Recipe courtesy of Sara Moulton
Save Recipe Print
1 hr
30 min
30 min
4 servings



Preheat the oven to 400 degrees F. Combine the cream cheese, smoked salmon, peperoncini, shallot, lemon zest, and dill in a small bowl. Blend well with a fork and season with salt and pepper, to taste. You should have about 2/3 cup.

Cut each salmon fillet horizontally down the center through its thickness, almost to the other edge but not quite through. Open each fillet like a book and flatten. Season with salt and pepper. Place a quarter of the cream cheese mixture in the center of one half and cover with the other side to enclose the filling. Season the outside with salt and pepper. Refrigerate while preparing the phyllo.

Arrange 1 sheet of the phyllo on a large work surface. Brush with butter and top with another sheet of the dough. Repeat the procedure with the remaining phyllo dough and butter. Cut the stacked slices of phyllo into 4 pieces. Arrange a piece of the filled salmon in the center of each piece. Drizzle the salmon with equal amounts of the olive oil and lemon juice. Fold in the sides of the phyllo to enclose the fillet. Place the packages seam side down on a baking sheet. (The recipe can be prepared up to 4 hours ahead at this point. Keep refrigerated, covered with plastic wrap, until ready to bake.)

Lightly brush the top of the packages with olive oil. Bake until lightly browned, 18 to 20 minutes.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Salmon Cakes

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Smoked Salmon Deviled Eggs

Recipe courtesy of Ina Garten

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories