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Crispy Lemon Dill Salmon Wellington Easy Recipe with Buttery Puff Pastry

Crispy Lemon Dill Salmon Wellington - featured image
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A simple yet impressive salmon dish wrapped in flaky puff pastry with a bright lemon dill cream cheese filling, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin removed
  • 2 sheets frozen puff pastry, thawed
  • 1 large lemon, zested and juiced
  • 2 tbsp fresh dill, chopped
  • 4 oz (115 g) cream cheese, softened
  • 1 clove garlic, minced
  • 1 large egg, beaten
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Pat the salmon fillets dry with paper towels. Brush lightly with olive oil, then season both sides with salt and pepper.
  3. In a mixing bowl, combine softened cream cheese, chopped dill, lemon zest, minced garlic, a pinch of salt, and freshly ground black pepper. Mix until smooth and well blended.
  4. On a lightly floured surface, unfold one sheet of thawed puff pastry. Cut it into four equal squares, big enough to fully wrap around each salmon fillet with a little overlap.
  5. Spread a generous spoonful of the lemon dill cream cheese mixture in the center of each pastry square. Place a salmon fillet on top. Fold the corners of the pastry over the salmon, pinching the edges to seal. Place the wrapped fillets seam-side down on the prepared baking sheet.
  6. Brush each parcel with beaten egg to get a shiny, golden, crispy finish.
  7. Use a sharp knife to make a few gentle slashes on the puff pastry top for steam to escape and to add a decorative touch, being careful not to cut through the salmon.
  8. Bake for 20-25 minutes, or until the pastry is puffed and golden brown and the salmon reaches an internal temperature of 125°F (52°C) for medium doneness.
  9. Let the salmon Wellington rest on a cooling rack for 5 minutes before serving.

Notes

If the pastry browns too quickly, tent loosely with foil halfway through baking. For extra lemon brightness, squeeze fresh lemon juice just before serving. Pat salmon dry to prevent soggy pastry. Chill puff pastry if it softens while working. Use an instant-read thermometer to check salmon doneness at 125°F (52°C).

Nutrition

Keywords: salmon wellington, lemon dill salmon, puff pastry salmon, easy salmon recipe, dinner party recipe, quick salmon dinner

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