This elegant salmon filo parcel recipe comes from renowned Australian television chef Geoff Jansz, one of the pioneers who helped bring chefs into Australian living rooms long before cooking shows became a global phenomenon.

I had the pleasure of recreating, styling and photographing this dish for Eat Well magazine, and it’s remained a favourite ever since.

Wrapped in delicate, crisp filo pastry and scented with fresh ginger, coriander and fragrant lime zest, the salmon steams gently inside the parcel, staying wonderfully moist while the pastry bakes to a beautifully golden, flaky finish.

One of the best things about this recipe is that the parcels can be assembled a day in advance and refrigerated until you’re ready to bake. They’re perfect for relaxed entertaining, dinner parties or special occasions when you want an impressive main course without spending the evening in the kitchen.

Serve these golden salmon filo parcels with steamed seasonal greens or a crisp garden salad and let the flavours speak for themselves.

How to make salmon filo parcels

Recipe by Geoff Jansz

• Total Time45 minutes
• YieldServes 6

Wrapped in crisp, buttery filo and perfumed with ginger, coriander and lime zest, the salmon stays beautifully moist while the pastry bakes to golden flakiness. Even better, the parcels can be prepared a day ahead, making them ideal for relaxed dinner parties or effortless entertaining when you want maximum impact with minimal stress.

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Ingredients

Scale 1/2x1x2x3x

6 sheets filo pastry

5 eschalots, finely diced

5cm piece ginger, finely grated

1/2 cup finely chopped fresh coriander leaves

150g butter, melted

6 x 180g fillets salmon, skinned & pin-boned

1 lime, zested

Salt & pepper

Steamed green vegetables or fresh salad leaves, to serve

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Instructions

1. Preheat oven to 175 C.
2. Follow instructions on the packet of pastry to ensure it is less likely to crack – this may mean removing it from the fridge or freezer several hours before you want to use it.
3. Parcels can be prepared up to 24 hours ahead – making the recipe perfect for advance dinner party planning.
4. Cover the 6 sheets of filo with baking paper and a damp tea towel. (Return any remaining filo to the fridge.)
5. In a small bowl, combine eschalots, ginger and coriander.
6. Brush one sheet of filo with melted butter and place a sixth of the eschalot mixture at one end of the sheet.
7. Top with a piece of salmon and season with lime zest, salt and pepper.
8. Fold sides of filo over the salmon and then brush edges with a little more butter. Roll salmon and filo up to make a parcel.
9. Place on a lightly greased baking sheet.
10. Repeat with remaining ingredients.
11. Bake for about 15 minutes until fish cooked through and pastry golden and flaky.

Notes

Serve with steamed green vegetables or fresh salad leaves and let the parcels do the talking.

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• Prep Time: 30 mins
• Cook Time: 15 mins
• Category: Salmon
• Method: Bake
• Cuisine: Modern Australian