Salmon Wellington
I’ve been obsessed with this recipe for as long as I can remember. My mom used to make it when I was growing up, and has even made it into a fish shape which was pretty impressive. Contrary to Beef Wellington, Salmon Wellington is a LOT easier, I guess unless you made your own puff pastry…. which I do not.
I usually serve this with a simple mixed green salad, but mashed potatoes or other vegetable sides would be great! Whatever you’re into!
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Salmon Wellington Recipe
Ingredients
For 6 salmon wellingtons
6 salmon filets (4 oz ish each), skin removed
16 oz cream cheese, room temperature (2 packages)
1/3 cup dill, chopped
zest of one lemon
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
salt & pepper to taste
1.5 lbs puff pastry (1 & 1/2 packages of puff pastry)
2 eggs, whisked
Maldon salt for topping
Instructions
Let the puff pastry thaw on the counter for 20 minutes to 1 hour.
Preheat the oven to 425°F
In a medium bowl, add the cream cheese, dill, lemon zest, lemon juice, and mustard and beat together until mixed completely. Set aside.
Lightly flour a clean surface or cutting board and lay the puff pastry out on top of it. Roll out the pastry so that it’s about 18-20 inches long and then cut in half. You want each half of the puff pastry to be about 3 times the width of the salmon piece.
Note: Assemble each sheet fully with the salmon and cream cheese and then roll out the next sheet.
Scoop a very generous-sized spoonful of the cream cheese mixture and place it in the center of each piece of puff pastry. Spread it out approximately in the same size as the salmon piece. You can also spread it on top of the salmon instead and then place the salmon top-down in the middle of the pastry dough.
Place the salmon top-down on top of the cream cheese.
Fold the long sides of the puff pastry closest to you over the salmon, then brush the edge of the puff pastry on top of the salmon with a little bit of egg wash. Then repeat with the long pastry side opposite of you and seal the pastry together. Repeat with the shorter ends and then cut off the excess and fold the ends on top. Flip the puff-pastry salmon over and then transfer to a large baking sheet lined with parchment paper. Repeat with the rest of the salmon pieces.
Brush the egg wash on the top and sides of all of the salmon puff pastries and then cut a couple of slits on top of each pastry with a sharp knife. Sprinkle the tops with Maldon salt (optional).
Bake for 20-30 minutes or until the top is golden brown.
Serve immediately and have the best time of your life!
