I have a large crowd to serve and was thinking of making this but with a whole salmon, split into two long filets and then slice it to serve, do you think I would have to cook it longer? Thank you.
Hi Cathy, it will depend on how big your salmon is. You might need to test the internal temperature to double check that it’s cooked to your liking. Hope you enjoy it!
I made this with a side of salmon. I quadrupled the quantities of everything and modified the amount of puff pastry to fit the filet(used 2 1/2 sheets that were 10″ square)
It worked very well. I baked at 400 for about 50 minutes….
Hi Pat! Thank you for the feedback about Celsius as well. Including metric conversions is time consuming and unfortunately Iām not able to include them for each recipe, but there are many online converters that I hope can be a helpful resource for you!
I made this for St. Valentineās Day dinner tonight. Absolutely delicious. Iād forgotten to buy spinach so quickly softened some sweetheart cabbage and used that instead. The pastry looked amazing. My husband said āYou can make that any day of the week – fantastic ā
Thank you for a super recipe.
This is the BEST Salmon Wellington recipe by far!
I had no idea you could actually prepare this in advance, which I did the day before a dinner party and it came out fantastic…without the last minute fuss with company. This was a huge hit and SO company worthy. Served it with a touch of lemon Alfredo (from Trader Joes) asparagus and jasmine rice.
Thank you!!
Such a lovely dish. I just made it and everyone was impressed, I’m playing around with the spinach so it suites my tastes, but my non-salmon loving son-in-law, loved it. He said it has a nice lemon finish.
I am teaching this tomorrow to friends. Of course, I’ll give out your recipe.
Thank you for upping my cooking game.
This is a great recipe and have made it many times. I love your step-by-step pictures, makes it easier for the first time making this!! Iāve been following you for many years Erin, even back when you were the ālaw studentās wifeā. Congratulations on your beautiful blog and amazing recipes.
I’m sorry to hear that, Ds. Try clicking the “jump to recipe” button at the top of the screen. It will take you directly to the full recipe. Hope this helps!
I found this was a bit salty for me but otherwise delicious!
A side note, I was also wondering about the calories? Half a sheet of puff pastry (jus rol) is around 550 calories … so I calculated one portion as 1000 calories, not 481?
Hi Tim, the nutritional information is not always completely accurate and can vary depending on ingredients and brands of ingredients used. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps!
My husband found this recipe, and I made it tonight. It was really good! Just a few steps before wrapping it in the puff pastry, then I baked it for 23 minutes. It was very filling. You don’t need a side with it. I will definitely make this again.
Very helpful. Thanks a lot. Some one there has a nice way of teaching , without insulting the
readers’. Intelligence. This recipe ( salmon Wellington) I will perfect and. serve often.
Made this tonight and my husband loved it. The store did not have any fresh spinich so I used spinich dip instead and it was very tasty. I really like how simple this dish is to make but its very impresive to look at! Thank you again for another great receipt to add to my list.
I have a large crowd to serve and was thinking of making this but with a whole salmon, split into two long filets and then slice it to serve, do you think I would have to cook it longer? Thank you.
Hi Cathy, it will depend on how big your salmon is. You might need to test the internal temperature to double check that it’s cooked to your liking. Hope you enjoy it!
I made this for our Christmas Dinner
It was delicious š
I made 2 – but we shared one as were so big
Thank you.
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
I made this with a side of salmon. I quadrupled the quantities of everything and modified the amount of puff pastry to fit the filet(used 2 1/2 sheets that were 10″ square)
It worked very well. I baked at 400 for about 50 minutes….
Hi Christy! So glad you enjoyed the recipe! Thank you for this kind review!
I am about to try it.
Seeing as how you have international readers can I suggest that you add the temperature settings in Celsius also
Hi Pat! Thank you for the feedback about Celsius as well. Including metric conversions is time consuming and unfortunately Iām not able to include them for each recipe, but there are many online converters that I hope can be a helpful resource for you!
Blooming marvellous, the parmesan in the spinach along with the dijon hit the spot. Cooked this for my wife and she loved it.
That makes me so happy to hear! Thanks Paul!
This recipe is excellent! Super easy to make and with great flavors. No changes needed. A new favorite in our household!
Hi Cynthia! So glad you enjoyed the recipe! Thank you for this kind review!
I made this for St. Valentineās Day dinner tonight. Absolutely delicious. Iād forgotten to buy spinach so quickly softened some sweetheart cabbage and used that instead. The pastry looked amazing. My husband said āYou can make that any day of the week – fantastic ā
Thank you for a super recipe.
Hi June! So glad you enjoyed the recipe! Thank you for this kind review!
This was my first time trying this recipe. It was fabulous! Thank you!
Hi Rona! So glad you enjoyed the recipe! Thank you for this kind review!
I made this yesterday evening and reheated for lunch today. Came out perfect. Thank you.
Hi Shanthini! So glad you enjoyed the recipe! Thank you for this kind review!
This is the BEST Salmon Wellington recipe by far!
I had no idea you could actually prepare this in advance, which I did the day before a dinner party and it came out fantastic…without the last minute fuss with company. This was a huge hit and SO company worthy. Served it with a touch of lemon Alfredo (from Trader Joes) asparagus and jasmine rice.
Thank you!!
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
Such a lovely dish. I just made it and everyone was impressed, I’m playing around with the spinach so it suites my tastes, but my non-salmon loving son-in-law, loved it. He said it has a nice lemon finish.
I am teaching this tomorrow to friends. Of course, I’ll give out your recipe.
Thank you for upping my cooking game.
Great to hear, thank you Connie!
This is a great recipe and have made it many times. I love your step-by-step pictures, makes it easier for the first time making this!! Iāve been following you for many years Erin, even back when you were the ālaw studentās wifeā. Congratulations on your beautiful blog and amazing recipes.
Makes me so happy to hear, thank you Shari!
Trying it, Iām not very experienced in the kitchen, Way to much advertising and stuff in between actual recipe for me,
I’m sorry to hear that, Ds. Try clicking the “jump to recipe” button at the top of the screen. It will take you directly to the full recipe. Hope this helps!
Can this be made with phyllo pastry instead of puff pastry? How many sheets of phyllo?
Hi Nancy, I’ve only tested it with puff pastry. I am sure you could, I just wouldn’t be able to give specifics
I found this was a bit salty for me but otherwise delicious!
A side note, I was also wondering about the calories? Half a sheet of puff pastry (jus rol) is around 550 calories … so I calculated one portion as 1000 calories, not 481?
Hi Tim, the nutritional information is not always completely accurate and can vary depending on ingredients and brands of ingredients used. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps!
Loved this recipe thank you.
Thank you!
My husband found this recipe, and I made it tonight. It was really good! Just a few steps before wrapping it in the puff pastry, then I baked it for 23 minutes. It was very filling. You don’t need a side with it. I will definitely make this again.
Glad you enjoyed it Lori!
Very helpful. Thanks a lot. Some one there has a nice way of teaching , without insulting the
readers’. Intelligence. This recipe ( salmon Wellington) I will perfect and. serve often.
Enjoy!
Made this tonight and my husband loved it. The store did not have any fresh spinich so I used spinich dip instead and it was very tasty. I really like how simple this dish is to make but its very impresive to look at! Thank you again for another great receipt to add to my list.
Glad it worked out for you Becky!
Absolutely brilliant, magic, this is now in my book.
Thank you.
Thank you Adrian!