Salmon Wellington (Salmon en Croûte With Mushroom Duxelles)

Hey y'all! If you’re looking to wow your family or guests with a show-stopping meal, this Salmon Wellington (Salmon en Croûte With Mushroom Duxelles) is the way to go. Picture perfectly flaky puff pastry, wrapped around tender salmon with a flavorful mushroom duxelles—every bite is indulgent and delicious. Whether it’s a holiday table centerpiece or just a cozy weekend dinner, this recipe fits any special occasion. Let’s get cooking!

Save

Why You'll Love This

• Impresses every time with its golden, flaky pastry and elegant presentation.
• The mushroom duxelles add deep, savory flavor that pairs perfectly with rich salmon.
• It's easier than it looks—perfect for home cooks of all skill levels.
• Customizable with your favorite herbs and fillings.
• Makes for sensational leftovers (if you have any!).

Ingredients

• 1 center-cut salmon fillet (about 1 ½ lbs, skinless and boneless)
• 1 sheet puff pastry, thawed (about 10 x 12 inches)
• 8 oz cremini or white mushrooms, finely chopped
• 2 tablespoons unsalted butter
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped parsley (plus more to garnish)
• 1 egg, beaten (for egg wash)
• 1 tablespoon olive oil
• Optional: 2 tablespoons breadcrumbs (to prevent soggy pastry)

Directions

Prep Time

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes

Step 1: Make the Mushroom Duxelles

1. Heat the butter and olive oil in a skillet over medium heat.
2. Add shallots and cook until translucent, about 2 minutes.
3. Add garlic and cook for 1 minute more.
4. Stir in finely chopped mushrooms, thyme, salt, and pepper.
5. Cook, stirring often, until mushrooms release their moisture and it fully evaporates—about 8–10 minutes.
6. Remove from heat. Stir in parsley and set aside to cool completely.

Step 2: Prepare the Salmon

1. Pat the salmon dry with paper towels and season lightly with salt and pepper.
2. Brush top and sides with Dijon mustard.

Step 3: Assemble

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a floured surface, roll out puff pastry to fit salmon with extra edge for sealing.
3. If using, sprinkle breadcrumbs in the center where the salmon will rest (this prevents sogginess).
4. Spread cooled mushroom duxelles in a rectangle where the salmon will go.
5. Place salmon fillet, skin-side down, on top of the duxelles.
6. Carefully fold pastry over salmon, trimming excess and sealing edges tightly (use egg wash to help seal). Place seam-side down on prepared sheet.
7. Brush top with remaining egg wash. Use pastry scraps to decorate if desired.

Step 4: Bake

1. Bake in preheated oven for 30–35 minutes until pastry is deep golden and crisp.
2. Let rest for 10 minutes before slicing. Garnish with more parsley.

Notes

• Chill the assembled Wellington for 10 minutes before baking for crisper layers.
• Let mushroom filling cool completely to avoid steam and soggy pastry.
• Use a sharp serrated knife to slice cleanly through the pastry.

Variations

• Spinach & Feta Salmon Wellington: Add a layer of sautéed spinach and crumbled feta beneath the salmon.
• Pesto Salmon Wellington: Spread a thin layer of basil pesto on the salmon before wrapping.
• Vegetarian Wellington: Substitute roasted butternut squash or portobello mushroom for salmon.

Required Equipment

• Baking sheet
• Parchment paper
• Sharp knife
• Large skillet
• Brush for egg wash
• Cutting board

Storage Instructions

• Cool leftovers completely, wrap tightly in plastic wrap or foil, and refrigerate up to 2 days.
• To reheat, bake in a 350°F (175°C) oven for 10-15 minutes to crisp up the pastry.
• Not recommended for freezing once baked, as pastry may become soggy when thawed.

Suggested Pairings & Serving Recommendations

• Serve with garlicky roasted potatoes and a crisp green salad.
• Pair with a glass of dry white wine, like Chardonnay or Sauvignon Blanc.
• Lemon-dill sauce or classic hollandaise makes a luscious drizzle!

Pro Tips

• Let the mushroom mixture go completely dry—any moisture could make your pastry soggy.
• Carefully seal all pastry seams so juices stay in while baking.
• Score the top lightly with a knife for a decorative look and extra crispiness.

FAQ

• Can I use frozen salmon?
  Yes, just thaw it completely and pat it very dry before using.
• Can I make Salmon Wellington ahead of time?
  Absolutely—assemble up to 1 day in advance and keep covered in the fridge; add egg wash just before baking.
• What if I don’t like mushrooms?
  You can substitute with sautéed spinach, caramelized onions, or even cooked leeks for a delicious twist.

★★★★★ 4.70 from 26 ratings

Salmon Wellington (Salmon en Croûte With Mushroom Duxelles)

yield: 4 servings

prep: 30 mins

cook: 30 mins

total: 50 mins

A classic Salmon Wellington, featuring fresh salmon fillet enveloped in golden, flaky puff pastry with a savory mushroom duxelles and fresh herbs. An impressive centerpiece for a special dinner.

Save

🖨️ Print Pin Recipe

Ingredients

• 1 sheet puff pastry, thawed
• 1 lb center-cut salmon fillet, skinless
• 8 oz cremini mushrooms, finely chopped
• 1 tablespoon fresh dill, chopped
• 2 tablespoons unsalted butter
• 1 shallot, finely diced
• 2 teaspoons Dijon mustard
• 1 egg, beaten (for egg wash)
• Salt and black pepper to taste

Instructions

1. 1
   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2
   In a skillet over medium heat, melt butter. Add shallot and cook until softened, about 2 minutes. Add mushrooms, sauté until moisture evaporates and mushrooms are golden, about 8-10 minutes. Stir in dill, season with salt and pepper, and let cool.
3. 3
   Pat the salmon fillet dry. Brush the top with Dijon mustard and season with salt and pepper.
4. 4
   On a lightly floured surface, roll out the puff pastry slightly to fit the salmon. Spread cooled mushroom duxelles in the pastry center. Place salmon fillet on top.
5. 5
   Fold pastry over the salmon, sealing edges tightly. Place seam-side down on the baking sheet. Brush with egg wash.
6. 6
   Bake for 25–30 minutes, until pastry is golden and crisp. Let rest 5 minutes before slicing and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 590cal

Protein: 35 gg

Fat: 36 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 35 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!