If you think “elegant” and “easy” cannot co-exist in the kitchen, allow me to introduce you to this moist and flaky salmon, wrapped in layer upon layer of crispy buttery phyllo and dressed with a champagne-and-cream sauce that sends it over the top. As impressive and fancy as this sounds, you may find it hard to believe that it is easy to make. But if you can use a paintbrush and wrap a small birthday gift, you have the skills to do this.
Don’t be intimidated by the delicate, flaky layers of phyllo. This paper-thin wheat dough that is popular in Greek and other Mediterranean cuisine is not as fussy as it may seem. My first experience with phyllo was years ago in a catering kitchen, where I worked part-time during peak seasons, including holidays. The kitchen team wrapped this stuff around nearly everything in those days—appetizers, entrees and desserts—and though I was nervous at first about handling phyllo, I got over it quickly with a few helpful tips. Give it time to thaw overnight before you start, brush or spray every layer with oil or melted butter, and do your best to keep the extra sheets covered so they don’t dry out. Those are the key rules. Get it right and the rest is easy.
There is flexibility in this recipe, too. You can swap out the seasonings, use different fish and even change up the sauce if you want. Once you nail the technique of phyllo (which you will after this), there are many possibilities. Finally, whether you’ll be serving two people or eight, you’ll appreciate being able to prepare these cute little “packages” ahead of time and just pop them in the oven in time for dinner. Yes, so much easier than it looks. But every bit as elegant; the champagne cream sauce can be whipped up while the salmon is in the oven.
For a restaurant quality presentation, here’s a simple trick I learned from pro caterers: place the salmon phyllo packet on top of the sauce rather than smothering it. You’ll want your loved ones and guests to see the full beauty of the delicate phyllo. This little flip is one of the simplest things you can do at home to elevate a meal that includes a sauce. Let the swooning commence.
My recipe is for two adult servings. Adjust accordingly for extra portions.
Fresh salmon fillet (5 oz. for each serving), skin removed* (see notes)
Salt and pepper
Fresh or dried dill leaves
5 sheets phyllo dough*
1/2 stick salted butter, melted (possibly more if you brush heavily)
Champagne Cream Sauce
1/2 cup champagne (or dry white wine, such as pinot grigio)
1 small shallot, finely minced*
Salt and pepper
1/2 cup half & half (or light cream)
1 1/2 tsp. all-purpose flour
2 tsp. Dijon mustard
A couple of pinches of white pepper
If your supermarket offers pre-portioned salmon fillets, that’s a good way to go. Ideally, you want the skin removed from the fish (they will usually do this for you at the fish counter, but I will teach you how to do it yourself).
Any kind of salmon (sockeye, king, coho, etc.) works for this recipe, but you may also substitute steelhead (ocean) trout or arctic char. Both are mild in flavor but similar in texture to farm-raised salmon. In the photos for this post, I used steelhead trout and it was delicious.
Phyllo is a paper-thin wheat dough, popular in Greek and other Mediterranean cuisine. You’ll find it in the freezer section near the pie crusts and puff pastry. The brand I buy comes in 9 x 14” sheets, which are very manageable and large enough to wrap two fillets.
If you don’t have shallots, substitute very finely minced sweet or red onion. Do not confuse scallions for shallots. As you can see, they are most definitely not the same. 😊
You’re about to see how easy it is to make this impressive phyllo-wrapped salmon, but first, a few tips for success when working with phyllo:
Use melted butter on every layer of the phyllo. Keep the new sheets covered with a clean towel to prevent them drying out as you work. Use a pastry mat for brushing the phyllo with butter or clean your counter really well before and after. Transfer unused phyllo to a gallon-sized zip top bag and seal, squeezing out as much air as possible. Store it in the refrigerator but try to use it within a week.
Gather up the tools you’ll need, including a sharp chef knife (to remove salmon skin), a pastry mat or clean section of counter space, a heavy-duty baking sheet and a pastry brush for spreading butter on the phyllo layers.
Have a look at the slides first, then keep scrolling for written instructions and a downloadable PDF for your recipe files.
- Follow package instructions for thawing the phyllo. It usually requires overnight in the fridge or a few hours on the counter.
- Preheat oven to 375° F, with oven rack in the center. Line a rimmed baking sheet with parchment paper.
- Remove the skin from the salmon if the fishmonger did not do this for you. Beginning at the tail end with the flesh side up, carefully slide the tip of a sharp knife between the flesh and skin, just enough to loosen about 2 inches of skin. Grab the skin with a paper towel. Position the knife at a low angle, and gently tug the skin side to side, holding the knife firmly in place. Continue to pull the skin until it releases from the fillet.
- Cut the fish into equal portions, approximately 5 ounces each. Sprinkle the fillets with salt, pepper and dried dill leaves. Set aside.
- Spray a pastry mat or clean section of the counter with olive oil spray. Melt butter in a small bowl. You may need to re-heat the butter as you go. Unroll the phyllo dough so that the sheets are lying flat.
- Carefully spread one sheet of phyllo dough onto the counter, gently pressing down the edges to keep it in place. It may tear or fold on itself in some place, but this is OK. The layers will help to hide imperfections so just keep going. Remember to cover the remaining phyllo sheets with a clean towel and damp paper towel to prevent them from drying while you work.
- Brush melted butter all over the phyllo sheet, starting in the center, and cover the full sheet all the way to the edges. Repeat with four more layers of phyllo.
- Using a sharp knife, cut the phyllo stack in half, creating two smaller rectangle-shaped stacks. Arrange the salmon fillets, face side-down on the center of each new rectangle.
- Fold the short end of the phyllo stack up over the salmon, then fold in the sides and the other end. Brush the packet with melted butter, then turn it over and brush the other side. Transfer the packet to the cookie sheet and repeat with the other fish packet. If you are working ahead, cover with plastic film and refrigerate. When you’re ready to bake, remove from fridge while oven preheats.
- Bake at 375° for 25-30 minutes, until phyllo is golden brown. Prepare sauce while fish is baking.
- Spoon a portion of sauce onto each serving plate. Carefully cut fish packet in half and stack the halves on top of the champagne cream sauce.
Champagne Mustard Cream Sauce
In a heavy-bottomed saucepan, combine champagne and shallots. Cook over medium heat to a light boil, then reduce heat and simmer until liquid is reduced by half. Whisk flour into half & half until smooth. Add to champagne mixture and stir over medium heat until thickened and bubbly. Stir in Dijon mustard, white pepper and salt to taste. Keep sauce warm until ready to serve.
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