Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Salmon Wellingtons

Salmon Wellingtons

Salmon Wellingtons are a comforting and elegant dish featuring tender, flaky salmon fillets wrapped in a golden, buttery puff pastry with a savory mushroom duxelles and fresh herbs. Perfect for cozy dinners or special occasions, this recipe balances rich flavors with ease of preparation to impress family and friends.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Salmon and Pastry

  • 4 skinless, boneless fresh salmon fillets (about 6 oz each)
  • 1 sheet pre-made puff pastry, thawed
  • 1 egg (for egg wash)
  • Salt and pepper, to taste

Mushroom Duxelles

  • 8 oz mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper, to taste

Additional Flavorings

  • 2 tablespoons Dijon mustard

Instructions

  1. Prepare the Mushroom Duxelles: Finely chop mushrooms and shallots, then sauté them in butter over medium heat until all moisture has evaporated and the mixture becomes paste-like. Season with salt, pepper, dill, and parsley. Set aside to cool completely.
  2. Preheat Oven and Prep Pastry: Set oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet and cut into four squares large enough to securely wrap each salmon fillet.
  3. Season and Coat Salmon: Pat the salmon fillets dry with paper towels, then season both sides with salt and pepper. Spread a thin layer of Dijon mustard over the top of each fillet to add tang and help the duxelles adhere.
  4. Assemble the Wellingtons: Place a spoonful of cooled mushroom duxelles onto each pastry square. Set the seasoned salmon on top, and if desired, add another layer of duxelles over the salmon. Fold the pastry edges up and around the salmon, sealing the seams with beaten egg wash. Trim any excess pastry for a neat wrap.
  5. Egg Wash and Bake: Brush the entire pastry-wrapped salmon with egg wash to ensure a glossy, golden crust. Place the Wellingtons on a parchment-lined baking sheet. Bake in the preheated oven 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).

Notes

  • Pat salmon dry to remove excess moisture for a crispier pastry.
  • Cool mushroom duxelles completely before assembly to prevent soggy pastry.
  • Chill assembled Wellingtons briefly before baking to help pastry hold shape.
  • Use an instant-read thermometer to ensure salmon is perfectly cooked at 125°F (52°C).
  • Do not overfill the pastry to maintain neat wrapping and even cooking.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (use gluten-free puff pastry)

Nutrition

  • Serving Size: 1 Salmon Wellington
  • Calories: 450
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 95mg

Keywords: Salmon Wellington, salmon fillet, mushroom duxelles, puff pastry, easy gourmet recipe, elegant dinner, cozy meal