Mary Berry Salmon in Filo Pastry Recipe​​​

This salmon in filo pastry is a Mary Berry-style dinner that feels special, but it’s completely doable at home. You get crisp, shatteringly golden layers on the outside and tender, flaky salmon with a creamy herby filling inside. It’s a comfortable, confident “company-worthy” bake that’s easier than it looks once you’ve wrapped your first parcel. Total time is about 45 to 55 minutes, and the results are well worth it.

Ingredients

For the salmon and filling

• 4 skinless salmon fillets (about 150g each)
• 200g baby spinach
• 1 tsp olive oil
• 1 garlic clove, finely grated (optional)
• 150g full-fat cream cheese
• 1 tsp Dijon mustard
• Zest of 1/2 lemon
• 2 tbsp fresh dill or parsley, finely chopped
• 1/2 tsp fine salt, plus extra to season
• 1/4 tsp black pepper

For the filo pastry

• 8 sheets filo pastry (about 30 x 40cm)
• 60g unsalted butter, melted
• 3 tbsp dried breadcrumbs
• 1 tbsp sesame seeds or poppy seeds (optional)

To serve (optional)

• Lemon wedges
• Dill sauce, a spoonful of crème fraîche, or a simple dressed salad

How to Make Salmon in Filo Pastry

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the parcels cook evenly and the filo colours nicely. Line a large baking tray with baking parchment.
• Wilt the spinach: Heat the olive oil in a pan over medium heat. Add the spinach (and garlic if using) and cook for 1 to 2 minutes until just wilted.
• Cool and dry the spinach well: Tip the spinach into a sieve and let it cool for a few minutes. Then squeeze it firmly with your hands to remove as much water as possible. Chop finely. This is the key to crisp pastry.
• Mix the filling: In a bowl, stir together the cream cheese, Dijon mustard, lemon zest, herbs, salt, and pepper. Fold in the chopped spinach until evenly combined.
• Season the salmon: Pat the salmon fillets dry with kitchen paper and season lightly with salt and pepper. Dry salmon helps the filling cling and keeps the filo crisp.
• Set up your filo station: Melt the butter and keep a pastry brush handy. Lay a clean tea towel over the filo sheets so they do not dry out while you assemble.
• Build the base layers: Place 1 filo sheet on your work surface and brush lightly with melted butter. Top with a second sheet and brush again. Sprinkle 2 to 3 teaspoons of breadcrumbs over the top sheet to absorb any moisture.
• Assemble the parcels: Place a salmon fillet near one short end of the filo (leaving a border). Spoon a generous layer of the spinach filling over the top. Fold in the sides, then roll up into a snug parcel. Place seam-side down on the tray. Repeat with the remaining salmon.
• Finish and bake: Brush the tops with a little more butter and sprinkle with seeds if using. Bake for 20 to 25 minutes, until deeply golden and crisp.
• Cool briefly before serving: Let the parcels rest for 5 minutes. This keeps the salmon juicy and makes the parcels easier to slice neatly.

Tips

How do I stop filo pastry from drying out while I work?

Keep the stack of filo covered with a barely damp tea towel, and only lift one sheet at a time. Work calmly rather than quickly, and brush butter lightly, too much butter makes the sheets heavy and harder to handle.

Why is my filo parcel soggy underneath?

This usually comes down to moisture. Squeeze the spinach very dry, pat the salmon dry, and do not skip the breadcrumbs. Baking on a hot tray (preheating the tray for a few minutes) also helps if your oven runs cool.

How can I tell when the salmon is cooked without drying it out?

At 20 to 25 minutes the salmon should flake easily and look opaque. If you use a thermometer, aim for about 52 to 55°C in the thickest part for a juicy finish (it will rise slightly as it rests).

Can I prepare these ahead of time?

Yes. Assemble the parcels up to 8 hours ahead, place seam-side down on a lined tray, cover well, and refrigerate. Brush with butter and bake just before serving for the best crispness.

Serving Suggestions

• Buttered new potatoes and tenderstem broccoli or asparagus
• A crisp green salad with a lemony dressing
• Peas and crème fraîche with extra chopped dill
• Roasted cherry tomatoes and a little garlic yoghurt on the side

Storage

Room temperature

Filo-wrapped salmon is best eaten fresh. For food safety, do not leave it out for more than 2 hours after baking.

Refrigerator

Cool completely, then store in an airtight container for up to 2 days. Reheat on a tray at 180°C (160°C fan) for 10 to 12 minutes until hot throughout. The microwave works, but the filo will soften.

Freezing

For the crispest results, freeze the unbaked assembled parcels. Freeze on a tray until firm, then wrap well and keep for up to 1 month. Bake from frozen at 200°C (180°C fan) for 30 to 35 minutes, covering loosely with foil if browning too quickly. You can also freeze baked parcels, but the pastry will be less crisp when reheated.

Nutrition

• Calories: 540 kcal
• Carbohydrates: 18 g
• Protein: 35 g
• Fat: 36 g
• Saturated fat: 14 g
• Sodium: 620 mg

Nutrition values are estimates and will vary depending on the brands and exact quantities used.

FAQs

Salmon in Filo Pastry

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

parcels

Prep time

20

minutes

Cooking time

25

minutes

Total time

50

minutes

Calories

540

kcal

45

minutes

Crisp, buttery filo parcels filled with tender salmon and a creamy spinach, lemon, and herb filling. Elegant enough for guests, straightforward enough for a weeknight.

Ingredients

• Salmon and filling

• 4 skinless salmon fillets (about 150g each)

• 200g baby spinach

• 1 garlic clove, finely grated (optional)

• 1 tsp olive oil

• 150g full-fat cream cheese

• 1 tsp Dijon mustard

• 1 lemon (zest 1/2, plus wedges to serve)

• 2 tbsp chopped fresh dill or parsley

• 1/2 tsp fine salt, plus more to season

• 1/4 tsp black pepper

• Filo pastry

• 8 filo pastry sheets (about 30 x 40cm)

• 60g unsalted butter, melted

• 3 tbsp dried breadcrumbs

• 1 tbsp sesame seeds or poppy seeds (optional)

• To serve (optional)

• Lemon wedges

• Dill sauce or a spoonful of crème fraîche

Directions

• Preheat the oven to 200°C (180°C fan). Line a large baking tray with baking parchment.
• Wilt the spinach in a pan with the olive oil (and garlic, if using). Tip into a sieve, cool slightly, then squeeze very dry and chop.
• Mix the cream cheese, mustard, lemon zest, herbs, salt, and pepper. Stir in the chopped spinach.
• Pat the salmon dry and season lightly with salt and pepper.
• For each parcel, layer 2 filo sheets, brushing each with melted butter. Sprinkle breadcrumbs over the second sheet.
• Place a salmon fillet near one short end. Spoon filling on top. Fold the sides in, then roll up snugly. Brush with more butter and repeat for all parcels.
• Place on the tray seam-side down. Brush with butter, sprinkle seeds (optional), and bake 20 to 25 minutes until crisp and golden.
• Rest 5 minutes before serving so the juices settle. Serve with lemon wedges.

Notes

• Squeeze the spinach very dry to avoid soggy filo.
• Keep filo covered with a barely damp tea towel while you work.
• If browning too quickly, loosely cover with foil for the last 5–8 minutes.