Salmon Wellington

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Delicious! Like other reviewers, I laid the Salmon on paper towel before cooking and there was no soggy bottom! Next time though, I will only add a pinch of salt to the Whipped Dijon sauce.

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Loved it. Very tasty and I generally hate the taste of salmon.

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The leeks, onion, butter, tarragon, and wine smelled delicious as they were cooking on the stovetop. Unfortunately after it came out of the oven the pastry puff was soggy on the bottom with juices underneath the puff. It was overly onion-y and needed extra salt and pepper. The recipe also could have called for lemon juice. Too bad!

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This is a delicious recipe, don't skimp on the Dijon Whipped Cream, it really makes the dish.

I set the timer for 25 minutes like one of the reviewers suggested. My salmon was at room temp before I put it in the over and it cooked medium well, which is how I like it.

I must say, however, that even though I cooked all of the liquid out of the leek/onion mixture, the bottom of the puff pastry was soggy. I put it in the fridge so I'm going to see how it tastes tomorrow (I have lots of leftovers. I think it was the butter and the oiliness of the fish, so next time (when I have more time I will wrap the salmon in paper towels overnight like one of the reviewers suggested. I didn't have time to do that tonight.

Great taste, beautiful presentation. The top of the puff pastry was golden brown and nicely "puffed" when I served it.

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This was a wonderful dish. I wrapped salmon in paper towels then in frig. Hour's later all the liquid was absorbed from the salmon. I put baking sheet in oven & preheated to 400 degrees. By the time I was done with the prep of the salmon, oven was ready. I set timmer for 25 min. Puff pastry was perfectly browned & very crispy, salmon was medium rare cooked, perfect to our liking. No soggy pastry this method.....Enjoy this dish, we did.

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I was sleepless in Ohio, when I caught this recipe on late night T.V. It sounded and looked fabulous. Well, I thought I would give it a try. The taste is Awesome folks! My husband loved it so much he had several slices, and he mentions it to several of his friends. I always read the comments on most recipes, and there were to issues, soggy dough and the Whipped Mustard Sauce.

I did not find the dough that soggy, Although I cut several slits in the top crust and patted the salmon dry with paper towels before laying it on the leeks.

I LOVED the Whipped Cream and Mustard Sauce. Although, I was thinking it would be tasteless in Ohio. But it was very good; I will use it again with other recipes. 2 THUMBS UP!!!

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This recipe is so easy and has such a WOW FACTOR! I've made it repeatedly and my guests are always impressed. I've never experienced a soggy crust except with next day leftovers.

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After reading the reviews I was expecting so much more! The puffed pastry got really soggy from the oils in the salmon, and ended up drying the salmon out. The vegetables tasted great and flavorful, but that was about it. Very frustrating after spending so much time making it! I will not be making this one again.

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I made this last night, it was fantastic!! Both my husband and I loved it and felt like were eating food from a 5 star restaurant. I did add some Seafood seasoning to the salmon, I also halved the recipe since it was for 2. The Dijon Whipped Cream was great but I thought it was a little salty so next time I will add a little less salt.

I can't wait to make this again and I have leftovers that I am so excited to eat. :

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I made this recipe last night (adding two cups of spinach and a finely minced garlic clove to the leek mixture and it was absolutely delicious! My family, including my picky daughter, loved it. I cut a 2lb salmon filet in two and made two smaller salmon wellingtons instead of one large one and it worked out great. I also quickly seared the salmon (with some Old Bay Blackening Seasoning for two minutes per side before putting them in the puff pastry and it really did the trick. The salmon was perfectly moist and flaky and flavorful when the pastry was done. Thanks for a great recipe!