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 topped with caramelized onions, wrapped in puff pastry, and served with dijon dill cream 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! 

Pepperidge Farms puff pastry sheets for making Salmon Wellington

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 or Honey Lime 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. 

puff pastry sheets overlapping slightly for Salmon Wellington

Use a rolling pin to roll out the pastry slightly. Next, spoon the cooled onion mixture down the center of the puff pastry. 

Onion and dill mixture on puff pastry for Salmon Wellington

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. 

Salmon Wellington on Puff Pastry

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. 

Fish wrapped in puff pastry.

Move salmon to a parchment lined baking sheet, seam side down and brush with remaining egg wash. 

puff pastry wrapped fish on a baking sheet

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. 

Salmon Wellington with dijon dill sauce

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.

I hope you love this recipe for Salmon Wellington. Be sure to comment below if you try it. Enjoy!

salmon wellington

Salmon Wellington with Dijon Dill Whipped Cream

This impressive salmon dish is surprisingly easy to make. Great dish for entertaining and delicious served warm or at room temperature. 
5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 495kcal


  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 2 large onion, thinly sliced
  • 1 teaspoon kosher salt
  • ½ 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
  • ½ 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. 


You can make the onion mixture ahead of time and refrigerate until assembly. Not a dill fan? You can substitute tarragon or thyme or omit the herbs altogether. 


Calories: 495kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Salmon Wellington with dijon dill sauce.

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Recipe Rating


  1. Hi. Is there something I can substitute for the heavy cream? Would plain, non-fat Greek yogurt work? If not, is there a different low-fat option I could use?

    1. I always use nonfat Greek yogurt as a substitute. The taste will be tangier, but adds a tasty contrast with the salmon. Enjoy!

  2. 5 stars
    Going to make it again for a family gathering this weeI made this recipe last weekend and it was incredible! Thanks so much for sharing.

  3. 5 stars
    I’ve always been afraid to try Wellington of any kind, but your recipe definitely makes it look so easy. And that layer of onions sandwiched inside….heaven. This is definitely the kind of dish you can make when you have company coming over. Yum!