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Salmon Wellington with Parmesan Dill Sauce
Salmon wrapped in golden puff pastry with a creamy spinach, onion and Parmesan filling, served with a warm garlic and dill sauce.
From YouTube · Dec 5, 2025
Salmon wrapped in golden puff pastry with a creamy spinach, onion and Parmesan filling, served with a warm garlic and dill sauce.
30 min
Prep time
30 min
Cook time
1 hr
Total time
4
Yield
Ingredients
22 ingredients- For the salmon Wellington:
- 400 g skinless salmon fillet
- Salt and black pepper, to taste
- Fish seasoning, to taste
- 20 g butter
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 75 g spinach
- 2 tbsp breadcrumbs
- 150 g sour cream
- 30 g Parmesan, finely grated
- Fresh dill, finely chopped, to taste
- 400 g puff pastry
- 100 g cheddar cheese, grated
- 1 egg, beaten, for brushing
- For the Parmesan dill sauce:
- 400 ml milk
- 2 tbsp cornstarch
- 4 garlic cloves, minced
- 50 g Parmesan, finely grated
- 1 bunch fresh dill, finely chopped
- Salt and black pepper, to taste
Method
14 steps- Preheat the oven to 180°C and line a baking tray with baking paper.
- Melt the butter in a frying pan over medium heat. Add 2 minced garlic cloves and the chopped onion, then cook until softened.
- Add the spinach and cook until wilted and excess moisture has evaporated. Remove the pan from the heat.
- Mix the breadcrumbs, sour cream, 30 g Parmesan and chopped dill into the spinach mixture. Leave it to cool slightly.
- Pat the salmon dry and season it on all sides with salt, black pepper and fish seasoning.
- Roll out the puff pastry and place the salmon in the centre.
- Spread the spinach and sour-cream mixture over the salmon and sprinkle with the grated cheddar.
- Fold the pastry around the salmon and seal the joins securely. Place it seam-side down on the prepared tray.
- Score the pastry lightly without cutting through it, then brush it evenly with beaten egg.
- Bake for 25–30 minutes, until the pastry is puffed and deeply golden and the salmon is cooked through.
- While the salmon bakes, whisk the milk and cornstarch together in a saucepan until smooth.
- Add the remaining 4 minced garlic cloves and cook over medium heat, whisking regularly, until the sauce begins to thicken.
- Stir in the remaining 50 g Parmesan and the chopped bunch of dill. Season with salt and pepper and cook gently until smooth.
- Rest the baked salmon Wellington for 5 minutes before slicing. Serve with the warm Parmesan dill sauce.
Additional tips
- Contains fish, wheat, gluten, milk and egg. Puff pastry may also contain soya; check the packaging. Ensure the thickest part of the salmon is cooked through and reaches a safe internal temperature.
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