Salmon Wellington is a dish encased in puff pastry, filled with a layer of creamy Mushroom Duxelles. It’s baked until golden brown, yielding a moist salmon. A hollandaise sauce guilds the lily for this gorgeous holiday or special occasion meal.
(This original post has been updated with much needed new photos.)
This recipe is one that has become a highly requested dish for Christmas. My son requested this for Christmas day, and I thought this was the perfect opportunity to shoot new photos. Salmon En Croute (or Salmon Wellington) is a twist on Beef Wellington. Salmons is placed on a layer of Mushroom Duxelles. Mushroom Duxelles is finely chopped mushrooms, shallots, herbs, white wine and a little bit of heavy cream. It’s a traditional filling for this beautiful puff pastry dish.
You can make the Duxelles a day or two ahead, and it’s quite simple to do:
Cremini mushrooms are baby Portobello mushrooms. I love their “nutty” taste– even more than traditional white button mushrooms. For this version, you need fresh thyme, shallots, butter and white wine. Yes, I wash my mushrooms! Alton Brown adequately proved to me, on one of his shows, that the mushrooms do not absorb a significant amount of water. You can hand wipe them, but I take the easy route. You need to pat them really dry. Prep your shallots, by chopping them finely and you need to remove the woody stem from the thyme– I love thyme, so I used about 1 Tablespoon of the fresh herb.
Stir in cremini mushrooms and simmer for 7–10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates.
Add white wine (I used dry Vermouth), thyme and salt. Simmer for an additional 5–7 minutes.
Remove from heat and stir in whipping cream. OMG!! I ate a few spoonfuls, it’s so good! Use immediately or cover and refrigerate. Makes 1 cup– though I doubled the recipe.
I paid around $30.00 for this gorgeous salmon filet. I didn’t weigh each slice, but I cut it into equal pieces– which yielded 8 slices. I thawed commercially bought puff pastry, according to the package directions. Next:
Cut puff pastry into four equal 5″ x 8″ (13cm x 20cm) sheets. Approximate measurements are suitable.
Spread ¼ cup mushroom duxelles evenly onto each sheet of puff pastry, leaving a ½” (1 cm) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt.
These are my brother’s hands, when I first made this several years ago. The first time I made these, all those years ago, I cut the fillets closer to 8 ounces, and that was too large of a serving. This recipe is flavorful, but also rich– so I definitely recommended smaller servings! So, his year, I cut the fillets much smaller– about four ounces. I covered the salmon and refrigerated it for a few hours.
When it was time to make dinner, I brushed an egg wash (beaten egg with water) over each pastry and baked this at 400 degrees F for 15 minutes.
TASTING NOTES: As you can see, the Hollandaise sauce was a tad thicker that I would’ve liked– but it still tasted good. The salmon was very moist! The Duxelles– I love the taste of this recipe. By the way, the Duxelles could be a separate recipe. I’ve been known to layer puff pastry with it, roll it, bake it and serve as an appetizer. So good! Best of all, this recipe can be made a day ahead of time, then baked on the special day.
Unfortunately, we were so ready to eat that I didn’t stop to take a better photo of the Salmon Wellington, cut open. I’ll just have to make this again, and work on that!
Salmon Wellington (Salmon in Puff Pastry) with Mushroom Duxelles
Ingredients
- 4 fillets fresh salmon 4 to 6-ounces each; , skin removed
- 1 sheet puff pastry sheet 10-inch x 16-inch (26-centimeters x 40-centimeters
For the egg wash:
- 1 egg mixed with a little water for the egg wash
Mushroom Duxelles
- 8 ounces fresh cremini mushrooms approximately 2 cups
- 3 tsp Salt to taste
- 2 tablespoons unsalted butter
- 1/4 cup shallots finely diced
- 2 tablespoons white wine or dry vermouth
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 cup whipping cream
Instructions
For the mushroom duxelles:
- Rinse and thoroughly pat dry cremini mushrooms before using a food processor (or sharp knife) to finely mince.
- Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in cremini mushrooms and simmer for 7 to 10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates.
- Add white wine, thyme and salt. Simmer for an additional 5 to 7 minutes.
- Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup.
- Note: I froze the remaining Duxelles, for a month. It thawed perfectly, and was delicious spread over puff pastry and rolled, sliced into pinwheels. Bake at 400°F for about 10 to 12 minutes.
For the salmon:
- Cut puff pastry into four equal 5-inch x 8-inch (13-centimeters x 20-centimeters) sheets. Approximate measurements are suitable.
- Spread 1/4 cup mushroom duxelles evenly onto each sheet of puff pastry, leaving a 1/2-inch (1 centimeter) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt.
- Fold up edges in a lengthwise and press puff pastry together to seal a seam across the center of the salmon fillet. Flip pastry over so that seam is hidden and gently press the sides together to close.
- Brush with the egg wash and cut a few narrow slits on top of the pastry.
- I brushed an egg wash over each wellington, to give a lovely golden color to the pastry.
- Bake salmon wellington at 400°F (205°C) for 15 minutes. Lower heat to 325°F (165°C) and bake for an additional 15 to 20 minutes until puff-pastry is flaky and golden brown.
Notes
I learn something everytime you post! What a beautiful dish, from beginning to end. You are amazing.
I've been sick for the last few days too. no fun at all. Glad you're feeling better!
Fancy schmancy is right, but they look so tasty. fantastic Debby! I would have loved to a guest at your Christmas Eve dinner.
Glad you are feeling better! This looks so elegant and so good!
Debby, Salmon en Croûte is one of my favorite dishes. There is something about the wrapped package made just for the me that adds that special touch.
I really like your step-by-step process that shows how easy an elegant dish can truly be. Many thanks….
Great recipe. I may have to change my Valentines day menu because of this.
God that is beautiful. Salmon is my absolute favorite fish and this seems like a great way to prepare it! All I have to say is that with this meal, you wouldn't have to ask me twice to be your Valentine!
Wow – Absolutely outstanding looking dish
I just love this type of dish…so perfect for Valentine's Day too.
I swear we have the same taste buds…you are always making what I am craving! Looks beautiful…as always!
Debby, Glad you got your taste back because what a shame it would be not to taste all this fantastic food you put out! I'm so making the mushroom duxelle, your discription sold me, and the salmon looks divne… Lucky guests at Debby's house!
What a beautiful dish! Who wouldn't love salmon in puff pastry. Fantastic pictures. Definitely the perfect, company coming to dinner dish!
I love the pictures of the salmon itself. It looks like some gorgeous and fresh salmon. I wish they sold it that beautiful here. I think this sounds like one delicious dinner and I bet your guests were very impressed. Great job Debby!
Debby you have such a beautiful site! These puff pastries look delicious!
What a beautiful meal, Debby. Your step-by-step directions are excellent. I have the same problem at my house. There is no way I can take time to snap photos when everybody is waiting for their meal.
That looks awesome! I'm going to try it. Keep posting such delicious recipes. I am looking forward to new recipes.
A BIG WOW for this beautiful creation of yours! All of your photos are so nice ….on the whole blog for that matter! Roz
LOL, here's another recipe my children would really enjoy. My kiddos have sophisticated palates. Unlike a lot of children they love veggies, fruits, trying new foods, and eating at home. One twin has gone so far as to let me know that anything that comes from a box or can is not good! I'm the picky eater! 🙂
~ingrid
THANK YOU FOR THIS WONDERFUL RECEIPE,I WAS ON INTERNET LOOKING FOR DRUXELLE RECEIPE AND FOUND YOURS ON LINE I CHANGE THE SALMON FOR TROUT AND IT IS LOVELY,THE TROUT WAS A BIT TOO THIN BUT I CUT THE TIME OF COOKING TO 10 MINUTES AND THE SAME TIME FOR THE PASTRY GREAT EXPERIENCE EVERY ONE WANTS THIS RECEIPE….THANK YOU AGAIN.CLO.
sounds delicious but leaves me hanging for the beurre blanc sauce…..guess I will search for a different sauce cause I'm making the salmon…..thanks
Really delicious! Came out perfectly!
Yay! Thank you for the positive feedback!