Phyllo-Wrapped Salmon with Pesto and Cheese

  • Yield : 1 1.5 pounds wild salmon
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m


  • 1 package phyllo dough, thawed, will need 12-12"x17" pieces
  • 4 oz. butter, melted
  • 1 1/2 pound wild salmon fillet skinned, slightly more will work
  • 8 oz. cream cheese, room temperature
  • 1 lemon, zested
  • 1 T. capers
  • 1/3 cup prepared pesto
  • 1/4 cup sun dried tomatoes, chopped


Step 1

Place a piece of parchment paper the size of the phyllo dough on a jellyroll pan, then begin with the layers of phyllo. Place one piece in the center of the paper, brush with butter, place another piece, butter, until all sheets have been used.

Step 2

Place salmon down the center of the dough lengthwise, leaving about an inch on both ends so dough may be sealed up when finished with following steps.

Step 3

Grind peppercorns over fish.

Step 4

In a small bowl, mix cream cheese, zest and capers. Spread this mixture evenly over the salmon.

Step 5

Spread pesto over the cheese, then sprinkle the tomato pieces over the pesto.

Step 6

Fold one side of dough over the fish, butter the dough, then fold the other side over the first and seal. Seal the ends together and use butter or water to do so, if necessary. Never allow the dough to dry out or it will crack.

Step 7

Flip the bundle over so that the seams are underneath. With a sharp knife, cut 6 even pieces of fish but do not pull apart as the filling will ooze out.

Step 8

Bake in 400 degree oven about 20 minutes, until the fish is flaky and the phyllo dough is golden. Serves 6


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