5 from 6 votes
Wrapped Salmon in Phyllo with Lemon Horseradish Cream Sauce
Although impressive enough for guests, this Wrapped Salmon in Phyllo is very simple to make. Finish with a zesty lemon horseradish cream sauce to perfectly round it out. In about 30 minutes and with just a handful of ingredients, create a special and unique fish dish with great texture and flavor.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Calories:
575 kcal
Course:
Main Course
Cuisine:
French, American
Ingredients
- 8 salmon fillet or one 1 ½ pound skinless boneless side of salmon, cut into 8 equal pieces, skinless, boneless
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 8 to 12 basil leaves or as needed, fresh
- 3 tablespoons butter melted, unsalted
- 4 phyllo dough aka filo dough, sheets
- 1 ½ tablespoons canola oil or as needed, or vegetable oil
Lemon-Horseradish Cream:
- ½ cup sour cream
- 2 tablespoons horseradish prepared or horseradish sauce
- ½ teaspoon lemon zest, grated
- 1 tablespoon lemon juice fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 tablespoon basil finely chopped fresh, or thinly sliced chives
Instructions
- Season the salmon fillets on all sides with salt and pepper. Lay basil leaves on top of 4 of the salmon fillets, and then place another salmon fillet on top of each basil-covered one to make a sandwich (flip-flop the fillets so the skinny side of one is against the fat side of the other fillet to create a more even thickness for cooking).
- Brush the top of 1 phyllo sheet with melted butter, fold the sheet in half (like a book), then brush the top with more butter. Place 1 salmon-basil fillet on 1 end of the phyllo dough and wrap neatly, folding the sides in like a burrito. Repeat with the remaining phyllo, butter, and salmon-basil fillets. Cover with a clean kitchen towel until ready to cook (to keep them from drying out).
- Meanwhile, make the sauce by combining the sour cream, horseradish, lemon zest and juice in a bowl. Season the horseradish cream with salt and pepper and stir in the basil or chives.
- Add the oil to a large nonstick sauté pan or skillet and heat the oil over medium heat. Add the phyllo-wrapped salmon fillets and cook for about 3 to 4 minutes on the first side, then using silicone-tipped tongs carefully flip and cook for about 2 minutes on each of the remaining 3 sides (the first side will usually take the longest to brown). The phyllo should be golden brown and an instant read thermometer inserted into the thickest part of the salmon should read 145°F. Serve the salmon fillets immediately with the horseradish cream.
Cup of Yum
Notes
- Be gentle when working with phyllo dough as it can tear easily. It can also quickly dry out so it is imperative to keep your phyllo covered with a cloth when not working with it.
- Since this recipe only uses 4 sheets of phyllo, I suggest planning ahead on what you would like to make with the remaining phyllo dough so you can make it the same day you make the salmon. I would not recommend thawing and then refreezing phyllo dough.
- To learn more about phyllo dough, check out my paklava post.
- Adapted from Avec Eric: A Culinary Journey with Eric Ripert
Nutrition Information
Calories
575kcal
(29%)
Carbohydrates
20g
(7%)
Protein
37g
(74%)
Fat
39g
(60%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
8g
(40%)
Cholesterol
28mg
(9%)
Sodium
357mg
(15%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 575
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 20g | 7% |
| Protein | 37g | 74% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 28mg | 9% |
| Sodium | 357mg | 15% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.