Gluten Free Salmon Wellington

Salmon Wellington

Salmon Wellington

This gluten-free Salmon Wellington is sure to impress. Try this flavorful puff pastry main for a holiday meal or a dinner party!


  • 3 sheets of Geefree Puff Pastry Dough

  • potato starch or any gluten-free flour for dusting

  • 4 4-oz salmon fillets (cut to approx. 4” x 3”)

  • 4 tablespoon of your favorite pesto (or feel free to create your own)

  • 10-15 cherry tomatoes

  • 4 teaspoon lemon juice, divided

  • 4 teaspoon melted butter (salted or unsalted), divided (if using salted, cut down on additional salt)

  • 2 egg yolks, beaten

  • dash of salt and pepper

  • sesame seeds for garnish


  • Bring dough to room temperature. Preheat oven to 375°F.

  • Dust countertop then take the sheet of dough and refold in half then half again.

  • Roll out to a large rectangle 10” x 8” and ¼” thick. Cut into 4 smaller rectangles 5” x 4”. Place them on a greased baking sheet approx. 2” apart.

  • Now you want to build up the sides so it holds the salmon. Take the second sheet, fold in half, and in half again.

  • Roll this sheet out to 10” x 8” and ¼” thick as well. Cut 4 smaller rectangles the same size as the previous ones, 5” x 4”.

  • Cut a smaller rectangle out of each of those leaving approx. ½” border.

  • Egg wash the edges of each rectangle that is on the baking sheet and place the ½” border on top.

  • Re-roll dough and egg wash 2 more times so there are a total of 4 layers.

  • Place one piece of salmon into each pastry. Add salt and pepper.

  • Spoon 1 tablespoon of pesto over each piece of fish, then spread evenly.

  • Spoon 1 tablespoon of pesto over each piece of fish, then spread evenly.

  • Take cut rounds of the tomato and place on top of the fish to cover the top.

  • Pour 1 teaspoon of melted butter over each salmon and salt and pepper again.

  • Take remaining dough and 1 sheet from 2 nd package if needed then roll out cutting 12 strips 5 1/4” x ½”.

  • Egg wash top of pastries and place 3 strips covering the salmon.

  • Egg wash again and sprinkle with sesame seeds.

  • Bake for 30-35 minutes or until golden brown and fish is cooked.