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.
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.
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.
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?
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 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 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!
Want more SALMON recipe ideas? Try these recipes:
- 1 TB olive oil
- 4 shiitake mushrooms (or baby portobello), sliced
- 1 oz fresh spinach, kale, or arugula (~one large handful)
- 2 salmon fillets (~4oz each), skin removed
- 1 lemon, zested and juiced (divided)
- 1 tsp salt
- ½ sheet puff pastry (use more or less depending on the size of the salmon) Wewalka puff pastry recommended
- 1 oz goat cheese, crumbled
- 1 egg, beaten
- ½ cup plain yogurt
- 1 TB dijon mustard
- Optional: fresh herbs to garnish, such as diced green onion or freshly torn basil
- Preheat the oven to 425°F.
- Heat olive oil in a sauté pan over medium-high heat.
- When the oil begins to ripple, add the sliced mushrooms. Sauté 2-3 minutes, until the mushrooms brown. Add the spinach, and toss for about 30 seconds while the spinach wilts. Remove from heat.
- Season the salmon with the lemon zest and salt, and set aside.
- Lay the puff pastry out on parchment paper it was packaged in, and cut off about half of the pastry and paper.Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to ¼″ thickness, and work on a floured surface instead of parchment paper.
- Cut the pastry into two pieces, each piece should be approximately 1″ longer than each salmon fillet, and two and a half times as wide.Tip: If you accidentally cut the pastry into pieces that are too small, you gently pull on the edges to make the dough larger, or roll it out with a rolling pin.
- Set a salmon fillet on the side of one of the cut puff pastry pieces, leaving about ½″ border. Repeat with the other salmon fillet and pastry.
- Top each salmon fillet with half of the mushroom and spinach mixture, and then top each stack with half of the goat cheese.
- Fold the ½″ border of pastry up around the salmon, and brush with the beaten egg. Fold the rest of the puff pastry over, and seal the packet shut by gently pushing down on pastry where the two pieces meet.
- Optional: Use a butter knife to make shallow cross hatching marks across the top of the Wellington. Take care not to cut all the way through the puff pastry.Tip: If you accidentally cut all the way through the pastry dough while cross hatching, use your finger to add a few drops of water to the cut area of the dough. Rub the dough to seal it back up.
- Brush both Wellington packets with beaten egg.
- Line a baking dish (or baking sheet) with the parchment paper used previously (or brush dish with olive oil). Set the salmon packets onto the paper.
- Bake about 25 minutes, or until the puff pastry is golden and crisp.
- While the Salmon Wellingtons bake, mix together the lemon juice, yogurt, and mustard. Taste, and add salt if desired. Refrigerate the sauce until you’re ready to serve.
- Remove Wellingtons from the oven, and allow to cool for at least 5 minutes before serving.
- Serve whole, or slice into thick slices with a very sharp knife. Serve with the yogurt sauce on the side or drizzled over the top.