Phyllo Wrapped Everything Bagel Salmon with a Lemon Dill Sauce
This Everything Bagel Salmon dish is the perfect recipe for a special holiday meal!
*Can be served with a simple spinach or arugula salad *If you do not care for everything bagel seasoning or simple do not have it, you can use sesame seeds
Phyllo Wrapped Everything Bagel Salmon with a Lemon Dill Sauce
- Prep Time
20 min
- Cook Time
35 min
- Total Time
55 min
- Servings
6 salmon fillets
- Difficulty
Hard
Ingredients
- 1-2lb bag Heinen’s frozen farm raised Atlantic salmon defrosted or 6 (3-4oz) salmon filets of your choice
- 1 roll frozen phyllo dough thawed in fridge
- 6 tsp Dijon mustard
- salt and pepper
- 4tbsp melted butter
- 6tbsp everything bagel seasoning
- ¼ cup light sour cream
- ¼ cup mayo
- juice and zest from half a lemon
- 1 bunch of fresh dill
Instructions
- Preheat oven to 400°F.
- Prepare the defrosted salmon by patting it dry with a paper towel. Remove skin if not already done. Set aside.
- Prepare the phyllo dough by gently opening it up and unrolling it. Make sure you have a towel on hand to cover the other sheets of phyllo dough with while you’re working. Phyllo dough dries out very quickly, so we want to ensure it is covered with a towel while you’re working on the other sheets.
- Gently take one sheet of phyllo dough and lay it flat on a surface, butter the top starting from the edges. Take another sheet and gently put it on top of the buttered sheet. Butter this sheet as well. Lastly, do this one more time so you have a total of three sheets. Gently cut the sheets in half.
- Working in pairs, place each salmon filet on each half towards one of the ends of the dough. Season with salt and pepper and apply one teaspoon of Dijon to the top of the filet in an even layer.
- With the salmon filet on one end of the dough, wrap like a burrito tucking the sides in and placing the seam side down on a cookie sheet.
- Brush the tops and sides with the melted butter and sprinkle each wrapped salmon filet with one tablespoon of everything bagel seasoning. Finish doing the other four filets of salmon.
- Bake in the oven for 15 minutes.
- While the salmon is baking, prepare the sauce by combining the sour cream, mayo, lemon zest and juice, dill, and salt and pepper in a bowl. Mix until fully incorporated. Set aside until ready to serve.
- Remove salmon from oven once the phyllo dough is crispy and golden brown or an instant read thermometer reads 145-degrees Fahrenheit.
- Serve immediately and top with a dollop of the lemon dill sauce.
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