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    Home » Recent Posts » Dinner

    Salmon Wellington for Date Night at Home

    Published: Feb 2, 2021 · Updated: Sep 8, 2021 by Katy McAvoy

    I love when you share my recipes!

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    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


    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.

    Salmon Wellington

    Inspired by the traditional beef dish, this Salmon Wellington recipe is my favorite "fancy" dinner because it'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!

    What You Need

    • Salmon fillets
    • Cream cheese
    • Parmesan cheese
    • Lemon
    • Dry white wine
    • Fresh thyme
    • Salt
    • Black pepper
    • Garlic powder
    • Extra virgin olive oil
    • Puff pastry
    • Egg

    How to Make Salmon Wellington

    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

    Assemble It

    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 tablespoon 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 teaspoon 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 It

    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

    Enjoy!

    Tips on Salmon Wellington

    Can I use low fat cream cheese?

    Low fat and fat free cream cheeses work great in this recipe.

    How can I meal prep with this recipe?

    To speed up making this dish on date night, you can make the cream cheese mixture a day or two ahead of time.

    What should I serve with Salmon Wellington?

    Serve Salmon Wellington with a side salad or try my chili garlic roasted carrots for an easy, but special, meal.

    Head's Up!

    You may have a little cream cheese mixture left over. Find another use for it. If you add it into the salmon packets you'll likely have them come open and overflow during baking.

    Cocktail Pairing

    Bee's Knees

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

    Print the Recipe Card

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    Salmon Wellington

    Salmon Wellington
    Print Recipe
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    ★★★★★

    5 from 2 reviews

    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. 

    • Author: Katy McAvoy
    • Prep Time: 15 min
    • Cook Time: 25 min
    • Total Time: 40 min
    • Yield: 4 servings 1x
    • Category: Dinner
    • Method: Oven
    • Cuisine: American

    Ingredients

    Units Scale
    • 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

    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 tablespoon 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!

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

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    I love when you share my recipes!

    • 150

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Al McAvoy

      March 20, 2021 at 9:18 am

      Loved it!

      ★★★★★

      Reply
    2. Heather

      September 15, 2021 at 7:13 am

      This is an excellent recipe!!! It was absolutely delicious -- even the kids liked it. I thoight my Wellingtons wouldn't look right because I couldn't seal the dough on some of them due to the size to and shape of my salmon, but this is really forgiving and they looked beautiful!

      ★★★★★

      Reply
      • Katy McAvoy

        September 15, 2021 at 11:44 am

        Yay! Delicious and impressive is a big goal with this recipe. So glad you enjoyed it!

        Reply

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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