Thai Salmon Parcels
Submitted by windchime1
Salmon fillets topped with lime, ginger, garlic, and fresh coriander, wrapped in buttery filo pastry and baked until golden and flaky. An elegant Thai-inspired dinner for two in 40 minutes.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minImagine cutting into a shatteringly crisp filo parcel and finding a perfectly cooked salmon fillet inside, fragrant with lime, ginger, and fresh coriander.
That’s this recipe.
Each fillet gets crowned with a bright Thai-inspired paste of lime zest, garlic, green onion, grated ginger, and chopped coriander, then wrapped snugly in layers of buttered phyllo dough.
Into the oven they go until the pastry turns golden brown and crackly while the salmon steams gently inside, staying tender and flaky.
It’s a date-night dish that looks like you spent hours but takes about 40 minutes start to finish.
Pro Tips
- Work quickly with filo pastry and keep unused sheets under a damp towel so they don’t dry out and crack
- Brush butter between every layer for maximum flakiness; skimping here means soggy pastry
- Let the parcels rest for 2 minutes after baking so the steam settles and you get a clean cut
- Serve with a side of jasmine rice and a simple cucumber salad for the full Thai experience
Ingredients
Directions
Mix together lime zest and juice, garlic, green onion, ginger and coriander.
Melt butter.
Lay out 1 sheet of filo, and brush with butter.
Lay second sheet on top, brush with more butter.
Lay a salmon fillet about 2 to 3 inches from short side of pastry, season to taste and put half of lime mixture on top.
Fold short end of pastry over salmon, then fold in the 2 long sides.
Fold the salmon over twice more, and cut off the remaining pastry.
Do the same with the other fillet.
Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.
Cook at 350℉ (180℃) F for 20 to 25 minutes until brown and crispy.
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