Are you tired of another boring baked salmon recipe? Well then, this Phyllo Wrapped Spinach Salmon recipe is for YOU! As fancy as this salmon dinner sounds and looks, it’s quite simple and quick to prepare. Additionally, these packets of goodness can be assembled ahead of time, stored in the fridge and baked when you are ready. The combination of crunch from the baked, flaky phyllo dough round out the creaminess from the spinach mixture and the soft, delicate texture of the salmon.
As always, I love showing you all how to make my dishes, especially my fish and salmon recipes. So, be sure to watch the short video I created on TikTok making this fabulous baked salmon recipe in the recipe below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
HOW TO CHOOSE THE PERFECT SALMON
Typically, Faroe Island salmon is my go-to when creating salmon recipes. This type of salmon is farm-raised. However, it is raised in a contained area of the salmon’s natural habitat. The fat lines in this salmon make it difficult to overcook, and become dry.
If you are looking for a sustainable, wild-caught salmon alternative, King (Chinook) salmon is a great substitute. Sockeye salmon, given its rich flavor and texture, would probably not work as well in this spinach stuffed salmon recipe.
Salmon Substitutes
- Arctic char
- Steelhead Salmon
- Chicken
HOW BEST TO WORK WITH RAW PHYLLO DOUGH
Phyllo is a super thin pastry dough. Phyllo dough can be used in both sweet and savory dishes. If you are so inclined, feel free to make your own. However, this pastry dough is readily available in the frozen, or refrigerated section of most grocery stores.
Working with phyllo dough can be a B!t$h! Well, only if you let it!
- Two things you MUST keep in mind when baking with this flaky dough, keep it cold and moist.
- Remove from the fridge just prior to use.
- As you are brushing each flaky sheet with melted butter, keep a damp paper towel covering the remaining sheets.
- A buttery spray can be substituted for real butter.
ADDITIONAL TIPS TO MAKE THE BEST PHYLLO WRAPPED SPINACH SALMON
- follow package instructions for thawing the phyllo dough
- work on a flat surface
- do not worry if the phyllo tears (we are using four sheets)
- completely cover the entire surface of the dough with butter or butter alternative
- be sure to remove the skin from the salmon
- cut the salmon filets to equal portions for an even bake
- season the salmon filets
- fold ends of each salmon stuffed packet underneath to help seal (see video)
- if you are preparing more than two salmon packets, brush packets with melted butter and place in fridge as you go along
- line baking sheet with parchment paper
SALMON WELLINGTON
This Phyllo Wrapped Spinach Salmon recipe is very similar to what you may know as Salmon Wellington. However, there are two major differences:
- Salmon Wellington is typically prepared using puff pastry instead of phyllo dough (if using puff pastry, be sure to make slits in the top of the pastry to vent
- Dijon mustard is a key component to Salmon Wellington (not called for in this recipe)
WHAT TO SERVE WITH PHYLLO WRAPPED SPINACH SALMON
This flaky salmon packet is relatively hearty on its own. Serve with a side salad or steamed vegetable of your choice.
LEFTOVER SALMON PACKETS
- Leftover Phyllo Wrapped Salmon can be stored in the fridge for up to three days. To reheat, place in a 350° oven for about 6 to 8 minutes.
- As mentioned above, these phyllo salmon packets can be prepared ahead of time and baked before serving. The spinach mixture should be cooled, prior to placing on top of the fish. Store in the fridge.
- Alternatively, seal properly and freeze immediately, for later use. The salmon packets will last up to two months in the freezer.
Phyllo Wrapped Spinach Salmon
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
As fancy as Phyllo Wrapped Spinach Salmon may seem, it’s a quite simple and quick recipe to prepare. Additionally, these packets of goodness can be assembled ahead of time, stored in the fridge and baked when you are ready. The combination of crunch from the baked, flaky phyllo dough round out the creaminess from the spinach mixture and the soft, delicate texture of the salmon.
Ingredients
- 2 6-ounce salmon filets, skin removed
- 8 sheets phyllo, thawed
- 4 tablespoon butter, melted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups fresh baby spinach
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 small shallot, minced
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 ounces whipped cream cheese, room temperature
- 1 teaspoon lemon zest
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- Thaw 8 sheets of phyllo dough, according to package instructions. (Keep chilled)
- Heat oven to 400°.
- Sauté the spinach, garlic and shallots in the olive oil until just wilted.
- Transfer the spinach mixture to a bowl.
- Season with kosher salt and black pepper.
- Add the cream cheese, lemon zest and Parmesan cheese. Mix well.
- Season the salmon filets with salt and pepper.
- Top each salmon filet with equal parts of the spinach mixture.
- Lay one sheet of phyllo dough on a flat surface. Brush with the melted butter.
- Place another sheet on top. Brush with more melted butter. Continue with two more sheets.
- Place one salmon filet in the middle. Wrap up super tight, like a package (SEE VIDEO).
- Place on a parchment lined baking sheet. Repeat with the remaining phyllo sheets and salmon filet.
- Brush the packets with melted butter (all over).
- Bake for 20 to 25 minutes. The packets should be browned and crispy.
- Serve and ENJOY!
Notes
SEE POST FOR NOTES AND TIPS!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: Seafood
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2 Comments
This sounds good, a few questions please. If they are frozen do you thaw them first over night in the fridge? If cooked from frozen, what temperature and how long? If kept fresh and chilled in the fridge, do you bring them to room temp before baking? Thanks.
If the pastry is frozen, thaw according to the package directions and do not allow the pastry to come to room temperature. You want the pastry cold from the fridge. If the salmon is frozen, thaw in the fridge. I do not recommend cooking the salmon in a frozen state.