Delicious and elegant, this simple recipe for Salmon Wellington is sure to be the hit of your next get together. Salmon wrapped in puff pastry and served with a rich whipped dijon dill sauce.
Salmon Wellington is the perfect dish to entertain with. It’s elegant presentation and simple make-ahead instructions, make this a great option for dinner parties, Christmas dinner, Easter brunch, or just a fun surprise for a weeknight dinner.
Salmon Wrapped in Puff Pastry
If you’ve never worked with puff pastry before, don’t be intimated to start. It’s really no different than unrolling a store-bought pie crust. You can find puff pastry in the freezer section of your grocery store. It comes in two square sheets that easily unfold. The most popular brand is Pepperidge Farms. Use it once and you may be wrapping everything in it!
Wrapping the salmon in puff pastry helps to keep it moist and adds a flaky and buttery layer to the salmon. Plus it provides an elegant presentation and adds interest to you main dish. If you love salmon, be sure to also check out my simple recipe for Asian Sesame Salmon.
The topping for the Salmon Wellington adds a whole other layer of depth and flavor to the fish. The onion dill mixture softens and caramelizes on the stove and gets even more flavor from a splash of wine. You can make the onion mixture ahead of time and refrigerate until ready to use. Don’t like dill? Substitute with tarragon or omit the herbs altogether.
How to Assemble Salmon Wellington
Once you have the onion mixture cooled and ready you can begin assembly. First, on a piece of floured parchment paper, unfold the first piece of puff pastry. Using an egg wash mixture, brush the side two inches of the puff pastry where the second pastry will overlap. Place the second puff pastry sheet overtop and gently press to adhere.
Use a rolling pin to roll out the pastry slightly. Next, spoon the cooled onion mixture down the center of the puff pastry.
Use a paper towel to pat the salmon dry and season lightly with salt and pepper. Then place the salmon on top of the onion mixture.
Use the egg wash to brush the border of the puff pastry. Then stretch the puff pastry around the salmon and pinch and fold to secure. Brush with egg wash.
Move salmon to a parchment lined baking sheet, seam side down and brush with remaining egg wash.
While the salmon bakes, make the dijon dill sauce and refrigerate. Bake the salmon until pastry is puffed and golden brown, about 40-45 minutes. Let the salmon sit for at least 15 minutes before serving and cutting.
Use a serrated knife to cut the salmon and either spoon the sauce overtop or serve alongside for guests to help themselves. Serve on a beautiful white dish, like this HIC Harold Import White Porcelain Platter from Amazon.
Salmon Wellington with Dijon Dill Whipped Cream
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 large onion, thinly sliced
- 1 teaspoon kosher salt
- 1/2 cup white wine
- 2 teaspoons dijon mustard
- 1 tablespoon dill, chopped
- 2-3 pound salmon fillet, skin removed (pat dry with paper towels)
- 2 17.3 ounce total puff pastry sheets, thawed (such as Pepperidge Farms)
- 1 large egg, beaten
Dijon Dill Whipped Cream
- 1 cup whipping or heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dill, chopped
- 1/2 teaspoon kosher salt
- In a large skillet over medium heat, add the butter and oil. When butter is melted, add the onions and salt. Saute until the onions are soft and translucent and begin to caramelize, about 15 minutes. Increase the heat and add the white wine and dijon mustard. Bring to a simmer and let the liquid cook off. Turn off heat and stir in chopped dill. Let cool completely.
- While the onions are cooling, preheat oven to 350 degrees. Line a large baking sheet with parchment paper, set aside.
- On a well floured piece of parchment paper, unfold one pastry sheet and brush one edge with egg wash. Overlap the other sheet by two inches. Use a rolling pin to flatten the pastry until it is large enough to wrap the salmon. Use a slotted spoon to spoon out the onion mixture down the center of the pastry. Place the salmon on top of the onion mixture. Fold the pastry over the salmon and egg wash and press the edges to seal the salmon in the pastry. Place the salmon seam down on the prepared sheet pan. Brush with egg wash. Bake for 35-45 minutes, or until the puff pastry is golden brown and puffed. Remove from oven and let sit for 10-15 minutes before cutting.
- While the salmon is baking, prepare the cream sauce. In a very cold (preferably metal) bowl, whisk the cream until peaks begin to form. Add in the mustard, dill, and salt and continue to whisk until stiff peaks form. Refrigerate until ready to use and serve alongside the salmon.
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