Phyllo Wrapped Salmon Recipe
Fun With Phyllo Recipe & Photos by Tiffany Haugen
Phyllo dough (also spelled ‘fillo’ or ‘filo’) dates back to 11th century Middle Asia.
Very difficult to make from scratch, it was not commonly used in the cooking world until machines began producing it in the 1970s. Now widely available in the frozen section of almost any supermarket, this culinary gem makes even the most novice cook look like a genius.
Virtually anything can be wrapped in phyllo and made to taste good. When I open a box of phyllo dough, watch out, as most items in my refrigerator become fair game.
From Ricotta Spinach Rolls to Mushroom Crab Triangles to Raspberry Almond Phyllo Stacks, both sweet and savory pair with this versatile, unleavened dough. (By the way, the aforementioned recipes are all on my blog at www.tiffanyhaugen.com), but for this column, we’ll focus on salmon-wrapped in phyllo.
Phyllo dough is easy to work with, so don’t be intimidated by it. The hardest part is putting the box of dough on your shopping list. Believe me, once you have baked something with phyllo, you will be hooked. Our sons, ages 8 and 10, will try just about anything wrapped in phyllo.
Herb Rubbed & Phyllo Wrapped Salmon
- 1 fillet salmon or steelhead (3-6 servings)
- 1-2 tablespoons Dry Herb Rub
- 1/4 cup butter, melted
- 6-10 sheets prepared phyllo dough
Remove skin from fish and discard.
On a large baking sheet (the fish must fit on this sheet, if it is too large, cut it in half and make two phyllo “packets”) lay out one sheet of phyllo.
Using a pastry brush (or your fingers) spread a light layer of melted butter over the entire surface of the phyllo sheet.
Add another phyllo sheet and repeat.
Use at least 6 sheets for the fish. The more layers used, the thicker and flakier the “crust.”
Place fish on phyllo and season with Dry Herb Rub or your favorite fish seasoning.
Wrap phyllo completely around the fish, tucking any edges under the fish.
Brush the top with butter, salt and pepper to taste.
Bake in a preheated, 375º oven 20-30 minutes or until fish reaches 135º-140º.
2 bay leaves
2 teaspoons sugar
1 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rosemary, optional
Grind ingredients in a mortar and pestle, food grinder or mini-chopper.