Wrapped Salmon

Wrapped Salmon

96
HEIDI S. 0

"This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice."

Ingredients 45 m {{adjustedServings}} servings 574 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
  3. Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
  4. Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
  5. Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.
Tips & Tricks
Baked Salmon II

See a straightforward, 5-star recipe for making baked salmon.

Lemon-Pepper Salmon II

Oven-broiled salmon, glazed with butter and soy sauce.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 96

  1. 126 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Practically Organic Girl
7/4/2004

O.K. I changed it a little bit: I stirred together about 2 Tbsp dijon mustard, 2 Tbsp brown sugar, 2 Tbsp soy sauce, 1 Tbsp lemon juice, and a pinch of onion powder. I used this sauce to spoon over the salmon rather than just the plain dijon mustard. I also used non-fat butter spray rather than butter. It came out fabulous! The tender salmon and flaky phyllo dough made for a delectable dish. Yummm!

CAROLYNNE
1/5/2004

A wonderful dinner party main dish that is simple to prepare. The result is quite elegant and delicious. Have the phyllo dough thawed but still cold and keep it moist with a paper towel while you are preparing each roll. Great with roasted asparagus and a salad of field greens.

DAISY BABY
1/24/2004

This is by FAR the best salmon I've ever eaten! (better than grilled, in my humble opinion) The fish is actually steamed inside the phyllo. It comes out flaky and moist, done to perfection. The compliment of the crispy, crunchy phyllo is a delight! I went a bit light on the mustard, and found it to be a wonderful compliment, but not overpowering. I also used fresh ground pepper, it is a MUCH better alternative to the already ground you buy at the store. The preparation was easy (and I had never used phyllo) and every bite was gone by end of the meal. raves from everyone!! Hope you will try it.