Lemon Pepper Salmon Wrapped in Phyllo

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Ingredients

12 sheets (9 x 14 inches) frozen phyllo dough, thawed
1/2 cup unsalted butter, melted
4 skinless salmon filets (4-6 ounces each), about 1 1/2 inches thick

Recipe Info

Difficulty Level: 
Medium
Prep Time: 
20 minutes
Cook Time: 
16-20 minutes
Total Time: 
36-40 minutes
Serving size: 
4

Directions

1. Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside.
2. Lay one sheet of phyllo on cutting board vertically facing you. Lightly brush with melted butter.
3. Place second sheet of phyllo over first. Brush with melted butter. Repeat with a third layer.
4. Sprinkle each salmon filet with 1 teaspoon No Salt Lemon Pepper.
5. Place the salmon fillet onto the middle of the buttered phyllo stack.
6. Fold the long sides toward the center of the salmon, butter as you go. Now fold the short sides onto the center of the salmon, again brushing with butter.
7. Place salmon seam-side down on the prepared pan. Repeat with remaining salmon fillets.
8. Brush the tops with the remaining butter. Slice the top of each bundle lengthwise to allow steam to escape while cooking.
9. Bake for 16-20 minutes or until golden brown and salmon is cooked through (internal temperature should reach 130°).

Comments

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Recipe Tip:
To make ahead - stop at step #7 and wrap each salmon packet individually with plastic wrap, place in a gallon zip top bag and freeze for up to 2 months. Defrost overnight in the refrigerator and start again at step #8.
no salt lemon pepper seasoning spicy victoria taylor