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How to Make Salmon Wellington - A Step-by-Step Guide

Salmon Wellington is a luxurious and impressive dish that is perfect for a special occasion or a fancy dinner party. This dish features a succulent fillet of salmon wrapped in puff pastry and baked to flaky perfection. The combination of tender, flavorful fish and flaky, buttery pastry is sure to delight your taste buds and impress your guests.

This recipe puts a delicious twist on the classic Beef Wellington, using salmon as the star ingredient. The rich, buttery flavor of the salmon...

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Ingredients

  • 1 (12-ounce) skinless salmon fillet
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup crumbled feta cheese
  • 1 cup frozen chopped spinach, thawed and drained
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • 1 tablespoon water
  • lemon wedges to serve

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 3
  • Yield: 1 salmon Wellington

  • Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
  • Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet. 
  • Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
  • Spread remaining mixture on the top of salmon fillet.
  • Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
  • Spread spinach in center of pastry in a rectangle the size of the fillet.
  • Sprinkle with feta cheese.
  • Place salmon, mayonnaise-side down, on top of feta cheese.
  • Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
  • Lift edges of pastry and slightly stretch to enclose the salmon. 
  • Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
  • Cut several small slits in top of pastry to allow steam to escape.
  • Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
  • Serve with reserved herb Dijon mixture and lemon wedges.

    • Nutrition

    537 cal.

    • Total Fat: 41g
    • Saturated Fat: 9g
    • Cholesterol: 155mg
    • Sodium: 822mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 33g
    • Vitamin C: 7mg
    • Calcium: 199mg
    • Iron: 3mg
    • Potassium: 692mg

    Categories

    Baked goods recipes
    Seafood recipes
    Main recipes
    Dinner recipes
    Fish recipes