Wild Sockeye Salmon Wrapped in Fillo

  • Servings: 4
  • Prep time: ~ 15-20 minutes
  • Cook time: ~ 15 to 18 minutes


  • 1 to 1 1/2 pound fresh WILD skinless salmon fillets, 1/2-inch thick
  • 1/4 cup greek yogurt
  • 2 tablespoons fresh thyme
  • 1 tablespoon red onion
  • 1 teaspoon fresh minced garlic
  • Dash Himalayan salt
  • Dash white pepper
  • 9 sheets frozen fillo dough, thawed
  • 1/3 cup butter, melted

We have not been getting much sleep in our house and needed some “brain food” for a little boost. Our daughter was tired of our usual salmon with olive oil, herbs and salt so we tried this Ultimate Cookbook recipe. I am so glad we changed it up; this melts in your mouth.

I substituted greek yogurt for the sour cream, thyme for the dill since I do not love the herb, and added some diced red onion and garlic for the flavor and anti-inflammatory and immune building properties. It seems everyone is sick this winter.

We did not make the sauce since there is so much butter in the fillo. It is rich enough without it but you are welcome to try it if you love cream sauces.

**We did not use the wine since we decided against the cream sauce, add a red onion and large clove of garlic

To make the salmon recipe, unroll the fill dough on a plate. Peel 3 sheets of the fillo off the roll and fold them in half. Brush butter on top of the fillo leaves. Drop a tablespoon of greek yogurt on the butter. Then sprinkle the fresh thyme, a tablespoon of diced red onions and garlic, and season with salt and pepper. Place the SKINLESS wild salmon on top the yogurt and spices. Fold all four sides on top the salmon and flip the fillo over for presentation. Brush butter on top the fillo and place it in a baking dish. You can pour the melted butter on top if you do not have a brush.

Cook at 375 degrees for 15 to 18 minutes until the fillo is golden brown and the salmon is flaky. Serve warm and garnish with some fresh thyme.


Note: Did you know salmon can help with inflammation of the joints and tissues, regulate your insulin levels, and can help balance collagen and minerals in your bones. Most people buy salmon for the Omega-3 fatty acid but it also provides you body with protein, brain boosting DHA, EPA, and bioactive peptides called calcitonin (sCT). Calcitonin is a hormone produced in the thyroid gland which regulates the collagen and minerals within our bones and tissues. Maybe this is why people look and feel younger when they eat a Mediterranean diet. I feel so much better when I have my fish oil and eat salmon 2 to 3 times a week.

You probably noticed I stressed WILD salmon in this recipe. Wild Salmon has more Omega-3 fatty acids, EPA, and DHA than farm raised salmon. Wild salmon feast on algae rich in EPA and DHA. Farm raised salmon are primarily grain fed. They also need antibiotics due to the spread of disease in the tight quarters. Alaska salmon, specifically Sockeye and King salmon are the highest in Omega-3 fatty acids. Alaska is less polluted so you will not get as much mercury and other heavy metals.

You can order fresh Alaskan salmon from Pure Food Fish Market in Pike’s Market, Seattle if you cannot buy it locally. They deliver the next day and have other seafood. The Alaskan shrimp have a lobster texture  and their smoked salmon is amazing. It is a flat shipping rate so get several friends or neighbors to order with you to save on the $45 shipping charge.




Salmon in Phyllo
Preparation time: 25 minutes Cooking time: 20 minutes

1 pound fresh or frozen skinless salmon fillets, 1/2-inch thick
1/4 cup dairy sour cream
2 tablespoons snipped fresh dill or 1 teaspoon dried dillweed
Dash salt
Dash white pepper
8 sheets frozen phyllo dough (18×14-inch rectangles), thawed
1/3 cup butter or margarine, melted
Mustard Cream Sauce

Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Cut salmon into 4 serving-size pieces, if necessary. Spread 1 tablespoon of the sour cream over each salmon portion. Sprinkle with dill, salt and white pepper. Set aside. Unfold phyllo dough; cover with a damp towel. Lay a sheet of phyllo dough flat. Brush phyllo dough with some of the melted butter. Top with another sheet of phyllo dough. Brush with more melted butter. Add 6 more sheets of dough, for a total of 8 sheets, brushing each sheet with butter. Cut into four (9 x 7-inch) rectangles. Place a salmon fillet, sour cream side down, in the middle of each dough rectangle. Fold the long side of the dough up over the salmon; repeat with the other long side, brushing dough with butter and pressing lightly. Fold up ends. Repeat with remaining rectangles, butter and salmon to make a total of 4 salmon-phyllo bundles. Arrange the bundles, seam sides down, on a baking sheet. Brush the tops with butter. Bake in a 375 degree oven for 15 to 18 minutes or until phyllo dough is golden and fish flakes easily with a fork. Serve with Mustard Cream Sauce. Yield: 4 servings

Mustard Cream Sauce

1/3 cup dry white wine
3 tablespoons finely chopped shallots
1 cup half and-half or light cream
4 teaspoons all-purpose flour
1/8 teaspoon white pepper
1 tablespoon Dijon-style mustard

Combine dry white wine and shallots. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until the liquid is reduced to about 3 tablespoons, stirring occasionally. Stir half and-half or light cream into all-purpose flour. Stir into wine mixture with white pepper. Cook and stir over medium heat until thickened and bubbly. Stir in Dijon-style mustard. Cook and stir for 1 minute more. Yield: 1 1/2 cups.

Per serving: 492 Calories, 31 grams total Fat (175 Saturated fat), 89 milligrams cholesterol, 567 milligrams Sodium, 27 milligrams Carbohydrates, 0 gram Fiber, 22 grams Protein.


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Recipe by Back To Organic at http://backtoorganic.com/wild-sockeye-salmon-wrapped-in-fillo/