Salmon Wellington

4.63 from 8 votes

Flaky salmon wrapped in buttery puff pastry with a flavorful cream cheese artichoke filling, it is elegant enough for guests but easy enough for weeknights!

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 968kcal

Author: Jessica

Ingredients

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.

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