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“Impressive, easily doubled. Quite easy to make.”
2hrs 11mins

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Melt 2 tbsp butter in a wide frying pan over medium heat.
  3. Add shallots, cook and stir 5 minutes.
  4. Add wine and salt.
  5. Increase heat to medium -high and stir often until wine evaporates, 8 - 10 minutes.
  6. Remove from heat.
  7. Stir in dill.
  8. Melt remaining 4 tbsp butter in microwave or small saucepan.
  9. Place a sheet of phyllo on counter. Keep the rest of the phyllo covered with a damp towel.
  10. Using a pastry brush, lightly brush with melted butter.
  11. Top with second sheet of phyllo.
  12. Form salmon into a rectangle by tucking in or rolling under thin end of fillet.
  13. Place salmon fillet in centre of phyllo so long sides of salmon are parallel to long sides of phyllo.
  14. Spread with 1/4 of dill mixture on top and sides of salmon, then gently press into salmon.
  15. Bring long sides of phyllo together over top of salmon.
  16. Fold together accordion-like until they tightly wrap around salmon.
  17. You should now have a long thin rectangle.
  18. Gently bring up both ends to middle of covered salmon and scrunch together so pastry flares out into a ruffle, forming a flower.
  19. Place on ungreased baking sheet.
  20. Brush phyllo with melted butter.
  21. Repeat process with remaining salmon, dill & phyllo.
  22. May be refrigerated at this point up to 4 hours.
  23. Bake in 400°F oven until golden about 15 minutes.
  24. Use a wide metal spatula to remove from baking sheet.

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