Salmon Wellington Archives - Feet Under My Table https://feetundermytable.com/tag/salmon-wellington/ Celebrate life, home, and those you love Tue, 14 Apr 2026 17:14:23 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://feetundermytable.com/wp-content/uploads/2021/05/FeetUnderMyTable-Favicon-75x75.jpg Salmon Wellington Archives - Feet Under My Table https://feetundermytable.com/tag/salmon-wellington/ 32 32 Salmon Wellington https://feetundermytable.com/salmon-wellington/?utm_source=rss&utm_medium=rss&utm_campaign=salmon-wellington https://feetundermytable.com/salmon-wellington/#respond Tue, 14 Apr 2026 17:14:18 +0000 https://feetundermytable.com/?p=15718 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… 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!

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