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Salmon Wellington Recipe


salmon wellington

Salmon Wellington

Stephanie Gallagher
Kids aren't fish-eaters? This salmon wellington recipe is a great way to introduce them to salmon. Unlike most beef wellingtons or salmon wellingtons, this one does not have any vegetables. It's just salmon and pastry. And instead of puff pastry, this recipe calls for crescent roll dough, so it's easier, cheaper and more accessible to kids.

Don't Miss: Fish Recipes for Kids

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings


  • 1 8 oz. sheet of crescent roll dough or 8 oz. container crescent rolls
  • 1 lb. salmon fillet, skin removed


  1. Preheat oven to 375 degrees F. Unroll crescent roll dough onto a cutting board. Roll out to a 14-inch rectangle (if using crescent rolls, press seams together first, then roll out to a 14-inch rectangle). Cut dough into 4 equal rectangles.

  2. Cut salmon fillet into 4 equal pieces. Wrap a piece of crescent roll dough around each salmon fillet. Make sure each fillet is completely covered with a piece of dough (stretch and pull dough around salmon if necessary, tucking the ends underneath).

  3. Place salmon wellingtons on an ungreased cookie sheet. Bake 25-35 minutes, until dough is golden brown and salmon is opaque when pierced with a fork.
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