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Salmon Wellington

Featured in: Fresh and Flavorful Seafood Made Simple

Salmon Wellington offers a sophisticated twist on the classic beef version, creating an impressive dish that's actually quite simple to prepare. The recipe features salmon fillets seasoned with a flavorful blend of herbs, Dijon mustard, and mayonnaise, then topped with tangy feta cheese and fresh spinach for added flavor and color. Each prepared fillet is wrapped in buttery puff pastry that bakes to a perfect golden brown, creating a stunning presentation with minimal effort. The flaky pastry exterior contrasts beautifully with the moist, tender salmon inside, while the herb-Dijon sauce reserved for serving adds another layer of flavor. The entire dish comes together in under an hour, making it perfect for both special occasions and elevated weeknight dinners. This Salmon Wellington balances elegant presentation with practical preparation, resulting in a meal that's sure to impress without hours in the kitchen.
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marry from tastelikemagic.com
Updated on Sun, 16 Mar 2025 03:23:34 GMT
Two pieces of fish on a cutting board. Pin it
Two pieces of fish on a cutting board. | tastelikemagic.com

Individual salmon Wellingtons transform everyday salmon fillets into an elegant culinary experience. These golden parcels feature tender salmon wrapped in flaky puff pastry, enhanced with a creamy herb-infused Dijon sauce, crumbled feta, and fresh spinach. The balance of flavors and textures makes this dish a restaurant-worthy meal with minimal effort.

I first attempted salmon Wellington for an anniversary dinner at home when restaurant plans fell through. What began as a culinary emergency turned into a delightful discovery—simple to prepare, perfectly portioned, and utterly delicious. The combination of flaky pastry with tender salmon makes this a favorite for special occasions.

Ingredients List

  • Salmon fillets: Choose center-cut, skinless fillets of even thickness for consistent cooking.
  • Puff pastry: Store-bought pastry provides convenience while delivering crisp, buttery layers.
  • Dijon mustard: Adds necessary tang and depth without overpowering the salmon.
  • Mayonnaise: Creates a creamy base that helps keep the salmon moist.
  • Feta cheese: Offers a briny, creamy contrast to the rich salmon.
  • Fresh spinach: Provides color, nutrition, and mild earthy flavor.
  • Dried herbs: A mix of oregano, basil, and dill complements the dish beautifully.
  • Lemon zest: Adds brightness and enhances the salmon’s natural flavor.

Cooking Method

Preheat and Prepare:
Set oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
Prepare the Salmon:
Pat salmon fillets dry with paper towels. Season with salt and black pepper.
Create Herb-Dijon Mixture:
Mix 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp dried dill, and zest of one lemon in a small bowl.
Prepare Puff Pastry:
Roll out thawed puff pastry on a lightly floured surface. Cut into four 7-inch squares.
Assemble the Wellingtons:
Spread herb-Dijon mixture over salmon fillets. Sprinkle crumbled feta on top, followed by spinach leaves.
Wrap in Pastry:
Place each fillet topping-side down on a pastry square. Fold pastry over, sealing edges tightly.
Apply Egg Wash:
Beat one egg with 1 tbsp water. Brush over pastry surface for golden color.
Create Steam Vents:
Cut small slits in pastry tops to allow steam to escape.
Position for Baking:
Place pastries seam-side down on the prepared baking sheet.
Bake to Perfection:
Bake for 20-25 minutes until pastry is deep golden brown.
Rest Briefly:
Let Wellingtons rest for 3-5 minutes before serving.
Serve Elegantly:
Plate with reserved herb-Dijon sauce and fresh lemon wedges.
Two pieces of fish wrapped in pastry. Pin it
Two pieces of fish wrapped in pastry. | tastelikemagic.com

My first attempt at salmon Wellington was a lesson in patience. I initially rushed the process, using pastry that wasn’t fully thawed, resulting in cracks and leaks. Now, I let my pastry thaw overnight and always pat the salmon dry before assembling, ensuring perfect results every time.

Serving Suggestions

Pair with roasted asparagus drizzled with lemon butter and garlic mashed potatoes for a full, balanced meal.

Serve with a crisp mixed greens salad dressed with orange vinaigrette to balance the richness.

Start with a chilled cucumber soup and finish with a berry pavlova for an elegant three-course meal.

Creative Variations

Create a Mediterranean version with goat cheese, sun-dried tomatoes, and fresh thyme.

Try an Asian twist by brushing the salmon with hoisin and sriracha, adding fresh ginger and green onions.

For a spring variation, add asparagus tips and serve with a light cucumber-yogurt sauce.

Make-Ahead Tips

Assemble up to 12 hours in advance, cover, and refrigerate. Apply egg wash just before baking.

Freeze unbaked Wellingtons for up to one month. Bake straight from frozen, adding 7-10 minutes to baking time.

Prepare the herb-Dijon mixture in advance for quick weeknight assembly.

A plate of food with a fork and a knife. Pin it
A plate of food with a fork and a knife. | tastelikemagic.com

Individual salmon Wellingtons have become my go-to for special occasions. The flaky crust, creamy herb spread, and tender salmon create an unforgettable dining experience. Whether for an intimate dinner or a festive gathering, these elegant parcels never fail to impress.

Frequently Asked Questions

→ Can I prepare Salmon Wellington ahead of time?
You can assemble the wellington up to 24 hours ahead and refrigerate it uncooked. When ready to serve, brush with egg wash and bake. Add 5-7 minutes to the baking time if cooking from cold.
→ What can I use instead of feta cheese?
Goat cheese, cream cheese, or boursin make excellent substitutes for feta in this recipe. Each will provide a different flavor profile but work well with the other ingredients.
→ How do I know when the salmon is cooked properly?
The pastry should be golden brown after 20-25 minutes, which usually indicates the salmon is cooked. If you're concerned, use an instant-read thermometer inserted through one of the vents - salmon is perfectly cooked at 145°F (63°C).
→ Can I use frozen spinach instead of fresh?
Yes, but thaw completely and squeeze out all excess moisture before using. Too much moisture will make the pastry soggy. Use about 1/4 cup thawed and squeezed frozen spinach in place of the fresh.
→ What sides pair well with Salmon Wellington?
Roasted asparagus, a simple green salad, garlic mashed potatoes, or steamed vegetables all complement this dish beautifully. A light lemon rice pilaf also works well to balance the richness of the pastry.

Salmon Wellington

This Salmon Wellington features herb-seasoned salmon fillets with feta and spinach wrapped in golden puff pastry for an elegant dinner that's surprisingly easy to make.

Prep Time
25 Minutes
Cook Time
25 Minutes
Total Time
50 Minutes
By: Marry

Category: Seafood Dishes

Difficulty: Intermediate

Cuisine: Mediterranean-French fusion

Yield: 4 Servings (4 individual Wellingtons)

Dietary: ~

Ingredients

→ For the Salmon

01 4 salmon fillets
02 Salt and pepper to taste

→ For the Herb-Dijon Spread

03 2 tbsp mayonnaise
04 1 tbsp Dijon mustard
05 1 tsp dried oregano
06 1 tsp dried basil
07 1/2 tsp dried dill
08 Zest of 1 lemon

→ For Assembly

09 1/4 cup crumbled feta cheese
10 1 cup fresh spinach
11 1 sheet puff pastry (thawed)
12 1 egg (beaten)
13 1 tbsp water
14 Lemon wedges for serving

Instructions

Step 01

Let's start by getting your oven nice and hot - set it to 400°F (200°C). While it's heating up, line a baking sheet with parchment paper. This will prevent your beautiful pastry bundles from sticking and make cleanup a breeze!

Step 02

Take your salmon fillets and pat them dry with paper towels - this helps ensure a nice crust rather than steaming the fish. Season both sides generously with salt and pepper. The seasoning might seem simple, but don't worry - we're about to add lots of flavor with our herb-Dijon spread!

Step 03

In a small bowl, stir together the mayonnaise, Dijon mustard, dried oregano, basil, dill, and that fragrant lemon zest. This mixture is going to add so much flavor to our salmon! Once it's well combined, set aside half of this mixture - we'll use it as a delicious sauce when serving. The rest will go directly on our salmon.

Step 04

Spread the remaining herb-Dijon mixture evenly over the top of each salmon fillet. Don't be shy - get it all on there! Next, sprinkle that crumbled feta cheese on top. The salty, tangy feta pairs beautifully with the salmon. Finally, add a layer of fresh spinach leaves. These three toppings create a Mediterranean-inspired flavor profile that's absolutely mouthwatering.

Step 05

On a lightly floured surface, cut your thawed puff pastry sheet into four equal squares. Take each square and gently roll it out to about 7×7 inches - you want enough pastry to fully wrap around each salmon fillet. The pastry should be thin enough to cook through properly but thick enough to hold everything together.

Step 06

Here's a little trick - place each prepared salmon fillet topping-side down in the center of a pastry square. This way, when you flip it over after baking, all those gorgeous toppings will be facing up! Fold the pastry over the salmon, kind of like wrapping a present, and pinch the edges firmly to seal. You want to make sure there are no openings where juices can escape during baking.

Step 07

Transfer your wrapped salmon bundles to the prepared baking sheet, placing them seam-side down to prevent them from opening up during baking. In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush this mixture over the tops and sides of each pastry bundle - this will give them that gorgeous golden-brown color. Use a sharp knife to cut a few small slits in the top of each bundle to let steam escape while baking.

Step 08

Slide your baking sheet into the preheated oven and bake for 20-25 minutes. You're looking for a beautifully golden-brown pastry and the salmon should be cooked through but still moist. The exact time depends on the thickness of your salmon fillets, so keep an eye on them! When they're done, the pastry should be puffed up and flaky, and when you cut into one, the salmon should be just cooked through.

Step 09

Carefully transfer your Salmon Wellingtons to plates while they're still hot. Serve each one with a dollop of that reserved herb-Dijon sauce we set aside earlier and a few lemon wedges for squeezing over the top. The combination of flaky pastry, tender salmon, Mediterranean herbs, and tangy sauce creates a restaurant-worthy dish that's sure to impress anyone lucky enough to be at your dinner table!

Notes

  1. This Mediterranean-inspired Salmon Wellington combines flaky puff pastry with herb-seasoned salmon, feta cheese, and spinach for an impressive dish that's actually quite simple to prepare.
  2. Make sure your puff pastry is completely thawed before working with it, but still cold - if it gets too warm, it becomes difficult to handle and won't puff up properly when baked.
  3. You can prepare these pastry bundles up to 4 hours ahead and keep them refrigerated until you're ready to bake, making this a great option for entertaining.
  4. For a complete meal, serve with a simple green salad dressed with lemon vinaigrette or roasted vegetables seasoned with the same Mediterranean herbs used in the dish.

Tools You'll Need

  • Baking sheet
  • Parchment paper
  • Small mixing bowls
  • Pastry brush
  • Sharp knife
  • Rolling pin

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish (salmon)
  • Contains gluten (puff pastry)
  • Contains dairy (feta cheese)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 460
  • Total Fat: 28 g
  • Total Carbohydrate: 24 g
  • Protein: 30 g