Name: Salmon Wellington (Puff Pastry Salmon with Spinach–Mushroom Filling & Tarragon Cream Sauce)
Prep time: 25 min
Cook time: 25 min
Ingredients: 500 g salmon fillet (skinless, pin bones removed (1.1 lb)); 2 g fine sea salt (½ tsp); 1 g black pepper (ground (¼ tsp)); Spinach–Mushroom Filling (Duxelles-Style); 10 g butter or margarine (2 tsp); 60 g shallot (finely minced (½ cup)); 150 g white mushrooms (finely chopped (2 cups)); 150 g fresh spinach (roughly chopped (5 cups, packed)); 5 g fresh tarragon (chopped (1 Tbsp, lightly packed)); 30 ml dry white wine (2 Tbsp); 50 ml heavy cream 35% (3 Tbsp + 1 tsp); 3 g fine sea salt (½ tsp, to taste); 1 g white or black pepper (¼ tsp); 280 –320 g puff pastry (cold (10–11 oz), thawed if frozen); 15 g fine dry breadcrumbs (2 Tbsp — barrier layer); 50 g egg (1 large egg, beaten — for egg wash); 15 g butter (1 Tbsp); 40 g shallot (finely minced (⅓ cup)); 5 g fresh tarragon (chopped (1 Tbsp)); 60 ml dry white wine (¼ cup); 120 ml heavy cream 35% (½ cup); 2 g fine sea salt (⅓ tsp, to taste); 1 g black pepper (¼ tsp); Lemon juice (a few drops to balance (optional))

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If you’ve been searching for a salmon Wellington recipe that actually stays crisp with a tender, rosy interior, this is the one. We wrap 500 g (1.1 lb) salmon in puff pastry with a spinach–mushroom duxelles and finish with a silky tarragon white-wine cream sauce. The key tweaks vs the video: we cook the filling drier, pat (or briefly sear) and chill the salmon, bake hotter (400°F) for real puff, and rest 5–10 minutes before slicing. The result is a holiday-worthy main that works on a weeknight and scales beautifully for dinner parties.

Based on my YouTube video — with a few important improvements since publishing for better pastry lift, drier filling, and evenly cooked salmon for home cooks in Canada & the USA.

Serve it with crisp potatoes or a fresh salad, and keep a bright lemon wedge nearby—the gentle acidity wakes up the butter and cream. Below you’ll find all the tips, substitutions, a concise recipe card, and FAQs to help you nail it first try.

Why This Works (Chef Notes)

High heat, real puff: Puff pastry needs 400°F (200°C) so steam can lift the layers before butter melts out.
Dry filling, crisp base: Mushrooms and spinach release water; cook until pasty, then chill. This keeps the pastry bottom from softening.
Barrier layer: A light sprinkle of fine breadcrumbs (or a thin crêpe/leaf spinach) under the filling catches residual juices.
Even doneness: Pat salmon very dry (or quick-sear 30–45 sec/side), then chill 10 minutes before wrapping.
Resting: 5–10 minutes keeps juices inside and slices clean.

Ingredients (Serves 3)

Salmon

500 g salmon fillet, skinless, pin bones removed (1.1 lb)
2 g fine sea salt (½ tsp)
1 g black pepper, ground (¼ tsp)

Spinach–Mushroom Filling (Duxelles-Style)

10 g butter or margarine (2 tsp)
60 g shallot, finely minced (½ cup)
150 g white mushrooms, finely chopped (2 cups)
150 g fresh spinach, roughly chopped (5 cups, packed)
5 g fresh tarragon, chopped (1 Tbsp, lightly packed)
30 ml dry white wine (2 Tbsp)
50 ml heavy cream 35% (3 Tbsp + 1 tsp)
3 g fine sea salt (½ tsp), to taste
1 g white or black pepper (¼ tsp)

Pastry & Assembly

280–320 g puff pastry, cold (10–11 oz), thawed if frozen
15 g fine dry breadcrumbs (2 Tbsp) — barrier layer
50 g egg (1 large egg), beaten — for egg wash

Tarragon Cream Sauce

15 g butter (1 Tbsp)
40 g shallot, finely minced (⅓ cup)
5 g fresh tarragon, chopped (1 Tbsp)
60 ml dry white wine (¼ cup)
120 ml heavy cream 35% (½ cup)
2 g fine sea salt (⅓ tsp), to taste
1 g black pepper (¼ tsp)
Lemon juice, a few drops to balance (optional)

Step-by-Step (Keys to Success)

1) Prep the Salmon

Pat salmon very dry. Optionally quick-sear 30–45 sec/side in a hot film of oil just to firm the surface (no browning needed). Season with salt and pepper. Chill 10 minutes.

2) Make a Dry Filling

In a wide pan over medium heat, melt butter. Sweat shallot until translucent (no color). Add mushrooms; season with a pinch of salt and cook until they release liquid and it evaporates. Stir in spinach; cook until wilted and mostly dry. Add tarragon; deglaze with wine and reduce almost à sec. Stir in cream; reduce to a thick, spoon-coating paste. Season to taste. Spread on a plate and chill until cold and firm.

3) Roll & Prep Pastry

Heat oven to 400°F (200°C). Line a preheated sheet pan (or perforated tray) with parchment. On a lightly floured surface, roll pastry to ~3 mm thick into a rectangle that comfortably wraps the salmon.

4) Assemble

Set pastry on parchment. Lightly dust a 15×8 cm area (or sized to your fillet) with breadcrumbs. Place salmon on top, then an even layer of cold filling. Brush pastry edges with egg. Fold and seal well; crimp with a fork. Cut 3 small vents on top. Brush with egg (add decor from trimmings if you like, then re-brush).

5) Bake & Rest

Bake 20–25 minutes until deeply golden and puffed (internal salmon ~120–125°F / 49–52°C for moist medium). If browning too fast, reduce to 375°F (190°C). Rest 5–10 minutes before slicing.

6) Sauce

In a small saucepan, melt butter; sweat shallot gently. Add tarragon; deglaze with wine and reduce by two-thirds. Add cream; simmer 2–3 minutes to nappant. Season and brighten with a few drops of lemon.

Substitutions & Variations

Mushrooms: Cremini or mixed wild mushrooms for deeper flavor.
Greens: Baby kale or chard in place of spinach (chop fine; cook dry).
Herbs: Dill or chives instead of tarragon (different but excellent).
Sauce: Swap for a light hollandaise or classic tartar sauce for contrast.
Dairy-light: Skip cream in the filling; reduce wine further and add 10 g butter to finish for gloss.

Make-Ahead & Scaling

Filling: Up to 2 days ahead (keep it dry, covered, cold).
Assembly: Up to 4–6 hours ahead, unbaked; keep chilled. Egg-wash just before baking.
Double/Triple: Build multiple small Wellingtons; bake on two racks, rotating pans halfway.

FAQs

How do I avoid a soggy bottom?
Cook the filling until pasty, chill it, use breadcrumbs under the salmon, and bake on a preheated sheet or perforated tray.

Do I need to sear the salmon?
Not mandatory, but a very quick sear improves structure and reduces surface moisture.

Internal temp for moist salmon?
Target 120–125°F (49–52°C) after carryover.

Can I use frozen salmon?
Thaw fully in the fridge, pat very dry, and proceed.

What wine works best?
Dry white like Sauvignon Blanc or Pinot Grigio; avoid sweet wines.

What to Serve with This

Try one crisp side, one fresh side, and something creamy or bright:

Parisian Potatoes (pommes Parisiennes)
Homemade Greek Salad
Homemade Tartare Sauce or Hollandaise
Potage Parmentier (light starter)
Homemade Garlic Butter (drizzle on veg)
Homemade Mayonnaise base for lemony aioli
For other seafood nights: Easy Salmon Pasta, Fresh Salmon Tartare, Homemade Gravlax
Sweet finish: Paris-Style Almond Pear Tart

Salmon Wellington (Puff Pastry Salmon with Spinach–Mushroom Filling & Tarragon Cream Sauce)

If you’ve been searching for a salmon Wellington recipe that actually stays crisp with a tender, rosy interior, this is the one. We wrap 500 g (1.1 lb) salmon in puff pastry with a spinach–mushroom duxelles and finish with a silky tarragon white-wine cream sauce. The key tweaks vs the video: we cook the filling drier, pat (or briefly sear) and chill the salmon, bake hotter (400°F) for real puff, and rest 5–10 minutes before slicing. The result is a holiday-worthy main that works on a weeknight and scales beautifully for dinner parties.

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Prep Time 25

Cooking Time 25

Category Main Course

Cuisine French

Portions 3 Portions