I didn’t realize that making my own Salmon Wellington could be this easy. I did not even plan to make it just like what I do for other lunch or dinner dishes that needs preparation. I woke up one Saturday thinking of what to have for lunch. I started rummaging into my refrigerator, which basically doesn’t have much in it. Luckily, I found 2 slices of frozen Salmon, cheese, puff pastry and some veggies, I guess this is all what I need to create something delicious and fancy looking as Salmon Wellington.
If you are intimidated by this, don’t be. I made a Chicken Wellington before, and I am telling you that this Salmon Wellington is half simple as that one. Let’s just say this is the simplified version, quick and easy but still as good and delicious as the Chicken Wellington. I like the fact that this can be done on the fly without ample preparation, more like stuff and bake. It is very flexible too in terms of stuffing. You can add other veggies inside, or more cheese please! I am a Salmon lover, and I think this is one of the best simple and easy Salmon recipe I have. I hope that you will give it a try. Let’s get started!
- 2 pcs Salmon (preferably the thick part of Salmon, not the tail end)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 garlic powder
- 1 egg (Separate egg yolk from egg white)
- 1 tbsp brown sugar
- 1 tsp lemon juice
- 1 medium size fresh jalapeño pepper
- 4 slices Fresh mozzarella cheese or any good quality cheese sliced thick
- 2 tbsp butter
- 1 pack puff pastry (2 sheets)
- 1 egg – for egg wash (optional) separate egg yolk from egg white
All the spices could be adjusted to your preference.
For the dressing:
- 1/2 cup mayonnaise
- 1 tbsp honey mustard
- 1 tsp honey or granulated white sugar
- Pinch of salt
- 1 tsp lemon juice
Tips for successful Wellington:
- If using frozen salmon, make sure to thaw it before using. Leave in the refrigerator overnight or on counter top for few minutes until totally thawed. Cooking a frozen salmon can make the puff pastry dough soggy.
- Use thick slice of salmon, not the tail end. This way, you get a balance between salmon and puff pastry. If you get a thin slice of salmon, you will end up eating mostly puff pastry and you will be fishing for the Salmon.
- Use thick slice of cheese, not the cheese singles or shredded cheese. This will avoid the puff pastry from being soggy once the cheese starts to melt.
- Be generous with the seasoning rub on the salmon, this is the only chance you have to season it.
- Pre-heat oven to 350F.
- Prepare the salmon rub. Mix salt,black pepper, paprika, garlic powder and brown sugar. All the spices could be adjusted to your preference.
- Rub all sides of salmon with mixed spices.
- Put the salmon on top of puff pastry. Depending on the size of your salmon, you may need 1/2 to 3/4 of puff pastry sheet per piece of salmon.
- Put sliced cheese, 1 tbsp butter and jalapeño pepper on top of salmon.
- Wrap the salmon with puff pastry. Make sure to seal the edges.
- Prepare the egg wash: Separate egg yolk from egg white. Alternatively, you can use the whole egg and add 1 tsp water, Beat until mix. I like using pure egg yolk because it gave a browner and shinier crust, but either way will work.
- Brush top and sides of salmon with egg wash.
- Decorate top: using a sharp knife, lightly run the knife of top of the salmon (scoring), but do not cut through it. You just want yo create a crisis cross pattern on top. This is optional, you can skip this step and just have it plain.
- Bake for 45-55 minutes or until the puff pastry has browned and puffed.
For the dressing:
- Mix all the dressing ingredients in a bowl and chill in the refrigerator while baking the salmon.
Enjoy and serve with side dish of your choice!
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