Filo pastry is a paper-thin dough that turns golden and crisp around salmon flavoured with fresh ginger, lime and coriander. That combination gives Delia Smith Thai Salmon Filo Parcels Recipe its lovely contrast of crunchy pastry, tender fish and fresh Thai-inspired flavours.
Ingredients
This recipe makes 2 salmon parcels and takes approximately 40–45 minutes, including preparation and cooking.
For the Salmon Parcels:
2 skinless salmon fillets (125–150g each)
4 sheets filo pastry
25g unsalted butter, melted
1 teaspoon fresh ginger, grated
1 garlic clove, crushed
1 spring onion, finely chopped
1 tablespoon fresh coriander, chopped
Zest of 1 lime
1 teaspoon fresh lime juice
Salt and freshly ground black pepper
For Serving:
Fresh lime wedges
A few coriander leaves
Sweet chilli sauce (optional)
Use fresh salmon with firm flesh and a mild smell. Thick fillets are a good choice because they stay moist during baking. For the pastry, refrigerated filo is convenient, but frozen filo works just as well once completely thawed according to the packet instructions.
I recommend fresh ginger instead of ground ginger. The flavour is sharper and goes nicely with the lime, especially inside the buttery pastry.
How to Make Delia Smith Thai Salmon Filo Parcels
Step 1: Prepare the Salmon and Thai Seasoning
Preheat your oven to 190°C (170°C fan) or Gas Mark 5. Line a baking tray with parchment paper and set it aside.
In a small bowl, combine the grated ginger, crushed garlic, chopped spring onion, coriander, lime zest and lime juice. Stir everything together until the herbs and seasonings are evenly mixed.
Pat the salmon fillets dry with kitchen paper, then season both sides lightly with salt and black pepper.
Divide the ginger and herb mixture between the two fillets, spreading it evenly over the top of each piece of salmon.
Don’t add extra lime juice at this stage. Too much liquid can soak into the filo and leave the pastry soft underneath.
Step 2: Wrap the Salmon in Filo Pastry
Melt the butter over low heat and place one filo sheet on a clean work surface. Brush it lightly with melted butter, then lay another sheet directly on top.
Place one seasoned salmon fillet near the shorter end of the pastry, leaving enough space around the edges to wrap it completely.
Fold the sides inward, bring the bottom edge over the salmon and roll it forward into a neat rectangular parcel. The salmon should be completely enclosed, with the folded seam underneath.
Repeat with the second salmon fillet and the remaining two sheets of pastry.
Brush the outside of each parcel with melted butter, including the folded edges.
Filo dries quickly once exposed to air, so keep unused sheets covered with a slightly damp kitchen towel. I also prefer using a light coating of butter between the layers. Too much butter makes the parcels greasy, while a thin coating gives them a lovely crisp finish.
Step 3: Bake the Salmon Parcels
Arrange the wrapped salmon parcels on the prepared baking tray, leaving a little space between them.
Place the tray in the centre of the preheated oven and bake for 20–25 minutes, until the pastry turns golden brown and crisp.
The exact cooking time depends on the thickness of the salmon fillets. For fully cooked salmon, check that the centre reaches 63°C with a food thermometer.
Remove the parcels from the oven and leave them to rest for about 3 minutes before serving. The short resting time helps the salmon retain its juices.
Serve immediately with lime wedges and a few fresh coriander leaves. For me, the best part of Delia Smith Thai Salmon Filo Parcels Recipe is cutting through the crisp pastry and finding soft, juicy salmon underneath.
What to Serve With Delia Smith Thai Salmon Filo Parcels
These salmon parcels have enough flavour to stand on their own, so simple accompaniments are usually the best choice.
Steamed Jasmine Rice: Fragrant jasmine rice goes well with ginger, coriander and lime. Serve a small portion alongside the salmon, especially if you’re preparing the parcels for dinner.
Cucumber Salad: Thinly sliced cucumber dressed with rice vinegar, a little sugar and fresh coriander adds a cool, refreshing contrast to the warm pastry.
Stir-Fried Vegetables: Broccoli, sugar snap peas and thinly sliced carrots are excellent choices. Cook them briefly with a little oil so they remain slightly crisp.
Sweet Chilli Sauce: A spoonful of sweet chilli sauce brings gentle heat and sweetness. Serve it on the side instead of pouring it over the parcels, as the sauce can soften the pastry.
Steamed Asparagus: Lightly steamed asparagus with a squeeze of lime is another good option, especially if you prefer a lighter meal.
Delia Smith Thai Salmon Filo Parcels Nutrition Information
The following values are approximate estimates for one salmon parcel, without additional side dishes or sauces.
Nutrient | Amount per serving |
|---|---|
Calories | 400–450 kcal |
Protein | 28–33g |
Carbohydrates | 21–27g |
Total Fat | 20–26g |
Saturated Fat | 8–11g |
Fibre | 1–2g |
Sodium | 200–400mg |
Salmon provides protein, omega-3 fatty acids and vitamin B12. The filo pastry adds carbohydrates, while the butter contributes additional fat and calories.
Nutritional values vary depending on the size of the salmon fillets, the pastry used and the amount of butter added.
FAQs
Can I Make Thai Salmon Filo Parcels Ahead of Time?
Yes. Assemble the parcels a few hours before baking, cover them and keep them refrigerated. For the best texture, bake them just before serving, as filo pastry tastes best when freshly cooked and crisp.
Can I Use Puff Pastry Instead of Filo?
Yes, but the result will be different. Puff pastry produces thicker, flaky layers, while filo gives a thinner and crispier finish. Puff pastry may also need a longer cooking time, depending on its thickness.
How Do I Keep the Filo Pastry Crispy?
Dry the salmon before wrapping, use only a small amount of lime juice and brush the pastry lightly with butter. Avoid covering the baked parcels while they are still hot because trapped steam can soften the pastry.
Can I Freeze Salmon Filo Parcels?
Yes. Freeze the assembled, uncooked parcels on a tray until firm, then transfer them to a freezer-safe container. For the best quality, use within two months. Bake from frozen, allowing extra cooking time and checking that the salmon reaches 63°C internally.
How Do I Reheat Leftover Salmon Filo Parcels?
Place the leftovers in a preheated oven at 180°C for approximately 10–15 minutes, until thoroughly heated. An oven gives better results than a microwave because it helps the pastry become crisp again. Keep cooked leftovers refrigerated and eat them within two days.