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salmon wellington

Salmon Wellington Recipe

IF you're looking for salmon recipes, and especially for recipes of salmon in puff pastry, you will definitely love our Salmon Wellington recipe! An easy, healthy and really delicious recipe brought from England, and redefined in Italy.
Prep Time 20 mins
Cook Time 25 mins
Course Main Course
Cuisine British
Servings 2 serevings


  • 2 Cuts Cuts of Salmon The bigger the better
  • 1/2 tbsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1 sheet Puff Pastry
  • Garlic Powder
  • Onion Powder
  • Salt, Pepper
  • 40 g Parmesan Cheese
  • 1 Egg Yolk
  • 150 g Spinach
  • 15 g Butter


  • Your first step must be to spice the salmon cuts. If there is skin on one side, make sure you cut that off. Then grease it with the mustard, add salt, pepper, garlic and onion powder on each sides. Spices should be used after taste - and not exagerated.
  • Once that's done, pour the lemon juice on the salmon cuts, and leave all that to absorb until you get everything else ready for your salmon in puff pastry recipe.
  • Wash the spinach, put a little bit of water on the bottom of a pot, turn on the stove, add the spinach, add a pinch of salt, and cook it until it gets soft.
  • In the meantime while you prepare your Salmon Wellington recipe, turn on the oven so it can warm up by the time everything gets ready.
  • Separate the egg yolk, add a pinch of salt to it, a little bit of water - 5ml maximum, and prepare a brush too.
  • Roll out the puff pastry. Usually one piece is enough for two salmon cuts, so cut the puff pastry in half, and put as much Parmesan on top of it as you prefer. I usually use about 40g.
  • Place the salmon cuts in the middle of the puff pastry sheet upside down - so the part where the skin was is looking up. add a little bit of butter on it so it will make it softer and delicious, and add the cooked spinach on top of it.
  • Do not exagerate with the butter or the downside of your Salmon Wellington won't get cooked well. Maximum 5 grams of butter for the two pieces is enough.
  • Fold in first the two longer sides of the puff pastry, push them down a bit so they stick together. Then, fold in the two short sides and do the same. Turn them upside down right away.
  • Use a knife to gently draw cubes on top of the puff pastry. But these don't have to be deep at all. Once that's done, wash them well on all sides (except the bottom of course) with the egg yolk. Place them on a baking paper, and after taste, you can sprinkle some parmesan cheese on top too.
  • Put them in the pre-heated oven, on 180 C degrees, and if you can put ventilation too, that's even better. It will take about 25 minutes to be properly baked. But make sure you keep an eye on it and if the top is getting burned, take off the heat to 160 degrees Celsius.
  • Once it's ready, take them off, and leave them a few minutes to cool down before cutting them and serving them.
Keyword puff pastry, salmon