Impress your guests—or treat yourself—with this stunning Salmon Wellington cooked to perfection in the Ninja Woodfire Outdoor Oven. This elegant dish features flaky puff pastry wrapped around tender salmon fillets, a zesty Dijon butter glaze, and a savoury spinach-Parmesan filling. The woodfire oven adds a subtle smokiness that elevates the classic Wellington to gourmet status, all with minimal prep and cleanup. Whether you’re celebrating a special occasion or just craving something extraordinary, this recipe delivers restaurant-quality results right in your backyard.
SALMON WELLINGTON
Ingredients
- 1 tablespoon unsalted butter melted
- ½ tablespoon Dijon mustard
- Zest of 1 small lemon about ¾ teaspoon
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- ½ teaspoon dried thyme
- 2 teaspoons extra virgin olive oil
- 4 cups fresh baby spinach
- 2 garlic cloves minced
- 2 tablespoons freshly grated Parmesan cheese
- 1 large egg yolk beaten with 1 teaspoon water (for egg wash)
- 1 sheet frozen puff pastry thawed in the refrigerator
- Two 6-ounce skinless salmon fillets
Instructions
- Mix the melted butter with mustard, lemon zest, and seasonings. Sauté the spinach and stir in the Parmesan. Roll out the puff pastry and slice it in half crosswise.
- Brush each salmon fillet with the butter mixture and place one in the center of each puff pastry sheet.
- Top each fillet with the spinach-Parmesan mixture. Fold one side of the pastry over the top and brush with egg wash. Fold the opposite side over and seal, brushing again with egg wash.
- Fold in the remaining sides to fully enclose the salmon. Place seam-side down on a parchment-lined baking sheet.
- TIP: Seal edges tightly! The egg wash helps bind the pastry.
- Brush the tops with egg wash and score lightly with a knife for steam release and a beautiful finish.
- Bake at 400°F in the Ninja Woodfire Oven for 20–25 minutes until golden brown. Cool slightly, then enjoy!