Salmon in Puff Pastry

Delicious Baked Salmon Wellington - Easy and Elegant!

Baked salmon in puff pastry

Spectacular but easy Salmon in Puff Pastry packs plenty of "Wow!" power.  

Sometimes called "Salmon Wellington" or "Salmon en croute," this classic recipe will take you only minutes to prepare and delight everyone around the dinner table. 

Shopping couldn't be easier because you can buy fresh or frozen salmon filets.  Flavorful wild salmon and king salmon work especially well if you can find them in your local market.  I usually use Canadian salmon - also fabulous!

Puff pastry and a tasty topping of leeks sauteed in white wine keep the salmon moist and flavorful.  We buy frozen Pepperidge Farm puff pastry because that's what our local stores carry, but any brand will be fine.

Here's our best cooking tip about this easy Salmon Wellington recipe: make a double batch!  That way, you can enjoy the leftovers as a yummy fish "wrap" for lunch the next day. 

Salmon in puff pastry recipe

Serves 4

• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 - 4 large leeks, white part only
• 1/2 cup white wine
• 4 cloves garlic, minced
• 1 teaspoon grated lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon white or black pepper
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon thyme
• dash of cayenne pepper (optional)
• 1 package of frozen puff pastry, thawed to room temperature
• 1 1/2 pounds skinless salmon filet 3/4 - 1 inch thick, cut into 4 equal-sized pieces

Set the oven to 425°F.

Cut the leeks lengthwise and wash carefully in a large bowl of water to remove any grit.  Thinly slice crosswise.

Sliced leeks for Salmon Wellington recipe

Add the olive oil, butter, and leek slices to a skillet.  Sauté over medium heat for 3 - 4 minutes until the leeks begin to soften. 

Add the wine and garlic, and continue cooking for about 5 more minutes until the liquid mostly evaporates.  Remove from heat.  Stir in the lemon zest, 1/4 teaspoon salt, 1/4 teaspoon pepper, mustard, and thyme.  If you like a little extra punch (we do!), add a dash of cayenne.

Lightly roll out the pastry sheets on a floured surface into 12 inch squares.  Cut each square in half to get 4 rectangles measuring 6 x 12 inches. 

Salmon filets placed on top of leek mixture on puff pastry rectangles

Spoon 1/4 of the leek mixture onto the middle of each pastry rectangle, spreading the mixture in an area roughly the shape of each piece of salmon.  Put the salmon filets on top of the leeks, and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.  Bring together the ends of each pastry rectangle, and pinch to form tight seams.  Pinch together the side seams as well.

Place each salmon pastry packet on a non-stick baking sheet, seam side down. 

Bake the Salmon Wellingtons at 425°F for about 20 minutes, until the pastry is golden brown.  Cut one pastry in half to see if the salmon is done (exact cooking time depends on the thickness of the filet).  If not, push the two halves back together, return to oven for 3-4 more minutes, and check again.  When the salmon is done, cut remaining pastries in half.

Arrange the delicious salmon pastries on a serving platter, and enjoy!