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Individual Salmon Wellingtons Recipe

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★★★★

3.9 from 38 reviews

These Individual Salmon Wellingtons are an elegant and flavorful dish featuring tender salmon fillets wrapped in flaky puff pastry. Seasoned with a zesty herb-Dijon mayonnaise, topped with crumbled feta and fresh spinach, and baked to golden perfection, they make a perfect weeknight dinner or impressive appetizer.

Ingredients

Scale

Salmon and Filling

  • 4 salmon fillets
  • Salt and pepper to taste
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried dill
  • Zest of 1 lemon
  • 1/4 cup crumbled feta cheese
  • 1 cup fresh spinach

Pastry and Topping

  • 1 sheet puff pastry (thawed)
  • 1 egg (beaten)
  • 1 tbsp water
  • Lemon wedges for serving

Instructions

  1. Prepare the oven and baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Season the salmon fillets: Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper to enhance the flavor.
  3. Make the herb-Dijon sauce: In a small bowl, combine mayonnaise, Dijon mustard, dried oregano, dried basil, dried dill, and lemon zest. Mix well. Reserve half of this mixture to serve alongside the finished dish.
  4. Assemble the salmon toppings: Spread the remaining herb-Dijon mixture evenly over the top of each salmon fillet. Sprinkle with crumbled feta cheese, then layer fresh spinach leaves on top.
  5. Prepare the puff pastry: On a lightly floured surface, cut the thawed puff pastry sheet into four equal squares. Roll each square gently to about 7 by 7 inches to make them large enough to wrap around the salmon.
  6. Wrap the salmon fillets: Place each salmon fillet, topping side down, in the center of each pastry square. Fold the edges of the pastry up and around the salmon, pinching the edges tightly to seal each bundle completely.
  7. Apply egg wash: Place the sealed pastry bundles seam-side down on the prepared baking sheet. Mix the beaten egg with water to make an egg wash and brush it over the tops and sides of the pastry to achieve a shiny golden finish once baked. Cut a few small slits on top of each pastry to allow steam to escape during baking.
  8. Bake the wellingtons: Bake in the preheated oven for 20-25 minutes until the puff pastry is puffed up and golden brown and salmon is cooked through.
  9. Serve: Remove from oven and serve immediately with reserved herb-Dijon sauce and fresh lemon wedges on the side to squeeze over the top for added brightness.

Notes

  • Ensure the puff pastry is thoroughly thawed before rolling to avoid cracking.
  • For extra crispiness, you can chill the wrapped wellingtons in the fridge for 15 minutes before baking.
  • Use skinless salmon fillets for easier wrapping and better texture.
  • You can substitute fresh herbs for the dried ones if available for a fresher taste.
  • Leftovers can be refrigerated and warmed gently in the oven to maintain pastry crispness.

Keywords: Salmon Wellington, Puff Pastry Salmon, Baked Salmon, Easy Dinner, Seafood Pastry

Find it online: https://epicrecipebox.com/individual-salmon-wellingtons-recipe/