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Filo wrapped salmon with dill sauce


  • Preheat oven to 180°C.
  • Whisk the oil, lemon zest and juice of 1 lemon with seasonings and the spring onion in a large bowl. Add the salmon, gently toss and set aside for 5-10 mins.
  • When ready, brush 3 pastry sheets with melted butter and layer on top of each other. Then place the salmon on top, roll up (envelope style) and put on a lightly oiled baking sheet. Repeat the process with the remaining filo and salmon and cook in the oven for about 15 mins until golden and crisp.
  • To make the sauce, combine the egg yolks, eggs, mustard and seasonings in the food processor, adding the oil, little by little through the feeder tube. Then add 2 tbsp of the salmon marinade, the juice of ½ lemon and the dill. Continue blending until well combined.
  • Cut the salmon parcels in half on the diagonal and serve with the dill sauce and a simple green salad on the side.


  • 2 tbsp olive oil
  • grated rind of ½ lemon
  • juice of 1-2 lemons
  • sea salt & freshly ground pepper
  • 1 spring (green) onion, finely chopped
  • 500 gm skinned, boned salmon fillet, cut into 5 mm thick slices 
  • 12 filo pastry sheets
  • melted butter
  • olive oil spray
  • 2 egg yolks + 2 eggs
  • 1 tbsp mustard
  • 500 ml vegetable oil
  • 2 tbsp chopped fresh dill

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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