Name: Easy Salmon Wellingtons Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British-Inspired
Ingredients: 4 skinless salmon fillets (about 6 oz each); 1 sheet puff pastry, thawed; 2 tablespoons Dijon mustard; 1 tablespoon fresh dill or parsley, chopped; 1 egg, beaten (for egg wash); salt and black pepper to taste; 1 tablespoon olive oil; 1 small shallot, finely chopped; 1 cup baby spinach; 2 tablespoons cream cheese (optional)

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If you’re looking to wow dinner guests or simply treat yourself to something extra-special (without breaking a sweat in the kitchen), Easy Salmon Wellingtons are a surefire crowd-pleaser. Imagine flaky, golden puff pastry wrapped around juicy salmon, creamy spinach, and a whisper of Dijon for zing—this main course is elegant enough for company, but so approachable you’ll want to make it again and again. It’s my go-to when I want a meal that feels luxurious but is delightfully low-stress. Whether you’re marking a celebration or simply chasing away a weekday dinner rut, Easy Salmon Wellingtons deliver restaurant-quality flavor from your own oven.

Easy Salmon Wellingtons Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Easy Salmon Wellingtons lies in its simplicity: every ingredient is purposeful, working together to create a mouthwatering dish with flavor, color, and contrast. Here’s what you’ll need, plus a little tip or tidbit for each item!

Salmon fillets: Firm, fresh salmon fillets create the juicy centerpiece and are packed with healthy omega-3s—ask your fishmonger for skinless filets, about 6 oz each.
Puff pastry: Store-bought puff pastry is a true time-saver and delivers that signature, golden flakiness without any fuss—just thaw before using.
Dijon mustard: Adds a tangy depth and helps balance the richness of the fish and pastry—spread it in a thin layer for the perfect kick.
Fresh dill or parsley: Chopped herbs brighten each bite and add a pop of color—choose whichever you prefer, or even a mix!
Egg (for egg wash): Beaten egg brushed over the pastry gives it that shiny, bakery-window finish—don’t skip this step!
Salt and black pepper: Simple, but essential; a light sprinkle brings out all the flavors in your salmon and filling.
Olive oil: Just a little is needed to sauté the shallot, infusing the base with a delicate richness.
Shallot: Milder and sweeter than an onion, finely chopped shallot adds subtle aromatics to the spinach mixture.
Baby spinach: Not only does spinach boost the color, it brings gentle earthiness and extra moisture to the filling—plus a bump of nutrients.
Cream cheese (optional): For a touch of velvety creaminess, you can swirl in a bit of cream cheese; it’s totally up to you and your cravings.

How to Make Easy Salmon Wellingtons

Step 1: Prepare Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This way, everything is ready once your Wellingtons are assembled. A hot oven is key for achieving that irresistible golden crust!

Step 2: Sauté Shallots and Spinach

Heat the olive oil in a skillet over medium. Add the chopped shallot and cook for about 2 minutes, just until soft and fragrant. Stir in the baby spinach and cook until wilted—this only takes a minute or so. Remove from the heat and let the mixture cool slightly, ensuring it doesn’t steam up the pastry later.

Step 3: Prepare the Pastry

On a lightly floured surface, roll out your puff pastry sheet to smooth out any creases and gently stretch it. Cut the pastry into four equal rectangles—these will become the delicious, flaky wrappers for your Easy Salmon Wellingtons.

Step 4: Fill and Assemble

Spread a thin layer of Dijon mustard in the center of each pastry rectangle. Add a spoonful of the cooled spinach mixture, and if you’re feeling extra luxurious, dollop on some cream cheese. Set a salmon fillet on top, then season with salt, black pepper, and a generous sprinkle of fresh herbs.

Step 5: Wrap and Seal

Gently fold the puff pastry over the salmon, pinching the edges to seal all the goodness inside—don’t worry about perfection, just make sure it’s snug. Tuck any seams underneath so the pastry stays shut during baking, then transfer seam-side down to your prepared baking sheet.

Step 6: Egg Wash and Vent

Brush each Wellington generously with the beaten egg—this little step gives you that dazzling golden sheen. Use a small knife to cut a tiny slit in the top of each parcel; this lets steam escape, ensuring the pastry cooks up crisp rather than soggy.

Step 7: Bake

Slide your Easy Salmon Wellingtons into the oven and bake for 20 to 25 minutes. The pastry should turn deeply golden and puff irresistibly, while the salmon inside stays luscious and moist. Try not to open the oven door for the first 20 minutes—let them work their magic!

Step 8: Rest and Serve

As tempting as they look straight from the oven, allow your Wellingtons to rest for 5 minutes before serving. This helps the pastry stay crisp and ensures every slice stays neat and tidy. Now they’re ready for the spotlight!

How to Serve Easy Salmon Wellingtons

Garnishes

A flourish of fresh-chopped dill or parsley scattered over each Wellington brings a fresh lift to every bite. For an extra restaurant touch, add some lemon wedges on the side—people can squeeze a little over their salmon for even more brightness.

Side Dishes

Because Easy Salmon Wellingtons are so satisfying, keep your sides light and complementary. A crisp green salad with a citrusy vinaigrette, simple steamed asparagus, or roasted baby potatoes all balance the dish perfectly, making sure the pastry remains the star.

Creative Ways to Present

For a modern twist, serve individual Wellingtons on beautiful plates with a delicate drizzle of dill sauce or a streak of beet puree for color. Or, if entertaining a crowd, slice the Wellingtons and arrange them on a platter with microgreens for a visually stunning, shareable feast.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, allow the Easy Salmon Wellingtons to cool completely. Wrap them tightly in foil or an airtight container and refrigerate—good for up to two days. While the pastry may lose a little of its initial crispness, the flavors remain fantastic for lunch the next day.

Freezing

Surprisingly, these Wellingtons freeze well! Assemble but don’t bake, then wrap each unbaked Wellington individually and freeze. When you’re ready, bake straight from frozen (add a few extra minutes to the timer) for a fresh, flaky result. Baked leftovers can also be frozen, but re-baking unbaked versions gives better texture.

Reheating

To reheat, skip the microwave and use the oven: place Wellingtons on a baking sheet in a hot oven until warmed through and the pastry is crackling crisp again. A few minutes at 350°F (175°C) does the trick and revives their just-baked magic.

FAQs

Can I use frozen salmon instead of fresh?

Yes! If you use frozen salmon for Easy Salmon Wellingtons, simply thaw it fully and pat it dry before assembling. This helps prevent excess moisture from making the pastry soggy.

Is there a substitute for cream cheese in the filling?

Absolutely—while the cream cheese is optional, you can swap it with a spoonful of ricotta, mascarpone, or even a dollop of thick Greek yogurt for a similar creamy feel.

What can I use instead of puff pastry?

Puff pastry is classic, but in a pinch, you could use pre-made pie dough. It won’t puff quite as much but will still create a delicious, flaky package for your salmon.

Do I have to use both dill and parsley?

No need to use both for Easy Salmon Wellingtons—either herb works beautifully on its own! Choose based on your taste or what you have; dill is a bit more aromatic, while parsley is milder and fresher.

Can these be prepped in advance?

Absolutely! Assemble the Wellingtons up to 24 hours in advance and keep them in the fridge, unbaked, until you’re ready to pop them in the oven. This is one of the reasons Easy Salmon Wellingtons are a go-to for dinner parties and stress-free entertaining.

Final Thoughts

If you’ve never baked Easy Salmon Wellingtons before, prepare for an instant upgrade to your home cooking repertoire! They’re just the right blend of impressive and accessible—sure to become a favorite in your kitchen, too. Give them a try, and let the compliments roll in!

Easy Salmon Wellingtons Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in these Easy Salmon Wellingtons for a deliciously elegant dinner. Tender salmon fillets wrapped in flaky puff pastry with spinach and herbs, baked to perfection.

Ingredients

Scale

Salmon Wellingtons:

4 skinless salmon fillets (about 6 oz each)
1 sheet puff pastry, thawed
2 tablespoons Dijon mustard
1 tablespoon fresh dill or parsley, chopped
1 egg, beaten (for egg wash)
salt and black pepper to taste

Spinach Filling:

1 tablespoon olive oil
1 small shallot, finely chopped
1 cup baby spinach
2 tablespoons cream cheese (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sauté the shallot and spinach: In a skillet, heat olive oil, sauté shallots until soft, add spinach, cook until wilted, then cool slightly.
Prepare the puff pastry: Roll out the puff pastry, cut into 4 rectangles. Spread mustard, add spinach mixture, place salmon fillet, season, fold over, seal edges.
Bake the Wellingtons: Brush with egg wash, make a slit on top. Bake for 20–25 minutes until golden and cooked through. Rest for 5 minutes before serving.