The Easiest Salmon Wellington Recipe- Major Nostalgia

About This Salmon Wellington

Salmon Wellington has been one of my comfort-food favorites since childhood. My mom used to make it for special occasions and even shaped it into an actual fish, which was iconic. Unlike Beef Wellington, this version is incredibly approachable — especially when using store-bought puff pastry. It’s flaky, creamy, bright, and elegant while still being easy enough for a weeknight. Serve it with a simple green salad, mashed potatoes, or any vegetable side you love.

Why You’ll Love This Recipe

Impressively beautiful yet surprisingly simple
A buttery, flaky pastry wrapped around tender salmon
Creamy, herby, lemony filling that keeps the fish moist
Uses easy, accessible ingredients
Perfect for hosting, holidays, or a cozy dinner
Great for feeding a crowd — makes 8 servings

Ingredients You’ll Need

Salmon filets, skin removed
Cream cheese, softened
Fresh dill
Lemon zest & lemon juice
Dijon mustard
Salt & pepper
Puff pastry
Eggs for egg wash
Flaky sea salt for finishing

How to Make It

Let your puff pastry soften slightly, then mix the cream cheese with herbs, lemon, and mustard. Roll out the pastry and cut it into portions large enough to wrap each piece of salmon. Add a generous spoonful of the cream cheese mixture, place the salmon on top, and fold the pastry around it to seal. Brush with egg wash, cut small slits for venting, sprinkle with flaky salt, and bake until golden brown and puffed.

Tips for Success

Allow the puff pastry to thaw just enough to roll without cracking
Keep the cream cheese mixture at room temperature so it spreads easily
Seal the pastry well to prevent leaks
Egg wash helps the pastry turn beautifully golden
Add small ventilation slits to keep the pastry crisp
Serve immediately for the flakiest texture

Frequently Asked Questions

Can I prepare Salmon Wellington ahead of time?
Yes — assemble the pastries and refrigerate until ready to bake.

Can I use frozen salmon?
Absolutely. Thaw completely and pat dry before assembling.

Do I have to use cream cheese?
It’s classic and has the best flavor for this recipe, but mascarpone or Boursin also work.

How do I know when it’s done?
The pastry should be deep golden brown, and the salmon should flake easily with a fork.

What to Serve With Salmon Wellington

Mixed green salad with lemon vinaigrette
Mashed potatoes or garlic mashed cauliflower
Roasted asparagus or broccolini
Creamy cucumber salad

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Salmon Wellington

Yield: 8

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Ingredients

8 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 lb 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 at room temperature.
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. One sheet of puff pastry rolled out should cover 4 pieces of salmon. 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!