Trade up the beef for this salmon wellington, perfect for lighter-style entertaining.

What you need to know before you start

This recipe requires at least 1 hour 30 minutes of hands-on cooking time, including 30 minutes to allow the salmon wellington to chill in the fridge before baking. You’ll also need some basic cooking equipment such as a baking tray, pastry brush, pan, whisk and a sharp knife.

The hero ingredient of this wellington is the salmon. When choosing the perfect piece, ask your fishmonger for a skinless centre fillet that has been pin-boned. If you prefer, you may want to pin-bone the fish yourself. To do this, you’ll need a pair of fish tweezers. 

It’s also important to cook the mushrooms long enough to evaporate their moisture. Mushrooms release a lot of moisture when cooked, and with a wellington, you don't want to have too much moisture or your pastry will turn out soggy. Encasing the salmon with mushrooms is to create a barrier to avoid the fish juices running into the pastry, but this will only work if your mushrooms have been properly cooked and are dry enough. So take the time to cook off your mushrooms.

Why is this the best salmon wellington with white wine cream sauce recipe?

Created by English chef, restaurateur and seafood icon Rick Stein, this salmon wellington features a beautiful piece of fresh salmon wrapped in puff pastry, baked until golden and served with a luscious white wine cream sauce. Like a traditional beef wellington, this version also features an umami-rich mushroom layer for an added punch of flavour. 

With Stein’s simple trick, this wellington has the best crispiest pastry base. There’s nothing worse than soggy pastry! Here, Stein bakes the pastry base first before assembling the wellington. This easy step ensures that the pastry can take the juices from the fish and the mushrooms without breaking down, resulting in a beautiful texture.

The dish is served whole, making it an impressive main course to plate up when you’re entertaining friends and family. 

What is the difference between en croute and a wellington?

They’re exactly the same! En croute is a French term (literally meaning in a crust) which describes the preparation of beef or salmon wrapped in pastry and baked in the oven. ‘Wellington’ is simply the English term for the same process. 

What ingredients you’ll need 

Unsalted butter: Butter is used to cook the mushroom mixture while adding a rich and savoury flavour. It’s also a key ingredient in the white wine sauce to add body and creaminess. 

Extra virgin olive oil: A combination of both olive oil and butter is used to cook the mushrooms to prevent the butter from burning and adds a distinct fruity flavour.

Eschalots: Eschalots are used in both the mushroom mixture and the cream sauce. Its mild onion and garlic-like flavour imparts sweetness while building complexity. 

Mixed mushrooms: Use a combination of mushrooms to add depth and richness. Varieties can include cremini, button mushroom, portobello, porcini and more. 

Mascarpone: Mascarpone adds creaminess to the mushrooms with subtle layers of tanginess while keeping the mixture moist. 

Lemon: The zest of the lemon is incorporated into the mushrooms for brightness. 

Tarragon: Tarragon’s distinct aniseed flavour adds unique sweet and bitter flavours that pair well with the delicate salmon.  

Parsley: Parsley offers a fresh and clean flavour to both the mushroom mixture and the cream sauce. 

Chives: The mild onion aromas of chives add sharpness and freshness to the mushrooms and the sauce without overpowering. 

Butter puff pastry: A wellington is not complete without the use of pastry. Choose a butter pastry for perfectly golden, crispy results. We love to use Carême.

Salmon fillet: The hero of the dish. Opt for a centre skinless and boneless fillet, as the uniform thickness will ensure an even cooking time. 

Egg: When combined with a splash of water, an egg wash is created to achieve a golden and shiny exterior while contributing to a crispy texture. 

White wine: The wine adds acidity to the sauce to balance the richness of the cream and butter. Subtle notes of fruit, herbs and spices impart depth and complexity. 

Good-quality chicken stock: Find the best quality stock you can for this recipe to add a rich depth of flavour (or make your own). You can also use fish stock to keep this dish pescetarian-friendly. 

Thickened cream: The cream provides a rich and velvety finish to the sauce to achieve a creamy consistency that pairs beautifully with the delicate, flaky salmon. 

Rocket leaves: Serve this peppery leafy green with the salmon wellington to complete the dish. 

How do you wrap a wellington?

To correctly wrap a wellington, you’ll need two sheets of puff pastry and a pastry brush. Begin by baking one of the sheets in the oven until crisp. Once cooled, spread half the mushroom mixture over the base, place the whole salmon piece on top and cover with the remaining mushrooms. 

From here, take the second sheet of uncooked pastry and drape it over the salmon, tucking the edge pieces under the cooked base. Brush the entire dish with egg wash and refrigerate for 30 minutes before baking. 

How to store leftover salmon wellington

Salmon wellington is best served straight from the oven while the fish is moist and succulent, and the pastry is golden and crispy. If you do have leftovers, store it in an airtight container in the fridge for up to two days. Reheat in the oven or the air fryer to crisp up the pastry (a microwave won’t work as well).

What to serve with salmon wellington

Plate up this salmon wellington on a large platter in the centre of the dinner table with a sharp knife and serving tongs. Scatter with lemon wedges and pair it with a fresh garden spinach and rocket salad, with the cream sauce on the side so guests can help themselves. Simply grilled asparagus, broccolini or roast potatoes would also make great sides. 

Drink pairings with salmon wellington with white wine cream sauce

Complement the savoury flavours of a salmon wellington and cut through the richness of the cream sauce by pairing it with white wines such as a chardonnay, sauvignon blanc or pinot grigio. the fruity notes of a pale ale would also work beautifully. 

If you love our salmon wellington with white wine cream sauce recipe, try this 

Want to experiment with more salmon recipes? Try your hand at our selection of simple dinners to impressive main dishes that hero seafood:

• Salmon red curry
• Cauliflower and salmon traybake with tahini sauce
• Bill Granger’s chilli miso salmon