This Salmon Wellington recipe features individually portioned puff pastry packets filled with spring greens, mushrooms, goat cheese, and salmon, along with an easy mustard sauce.

This Salmon Wellington recipe is sponsored by Wewalka.

Salmon Wellington and yogurt sauce on a serving platter

Do you ever watch baking competitions on T.V.?

I do-- I watch them intently, completely captivated as the contestants make their doughs-- even the labor-intensive ones like real puff pastry-- from scratch.

As I watch, I am filled with one thought:

I have no desire to spend hours making puff pastry.

And then, something else happens. Something frustrating, that makes me reconsider rolling cold pats of butter into handmade dough.

I always-- ALWAYS-- forget to thaw my frozen puff pastry.

Instead of "properly" thawing my pastry dough, I end up trying any unorthodox thawing technique I can think of.

I've tried resting the dough on top of my preheating oven.

I've tried a microwave thaw.

And finally, I tried the saddest solution to my puff pastry woes-- NOT using puff pastry.

Then-- I saw it-- shining up like a beacon in the refrigerated dough section. FRESH puff pastry!

Suddenly, the possibilities seemed endless, and before I knew it-- this Salmon Wellington was baking in my oven.

Want more puff pastry ideas? Try making seafood pot pie, cranberry baked Brie, Brie en croûte, apple crostata, quince tarts, and apple tartlets.

Wewalka Puff Pastry Dough on a countertop

Why Use Fresh Puff Pastry for Salmon Wellington?

Anyone who's used homemade puff pastry can probably tell you-- fresh puff pastry is AMAZING!

Not only is there no thaw time, but you don't have to use a rolling pin to roll out the crease marks in the pastry! (That calls for some celebration, guys!)

What brand of fresh puff pastry do I use? I still use the one that caught my eye in the store-- Wewalka!

Wewalka's fresh puff pastry dough uses high-quality ingredients-- with no artificial flavoring, coloring, hydrogenated oils, or bleached flour-- and comes wrapped in parchment paper that's oven safe to 500°F.

(As of 2022, Welwalka is now "Jus-Rol".)

Quick Tip: Use their parchment paper instead of a floured surface to prepare your Salmon Wellington, and line your baking dish with the paper instead of using extra oil! (The paper will brown slightly while cooking.)

What is a Wellington?

A Wellington is a British dish that was traditionally made with beef, pâté, and mushrooms. Today, we're swapping out the meat with salmon, and adding a few spring greens.

If you want a vegetarian Wellington, try this Mushroom Wellington.

What Kind of Salmon Should I Use?

I used sockeye salmon, but for this recipe, you could use any type you like! This recipe is delicious with pink salmon, Coho salmon, and King salmon.

If you've got extra salmon, try making salmon almondine, pesto salmon, baked mustard salmon, sweet chili salmon, salmon Caesar salad, and teriyaki salmon.

Learn more: Wild Salmon vs. Farmed Salmon and Types of Salmon

How To Make a Salmon Wellington

There are really only a few steps to make a Salmon Wellington. If the recipe seems long-- don't be overwhelmed! Here are the basics.

Cook the mushrooms and spinach first. If you put them in raw, they'd have a little bit less flavor, and might put too much moisture into your Wellington.

I like to use an oven-safe pan for this step, so that I can bake the Wellingtons on it later. The pan in the photos is a Lodge enameled cast-iron skillet.

Cut pastry + place salmon on the edge with toppings

Cut the pastry for the Salmon Wellingtons.

The exact size for your pastry will depend on how large your salmon fillets are. A good rule is to add an inch to the length, and leave the pastry about 2 ½ times wider than the salmon.

Assemble Salmon Wellington + Seal Package

Assemble the Salmon Wellingtons. Add the salmon, the veggies, and a little goat cheese.

Fold the pastry over, seal it, and cover it with an egg wash. Decorate it with cross hatching if you like.

Bake, and then let rest. Slide both of the Salmon Wellingtons into the oven, and leave them there until they're golden. Wait at least 5 minutes before serving.

Make the sauce. While the salmon bakes, stir together the easy yogurt sauce.

All that's left is to cut through the flaky layers of puff pastry, and enjoy!

Salmon wellington on serving plate with yogurt sauce

Want more SALMON recipe ideas? Try these recipes:

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5 from 17 votes