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

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

574 calories; protein 38.8g 78% DV; carbohydrates 23.1g 8% DV; fat 35.1g 54% DV; cholesterol 135.7mg 45% DV; sodium 791.4mg 32% DV. Full Nutrition
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Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/04/2004
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! Read More
(291)

Most helpful critical review

Rating: 2 stars
06/05/2006
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. Read More
(33)
134 Ratings
  • 5 star values: 84
  • 4 star values: 33
  • 3 star values: 7
  • 2 star values: 10
  • 1 star values: 0
Rating: 4 stars
07/04/2004
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! Read More
(291)
Rating: 5 stars
01/05/2004
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. Read More
(138)
Rating: 5 stars
01/24/2004
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. Read More
(113)
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Rating: 5 stars
04/28/2010
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! Read More
(92)
Rating: 5 stars
12/30/2011
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. Read More
(50)
Rating: 5 stars
12/04/2003
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. Read More
(38)
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Rating: 5 stars
12/06/2004
I added soy sauce and fresh lemon to the mustard for each salmon steak. My family loved this including 2 toddlers. Read More
(36)
Rating: 4 stars
03/21/2011
This recipe is a great idea but a lot of work. Salmon and phyllo is a great combination. I did make some changes without which I don't think we would have enjoyed it as much. To the dijon mustard I added 1 Tbsp. melted butter and 2 Tbsp. honey. The sweeter sauce went so well with the phyllo AND the salmon. I highly recommend trying this variation. Also be sure to use a rimmed cookie sheet because the dijon sauce leaked out of some of the wraps and dripped in my oven! Read More
(36)
Rating: 2 stars
06/05/2006
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. Read More
(33)
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