This Salmon Wellington brings together flaky puff pastry and moist, tender salmon in a way that feels both elegant and comforting. It’s a dish that turns simple ingredients into a memorable meal.
I still remember the first time I baked this—how the savory aroma of mushroom duxelles and fresh herbs filled the kitchen, and the puff pastry turned that perfect golden brown. Slicing into it to reveal the layers of creamy mushroom filling and pink-orange salmon felt like a small celebration.
Why You’ll Love It:
– Crispy, golden puff pastry exterior with a tender, juicy salmon center
– Creamy herb and mushroom duxelles add rich, earthy flavor
– Elegant plating that’s effortless but impressive
– Perfect for dinner when you want something special but not complicated
Simple, yet impressive—this recipe fits right into your weeknight or weekend dinner plans.
PrintSalmon Wellington
A baked Salmon Wellington featuring a crispy puff pastry exterior, moist salmon fillet, and creamy herb and mushroom duxelles filling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
1 salmon fillet (skin removed, center-cut, about 1 lb)
1 puff pastry sheet (thawed if frozen)
1 cup mushrooms (finely chopped)
2 shallots (minced)
2 cloves garlic (minced)
2 tablespoons fresh parsley (chopped)
2 tablespoons fresh dill (chopped)
4 oz cream cheese
1 egg yolk (for egg wash)
1 tablespoon olive oil
Salt (to taste)
Black pepper (to taste)
Instructions
Preheat oven to 400°F (200°C).
Heat olive oil in a skillet over medium heat. Add shallots and garlic; sauté until fragrant and translucent.
Add finely chopped mushrooms, cook until moisture evaporates and mushrooms are soft.
Remove from heat and stir in chopped parsley, dill, cream cheese, salt, and pepper to create the herb and mushroom duxelles. Set aside to cool.
On a lightly floured surface, roll out the puff pastry sheet into a rectangle large enough to fully wrap the salmon fillet.
Place the salmon fillet in the center of the puff pastry. Spread the cooled mushroom duxelles evenly over the top of the salmon.
Fold the puff pastry over the salmon, sealing edges tightly and trimming any excess pastry to create a neat parcel.
Brush the puff pastry with beaten egg yolk for a glossy finish.
Transfer the wrapped salmon onto a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Remove from oven and let rest for 5 minutes before slicing.
Slice the Wellington into thick portions and plate each slice centered on a white round plate.
Garnish each portion with a small sprig of dill and drizzle lemon butter sauce lightly around the plate.
Serve immediately.
FAQ
Q: Can I prepare the Salmon Wellington ahead of time?
A: Yes! You can assemble it and refrigerate for up to 2 hours before baking, which makes dinner prep easier.
Q: How should I store leftovers?
A: Keep leftovers tightly wrapped in the fridge and enjoy within 2 days. Reheat gently to keep the pastry crisp.
Ready to impress with a dish that’s as beautiful as it is delicious? Save this recipe, print it out, and make that Salmon Wellington your next dinner delight.