Salmon Wellington with Compound Butter


For more seafood recipes, please check out Herbaceous Seafood Skewers with Garlic and Lemon and 5-Star Fresh Salmon Patties.

Salmon Wellington with Compound Butter

This is a less fussy and complicated version of “Salmon Wellington”.
Course Appetizer, Lunch, Main Course, Snack
Cuisine American, French
Keyword herb butter, herbs, parlsey, puff pastry, Salmon, salmon wellington, shallot
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Author CulinaryBeets
Cost $20


Herb Butter

  • 1/2 cup (1 stick) Unsalted Butter softened
  • 1 tbsp Olive oil
  • 1 clove Garlic
  • 1 Shallot
  • Kosher Salt to taste
  • Pepper to taste
  • 1 cup Basil finely chopped
  • 1 cup Parsley finely chopped


  • 4 fillets Salmon, about 3 ounces skinless
  • 3 sheets Puff pastry defrosted in the refrigerator overnight
  • 1 Egg beaten
  • 1 tsp Cream or milk


  • Preheat oven to 400 degrees. 375 degrees if using a convection oven.
  • In the food processor combine butter, olive oil, garlic, shallot, salt, and pepper and process until smooth. Transfer into a bowl, fold in chopped parsley and basil. Set aside.
  • Prepare egg wash: using a fork, combine beaten egg and cream
  • Lay out squares of puff pastry to accommodate your individual fillets.
  • In the middle of each square place a fillet and top it with 1-2 teaspoons of herb butter.
  • Brush pastry with the egg wash all around salmon.
  • Pull the opposite corners of puff pastry to meet in the middle and pinch closed into an envelop or a square pocket. 
  • Poke a few holes with a fork and brush the top of the pastry with the egg wash.
  • Send your creation into the oven for 30 minutes. Bake until golden brown, about 30 minutes.


For the smaller sized, round Wellingtons, I laid a second square of puff pastry over salmon and cut out the round shape with a plain old water glass.  For an appetizer sized salmon, I used a ravioli cutter.


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