Salmon Wellington Recipe

Season and sear

Pat the salmon fillet dry with paper towels. Season all sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the salmon 45–60 seconds per side just to develop color (you do not need to cook through). Transfer to a plate and let cool slightly. Zest the lemon over the salmon and set aside.

Prepare mushrooms

Finely chop mushrooms (or pulse in a food processor in short bursts). Heat 1 tablespoon butter and 1 teaspoon olive oil in a large skillet over medium heat. Add the minced shallot and cook 1–2 minutes until softened.

Add the chopped mushrooms and a pinch of salt. Cook, stirring frequently, until the mushrooms release their moisture and it evaporates and the mixture becomes paste-like, about 8–12 minutes. Add 1 minced garlic clove and cook 30–60 seconds until fragrant.

Deglaze with 2 tablespoons dry white wine (or vermouth), scraping brown bits from the pan. Stir in 1 teaspoon chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Continue cooking until mixture is fairly dry. Taste and adjust seasoning. Remove from heat and let cool completely (important to avoid soggy pastry).

Prepare oven and pastry

Preheat oven to 400°F (200°C). Lightly flour a work surface with 1 tablespoon flour. Roll out the puff pastry sheet into a roughly 12x10-inch rectangle if needed; keep it chilled but pliable.

Layer prosciutto and duxelles

On a piece of plastic wrap, arrange the 6 prosciutto slices slightly overlapping into a rectangle roughly the length of the salmon. Spread the cooled mushroom duxelles evenly over the prosciutto. If using, sprinkle the wilted, squeezed-dry baby spinach in a thin layer over the duxelles.

Place the seared salmon, flesh-side down (lemon-zested side up), along the length of the prosciutto/duxelles layer. Brush the top and sides of the salmon lightly with 1 tablespoon Dijon mustard. Using the plastic wrap, lift and tightly roll the prosciutto and duxelles around the salmon to form a log. Twist ends of plastic to tighten and chill in refrigerator 15 minutes to set shape.

Remove the plastic-wrapped salmon and place the puff pastry on the floured surface. Unwrap the prosciutto-wrapped salmon and center it on the pastry. Brush a thin line of beaten egg wash (1 egg + 1 tsp water, beaten) around the edges of the pastry. Fold pastry over the salmon, sealing seams and trimming any excess so the seam is on the bottom. Tuck ends under to create a neat package. Place seam-side down on a parchment-lined baking sheet. Use any trimmed pastry to decorate the top if desired.

Chill the assembled Wellington in the fridge for 10–15 minutes to firm up. Meanwhile, beat the remaining egg wash if needed. Brush the pastry all over with egg wash for a glossy finish. Using a sharp knife, score a few shallow decorative slashes on top to allow steam to escape.

Bake in the preheated 400°F (200°C) oven for 20–25 minutes, until pastry is golden brown and an instant-read thermometer inserted into the center of the salmon reads about 120–125°F (49–52°C) for medium-rare to medium (or longer if you prefer more done). If the pastry browns too quickly, tent loosely with foil.

Remove from oven and let rest 5–7 minutes before slicing into 1–1.5 inch thick slices. This resting helps carryover cooking and keeps juices from running out.

Sprinkle chopped fresh dill or chives over slices and serve with lemon wedges. Serve immediately with your choice of side (greens, potatoes, or roasted vegetables).