I don’t know about you, but Beef Wellington is always a special favorite dish created by my niece or sister. But, have you had Salmon Wellington?

When I ran across a recipe suggesting you use salmon? Oh, my! Yes, please. Some of the ingredients I discarded and added in others to take it up a notch. You may have seen me share it in the VUE magazine here.

But, a recipe card here felt fitting…with more details to help you create this one.

Tips in creating Salmon Wellington

First, make it easy on yourself and buy the deboned, skinless salmon. If you can buy salmon fillets that are about 5 to 7 oz, then buy four of those and save yourself a bit of time. If you are great at removing the skin and bones from salmon, go for it. Just cut the salmon in 4 equal portions.

Next, I found using fresh spinach didn’t produce as much water content which kept the pastry from being soggy when baked. That’s a win in my book.

Then, you’ll need to thaw the puff pastry and soften the cream cheese when getting ready to create these.

Measuring and prepping all ingredients is the most important place to begin. Everything just seems to go better when everything is measured, minced, juiced, zested…you get the idea.

One other thing–decide if you want your filling to be on top or bottom of the salmon in the pastry…the way you add it will determine how it bakes. If you want the filling on top in the pastry after baking, place it underneath your salmon…and if you want it on the bottom, add it to the top when creating. You will actually wrap the wrapped pastry over the top and then flip over to add crosshatch marks and bake.

So, let’s begin…

Salmon Wellington

A puff pastry filled with a delicious lemon, dill, and spinach filling with salmon fillets.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings 4 servings

Equipment

1 baking sheet, lined with parchment paper
1 oven
1 Rolling Pin
Measuring cups/spoons
chef's knife and cutting board
1 Skillet
1 pastry brush

Ingredients

2 T butter
1 green onion, thinly sliced
4 oz. cream cheese, softened
2 cloves garlic, minced
1 lemon- zest and juice
2 T fresh dill, minced
2 T breadcrumbs
5 oz. fresh spinach
1/2 C grated Parmesan
1 lb. puff pastry, thawed
4 5-7 oz salmon fillets, deboned and skinned
salt and pepper, to taste
1 large egg for egg wash

Lemon Dill Sauce

1 C mayonnaise
1 T lemon juice
1 t lemon zest
1 T fresh dill, minced

Instructions

Set out your puff pastry to thaw and your cream cheese to soften.
Line a baking sheet with sides with parchment paper.
Measure and prep all ingredients.
Preheat your oven to 400°.
Sprinkle each salmon fillet (that has been deboned and skinned) with salt and pepper. Set aside.
In a skillet, melt butter and then add in green onion and garlic and saute' for a few minutes.
Stir in lemon juice and cream cheese until melted and mixed.
Add bread crumbs and Parmesan cheese to the mixture and then top with spinach.
Saute' until the spinach softens, mixing all ingredients together. Set aside to cool.
Roll out both puff pastry sheets into 2 – 10" x 14" rectangles on a lightly floured surface. Cut each pastry sheet in half.
Add one salmon fillet to the center of each puff pastry rectangle.
Top each fillet with 1/4 of the spinach mixture.
NOTE: If you want the filling on the top of the salmon after baking, simply add a rectangle of the spinach mixture under each salmon fillet.
Whisk the egg for egg wash and use a pastry brush to brush egg wash around the edge of the rectangle.
Carefully fold the puff pastry over the salmon and press the edges together to form a seal. Add more egg wash to the ends of the puff pastry and fold over the top of the wrap and press to seal.
Transfer your Salmon Wellingtons to the baking sheet with folded sides on the bottom.
Use a sharp knife to make cross hatch marks across the top of pastry to allow steam to escape while they are baking to prevent sogginess.
Brush the tops of each pastry with more egg wash to give a golden color while baking.
Bake in a preheated oven for 25-30 minutes until puff pastry is golden and an internal temperature is 145°.
Remove the Wellingtons from the oven for a few minutes before slicing and serving.

Lemon Dill Sauce

Mix together mayonnaise, lemon juice, lemon zest and dill. Serve with Salmon Wellingtons.

Notes

The bright flavor of dill and lemon in the filling with puff pastry are the perfect match to create Salmon Wellingtons. Paired with the lemon dill sauce, you have the perfect entree.

One of those recipes that will be loved and remembered. A great one for special occasions.

These can be refrigerated and warmed slowly in the oven before serving. They are also great to add to the freezer, for up to 3 months, to rebake until warmed through and crispy on the outside.

TIP: Microwaving these will make them soggy.

Keyword Salmon Wellington, Salmon Wellington with lemon dill sauce, Salmon Wellington with lemon spinach filling

I am so very thankful I gave this Salmon Wellington recipe a try. It is NOW on my favorites list for special occasions.

The flavors of lemon and dill are perfect for spring entertaining. Don’t you think?

One of my favorite parts of this recipe?

Add them to food saver bags in the freezer to enjoy again later. Make ahead. Rewarm in the oven until they are warmed through and crispy. Steer clear of the microwave for rewarming…they will be soggy if you do that.

Don’t skip the lemon dill sauce either. An incredible addition, for sure!

I think this recipe will be served for a Mother’s Day lunch…add a fresh salad and a lemon buttermilk pie. I think this may be my best menu ever.

Need more fish entrees? I got you.

Happy Baking, friends!

Salmon Wellington