Salmon Wellington is the perfect holiday meal! The richness of the unconventional cream cheese duxelles pairs perfectly with the hearty salmon fillet, and the buttery puff pastry takes this dish to the next level. Despite how pretty it looks, it is easy to make and ready in just under an hour!
Jump to:
Are you planning your Easter holiday menu? We love serving this salmon wellington with easy maple sweet potatoes and oven-roasted broccoli. Also, this shrimp and swiss chard risotto is always a winner! Finish things off with this apple crumble cheesecake or lemon meringue cheesecake, and these delicious mini egg cookie bars for the perfect meal!
Summarize and Save This Recipe Using:
How To Make Salmon Wellington
Step 1
Preheat the oven, line a baking sheet with parchment paper and cut the puff pastry into 4 pieces, roughly 5"x10" each.
In a small bowl, combine all of the filling ingredients. Mixing it with a hand mixer or wooden spoon until it is well blended.
Place one salmon fillet in the center of each sheet of puff pastry and add around ¼ cup of filling to the top of each piece of salmon.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Step 2
Fold the pastry over the salmon and filling, sealing it fully. Place the seam side down on the parchment-lined baking sheet, score and brush the tops with whisked egg.
Bake for 30-35 minutes until the salmon wellington is golden brown and fully cooked.
Salmon is fully cooked when it has reached 145°F internally.
Step 3
Plate and serve immediately.
Wondering what to serve with salmon wellington? Serve this salmon alongside these pan-fried sweet potatoes, bacon baked beans or ambrosia salad for a delicious meal.
Make Ahead & Storage
We all know, holiday meals can be intense and crazy! Although I prefer cooking and serving this dish fresh, you can prepare it ahead of time if you need to!
Salmon Wellington can be prepared up to one day in advance. Cook and prepare the salmon wellington as stated in the recipe card below. Once it has been baked, let it cool completely at room temperature (approx. 30 minutes). Then carefully (so you do not crush the puff pastry), but tightly wrap the salmon on a plate with plastic wrap. Store in the refrigerator until you are ready to re-heat and serve. To re-heat, preheat your oven to 375°F and bake until heated thoroughly (about 20-25 minutes). Serve immediately.
If you made this Salmon Wellington or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Salmon Wellington
↑ click the stars to rate this recipe ↑
Print Recipe Pin RecipeIngredients
- 4 Salmon Fillets 4-5oz each, skin removed
- 2 sheets Puff Pastry 10"x10" sheets, cut in half into 4- 5"x10" pieces
- 1 large Egg
- 2 Tablespoons Water
Artichoke Cream Cheese Filling
- 6 oz Cream Cheese softened
- 1 small Red Onion very finely diced
- 4 Artichoke Hearts very finely diced
- ⅔ cup Parmesan Cheese shredded
- 2 Tablespoons Fresh Thyme Leaves chopped
- 5 cloves Garlic minced
- 1 teaspoon Onion Salt
- Black Pepper to taste
Instructions
Artichoke Cream Cheese Filling
- In a large mixing bowl, add cream cheese, red onion, artichoke hearts, parmesan cheese, fresh thyme leaves, garlic, onion salt, and black pepper. Stir well to fully combine all ingredients. Set aside.
Assembling the Salmon Wellington
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- In a small bowl combine the egg with the water, and whisk. Set aside.
- On a large surface, lay out the pieces of puff pastry. Place one filet of salmon in the center of each piece of puff pastry. Spread 4-5 Tablespoons of the filling mixture on top of the salmon filets.
- Tightly wrap up the puff pastry, starting with folding in the long sides first, and press to seal the puff pastry. Fold the ends up and press to seal. If you are having trouble sealing the puff pastry, dip your finger in the egg wash mixture and run it along the edges of the puff pastry. This acts as a glue and will help you ensure the salmon is sealed in the puff pastry tightly.
- Place the salmon wellington seam side down on the baking sheet and with a sharp knife, cut 8-10 diagonal slits in the top of the salmon wellington. Brush the tops and sides with the egg wash. Bake for 30-35 minutes, or until the Salmon Wellington is golden brown. Serve immediately.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Kellie says
This recipe has me very very happy. Made the filling without the egg and pastry because I didn’t have pastry. I put the mixture right on top of the salmon half way through baking. I sautéed mushrooms, spinach, onion and garlic and added that in lieu of no pastry. It was epic! Thanks for creating this recipe and good call on the thyme. Wonderful.
Jessica says
Thank you! That sounds delicious! ?
Rose Martine says
"Simple recipe. Very tasty. The whole family loves it. Added pesto to one. Delish!
"
Jessica says
I am so happy that you and your family enjoyed this! Adding pesto is a great idea!
Hannah Flack says
WOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the turkey in a pan, added some other vegetables, red thai chili paste, and a bit of lemongrass (along with everything you put in the recipe) and it came out amazingly delicious! My fiance was shocked because I put it together rather quickly and it was so yummy 🙂
Jessica says
We are so happy that you liked it! All the modifications sound delicious!
Harold Burton says
I love slow cookers, but even more I LOVE Pressure Cookers! Probably because I have no patience what so ever lolll. Great recipe! 🙂
Harold Burton