Gluten-Free Salmon Wellington Recipe

Published on Nov 17, 2020

  by   Kristina Stosek

21 reviews

Prep Time: 25 + minutes Cook Time: 30 minutes Serves: 4
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I am super excited about this Gluten-Free Salmon Wellington Recipe! This outstanding salmon dish doesn’t need an introduction. Flaky gluten-free puff pastry made from scratch filled with fresh salmon and creamed cheesy spinach cooked to perfection.

What is Salmon Wellington?

A delicate, tender salmon fillet smothered with a rich, creamy, cheesy spinach gently flavoured with fresh garlic and wrapped in gluten-free puff pastry. Salmon Wellington dish is the perfect indulgence to cheer up the winter gloom.

Salmon Wellington is an extra special dish for entertaining!

salmon wellington, gluten-free

 

Salmon Wellington is company coming dish. This salmon recipe is all about simple ingredients with complex flavours, creating a rich and indulgent impressive dish.

A bed of creamy spinach, cheese and a bite of garlic topped with salmon fillet baked in the flakiest pastry. It doesn’t get any better than this.

 

salmon wellington, gluten-free

 

Salmon Wellington – recipe details

You may think this gluten-free recipe is complicated. It really isn’t. The pastry is super easy to make. The secret to flaky pastry is working with chilled ingredients and allowing the dough to chill before you roll it out.

the filling

For this Salmon Wellington recipe, the spinach mixture is made with two types of cheeses. Cream cheese and mozzarella cheese.

The spinach is wilted in garlic butter, flavoured with either dill or thyme, then mixed with gluten-free bread crumbs and the two kinds of cheese.

I did not add salt to the spinach mixture because the cheeses and bread crumbs are salted already. Taste the spinach, and if you feel you need more salt, add a sprinkle of salt.

 

salmon wellington, gluten-free

 

best salmon for salmon wellington

When it comes to any fish, it has to be fresh. If the fish has even a slight fishy smell, don’t use it. Remember, salmon is the star in this recipe so make sure it is super fresh. Try and get a thicker cut salmon fillet. If the salmon is too thin, you will have too much pastry.

Often the salmon is sold with skin on, ask the fish department to remove the skin, they will be happy to do it. And, always season the salmon with salt and pepper before adding it to the pastry.

chill the gluten-free pastry dough

Once the pastry dough has chilled and the spinach mixture is ready, roll out the dough as per directions. Yes, you must first chill the dough. By chilling the dough, you will get beautiful puff pastry.

Place salmon in the middle of the pastry, spread the spinach mixture over the top, and fold the pastry dough over, including the ends. Then, flip it over and place it on the prepared baking sheet. Nothing to it!

 

salmon wellington, gluten-free

 

I can’t tell you how delicious the Gluten-Free Salmon Wellington dish is. The gluten-free buttery pastry is light and flaky, and the filling is creamy with the salmon perfectly cooked. Don’t get intimidated by this impressive salmon dish.

Once you make this gluten-free recipe, you will find there is nothing to it. I like to serve Salmon Wellington with Nutritious Beet Salad or my favorite, the Cabbage and Fennel Citrus Salad. Both of these salads are great accompaniments to salmon.

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Many thanks!

Kristina xx

Gluten-Free Salmon Wellington Recipe

Published on Nov 17, 2020

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    PASTRY

  • 2.

    Using a large bowl, whisk together flour, xanthan gum, baking soda and salt

  • 3.

    Using a box grater, grate the chilled butter into the flour. Using a fork, mix the butter with the flour, and then using your fingers, work the butter into the flour until crumbly.

  • 4.

    Add sour cream and mix. The dough will still be a bit dry. Add one tablespoon of ice water at a time, and using your hands, knead the dough until it begins to come together. If the dough is too dry, keep adding 1 tablespoon of ice water at a time while working the dough until it holds together. I used 5 tablespoons.

  • 5.

    Transfer dough onto a plastic wrap and form a compact disk. Wrap the dough tightly and place it in the refrigerator for 45 minutes

  • 6.

    FILLING

  • 7.

    Melt the butter in a pan over medium heat. Add the onions and cook until softened. Add garlic and spinach and cook until the spinach is just wilted

  • 8.

    Add bread crumbs, cream cheese, and dill/thyme until combined and the cheese has melted. Remove the pan from the heat and stir in mozzarella. Set aside to cool

  • 9.

    Preheat oven to 425 F

  • 10.

    Roll out the pastry dough into a rectangle the size of the salmon allowing for 2 extra inches of the dough on the sides and 1 inch on the ends

  • 11.

    Season salmon with salt and pepper and place in the middle of the pastry. Spread spinach mixture on top of the salmon, smoothing the top so that it does not spill over the sides

  • 12.

    Fold the edges of the pastry over the salmon and spinach, starting at the longer sides. Then fold the ends on top. Flip the pastry with the salmon over and place on a baking sheet lined with parchment paper

  • 13.

    Slice the top of the pastry with a sharp knife into a criss-cross pattern and brush the pastry with the beaten egg

  • 14.

    Bake 25 - 27 minutes until the pastry is golden brown

Leave a Comment

Kristina

Yes Joanne, you can keep it refrigerated for 45 minutes. If the dough is too hard to work with, leave it at room temperature for a few minutes to soften it up. K

Joanne Herrewyn

Before I make this, I just want to know how long the pastry can sit in the fridge. Is it possible to keep it in there for more than 45 minutes?

Kristina

sounds good, except I didn’t think Costco dip was gluten free.

Ann M

Love love love this! Yum! My whole family loved too. This would be lovely to make on a holiday because of how festive it looks! Full confession on a busy gal here but instead of the spinach filler you listed, I topped the salmon off with some scoops of the spinach /artichoke dip from Costco - less time but same principle and just came out great. Thank you soooo much!

Kristina

thank you P-mama, I am happy you enjoyed it!

P-mama

This is a wonderful dish to make. It looks gorgeous and turn out very satisfying meal. Good for any gathering!

Kristina

thank you Sandy, it’s comments like yours that make my job rewarding

Sandy.work

my savour, the salmon wellington became a huge hit at my dinner party!! Love your gluten-free recipes they are easy to follow and everything I made so far turned out better than I expected. Keep up the great work!

bookmytomato

Ohmygods that looks amazing. I absolutely have no intention of making it lol but damn I bet it's delicious.

awkward cook

I don’t know who you are but I love you

Leslie

I was pleasantly surprised how delicious this dish turned out, and not that difficult to make. Thank you, great recipe

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