Original Creole Seasoning 
30-Minute Seafood Marinade 
Smashed Potato Salad
Creamy, crispy, and loaded with flavor. This smashed potato salad by @MyDiaryOfUs flips the script on…
Get RecipeImpress your guests with the ultimate show-stopper: Salmon Wellington by @mandajesspanda! Flaky pastry, tender salmon, and rich, savory filling come together perfectly. Dinner just got a whole lot fancier!
Ingredients
-
For The Salmon:
-
2, 11-ounce salmon filets, skin removed
-
2 puff pastry sheets (1.1lbs)
-
2 tablespoons Tony’s Seafood Marinade
-
Tony’s Original Seasoning, to taste (I use about 1/4 teaspoon on each side of salmon)
-
2 teaspoons garlic powder
-
1/2 teaspoon smoked paprika
-
For The Spinach Cheese Mixture:
-
2 teaspoons butter
-
4 garlic cloves, minced
-
1/4 small red onion, minced
-
5-ounces fresh spinach
-
5-ounces cream cheese
-
1/4 cup Parmesan cheese
-
1/4 cup mozzarella cheese
-
1 teaspoon Tony’s Original Creole Seasoning
-
Egg Wash:
-
1 egg
-
1 teaspoon water
- Clear
Directions
- Preheat the oven to 390°F. To a large pan, add butter then add the minced garlic and onion. Sauté about 3-4 minutes or until translucent. Add the spinach and stir until wilted. Add the cooked spinach to a bowl and top with the cream cheese, Parmesan cheese, mozzarella, and Tony’s original seasoning. Mix well, then set aside.
- Massage the salmon filets with Tony’s seafood marinade then sprinkle both sides evenly with Tony’s Original seasoning, garlic powder, and smoked paprika.
- Place one seasoned filet in the middle of one of the puff pastry sheets.
- Top evenly with the cheesy spinach mixture (about 2 tablespoons).
- Fold the pastry over the salmon and tuck the edges underneath. Repeat for the other filet.
- Lay the filled pastries on a lined baking sheet that has been sprayed with non-stick spray. Cut venting slits into the top of each pastry.
- For the egg wash: Combine the egg and water in a small bowl. Brush the egg wash onto the puff pastry all over except the bottom.
- Bake for about 50-55 minutes or until golden brown and the salmon is fully cooked through or to your liking.
- Allow to rest then serve with your favorite sauce and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smoked Chicken Halves
Smoked to perfection—these juicy chicken halves by @TFTI.BBQ are seasoned, slow-cooked, and kissed with wood-fired flavor.…
Get Recipe