This super tasty Salmon Wellington recipe (or Saumon en Croûte) is my favorite “high impact/low effort” dish. A succulent piece of salmon fillet topped with fresh tarragon and green onions, served Wellington-style in a flaky puff pastry and a rich creamy tarragon sauce is not only beautiful, but also delicious, elegant and SUPER fast to make contrary to the classic Beef Wellington (a preparation of filet steak coated with pâté, often pâté de foie gras and duxelles, which is then wrapped in puff pastry and baked).
It’s my favorite recipe when I have people over on a weeknight. People always think you slaved all day in the kitchen but it’s quite the opposite and, you know what? Nobody even needs to know!
- 1 package frozen puff pastry (2 squares or 2 sheets), thawed
- 600g skinless salmon fillet
- 3 green onions, minced
- 3 tablespoons fresh tarragon, chopped, divided
- 1 egg beaten to blend (for glaze)
- 1 big shallot, minced
- ¾ cup dry white wine
- ¾ cup chicken stock
- ¾ cup heavy cream
- ¼ tsp white wine vinegar
- Salmon:
- Preheat oven to 425°F.
- If using pastry sheets: Lay 1 sheet of puff pastry on a baking sheet lined with a piece of parchment paper with the long edge facing you.
- If using pastry squares: Roll both squares of pastry to form a rectangle a little larger than the salmon fillet. Place one square on a baking sheet lined with parchment paper with the long edge facing you.
- Pat dry the salmon fillet and place it over the pastry on the parchment paper. Season with salt and pepper. Spread the the green onions and 1½ tbsp. of tarragon over the salmon.
- Brush the dough around the fish with the egg and cover it with the second dough rectangle.
- Press the edges to seal. Trim the edges, leaving a 1-inch/2.5 cm border. With a fork, press the edges of the fish.
- Make decorations with the dough scraps. Brush with the beaten egg.
- Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes.
- Sauce:
- Meanwhile, boil shallot, wine and chicken stock in heavy small saucepan until liquid is reduced, about 8 minutes. Slowly add cream in a few batches, whisking until combined before adding more. Whisk in the vinegar and the remaingin 1½ tbsp. tarragon. Season sauce with salt and pepper.
If you’re always looking for quick delicious salmon recipes, try this One-Pan Slow-Baked Salmon, ready in 20 minutes!
One-Pan Slow-Baked Salmon. A delicious, super easy dinner in just 20 minutes with only one pan to clean!
This was delicious & very easy to do, but I found the sauce very thin, even though I boiled it down before stirring in the cream. I will definitely make it again, but would like some suggestions as to how to thicken the sauce please.
Hi Vicki, once you add the cream, boil it for a few minutes, it will ticken to the right consistency. Thanks for writting!