Salmon Wellington

Salmon Wellington

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4.7 from 3 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. 


Units Scale
  • 8-10 oz. salmon fillets, boneless & skinless
  • 3 oz. cream cheese, room temperature
  • 1/3 cup shredded Parmesan cheese
  • 1 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1 Tbsp dry white wine
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1/2 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. 

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. 


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.