There’s something quietly showy about serving a golden, flaky parcel that opens to reveal perfectly cooked salmon and a pop of bright, herby filling. Meet the Salmon Wellington Recipe you’ll want on repeat — elegant enough for guests, relaxed enough for a weeknight. Think: crisp puff pastry, tender salmon, tangy Dijon, salty feta, and a handful of fresh spinach. Yes, it looks fancy. Yes, it’s actually simple.
What makes this a winner? Wrapping each fillet in pastry keeps the fish juicy and concentrates all the flavors. The result tastes like restaurant food without the drama. Salmon Wellington gives you that same “wow” factor as Beef Wellington but swaps the heavy red meat for a lighter, more vibrant center. Perfect for people who want indulgence without feeling weighed down.
Why you should try it tonight
- Quick to assemble — Most versions roast in under 30 minutes, so you get drama without marathon prep.
- Perfect portion control — Individual Wellingtons mean everyone gets a neat, consistent serving.
- Versatile sides — Pair with roasted veg, a crisp salad, or buttery potatoes and you’re set.
Curious about the backstory? The Wellington idea — meat or fish wrapped in pastry — dates back to classic British cooking and earned its name in honor of the Duke of Wellington. Over time, creative cooks swapped proteins and fillings to suit tastes and seasons. This salmon take keeps the noble pastry tradition while giving it a sunny, coastal vibe.
The flavor game
This dish balances contrasts: flaky pastry vs. silky salmon; tangy mustard vs. creamy feta; and earthy spinach vs. bright lemon and herbs. That contrast makes every bite exciting. FYI, a little lemon zest goes a long way here — it wakes the whole plate up.
Health win: salmon brings omega-3s, quality protein, and vitamins that support heart and brain health, so you get a delicious meal that’s also Fish Recipes Healthy. Want to eat light without skimping on taste? This is your move.
Key tips for success
- Don’t overcook the salmon — pull it from the oven when it’s just medium; the pastry will keep it finishing perfectly.
- Use fresh spinach and squeeze out excess moisture before assembling. Wet greens = soggy pastry.
- Brush the pastry with an egg wash for a glossy, golden top.
These are small steps that pay off big.
Easy swaps & upgrades
Want to riff? Swap feta for cream cheese or goat cheese if you prefer a creamier filling. Add sautéed mushrooms for a deeper, earthier profile. If you crave heat, scatter a few chili flakes into the mustard spread. For a gluten-free version, grab a gluten-free puff pastry and you’re good to go. This recipe also holds up if you swap herbs — try tarragon or chives for subtle differences.
How to serve it
Individual Wellingtons look gorgeous on a plate, so keep the sides simple and colorful: lemony arugula salad, roasted asparagus, or herbed new potatoes. For a true dinner-party feel, add a silky lemon-butter or dill cream sauce on the side. And yes, a crisp white like Sauvignon Blanc or a light Chardonnay pairs beautifully.
Where this fits in your dinner playbook
If you love exploring Seafood Dish Recipes or need a standout for your rotation of Fish Dinner Recipes, this is a keeper. It’s elegant enough for holidays and casual enough for Friday night. Serve it for date night, Easter, or any time you want to impress without stress. Looking for variety? Try switching the fish to cod or halibut for different textures — still very much in the Fish Dishes family.
Final nudge
Seriously — who says gourmet has to be complicated? This Seafood Dinner delivers high style, bold flavor, and surprisingly low effort. Make a batch of Individual Salmon Wellingtons once and you’ll suddenly have a go-to for every special occasion and many ordinary nights. Ready to roll out the pastry and make magic? Your guests — and your taste buds — will thank you.
(If you want, I can give you a step-by-step recipe card next — with timings, temperatures, and an easy herb mix to copy exactly.)
Individual Salmon Wellington Recipe — Elegant Seafood Dinner
- Total Time: 40 minutes
- Yield: 4
Ingredients
- 4 salmon fillets
- Salt and freshly ground black pepper, to taste
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried dill
- Zest of 1 lemon
- ¼ cup crumbled feta
- 1 cup baby spinach (or roughly chopped spinach)
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
- 1 tbsp water
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Pat the salmon dry with paper towels and season both sides lightly with salt and pepper.
- In a small bowl, whisk together the mayonnaise, Dijon, oregano, basil, dill, and lemon zest. Set aside half of this mixture to serve with the finished Wellingtons.
- Spread the remaining mayo-Dijon herb mix over the top of each fillet. Sprinkle the feta evenly over the coated fish, then pile a small handful of spinach on top.
- Divide the puff pastry into four squares. On a lightly floured surface, roll each square out to about 7 × 7 inches.
- Put a prepared salmon fillet (mayo-side down so the topping sits against the pastry) in the center of each pastry square. Fold the pastry up and over the fish, pressing and crimping the seams to seal completely.
- Transfer the parcels seam-side down to the lined baking sheet. Whisk the egg with the water and brush the pastry all over with the egg wash. Make a few small cuts on top of each Wellington to vent steam.
- Bake for 20–25 minutes, until the puff pastry turns deep golden and crisp. Remove from the oven and let rest a minute.
- Serve each Wellington with a lemon wedge and the reserved herb-Dijon sauce on the side.
Notes
Quick tip: Keep the spinach well-drained so the pastry stays flaky—wet greens can make the crust soggy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner