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Salmon Wellington

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Salmon Wellington


This recipe features Our Finest Wild Sockeye Salmon and Macro Kelp. Placing this dish on your table at Thanksgiving will be a welcomed deviation from the traditional spread. Give it a try! PS, scroll to the bottom of the recipe to watch the "how to" video.

Salmon Ingredients:


Spinach Ingredients:

  • 2 tablespoons Butter
  • 2 cloves Garlic (roasted, or fresh)
  • 2 Bunch fresh Spinach (or frozen)
  • Optional 3 Sheets of reconstituted Macro-Kelp Seaweed (finely chopped)


Sauce Ingredients:

  • 4 oz Cream Cheese (110 g)
  • 2 tablespoons fresh Dill, chopped ((1/2 teaspoon if using dried)
  • 2 tablespoon Sour Cream



Preheat oven to 415°F (220°C)


Spinach Prep:

  • In a non-reactive pan over medium heat, melt butter.
  • Add roasted Garlic, Spinach, Salt & Pepper, cooking until Spinach is wilted.
  • Once cooled, squeeze out excess moisture and add chopped seaweed and keep refrigerated until use.


Sauce Prep:

  • In a bowl, soften Cream Cheese and add fresh Dill, stirring until mixture is evenly combined. Add Sour Cream to loosen mixture to spreadable thickness, then season.



  1. On a floured cutting board, smooth out one sheet of Puff Pastry.
  2. Place the spinach mixture down the middle of the puff pastry, leaving a wide border
  3. Season the Salmon on both side and place the salmon on top of the Spinach.
  4. Add several spoonfuls of the Cream Cheese/ Dill mixture on top of the Salmon, smoothing it out so that it does not spill over the sides.
  5. Egg wash the border of the puff pastry and top with the 2nd sheet of puff pastry.
  6. Trim any excess pastry from the ends, and sides then transfer to a baking sheet lined with parchment paper.
  7. Brush more egg wash on the top and sides of the pastry.
  8. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
  9. Place in oven and drop temp to 385°F (200°C).
  10. Bake for 20-25 minutes, until pastry is golden brown

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