Phyllo wrapped salmon with goat cheese filling

I saw this recipe and it looked great, but was afraid that the salmon wouldnt have much flavor. Boy was I wrong. It was great..light, tender, flavorful, and just enough! I did use only 4 sheets of the phyllo dough instead of six and it puffed up just fine! H has been asking for goat cheese spread for a snack, so this was a perfect find. Dinner  with goat cheese and enough leftover for snacks!


2 center cut salmon fillets
4 tbsp herbed goat cheese
12 sheets phyllo
1/2 stick melted butter
Kosher salt, fresh cracked pepper

Preheat Oven to 400 Degrees.

Lay first sheet of phyllo down on a piece of parchment (to help contain the mess) and brush w/melted butter. Repeat until you have 6 sheets layered on top of each other.

Season salmon and place at an angle, pretty far into the phyllo so that the edges will close over the fish easily. Top with approx. 2 tbsp herbed goat cheese. Bring corner up and sides of buttered phyllo in, carefully fold fish/cheese over, keeping sides of phyllo in. Trim off any excess phyllo once done folding. Brush top with more melted butter.

Repeat process for next salmon fillet. Let both fillets set up in the refrigerator for approx. 10-15 minutes.

Bake off in the oven at 400 degrees for approximately 35 minutes.


6 Comments on “Phyllo wrapped salmon with goat cheese filling”

  1. kayte says:

    this looks wonderful!

  2. Richinlove says:

    Is the herbed goat cheese similiar to that alouette stuff? Or could I just use regular goat cheese?

  3. Richinlove says:

    Why is there a picture of a man by my name?

  4. jamaicamama says:

    You should know better than to think I would serve you something unflavorful 🙂 Glad you like it!

  5. katie102006 says:

    Wow, that looks GREAT! What a fabulous idea!!! seriously is mouthwatering.

  6. Emily says:

    Sounds delious – you could wrap almost anything in phyllo and I would love it! We’re having a salmon recipe contest and awarding the creator of the best recipe with 15 lbs. of wild salmon. If you’d like to enter this recipe – or another favorite – please submit it to And if you have family, friends and blog groupies who may be interested, please help me spread the word! Thanks!

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