Clif Notes

Wild King Salmon in Filo Crust

Originally Posted by Efrain Barragan on Wednesday, February 6, 2013

A post from our Master Chef, Anna Callaway

Wild King Salmon is here!

It is a favorite of mine and well worth the time to find just the right piece. My neighborhood fish monger just finished filleting this when I arrived!It will be carefully wrapped in a thin layers of filo dough and baked to fine flaky crust.

Enjoy this fine meal with a nice glass of the Clif Family Winery Gewurztraminer!


  • 6 sheets of filo dough
  • 1 center cut of Salmon, skinned
  • 3 oz. of Neufchatel cheese at room temperature
  • fresh or prepared basil pesto
  • sea salt
  • 3 TBSP of unsalted butter, melted


Preheat oven to 400F.

Prepare a cookie sheet pan with a single layer of filo dough. Brush lightly with melted butter. Layer another sheet until 6 layers of dough are stacked.

Tip: Cover the filo dough with a kitchen towel while you are preparing so that the fine sheets do not dry out.

Next, remove the skin from the Salmon Filet. Lay the Salmon fillet down length of dough 1 inch from a long edge. Spread the softened cheese in a thin layer. After that, layer the pesto over the cheese.

Wrap the one inch border over the salmon and fold the other half over until the salmon is fully covered. Tuck the edges in or trim with scissors. Now brush the wrapped salmon one more time with melted butter and cut into 6 even portions.

Bake in the 400 F oven for about 20 minutes. The filo will cook to a light golden brown and the fish should be slightly opaque in the center. Transfer to a serving platter and serve.

The filo crust provides a beautiful presentation and creates a very moist salmon in contrast to the fine buttery crust. Your guests and family will love this one!

Recipe was adapted from Cooking Light Magazine

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