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Salmon Wellington: A Delicious and Impressive Recipe

  • Total Time: 85 minutes
  • Yield: 6-8 servings 1x

Description

Flaky puff pastry wraps salmon, mushroom duxelles, and Dijon mustard for an impressive dish. Perfect for special occasions.

Ingredients

Scale
  • 1.5 lbs Salmon fillet, skin removed, pin bones removed
  • 1 tbsp Olive oil
  • 1 Shallot, finely chopped
  • 2 cloves Garlic, minced
  • 8 oz Cremini mushrooms, finely chopped
  • 1/4 cup Dry white wine
  • 2 tbsp Fresh thyme leaves
  • 2 tbsp Fresh parsley, chopped
  • 1/4 cup Breadcrumbs, plain
  • 2 tbsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1 package (14.1 oz) Puff pastry sheets, thawed
  • 1 Egg, beaten (for egg wash)
  • Sesame seeds (optional, for garnish)
  • Flour, for dusting
  • Lemon wedges, for serving

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  2. Add the finely chopped cremini mushrooms to the skillet. Stir frequently and cook until the mushrooms release their moisture and it evaporates, about 10-15 minutes. You want the mushrooms to be nicely browned and almost dry.
  3. Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer until it’s almost completely evaporated, about 2-3 minutes.
  4. Stir in the fresh thyme leaves and chopped parsley. Season with salt and freshly ground black pepper to taste. Add the breadcrumbs and stir to combine.
  5. Remove the skillet from the heat and let the duxelles cool completely. You can even prepare the duxelles a day ahead and store it in the refrigerator.
  6. Pat the salmon fillet dry with paper towels.
  7. Season the salmon fillet generously with salt and freshly ground black pepper.
  8. Spread the Dijon mustard evenly over the top and sides of the salmon fillet.
  9. Lightly flour a clean work surface. Unfold one sheet of puff pastry and roll it out into a rectangle large enough to completely encase the salmon fillet. Repeat with the second sheet of puff pastry.
  10. Place one sheet of puff pastry on a baking sheet lined with parchment paper. Spread the cooled duxelles evenly over the puff pastry, leaving a 1-inch border around the edges.
  11. Carefully place the Dijon-mustard-coated salmon fillet on top of the duxelles.
  12. Gently place the second sheet of puff pastry over the salmon.
  13. Press the edges of the puff pastry together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
  14. Trim off any excess puff pastry around the edges.
  15. Use a sharp knife to score the top of the puff pastry in a decorative pattern. Be careful not to cut all the way through the pastry.
  16. In a small bowl, whisk together the egg and a tablespoon of water to create an egg wash. Brush the entire surface of the puff pastry with the egg wash.
  17. Sprinkle the top of the Wellington with sesame seeds, if desired.
  18. Place the assembled Salmon Wellington in the refrigerator for at least 30 minutes. You can even chill it for a few hours or overnight.
  19. Preheat your oven to 400°F (200°C).
  20. Remove the Salmon Wellington from the refrigerator and place it in the preheated oven. Bake for 30-40 minutes, or until the puff pastry is golden brown and the salmon is cooked through. The internal temperature of the salmon should reach 145°F (63°C).
  21. Remove the Salmon Wellington from the oven and let it rest for 10-15 minutes before slicing.
  22. Use a sharp serrated knife to slice the Salmon Wellington into thick slices.
  23. Serve immediately with lemon wedges for squeezing over the salmon.

Notes

  • Don’t Overcook the Salmon: Overcooked salmon is dry and tough. Use a meat thermometer to ensure it’s cooked to the perfect temperature.
  • Keep the Puff Pastry Cold: Cold puff pastry is easier to work with and will puff up better in the oven.
  • Seal the Edges Well: A tight seal will prevent the filling from leaking out during baking.
  • Let it Rest: Resting the Wellington after baking allows the juices to redistribute, resulting in a more tender and flavorful salmon.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes

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Find it online: https://recipesstrawberry.com/salmon-wellington/