Phyllo Wrapped Lemon Pepper Salmon

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Phyllo Wrapped Lemon Pepper Salmon

Working with Phyllo dough can seem like a daunting task but this recipe is actually quite simple.  The crunchy Phyllo dough seals in a lot of flavor and moisture in the salmon making for a light, airy and delicious dish.  For this recipe you will need:

  • 12 sheets (9 x 14 inches) thawed, frozen phyllo dough
  • ¼ cup (4 Tbsp.) unsalted butter, melted
  • 4 tsp. Victoria Taylor’s No-Salt Lemon Pepper Seasoning
  • 4 skinless salmon filets (4-6 oz. each), about 1½-inches thick

Preheat oven to 400°F. Lay one sheet of Phyllo on cutting board. Lightly brush with melted butter. Place second sheet of Phyllo over first. Repeat with third layer. Sprinkle one salmon filet on all sides with 1 teaspoon No-Salt Lemon Pepper. Place salmon onto Phyllo- stack 2 inches from bottom of short edge. Fold long sides of Phyllo toward center and roll salmon in Phyllo from bottom to top. Place into baking pan with seam-side down. Repeat with remaining salmon. Brush tops of Phyllo bundles with remaining butter. Slice top of each bundle lengthwise to open up slightly and allow steam to escape. Bake 12-15 minutes or until golden brown and salmon is cooked through (internal temperature should reach 130°F). Best,             Victoria