Stuffed Salmon in Phyllo Pastry

"This is an elegant dish to serve that usually draws raves. If Salmon is not available use another fish (Chilean Sea Bass, Cod even sole just use two pieces to form the fillet)"
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Ready In:




  • Stuffing:Mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce.
  • Preparation of fish--------.
  • Make a slit in each fillet about 3/4 way through.
  • Divide the stuffing evenly between the 6 fillets.
  • and stuff each one.
  • Heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides.
  • Take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them.
  • Place a fillet with an asparagus spear on top of the (4layer) phyllo and fold the pastry over the salmon so it is completely covered.
  • Repeat with remaining 5.
  • You may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance).
  • When ready to bake, preheat oven to 350F bake 20-25 minutes.
  • Nice served with a white wine sauce or hollandaise.

Questions & Replies

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  1. We have tried this several times now and it is a wonderful dish. Very easy and quick to prepare.
  2. Bergy, this was absolutely delicious. We forgot to put the asparagus spears on top of one of the fillets before wrapping it, and we found that the asparagus was an important addition! The only thing I think I would do differently next time would be to either use real crabmeat, and/or to leave the crabmeat in larger chunks. The filling was so good right out of the bowl that we were tempted to just spread it on a cracker and leave it at that! I think I will try a different fish next time and see how the filling stands out... salmon has its own strong flavor and it will be interesting to see the contrast. Thanks so much for this wonderful recipe! Dianne


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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