Individual Salmon Wellington Recipe

Ingredient Notes

• salmon fish filet — fresh or frozen and thawed
• salt and black pepper

• mushroom — fresh and button mushrooms are preferred.
• parsley — flat leave or curly parsley
• shallot — can be substituted with red/purple mild onions
• olive oil — extra virgin olive oil
• salt — I like to use Fleur de Sel from the Camargue in Southern France or from Brittany in France because it adds delicate salt flavors to a special dish. You can use normal table salt too.
• thyme — fresh or dried
• white wine — required for a Duxelles, but if you want it alcohol-free, use vegetable broth instead.

• Dijon mustard — plain or whole grain Dijon mustard
• puff pastry sheets — I use store bought because it's faster that way, but you can use homemade ones too.
• egg yolk — the egg wash aka “glaze”. Substitute yolk with milk to make eggless.

To garnish, you can add sliced fresh lemon pieces. Try to buy and use sustainable salmon fillets. You can also add fresh or frozen spinach or leeks to the Duxelles to add more flavors.

Process Overview

Step 1

Season your salmon fillet on all sides with salt and black pepper. Keep aside.

Prep and chop your shallot, mushroom, and parsley small. Keep aside.

Step 2

Prepare the Duxelles. Sauté shallot first, then add mushroom and parsley.

Season with salt and thyme. Pour in the wine and cook down until the Duxelles appears dry.

Step 3

Cut puff pastry sheets into two.

Place a salmon fillet on each puff pastry sheet. Spread mustard over that and the mushroom Duxelles.

Step 4

Wrap puff pastry around the salmon fillet and filling. Cut off excess pastry (and use that for something else).

Place salmon wellingtons next to each other on a baking tray.

Make a grid design on the fish wellington, that way it will cook faster through.

Step 5

Separate egg yolk from the whites. Scramble the egg yolk to make an egg wash.

Brush the egg wash over the wellingtons.

Bake salmon wellington at 400 Fahrenheit or 200 Celsius for 20–25 minutes or until golden.

Serving Ideas

Salmon wellington can be served the same way you would serve your beef wellington.

That includes classic side dishes such as mashed potato, french green beans, parsley butter potatoes, roasted parsnips or carrots, and other root veggies.

Besides vegetables, you can also add cooked plain or flavored rice to that, ebly instant wheat berries, North African couscous or try a Pearl Couscous Recipe.

If you love sauce with your main course meals, then you can add some sauce tartar (yep, my favorite) or a gravy such as a mushroom gravy to that.

I also think that a proper homemade hollandaise sauce is delicious with this savory salmon-baked pastry.

Storing

Leftovers can be stored in your fridge in an airtight container. It doesn't keep too long because salmon and seafood do not keep longer than a day in the fridge.

Reheat in the oven at 350 Fahrenheit or 180 Celsius, gradually so that the fish doesn't dry out.

Do not reheat in the microwave because the pastry will turn out soggy and wet.

Technically, you can also prepare your salmon wellington in advance and freeze it unbaked. I'm saying technically because I haven't done that yet, but I did it with the individual beef wellington.

This can be useful if you intend to prepare a larger batch for the future or holiday season.

To freeze, just prep as described with the sautéed mushrooms. Assemble it all so that you have an unbaked salmon wellington parcel in front of you.

Place each raw salmon wellington on a tray, away from each other, and into your freezer.

Wait for them to freeze hard, then wrap the salmon wellington into parchment paper. That way, they won't stick to each other when placed over or next to each other in a large freezer-friendly container or zip lock bag.

To thaw, keep in your fridge overnight and bake the next day as directed in the recipe. Because these are smaller individual fish wellingtons, they defrost faster and better.

What is a wellington, and what's this dish?

A wellington is originally a whole beef wellington, an English dish, which is also called boeuf en croute in French.

A beef tenderloin steak is topped with mushroom Duxelles (mushroom sautéed with fresh parsley) and mustard. This is then all wrapped into a puff pastry sheet.

The classic wellington is a one-piece of this, but smaller individual wellingtons are fashionable because they look great and are easier to prepare.

This fish wellington is easier to prepare than a beef wellington because you don't have to cook the fish first, as you would do with a beefsteak.

Furthermore, salmon cooks through faster and better. It's difficult to overcook this fish compared to beef.

FAQs