Salmon Wellington

Salmon Wellington, also known as Salmon En Croute, is a savoury dish consisting of flaky puff pastry and a blend of magical seasonings.
Time 30 minutes
Servings 4
Difficulty Medium




  • for brushing Olive oil, extra virgin
  • 2 lbs Salmon, one side, skinless
  • 4 tbsp Butter, softened
  • 1 tbsp Lemon zest
  • 2 tsp Basil, dried
  • 2 tbsp Dill, chopped
  • to taste Salt
  • to taste Black pepper, freshly ground
  • 1 tbsp Dijon mustard
  • 1 15 oz pkg Puff pastry, thawed
  • for dusting All-purpose flour
  • 1 Egg yolk, beaten
  • to taste Salt
  • to taste Black pepper, freshly ground


  • Line a baking tray with aluminum foil. Rub with olive oil. Preheat oven to 200°C / 400°F.
  • Check salmon for pin bones, removing any with tweezers or your fingers. Cut salmon in half.
  • In a small bowl, mix butter, lemon zest, basil, dill, salt and black pepper.
  • Dry salmon with paper towel. Spread herb butter over one fillet, on the boned side, and Dijon mustard evenly on the other fillet. Sandwich the two fillets together, in opposite directions, so that both ends are of an even thickness.
  • Roll puff pastry over a lightly floured surface to a rectangle about 1 cm / ¼ inch and large enough to enclose the salmon. Place the salmon in the center of the pastry and brush surrounding pastry with egg. Bring up and combine edges, enclosing salmon in puff pastry. Trim off any excess pastry. Place on prepared baking tray, seam side down.
  • Lightly score with a paring knife. Season with salt and black pepper. Cover and refrigerate for 15 minutes.
  • Place salmon in oven and bake until the pastry is golden and crisp, about 20 to 25 minutes. Remove from oven and rest salmon for 5 minutes. Cut into portions and serve.


  • Serve with hollandaise sauce
  • Potatoes and spinach are complimentary accompaniments 
  • To test doneness, insert a metal skewer into middle. It should feel warm for medium cooked salmon
  • This dish reheats well in the oven. Bring to room temperature before reheating