• Gary Corcoran

Atlantic Salmon in Puff Pastry with Tarragon Hollandaise Sauce

Updated: Feb 27, 2021

This dish is perfect for a special occasion. You can make your own puff pastry-- but why? It takes a lot of time and the store-bought stuff works quite well. You can prepare your salmon in individual serving portions or do a full side of salmon and cut it into serving size pieces. Once the salmon is wrapped in the puff pastry and brushed with the egg wash, you can store it covered with plastic wrap in the refrigerator for 24 hours. Just remove from refrigerator for an hour or so to come to room temperature before baking.

Atlantic Salmon in Puff Pastry

Serves 4


2 lbs. fresh salmon fillet or Arctic char

1 package pre-rolled puff pastry

1 lb fresh asparagus

2 t salt to poach asparagus

Salt and fresh black pepper

1 t onion powder

1/2 t garlic powder

Zest of 1/2 lemon

1 egg, beaten

Preheat your oven to 450 degrees.

In a shallow pan, bring about 3 cups of water to a boil and add the 2 teaspoons of salt. Meanwhile prepare asparagus by breaking off the woody bottom sections and discard.

Poach asparagus: about 3 minutes for thin asparagus spears and 4 minutes for thicker asparagus spears. Remove to a bowl of cold water to stop the cooking process. When cool, remove from water to a towel to dry.

Remove skin and pin bones from salmon if not already done. Set aside.

Place a sheet of parchment paper on your baking sheet. Now lay one of your sheets of puff pastry atop the parchment paper. Salt and pepper both sides of your salmon. Lay salmon fillet on the puff pastry. Shake onion and garlic powder atop salmon. Using a microplane, grate zest atop salmon. Dry asparagus and lay lengthwise atop salmon.

Using your egg wash, brush the edges all around. Take second sheet of puff pastry and place on top. Press the edges together keeping close to the salmon. Trim pastry to leave about an inch all around salmon. Now, using a fork, press to decorate edges. Cut a couple of slits in the top to allow the steam to escape. Cut a few decorative pieces of leftover pastry and place on top. Brush the entire pastry with the egg wash.

Bake for 20 minutes till puffed and browned nicely. Remove from oven and let rest for a few minutes before cutting. Plate and serve with tarragon (or dill) Hollandaise sauce (recipe below).

Note: if you're not a fan of asparagus, or can't find it fresh, you can replace it with blanched spinach, or even use pan- seared mushrooms along with the spinach.

Tarragon Hollandaise Sauce


1 cup clarified butter, about 2 1/2 sticks

4 large egg yolks

1 T ice cold water

2 T lemon juice

Dash of cayenne powder

1/4 t sea salt

3 T fresh tarragon, very finely chopped (or fresh dill)

Melt butter in small saucepan on low heat. The butter will float atop the milk solids. Remove the butter and discard the milk solids. Set aside the melted butter.

Bring a pot of water about 1” deep to a boil, reduce heat to a simmer.

Put the egg yolks, water and salt in a bowl and whisk together for a few minutes. Now place the bowl on top of the pot of simmering water. Continue whisking until the mixture becomes thick and fluffy.

Remove from heat and slowly drizzle in the butter all the while whisking. When all the butter is incorporated add the lemon juice, finely chopped tarragon and cayenne powder and whisk till incorporated.

Serve alongside salmon.

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