Alaska Salmon Wellington

Presented by 


Alaska salmon fillets 6 3oz pieces

garlic 1 clove

chopped scallions

mushrooms 12

unsalted butter 45g

dry white wine 60 g

mustard 5g

spinach leaves 500 g

egg 1


puff pastry


freshly ground black pepper

  1. Preheat the oven to 400 degrees
  2. Finely chop garlic, scallions, and mushrooms
  3. Heat butter and add chopped garlic, scallions, and mushrooms
  4. Cook until soft, add white wine and cook until pan dry. Remove from heat and stir in heavy cream. Add mustard, salt and pepper as desired. Pour out and let cool. Marinate salmon fillets with salt and pepper and set aside.
  5. Roll out puff pastry to 8-12 inches. Place salmon in middle and add spinach leaves. Spread 2 tablespoons of mushroom mixture over the top.
  6. Brush puff pastry with egg wash and bake until golden brown, about 15 minutes, then set aside for 5 minutes. Serve with a cream sauce.

Wild seafood is one of Alaska’s most precious resources and our state goes to great lengths to ensure its continued abundance. From fishermen and processors to scientists and law enforcement officials, sustainability is not only crucial to our livelihood, but a deeply-ingrained tradition. Together Alaska’s five sustainability pillars tell the story of the important work Alaska does to ensure that sustainable Alaska seafood lands on your plate.