MERMAN'S REVENGE RECIPE
SALMON WELLINGTON
Individual salmon Wellingtons with creamy spinach and mushrooms, smoky bacon, Salmon Seasoning and a light Teriyaki Glaze wrapped inside flaky puff pastry.
LET'S COOK
DIRECTIONS
MAKE THE FILLING
Cook the mushrooms, garlic and spinach until the vegetables are tender and the excess moisture has cooked away. Let the mixture cool completely, then stir in the cream cheese.
PREP THE BACON & PASTRY
Chop the cooked bacon and set it aside. Keep the puff pastry cold and unopened until you are ready to assemble the Wellingtons.
SEASON THE SALMON
Season the salmon with Merman's Revenge Salmon Seasoning and lightly brush each portion with Merman's Revenge Teriyaki Glaze .
BUILD THE WELLINGTONS
Add the spinach and mushroom filling and chopped bacon to each salmon portion. Wrap each piece completely in puff pastry and firmly seal the edges.
EGG WASH & BAKE
Brush the outside of each Wellington with beaten egg. Bake until the puff pastry is golden and flaky and the salmon is cooked through.
MADE WITH
SALMON SEASONING
A sweet, savory and herbaceous seafood blend made with Fresh From Florida lemon and crafted to bring out the best in salmon.
EXPLORE SALMON SEASONING →
ALSO MADE WITH
TERIYAKI GLAZE
A smooth citrus-infused glaze with savory-sweet umami flavor and real Florida orange.
EXPLORE TERIYAKI →
GOOD TO KNOW
TIPS FROM
THE MERMAN
COOL THE FILLING COMPLETELY
Let the mushroom, garlic and spinach mixture cool before adding the cream cheese and wrapping everything inside the pastry.
KEEP PUFF PASTRY COLD
Leave the puff pastry refrigerated until assembly. Cold pastry is easier to work with and bakes up lighter and flakier.
DON'T OVERDO THE GLAZE
A light brush of Teriyaki Glaze gives the salmon plenty of flavor without adding too much moisture inside the pastry.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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