Mary Berry Salmon in Filo Pastry – Light, Crisp, and Dinner-Party Ready

The first time I made Mary Berry’s salmon in filo pastry, I didn’t dry the salmon properly and the bottom went soft and sad. Still tasted good, but it wasn’t that crisp, shatter-when-you-cut-in moment I wanted.

So I made it again. And again. Different baking trays, thicker salmon, less filling, more filling. One batch split slightly at the seam because I got cocky with the butter. But once I cracked the balance, this became one of those recipes I now pull out when I want something elegant without stress. Let me show you exactly what made the difference.

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WHY I LIKE THIS RECIPE

Most salmon “en croûte” recipes rely on puff pastry, which can feel heavy and—if you’re unlucky—greasy. This filo version is lighter, crisper, and far more forgiving.

What surprised me most was how well the cream cheese filling protects the salmon. I thought it might melt away, but instead it stays creamy, gently steams the fish, and stops the filo drying out from the inside. Most recipes overload the filling; this one doesn’t, and that restraint is key.

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INGREDIENTS

• Filo pastry (4–6 sheets) – Gives that delicate, crackly crunch. I tried using fewer sheets once; it tore.
• Unsalted butter, melted – This is not the time to be stingy. Butter is what makes filo golden, not oil.
• Skinless salmon fillets (thick end) – Thin tail pieces overcook before the pastry’s ready. Learned that the dry way.
• Full-fat cream cheese – Low-fat split on me. Full-fat stays smooth and rich.
• Fresh dill – This is the flavour backbone. Dried dill just doesn’t cut it here.
• Fresh chives – Soft onion flavour without overpowering the fish.
• Lemon zest – Brightens everything. I once skipped it—flat as a pancake.
• Salt & black pepper – Season the salmon and the filling. Bland filling is a crime.

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MAKE IT YOUR OWN

These are swaps I’ve actually tested:

• Spinach instead of cream cheese – Sautéed, then squeezed bone-dry. Works beautifully.
• Herb swap – Parsley + tarragon works if dill isn’t your thing.
• Individual parcels – Smaller salmon pieces wrapped separately bake faster (15–18 mins).
• Gluten-free? Sadly, filo doesn’t forgive here. I wouldn’t recommend experimenting.

I haven’t tested this egg-free or dairy-free, and I won’t pretend otherwise.

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MISTAKES TO AVOID

What Went Wrong	Why It Happens	How to Fix It
Soggy bottom	Salmon not dried	Pat dry like you mean it
Split pastry	Too few filo layers	Use at least 4 sheets
Overcooked salmon	Thin fillets	Use thick-cut pieces
Pale pastry	Not enough butter	Brush generously

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HOW TO MAKE MARY BERRY’S SALMON IN FILO PASTRY

1. Heat the oven to 200°C (180°C fan). Line a metal baking tray—I use my old scratched one; it crisps better than non-stick.
2. Layer the filo on a clean surface, brushing each sheet lightly with melted butter. Don’t drown it, but don’t be shy either.
3. Mix the filling: cream cheese, dill, chives, lemon zest, salt and pepper. It should taste bold.
4. Season the salmon and pat it completely dry. This matters more than you think.
5. Assemble: Spread half the filling down the centre, add one fillet, more filling, then the second fillet.
6. Wrap it up like a parcel—sides first, then ends. Flip so the seam’s underneath.
7. Butter the top well and bake for 20–25 minutes. Mine’s perfect at 22.
8. Rest for 5 minutes before slicing. If you cut too soon, it collapses.

The pastry should sound hollow when tapped—oddly satisfying.

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MY TIPS

• I assemble this on a cold tray—hot trays soften the filo instantly.
• My fan oven runs hot, so I check at 18 minutes.
• A serrated knife gives cleaner slices than a chef’s knife.
• If the top browns too fast, a loose foil tent saves it.

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STORAGE & SERVING

• Fridge: Keeps 2 days, well covered.
• Reheat: Oven or air fryer only—microwave turns filo limp.
• Serve with: Buttered new potatoes, asparagus, and a cold glass of Sauvignon Blanc.
• Freezing: I wouldn’t. Texture suffers.

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FAQs

How do you stop salmon in filo pastry from going soggy?

Pat the salmon completely dry, use full-fat cream cheese, assemble on a cold tray, and bake in a fully preheated hot oven.

How long does salmon in filo pastry take to cook?

Salmon in filo pastry takes 20–25 minutes at 200°C (180°C fan) until the pastry is deeply golden and crisp.

Can you prepare salmon in filo pastry ahead of time?

Yes. Assemble up to 12 hours ahead, refrigerate covered, and brush with butter just before baking.

Is filo pastry healthier than puff pastry?

Filo pastry is lighter and lower in fat than puff pastry, especially when used with controlled butter brushing.

How do you know when salmon in filo pastry is cooked?

When the filo is crisp and golden, the salmon inside will be moist and perfectly cooked.

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Similar Recipes You May Like:

• Mary Berry Salmon with Lemon Sauce
• Mary Berry Salmon And Herb Coulibiac