Well I have to admit, it’s a long time since filo pastry and I have worked together. Past experiences have not been good, mainly because I always forget to cover it up, keep it moist etc, etc. So of course what happens, I end up with filo ‘paper’ on my hands – nice and dry and impossible to work with.
However, when I came across this Salmon and Herb Filo Parcels recipe, I decided it was time to delve in again. Boy, am I glad I did – I’ve conquered my ‘filo fears’ and added another baked salmon recipe to my repertoire.
Salmon and Herb Filo Parcels
Adapted from Delicious
1 tablespoon olive oil
1 garlic clove, finely chopped
3 tablespoons chopped fresh herbs (see Notes)
1 tablespoon lemon juice
4 sheets filo pastry
Olive oil spray
4 skinless salmon fillets
Preheat the oven to 200C. Line a baking tray with baking paper.
Combine oil, garlic, herbs and lemon juice in a bowl and mix together well.
Working with one filo sheet at a time (keep the others covered with a moist tea towel), spray the sheet with olive oil. Place a salmon fillet on the end of one of the shorter sides, leaving a 3cm border.
Spread a quarter of the herb mixture on top of the fillet then fold it up in a parcel. Place it onto the baking tray, seam side down.
Once all the fillets are done, spray them with some olive oil spray and bake for suggested time (see notes).
The Klutzy Cook Notes
- Use good the best quality olive oil available when making the herb mixture for maximum flavor.
- Several herbs work well with this recipe and a combination is ideal. I used dill and parsley. Other suggestions are basil, mint and thyme.
- Cooking time will depend on the size of the fillets. Fillets around 180-200g will require 18-20 minutes cooking. Larger fillets (mine were 250g) will require a bit longer, around 25 minutes.