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READY IN 45 mins

Wrapped Salmon

Read Reviews (91)

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

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

4 (6 ounce) fillets salmon, with skin and bones removed
8 sheets phyllo dough
1/2 cup melted butter

salt to taste
ground black pepper to taste
4 tablespoons Dijon mustard

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Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

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PREP 20 mins
COOK 20 mins
READY IN 45 mins

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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!

—SPIDEYGIRL

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Most Helpful Critical Review

Jun 05, 2006

I'm sorry I have never given a review this low....but it was awful. The salmon with the phyllo was not good. The dijon was too overpowering and the phyllo just didn't fit with the other ingredients with this. I was very disappointed that I spent my money and wasted some very good ingredients. Sorry that it didn't suit us, but thanks for the post anyway.

—Momof2

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117 Ratings

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Jan 05, 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.

—CAROLYNNE

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Jan 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.

—DAISY BABY

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Apr 28, 2010

I started making the recipe salmon in puff pastry, and then realized I got phyllo dough by mistake. I searched and found this recipe, and combined the two! I put a layer of spinach longways across the middle of a stack of 8 or so sheets, then laid a whole salmon filet on top of it. I sprinkled the salmon with garlic powder and dill, then topped it with some dijon mustard mixed with a little sour cream. I closed the dough over the salmon, and brushed the top with butter. I then cooked it as directed. It was amazing!

—LilMama84

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Dec 30, 2011

My version has 3 layers inside the wrap. First a layer of cooked minute rice, then a layer of cooked well drained spinach and finally the salmon. Adds texture, color and taste.

—corona

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Dec 04, 2003

Excellent! I'm not a huge fan of dijon, but it tastes great like this! So easy, too! You can make them ahead of time, freeze them, and just pop them in the oven. It was a huge hit with my husband, who is a seafood lover.

—Julie

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Dec 06, 2004

I added soy sauce and fresh lemon to the mustard for each salmon steak. My family loved this including 2 toddlers.

—HOLTONC

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Nutrition

Calories
574 kcal
29%

Carbohydrates
23.1 g
7%

Cholesterol
136 mg
45%

Fat
35.1 g
54%

Fiber
0.7 g
3%

Protein
38.8 g
78%

Sodium
791 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Wrapped Salmon

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 574
Calories from Fat: 316

% Daily Value *
Total Fat 35.1g 54 %
Saturated Fat 17.2g 86 %
Cholesterol 136mg 45 %
Sodium 791mg 32 %
** Potassium 631mg 18 %
Total Carbohydrates 23.1g 7 %
Dietary Fiber 0.7g 3 %
Protein 38.8g 78 %
Sugars 0.1g
Vitamin A 17 %
Vitamin C 2 %
Calcium 9 %
Iron 22 %
** Thiamin 36 %
** Niacin 146 %
** Vitamin B6 46 %
** Magnesium 19 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.