Search thousands of recipes reviewed by home cooks like you.

Salmon Wellington

Salmon Wellington

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Valerie's Kitchen

Valerie's Kitchen

Elegant puff pastry is wrapped around a well-seasoned salmon.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 843 kcal
  • 42%
  • Fat:
  • 66.2 g
  • 102%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1803 mg
  • 72%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
  3. Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
  4. Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

erin
48

erin

6/7/2010

this was very yummy! i wrapped the fish in a paper towel for about 30 minutes or so first to remove excess liquid. i used much less mayo mixture than the recipe called for...about 1/2 cup for 1.25 lbs fish. it turned out great, not soggy at all. next time i will use fresh chopped spinach though, easier to deal with and tastes better.

irish
41

irish

9/27/2010

This was awesome with a few changes. I used one sheet of dough for the bottom and one for the top. I put the bottom dough on the oven proof dish I was using. I had a large piece of salmon, so I took the skin off and used that it was almost the size of the dough, but not quite. I followed the directions, but used fresh spinach which I tossed in a tablespoon of olive oil first. I covered with the second sheet of dough and pinched all the edges together. I coated with the egg white and topped with a teaspoon of chopped shallots. My company raved about it and insisted on the recipe.

Lcrouch
29

Lcrouch

10/19/2009

Oh My Goodness!!! This recipe was WONDERFUL! My whole family and I loved it. The only thing I did not have where the correct spices, so I used thyme and basil. It was still wonderful. I will be going to get the dill on my grocery list. I had 4 4oz salmon so I cut the 2 dough rolls in half for each piece. We enjoyed it so much. I took leftovers for lunch the next day. I would recommend a toaster oven and not a microwave to reheat. Thanks for the wonderful recipe we will be eating it again soon.

More reviews

Similar recipes

ADVERTISEMENT