Salmon Wellington

kimberlykmarketing
5 days ago
3 min read

Updated: 5 days ago

By SAVOR Living

Prep Time: 35 minutes | Cook Time: 30–35 minutes | Servings: 4

Salmon Wellington is a dish that signals occasion without excess. Wrapped in golden puff pastry and layered with leeks, fennel, fresh herbs, and a silken béchamel, it balances richness with restraint. Elegant yet comforting, this version feels equally at home at a dinner party or a meaningful night in.

Why We Love It

A light béchamel infused with Dijon and fresh tarragon adds moisture and cohesion, protecting the pastry while enhancing the salmon’s natural richness. Leeks and fennel soften into gentle sweetness, while lemon zest and herbs lift the dish, keeping it refined rather than heavy.

Ingredients

Salmon

1½ lbs center-cut salmon fillet, skin removed
Salt and freshly cracked black pepper, to taste
Zest of 1 lemon

Béchamel

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup cold milk
Freshly grated nutmeg, to taste
2 tbsp Dijon mustard
1 tbsp fresh tarragon, finely chopped

Vegetables

2 leeks, white and light green parts only, thinly sliced and well rinsed
1 medium fennel bulb, thinly sliced
1 shallot, finely minced
2 cups baby spinach
1 tbsp olive oil

Pastry

1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Mise en Place

Prepare all components before assembling. The béchamel and vegetables should be completely cooled before wrapping to ensure a crisp, evenly baked pastry.

Salmon Prep Note

Choose a center-cut fillet of even thickness for consistent cooking. If one end is thinner, fold it slightly underneath to create a uniform shape before assembling.

Method

Prepare the Béchamel

Melt butter in a small saucepan over medium heat.
Whisk in flour and cook for 1–2 minutes to form a smooth roux.
Slowly whisk in cold milk, stirring constantly.
Bring to a gentle boil; the sauce will thicken.
Season with freshly grated nutmeg.
Stir in Dijon mustard and chopped tarragon. Remove from heat and allow to cool.

Prepare the Filling

Heat olive oil in a skillet over medium heat.
Add shallot, leeks, and fennel. Cook gently until softened, sweet, and fragrant, about 7–9 minutes.
Add spinach and cook just until wilted. Remove from heat and allow vegetables to cool completely.
Fold the cooled vegetables into the béchamel until well combined.

Assemble

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Season salmon lightly with salt, pepper, and lemon zest.
Roll puff pastry on a lightly floured surface into a rectangle large enough to fully enclose the salmon.
Spread the béchamel-vegetable mixture evenly over the top of the salmon.
Place salmon in the center of the pastry and fold the pastry over, sealing edges gently underneath.
Transfer seam-side down to the baking sheet. Brush with egg wash.

Bake

Bake for 30–35 minutes, until pastry is golden and salmon is just cooked through.
Rest for 5 minutes before slicing.

Make It Your Own

Add finely chopped mushrooms to the leek and fennel mixture for extra depth, or layer a thin sheet of prosciutto beneath the béchamel for added savoriness. Tarragon may be increased slightly for a more pronounced herbal note.

Suggested Plating

Slice into thick portions using a sharp serrated knife. Serve on warmed plates with roasted carrots, buttered haricots verts, or a simple green salad. The pastry should shatter gently at the table, revealing the layers within.

Suggested Wine Pairings

Chardonnay (lightly oaked) – richness with balance
Sancerre – bright acidity to cut through the pastry
Champagne or Crémant – celebratory and cleansing

Where to Source Fresh Salmon | Western Suburbs

Naperville

Succulent Seafood

Caputo’s Fresh Markets