Salmon Wellington Recipe -
Salmon Wellington Recipe
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Salmon Wellington

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"Elegant puff pastry is wrapped around a well-seasoned salmon."

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Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
  3. Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
  4. Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2010

this was very yummy! i wrapped the fish in a paper towel for about 30 minutes or so first to remove excess liquid. i used much less mayo mixture than the recipe called for...about 1/2 cup for 1.25 lbs fish. it turned out great, not soggy at all. next time i will use fresh chopped spinach though, easier to deal with and tastes better.

Most Helpful Critical Review
Aug 03, 2015

I am only giving this recipe 3 stars, because I think that the oregano, thyme, basil and dill weed was a bit too much. I had a wonderful Sock-eye salmon filet, and the flavor of the salmon was overpowered a bit. My daughter said all she could taste was the mustard, even though I had cut back on it. I still think it's a good recipe, and I might not attempted it, had it not seemed, and was, so easy. I am looking forward to trying it again, but will have to tweak it some more to suit our tastes. ( I didn't have mayo, so used Miracle Whip, and that didn't seem to matter, but will get real mayo for next time.)We still ate half of it, and will enjoy the other half tomorrow. I cut the filet in half and wrapped each half in the puff pastry. I love that stuff.... never used it before!!

Sep 27, 2010

This was awesome with a few changes. I used one sheet of dough for the bottom and one for the top. I put the bottom dough on the oven proof dish I was using. I had a large piece of salmon, so I took the skin off and used that it was almost the size of the dough, but not quite. I followed the directions, but used fresh spinach which I tossed in a tablespoon of olive oil first. I covered with the second sheet of dough and pinched all the edges together. I coated with the egg white and topped with a teaspoon of chopped shallots. My company raved about it and insisted on the recipe.

Oct 19, 2009

Oh My Goodness!!! This recipe was WONDERFUL! My whole family and I loved it. The only thing I did not have where the correct spices, so I used thyme and basil. It was still wonderful. I will be going to get the dill on my grocery list. I had 4 4oz salmon so I cut the 2 dough rolls in half for each piece. We enjoyed it so much. I took leftovers for lunch the next day. I would recommend a toaster oven and not a microwave to reheat. Thanks for the wonderful recipe we will be eating it again soon.

Dec 28, 2010

Turned out better than I expected. Easy to make. I would use a lot less dijon or maybe no mustard at all.

Apr 09, 2010

Yum. I used dried herbs only, regular salt and forgot to add mustard. Plus a little extra spinach and it was very easy and came out deliciously

Mar 09, 2010

Very good! My partner always talks about his mother's salmon wellington, so I attempted this recipe for his birthday. His brothers and he loved it! The dijon and dill combination is delicious!

Aug 17, 2009

We made this with about 1 lb salmon fillet and it fit into the rolled-out puff pastry just fine. Even with cutting the amount of mustard/mayo sauce in half, there was still about 1/4 C. left over.


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  • Calories
  • 843 kcal
  • 42%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 66.2 g
  • 102%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 1803 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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