warning: Certain foods and beverages sold or served here can expose you to chemicals including acrylamide in many fried or baked foods, and mercury in fish, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/restaurant.
Per the American Pregnancy Association:
“Many Americans do not eat adequate amounts of fish. Make sure to choose a variety of fish lower in mercury, such as salmon, tilapia, shrimp, canned light tuna, cod, and catfish.”
Gluten Free Salmon Wellington
Main Dish
English
Gluten Free Puff Pastry, salmon
Ingredients
- 2 recipes Small Batch Gluten Free Puff Pastry softened until flexible (double recipe)
- 2 tablespoons unsalted butter
- 2 cloves garlic grated or minced
- 1/2 medium yellow onion chopped
- 3 ounces fresh spinach
- 1 cup thinly sliced zucchini
- 1/4 teaspoon salt for vegetables
- 1/4 teaspoon ground black pepper for vegetables
- 1/3 cup gluten free breadcrumbs 4C brand suggested
- 1 large egg beaten
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh dill minced
- 1 salmon fillet
- 1/4 teaspoon salt for salmon, or to taste
- 1/4 teaspoon ground black pepper for salmon
- 1 large egg beaten, for egg wash
- 1 tablespoon milk for egg wash
Instructions
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Prepare a double batch of the gluten free puff pastry and refrigerate wrapped in plastic until needed.
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a skillet over medium heat, melt the butter. Add garlic and onion and cook until the onion is translucent.
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Stir in the spinach, zucchini, salt, and pepper. Cook until the spinach wilts and most of the zucchini liquid has evaporated. Remove from heat and let cool in a bowl.
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Add breadcrumbs, the beaten egg, Parmesan, and dill to the cooled vegetables and mix to combine.
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Dust a silicone mat or plastic wrap with potato starch and roll the puff pastry to a sheet large enough to enclose the salmon on all sides.
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Season the salmon with salt and pepper. Place it in the center of the pastry.
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Prepare the egg wash by whisking the egg with the milk; set aside.
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Spoon the vegetable mixture evenly over the top of the salmon and smooth it to form a neat layer.
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Trim excess pastry if needed. Fold the long sides over the filling and pinch to seal, then fold and seal the ends. If the dough does not stick, moisten the edges or brush with egg wash. Transfer the wrapped Wellington to the prepared baking sheet, seam side down.
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If you have extra pastry, roll it into strips and arrange in a crisscross or decorative pattern on top.
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Brush the pastry with egg wash, let it rest 3–5 minutes, then brush again. Wipe any spilled egg wash from the parchment to avoid burning.
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Pierce a few small vents in the top. Bake 20–25 minutes or until the pastry is golden brown. Slice and serve warm.
Tips
*If your salmon is large, prepare extra pastry so you can cut strips for a decorative crisscross pattern. Traditional Wellington often features a scored or latticed top.
If you have more cooked vegetables than needed for the top, you can spread the remaining vegetables on the pastry before placing the salmon, then top with additional vegetables before sealing.