Salmon Wellington Recipe

Name: Salmon Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 3 leeks, washed and sliced; 1 red onion, finely sliced; 2 tablespoons dried tarragon; 1/2 cup white wine; 1 teaspoon salt; 1 teaspoon ground black pepper; 2 puff pastry sheets, thawed; Flour, for dusting surface; 1 egg plus 2 teaspoons water, for egg wash; 1 (3-pound) salmon fillet, skin removed; Dijon Whipped Cream, recipe follows; 1 cup heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon white pepper

Servings: persons

6 tablespoons butter
3 leeks, washed and sliced
1 red onion, finely sliced
2 tablespoons dried tarragon
1/2 cup white wine
1 teaspoon salt
1 teaspoon ground black pepper
2 puff pastry sheets, thawed
Flour, for dusting surface
1 egg plus 2 teaspoons water, for egg wash
1 (3-pound) salmon fillet, skin removed
Dijon Whipped Cream, recipe follows
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon white pepper

1
Preheat the oven to 350 degrees F.
2
Melt the butter in a large skillet over medium heat. Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.
3
Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream.
4
Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 tablespoons butter, 3 leeks, washed and sliced, 1 red onion, finely sliced, 2 tablespoons dried tarragon, and more.

Yes, Salmon Wellington falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Wellington

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions