Name: Gordon Ramsay Salmon Wellington
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: Salmon fillets (4 pieces, skinless): Ensure they are fresh and of uniform thickness.; Mushrooms (200g): Finely chopped; any variety works, but button mushrooms are commonly used.; Spinach (100g): Wilted and drained of excess water.; Shallots (1 medium): Finely diced for a mild, sweet onion flavor.; Garlic (2 cloves): Minced for added depth.; Cream cheese (100g): To bind the filling and add creaminess.; Salt and pepper: For seasoning.; Puff pastry (1 sheet): Store-bought or homemade, thawed if frozen.; Egg (1 large): Beaten for brushing.

The Gordon Ramsay Salmon Wellington is a show-stopping dish, perfect for special occasions or an indulgent meal at home. This luxurious dish combines flaky salmon with a rich spinach and mushroom filling, all encased in buttery puff pastry. With its golden crust and flavorful filling, it’s a feast for the eyes and the palate. Though it looks elaborate, this recipe can be prepared in under 1.5 hours, making it achievable even for beginner cooks.

What is Gordon Ramsay Salmon Wellington?

Gordon Ramsay’s Salmon Wellington is a modern twist on the classic Beef Wellington. It features tender salmon fillets layered with savory mushroom duxelles and spinach filling, wrapped in puff pastry, and baked to golden perfection. This recipe highlights fresh, high-quality ingredients to create a beautifully balanced dish with a crispy, flaky crust and succulent center.

Other Popular Recipes

Why You Should Try This Recipe

Impressive yet simple: This dish looks sophisticated but is surprisingly easy to make.
Perfect for entertaining: The elegant presentation will wow your guests.
Balanced flavors: The richness of salmon pairs beautifully with earthy mushrooms and the buttery pastry.

Customizable: You can add your favorite herbs or spices for a personal touch.
Nutritious choice: Salmon is packed with omega-3 fatty acids and essential nutrients.
Make-ahead-friendly: Prepare components in advance to save time.

Ingredients Needed to Make Gordon Ramsay Salmon Wellington

For the Filling:

Salmon fillets (4 pieces, skinless): Ensure they are fresh and of uniform thickness.
Mushrooms (200g): Finely chopped; any variety works, but button mushrooms are commonly used.
Spinach (100g): Wilted and drained of excess water.

Shallots (1 medium): Finely diced for a mild, sweet onion flavor.
Garlic (2 cloves): Minced for added depth.
Cream cheese (100g): To bind the filling and add creaminess.

Salt and pepper: For seasoning.

For the Pastry:

Puff pastry (1 sheet): Store-bought or homemade, thawed if frozen.
Egg (1 large): Beaten, for brushing.

Equipment Needed

Knife: For chopping ingredients and trimming the pastry.
Rolling pin: To shape the puff pastry.
Parchment paper: To prevent sticking while baking.

Baking sheet: For cooking the Wellington.
Brush: To apply the egg wash.

Instructions to Make Gordon Ramsay Salmon Wellington

Step 1: Prepare the filling

Sauté the shallots and garlic in a pan until softened.

Add the mushrooms and cook until their moisture evaporates.
Mix in the spinach and cream cheese, then season with salt and pepper.

Step 2: Assemble the Wellington

Roll out the puff pastry on parchment paper.

Spread the filling in the center, leaving space for sealing.
Place the salmon on top of the filling.

Step 3: Wrap the pastry

Fold the puff pastry over the salmon and filling, sealing the edges with egg wash.

Ensure the seam is at the bottom for a clean look.

Step 4: Apply egg wash

Brush the Wellington with beaten egg for a golden finish.

Step 5: Bake the Wellington

Bake in a preheated oven at 200°C (400°F) for 25–30 minutes until golden brown.

What Goes Well With Gordon Ramsay Salmon Wellington

Roasted vegetables: A medley of carrots, zucchini, and asparagus complements the dish beautifully.
Mashed potatoes: Creamy potatoes enhance the richness of the salmon.
Crisp green salad: Adds a refreshing, crunchy contrast.

Lemon butter sauce: A tangy sauce balances the buttery pastry.
Steamed rice: A neutral side dish that pairs well with the flavors.
Garlic bread: Perfect for soaking up any extra sauce.

White wine: A crisp Sauvignon Blanc enhances the overall dining experience.

Expert Tips for Making the Best Gordon Ramsay Salmon Wellington

Chill the pastry before baking: This prevents it from becoming soggy.
Pat the salmon dry: Removes excess moisture for a crisp crust.

Use fresh herbs: Enhance the flavor of the filling with dill or parsley.
Seal the edges tightly: Prevent the filling from leaking during baking.
Score the pastry lightly: Adds an attractive design and ensures even cooking.

Avoid overfilling: Ensures the pastry wraps cleanly without tearing.
Monitor the oven: Bake until golden brown but avoid overcooking the salmon.

Easy Variations of Gordon Ramsay Salmon Wellington

Add cream sauce: Serve with a creamy dill sauce for added richness.

Use different fish: Replace salmon with cod or sea bass for a unique twist.
Incorporate nuts: Add crushed walnuts or almonds to the filling for texture.
Include cheese: Sprinkle parmesan or gruyere for extra flavor.

Try gluten-free pastry: Use a gluten-free puff pastry for dietary preferences.

Best Practices to Store Gordon Ramsay Salmon Wellington

Refrigerate leftovers: Store in an airtight container for up to 2 days.
Freeze before baking: Assemble and freeze for up to 1 month.

Wrap tightly in plastic: Keeps the pastry from drying out.

Best Practices to Reheat Gordon Ramsay Salmon Wellington

Use an oven: Reheat at 180°C (350°F) to maintain the crisp crust.
Avoid microwaving: This can make the pastry soggy.

Cover with foil: Prevents over-browning while reheating.

How Can I Make Gordon Ramsay Salmon Wellington Healthier?

Use whole-grain puff pastry for added fiber.
Replace cream cheese with Greek yogurt in the filling.

Add more vegetables, like finely diced zucchini or bell peppers.

Nutrition Value (per serving)

Calories: 450
Protein: 25g

Fat: 30g
Carbohydrates: 20g
Omega-3 fatty acids: High

FAQs

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

To prevent soggy pastry, pat the salmon fillets dry with paper towels and ensure the spinach and mushroom filling is well-drained of excess moisture. Chilling the assembled Wellington in the refrigerator for 15-20 minutes before baking also helps.

Can I make Salmon Wellington ahead of time?

Yes, you can prepare Salmon Wellington up to the wrapping stage and store it in the refrigerator for up to 24 hours. Alternatively, freeze the unbaked Wellington and bake directly from frozen, adding a few extra minutes to the cooking time.

What temperature should salmon be cooked in Wellington?

The salmon should be cooked to an internal temperature of 50-55°C (122-131°F) for medium doneness. Use a meat thermometer to ensure the salmon is perfectly cooked while keeping the pastry golden and flaky.

Can I use store-bought puff pastry for Salmon Wellington?

Yes, store-bought puff pastry works perfectly for this recipe. Make sure to thaw it according to package instructions and roll it out slightly to ensure it wraps neatly around the salmon and filling.

Final Words

The Gordon Ramsay Salmon Wellington is a gourmet delight that brings elegance to any dining table. Whether you’re hosting a dinner party or treating your family, this dish is sure to impress. With its flaky pastry, tender salmon, and flavorful filling, it’s a must-try for both experienced and novice cooks alike.

Ready to give it a go?

More By British Baking Recipes

Gordon Ramsay Meatloaf