Blog Settings

If you’re a member, log in to access this content! Or, you can subscribe now and receive access to:

Curated Recipes & Cooking Classes (like this one!)

Member

Curated Recipes for the Seafood in Your Box

Sockeye Sustainer

If you’re a sustainer, log in to access this content!

King Sustainer

If you’re a sustainer or prepaid member, log in to access this content! Or, upgrade to a prepaid membership in your member account for immediate access. 

Prepaid

Style

Quick & Easy

Fast

Family friendly

One-pot

10 ingredients or less

20-minute meal

Weeknight cooking

Entertaining

Weekend project

No-cook

Breakfast for dinner

Make ahead

Great leftovers

Great for crowds 

Make-ahead / Meal Prep

Species

All Salmon

All White Fish

All Shellfish

Dietary Concerns

Heart healthy

Immune boosting

Wheat/Gluten free

Dairy free

Vegan-pescatarian

Nutrient dense

Low saturated fat

Anti-inflammatory

Low sodium

Low/No sugar

High fiber

Meal Course

Breakfast/Brunch

Lunch

Dinner

Appetizer

Dessert

Side

Technique

Roast/Pan-roast

Slow roast

Poach

Broil

Grill / Smoke

Sauté / Stir-fry

Steam

Pan-fry

Shallow / Deep-fry

Raw / Cure / No-cook

Braise / Simmer

Bake

Pan-sear

Chef

Grace Parisi

Kim Laidlaw

Test Kitchen

Chef Ali Banks

Fishermen Family Recipes

Recipe Contest Winner

Dish Type

Taco

Pan-roast

Grill

Fish fry

Soup / Stew

Rice bowl / Grain bowl

Salad

Stir-fry

Sushi / No-cook

Pasta / Risotto

Burger / Sandwich

Dip / spread

Crab boil / Seafood boil

Pizza / Pastry

Sauce / Condiment

Main

Cuisine

Italian

Mediterranean

Greek

Latin American

Spanish / Portuguese

European

Mexican

American

Asian

Japanese

Korean

Chinese

Thai

Vietnamese

Indian / South Asian

Middle Eastern

French

Cajun / Creole

South Asian

Eastern Europe

Recipes

 salmon tail fillets (8 to 10 ounces each), skin and pin bones removed

 thinly sliced leek, white and pale green parts, washed well

, depending on brand), thawed but well chilled

Sprinkle the fish with caraway and salt and let sit at room temperature while preparing the filling.

 water to a medium skillet over high heat. Add the spinach and cook, stirring, just until wilted, about 30 seconds. Transfer the spinach to a fine-mesh sieve and press out the liquid. Set aside.

In the same skillet over medium heat, melt the butter. Add the leek and a pinch of salt and cook, stirring, until softened, about 5 minutes. Remove from the heat and add the cream cheese, dill, mustard, and cooked spinach. Stir until well combined. Season with salt and pepper and let cool.

Line a baking sheet with parchment paper. Divide or cut the pastry into 2 equal pieces. On a lightly floured work surface, roll each piece out to a 9- by 12-inch rectangle. Place one sheet of pastry on the baking sheet and brush it with egg wash. Arrange the fillets in the center of the pastry, overlapping slightly to form an even-layered rectangle. Spread the spinach-leek mixture evenly over the fish. Set the second pastry on top, pressing it around the fish. Trim the edges neatly and crimp with a fork to seal. Brush with the egg wash. If you like, cut decorations from the scraps and arrange on top. Chill for 15 to 20 minutes.

Preheat the oven to 400°F. Bake until evenly golden all over and puffed, 30 to 40 minutes. Cover the edges with strips of foil if the pastry is browning more quickly than the top. Let cool slightly, then cut into slices and serve.

A dish this special calls for something bubbly. Champagne, sparkling rosé, cava, or prosecco all fit the bill.

Salmon Wellington, also known as—salmon 

, coulibiac, or salmon puffs—is a showstopper at the dinner table. Traditionally made with cream cheese, dill, sautéed spinach, and salmon, the fillings are infinitely riffable. Here we’ve added tender sautéed leeks, a bit of grainy mustard, and a pinch of caraway (which is entirely optional).

Full Bleed Hero

Related Guides & Articles - Article Row

King Salmon

Salmon Wellington 

A subscription featuring a rotating, seasonal selection of sustainably harvested wild Alaska seafood including Albacore tuna, coho salmon, Dungeness crab, halibut, king salmon, Pacific cod, sablefish, sockeye salmon, and spot shrimp. Our Premium Seafood Subscription is our only subscription box containing halibut, king salmon, albacore tuna, Dungeness crab, and spot shrimp. Receive at least 4.5 lbs of wild-caught Alaska seafood per box, and two varieties most deliveries. 100% money-back guarantee.