This recipe can be found at or in the Better Homes & Gardens 12th Edition Cookbook. The pictures help when it comes to folding the phyllo.


  • 1 lb fresh or frozen skinless salmon fillets, about 1/2 inch thich
  • 1/3 cup butter or margarine, melted
  • 2 tbsp snipped fresh dill or 1 tsp dried dill
  • Dash salt
  • Dash black pepper
  • 8 sheets frozen phyllo dough (18x14-inch rectangles), thawed
  • 1 recipe mustard cream sauce


1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Cut salmon into 4 serving size pieces, if necessary. Brush some of the melted butter over each salmon portion. Sprinkle with dill, salt, and pepper. Set aside.

2. Unfold phyllo dough; cover with plastic wrap. Lay 1 sheet of phyllo dough flat; brush with some of the melted butter. Top with another sheet of phyllo dough. Brush with more melted butter. Add 6 more sheets of dough (a total of 8 sheets), brushing each sheet with butter. Cut into 9x7-inch rectangles. Place a salmon fillet, buttered side down, in the middle of a dough rectangle. Fold a long side of dough over salmon; repeat with the other long side, brushing dough with butter and pressing lightly. Fold up ends. Repeat with remaining rectangles, butter, and salmon. Arrange bundles, seam sides down, on a baking sheet Brush with butter.
3. Bake in a 375 degree oven for 15 to 18 minutes or until phyllo dough is golden and fish flakes easily when tested with a fork. Serve with Mustard Cream Sauce.

Mustard Cream Sauce: Combine 1/3 cup dry white wine and 3 tbsp finely chopped shallots in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until the liquid is reduced to about 3 tbsps, stirring occassionally. Stir 1 cup half and half or light cream into 4 tsp all purpose flour. Stir into wine mixture with 1/8 tsp white or black pepper. Cook and stir over medium heat until thickened and bubbly (sa8uce may look curdled). Stir in 1 tbs Dijon-style mustard. Cook and stir for 1 minute more.

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Submitted 7/23/07.
Source: Better Homes & Gardens 12th Edition Cookbook
Submitted By: Susan White
Salmon in Phyllo