Salmon Wellington

This elegant take on a usually-beef dinner classic will have your whole family craving second and even third helpings. Be sure to remember this one, it's a winner!
  • 1 skinless side of salmon fillet, about 2 lbs.
  • 2 frozen puff pastry sheets, defrosted
  • Juice and zest of 1 lemon
  • 4 tablespoons Dijon mustard, divided
  • Kosher salt and coarse black pepper
  • 1 bunch fresh dill, chopped
  • 4-6 garlic cloves, finely minced
  • 1 tablespoon olive oil
  • 1 egg, beaten

Yields: 8-12 servings


Preheat the oven to 400 degrees F. Prepare a large baking sheet lined with parchment paper. Whisk egg into a small bowl to use as egg wash. Squeeze the juice of the fresh lemon over the salmon fillet and set aside while preparing the pastry. Line up two sheets of thawed puff pastry with one sheet slightly overlapping the other and crimp together to form one large sheet on a lightly floured counter top or other flat surface. Use a rolling pin to roll it out to form one thin sheet of pastry. Use the Eifod pastry brush to brush 2 tablespoons of the Dijon mustard down the center of one half lengthwise of the sheet of puff pastry. Then use the same pastry brush to brush the outer edges of the pastry with egg wash, about 1 inch all around. Now place the side of salmon directly over the spread Dijon. Use the pastry brush to brush the remaining 2 tablespoons of Dijon over the salmon itself. Generously season the salmon with kosher salt and pepper to your taste. Next sprinkle the chopped dill, minced garlic and fresh lemon zest evenly over the surface of the salmon and very lightly drizzle with the 1 tablespoon of olive oil. Fold the puff pastry over the salmon lengthwise, stretching the pastry being careful not to tear if necessary to reach over to the other side, and seal the edges that have been brushed with egg wash together. You can crimp the edges with a fork or with your fingers like a traditional pie crust. Transfer the pastry wrapped salmon to the prepared parchment lined baking sheet. Brush the entire surface of the pastry with egg wash with your Eifod pastry brush. Make a few crisscross slits with a small knife into the pastry to let the steam escape as it bakes. Lightly sprinkle some more coarse salt and pepper over the pastry and bake for 25 minutes or until the surface of the pastry is golden brown. Let slightly cool before slicing with a serrated knife for serving. Garnish with a lemon wedge and sprig of fresh dill and serve with a creamy lemon dill sauce if desired. Enjoy!