Salmon Wellington

    1 hour 18 min

    Similar to salmon en croute, a whole fillet is baked in puff pastry with mushrooms and spinach and served with a lemon-mustard mayo. It's a great dish to make if you're expecting company!

    3 people made this

    Serves: 4 

    • 2 tablespoons olive oil, divided
    • 1/2 onion, chopped
    • 75g chopped fresh mushrooms
    • 2 teaspoons minced garlic, divided
    • salt and ground black pepper to taste
    • 30g baby spinach leaves
    • 1 tablespoon plain flour, or as needed
    • 2 sheets frozen puff pastry, thawed
    • 1 (650g) salmon fillet, bones and skin removed
    • 1/2 teaspoon smoked paprika, or more to taste
    • 1 egg, beaten
    • To serve
    • 120ml mayonnaise
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons Dijon mustard
    • 1 heaped teaspoon freshly chopped dill or 1/2 teaspoon dried dill

    Prep:20min  ›  Cook:53min  ›  Extra time:5min  ›  Ready in:1hr18min 

    1. Heat 1 tablespoon oil in a large pan over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
    2. Heat remaining 1 tablespoon oil in the same pan. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
    3. Preheat oven to 180 C / Gas 4. Line a glass baking dish with parchment.
    4. Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1cm border. Centre the salmon fillet on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
    5. Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
    6. To serve: Whisk mayonnaise, lemon juice, Dijon mustard and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon Wellington on each.


    You can substitute spinach with asparagus spears.

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    Reviews in English (4)


    Made just as directed and it was delicious. The sauce is great and made enough to use with veggies for a dip.  -  14 Aug 2016  (Review from Allrecipes US | Canada)


    Ooo la la! A little bit of work but a lot of great taste! If you want people to be impressed, serve this. It's not difficult even though there are many steps.  -  08 Jun 2016  (Review from Allrecipes US | Canada)


    Very tasty, and elegant enough to serve at a dinner party. It really needs the sauce for flavor. The sauce is fabulous. The sauce also happens to be fantastic on eggs, steak, name it! And it keeps well in the fridge.  -  24 May 2016  (Review from Allrecipes US | Canada)

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