Salmon wrapped in filo pastry is the dinner party main course that produces a genuinely spectacular result — a golden, shatteringly crispy parcel that reveals tender, perfectly cooked salmon and a fragrant herb cream cheese filling when sliced at the table — from a method that is considerably more straightforward than it looks.

Filo pastry is much more forgiving than it appears. It tears, it sticks together, and it still bakes to something beautiful. The technique here is to brush each sheet with melted butter, layer them, place the seasoned salmon fillet with its cream cheese topping in the centre, and wrap the filo around it in overlapping folds.

The butter between the layers crisps and browns in the oven, giving the characteristic shatteringly crispy filo exterior that protects the salmon within.

The salmon cooks perfectly inside the filo parcel — the pastry insulates it and keeps it moist even if the oven time needs to be slightly extended for a larger fillet.

Ingredients for Mary Berry Salmon in Filo Pastry

For the Filo Salmon Parcels (Serves 4)

4 salmon fillets (about 150g each), skin removed
8 sheets filo pastry — 2 per parcel
75g unsalted butter, melted
Salt and freshly ground black pepper

For the Herb Cream Cheese Filling

150g full-fat cream cheese, at room temperature
2 tbsp fresh dill, finely chopped
1 tbsp fresh chives, finely snipped
1 tbsp fresh flat-leaf parsley, finely chopped
Finely grated zest of 1 unwaxed lemon
1 tsp Dijon mustard
Salt and white pepper

For the Lemon Butter Sauce (Optional but Excellent)

100g unsalted butter, cold and cubed
Juice of 1 large lemon
2 tbsp fresh dill, chopped
Salt and white pepper

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How to Make Mary Berry Salmon in Filo Pastry

Step 1 — Make the Herb Cream Cheese Filling

Combine the cream cheese, fresh dill, chives, parsley, lemon zest, and Dijon mustard in a small bowl. Season with salt and white pepper. Mix until smooth and evenly combined. Taste — it should be clearly herby, slightly sharp from the lemon, and well-seasoned.

Step 2 — Preheat and Prepare

Preheat your oven to 200°C / 180°C fan / Gas 6. Line a large baking tray with baking parchment.

Have the melted butter ready with a pastry brush. Remove the filo pastry from the packet and cover immediately with a slightly damp tea towel — filo dries and becomes brittle within minutes of exposure to air. Keep every sheet covered that is not being actively worked on.

Step 3 — Assemble the Filo Parcels

Working with one parcel at a time — keeping the remaining filo covered — lay one sheet of filo on a clean work surface. Brush generously with melted butter. Lay the second sheet of filo on top and brush generously with melted butter.

Season each salmon fillet lightly on both sides. Place the salmon fillet in the centre of the buttered filo. Spread a generous tablespoon of the herb cream cheese filling over the top of each salmon fillet.

Fold the sides of the filo over the salmon first — then fold the top and bottom over to form a neat parcel. Turn seam-side down onto the lined baking tray. Brush the entire surface of the parcel with melted butter.

Repeat for the remaining three parcels.

Step 4 — Bake

Bake for 18 to 22 minutes until the filo is deeply golden, shatteringly crispy, and slightly darkened at the edges. The salmon inside should be cooked through — a thin knife inserted into the thickest part for three seconds and then touched to the back of your wrist should feel warm, indicating the salmon is done.

Step 5 — Make the Lemon Butter Sauce

While the parcels bake, heat the lemon juice in a small saucepan until hot but not boiling. Remove from the heat. Whisk in the cold cubed butter a few pieces at a time until a smooth, glossy, slightly thick sauce forms. Add the dill. Season. Keep warm over a very low heat — if it gets too hot, the sauce will split.

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Step 6 — Serve

Place each filo parcel on a warm plate. Pour a generous spoonful of lemon butter sauce alongside — not over the filo, which would soften the crispy pastry. Serve immediately.

My Top Tips For Perfect Salmon in Filo Pastry

Keep filo covered with a damp tea towel at all times. Filo dries and becomes brittle within minutes. Every sheet not being actively used must be covered. Brittle filo tears when folded around the salmon and the parcel does not hold together properly.

Brush every layer of filo generously with butter. The butter is what gives filo its golden, shatteringly crispy character. Under-buttered filo bakes pale and slightly soft. Every surface — every layer — should have a generous coat.

Fold the sides first, then the ends. This wrapping sequence gives the most secure, neatest parcel that holds together during baking. Folding the ends first gives a slightly looser parcel that can unfold during baking.

Serve the lemon butter sauce alongside rather than over the filo. Butter sauce poured directly over the crispy filo softens it almost immediately. Served in a small pool beside the parcel on the plate, it is scooped with each forkful of salmon — the crispy filo stays crispy.

The parcels can be assembled up to four hours ahead. Assembled, brushed with butter, and refrigerated uncovered — the filo surface actually dries slightly in the fridge, giving an even crispier result when baked. This is the ideal approach for a dinner party.

Serving Suggestions

With the lemon butter sauce alongside — essential. With new potatoes and steamed asparagus or green beans for a complete elegant dinner. With a simple watercress salad dressed with lemon and olive oil.

How to Store

Uncooked assembled parcels: Refrigerate uncovered for up to 4 hours. Bake as directed on the day of serving.

Cooked parcels: Best eaten immediately. The filo softens on storing and reheating does not restore its crispness. Cook and serve the same day.

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Mary Berry Salmon in Filo Pastry Recipe

Mary Berry's salmon in filo pastry wraps a salmon fillet in crispy, golden filo with a herb cream cheese filling — an impressive dinner party main that is straightforward to make.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 Portions

Course: Main Course

Cuisine: British

Calories: 620

Ingredients Method Notes

Ingredients

Filo Salmon Parcels:
4 salmon fillets about 150g each, skin removed
8 sheets filo pastry 2 per parcel
75 g unsalted butter melted
Salt and pepper
Herb Cream Cheese Filling:
150 g full-fat cream cheese room temperature
2 tbsp fresh dill finely chopped
1 tbsp fresh chives finely snipped
1 tbsp fresh flat-leaf parsley finely chopped
Zest of 1 unwaxed lemon
1 tsp Dijon mustard
Salt and white pepper
Lemon Butter Sauce Optional:
100 g unsalted butter cold and cubed
Juice of 1 large lemon
2 tbsp fresh dill chopped
Salt and white pepper

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Method

Mix cream cheese, herbs, lemon zest, and mustard until smooth. Season — taste.
Preheat oven to 200°C / 180°C fan / Gas 6. Line a large tray. Keep filo covered with a damp tea towel at all times.
Working one parcel at a time — lay 1 filo sheet, brush generously with butter. Lay second sheet — brush generously. Season salmon lightly — place in centre. Spread generous tablespoon cream cheese filling over top. Fold sides over first, then top and bottom to form a parcel. Turn seam-side down. Brush entire surface generously with butter. Repeat for remaining 3 parcels.
Bake 18–22 minutes until filo is deeply golden and crispy.
Lemon butter sauce: heat lemon juice — remove from heat. Whisk in cold butter pieces gradually until smooth and glossy. Add dill — season. Keep warm over very low heat.
Serve each parcel on a warm plate with lemon butter sauce alongside — not over the filo.

Notes

Keep filo covered with a damp tea towel — it dries and becomes brittle within minutes.

Brush every layer generously with butter — pale filo means insufficient butter.

Fold sides first, then top and bottom — gives the most secure, neatest parcel.

Serve lemon butter sauce alongside not over the filo — butter sauce softens crispy filo.

Assemble up to 4 hours ahead and refrigerate uncovered — filo dries and crisps even further.

Best eaten immediately — the filo softens on storing.

Frequently Asked Questions

Can I use spinach in the filling instead of herbs?

Yes — 100g of baby spinach wilted completely and squeezed very dry, chopped and combined with the cream cheese in place of the herbs, gives a richer, more substantial filling. The spinach must be bone dry or the filo will be wet and pale.

Can I use a whole side of salmon instead of individual fillets?

Yes — a whole 600g side of salmon wrapped in six to eight overlapping sheets of filo gives a dramatic centrepiece. Bake for 25 to 30 minutes.

Can I add smoked salmon to the cream cheese filling?

Yes — 50g of smoked salmon very finely chopped and stirred through the cream cheese gives a more intensely flavoured, more specifically salmon filling.

Why is my filo pale instead of golden?

Insufficient butter between the layers and on the surface. Every surface of every layer needs a generous brush of melted butter for the filo to achieve its characteristic deep golden colour.