Salmon Wellington

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Date nights at home can be cozy and fun, but you don’t want to spend all night cooking. And what if that special meal doesn’t turn out? No stress! I got you.

Inspired by the traditional beef dish, Salmon Wellington is my favorite “fancy” dinner that’s pretty much foolproof. Salmon, cheese, herbs, and lemon get wrapped up in packets of flaky puff pastry, and baked to golden perfection. It looks like way more effort than it is!

Ingredients for Salmon Wellington

8-10 oz. salmon fillets, boneless & skinless
3 oz. cream cheese, room temperature
⅓ cup shredded Parmesan cheese
1 tsp fresh lemon juice
½ tsp lemon zest
1 Tbsp dry white wine
1 tsp fresh thyme (or ½ tsp dried thyme)
½ tsp black pepper
1 tsp garlic powder
2 tsp extra virgin olive oil
1 tsp salt
1 sheet puff pastry, thawed
1 egg

Heat oven to 400 degrees. 

In a bowl, combine cream cheese, Parmesan cheese, lemon zest, lemon juice, wine, thyme, garlic powder, salt, and pepper. Set aside. 

Cut your salmon into 4 equal pieces. Set aside. 

Unfold puff pastry and cut into 4 equal pieces. 

Divide the dough into four equal pieces

To assemble

Place 1 piece of pastry on a lightly floured surface and gently roll it out with a rolling pin to form a rectangle. 

Place 2 Tbsp of cream cheese mixture in the middle of the piece of pastry and carefully spread it out, stopping within ½ inch of the edges of the pastry. 

Place a piece of salmon on the cream cheese mixture.

Assemble your packets

Drizzle the salmon with ½ tsp olive oil.

In a small bowl, whisk the egg. 

Using a pastry brush, brush the edges of the pastry with beaten egg. 

Fold the pastry over the salmon and press down on the edges to seal. Using a fork, crimp the edges to ensure a tight seal. 

Crimp the edges of the pastry with a fork

Repeat these steps with the remaining 3 pieces of pastry and salmon until you have 4 pastry packets filled with salmon and cheese. 

Bake

Place salmon packets on a baking sheet lined with parchment paper.

Cut slits in the top of pastry to vent. 

Cut slits into the pastry to vent the steam

Brush tops with remaining beaten egg. 

Bake for 20-25 minutes.

Salmon Wellington fresh from the oven

Enjoy!

Tips on Salmon Wellington

  • Low fat cream cheese works great in this recipe.
  • You may have a little cream cheese mixture left over.
  • Serve Salmon Wellington along with a side salad or steamed veggies for an easy, but special, meal.
  • To speed up making this dish on date night, you can make the cream cheese mixture a day or two ahead of time.

Cocktail Pairing

Bee's Knees

I love this dish with a cold glass of dry white wine or a tart cocktail, like this classic bee’s knees.

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Salmon Wellington

Salmon Wellington


  • Author: MittenGirl
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
  • Yield: 4 servings 1x

Description

Inspired by the traditional beef dish, salmon, cheese, herbs, and lemon get wrapped up in packets of flaky puff pastry, and baked to golden perfection. 


Ingredients

Scale

810 oz. salmon fillets, boneless & skinless
3 oz. cream cheese, room temperature
⅓ cup shredded Parmesan cheese
1 tsp fresh lemon juice
½ tsp lemon zest
1 Tbsp dry white wine
1 tsp fresh thyme (or ½ tsp dried thyme)
½ tsp black pepper
1 tsp garlic powder
2 tsp extra virgin olive oil
1 tsp salt
1 sheet puff pastry, thawed
1 egg


Instructions

Heat oven to 400 degrees. 

In a bowl, combine cream cheese, Parmesan cheese, lemon zest, lemon juice, wine, thyme, garlic powder, salt, and pepper. Set aside. 

Cut your salmon into 4 equal pieces. Set aside. 

Unfold puff pastry and cut into 4 equal pieces. 

To assemble

Place 1 piece of pastry on a lightly floured surface and gently roll it out with a rolling pin to form a rectangle. 

Place 2 Tbsp of cream cheese mixture in the middle of the piece of pastry and carefully spread it out, stopping within ½ inch of the edges of the pastry. 

Place a piece of salmon on the cream cheese mixture.

Drizzle the salmon with ½ tsp olive oil.

In a small bowl, whisk the egg. 

Using a pastry brush, brush the edges of the pastry with beaten egg. 

Fold the pastry over the salmon and press down on the edges to seal. Using a fork, crimp the edges to ensure a tight seal. 

Repeat these steps with the remaining 3 pieces of pastry and salmon until you have 4 pastry packets filled with salmon and cheese. 

Bake

Place salmon packets on a baking sheet lined with parchment paper.

Cut slits in the top of pastry to vent. 

Brush tops with remaining beaten egg. 

Bake for 20-25 minutes.

Enjoy!

  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Keywords: salmon, wellington, date night dinner, puff pastry, salmon in puff pastry, cream cheese

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Salmon Wellington

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