Baklava Salmon Salmon with Honey Butter Walnuts and Mustard
Elevate your dinner menu with this stunning recipe for Baklava Salmon with Honey Butter Walnuts and Mustard—a mouthwatering fusion of Mediterranean and gourmet flavors. Perfectly seasoned salmon fillets are wrapped in delicate layers of golden, flaky phyllo dough and topped with a luscious blend of honey, Dijon mustard, butter, cinnamon, and finely chopped walnuts, creating a rich and nutty glaze reminiscent of baklava. The phyllo adds a satisfying crunch, while a hint of spice and sweetness balances the savory salmon. Quick and surprisingly easy to prepare in just 45 minutes, this dish is ideal for impressing guests or adding an elegant twist to weeknight dinners. Serve with a fresh parsley garnish and lemon wedges for a zesty finish. This showstopper combines bold flavors, appealing textures, and creative presentation—perfect for fans of unique fusion cuisine!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on, boneless)
- 4 tablespoons Unsalted butter
- 3 tablespoons Honey
- 1 tablespoon Dijon mustard
- 1 cup Walnuts (finely chopped)
- 0.5 teaspoons Ground cinnamon
- 4 sheets Phyllo dough sheets
- 3 tablespoons Olive oil or melted butter (for brushing phyllo dough)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
In a small saucepan over medium heat, melt the butter. Stir in the honey, Dijon mustard, cinnamon, and chopped walnuts. Cook for 2-3 minutes, stirring until combined. Set this mixture aside to slightly cool.
Lay 1 sheet of phyllo dough on a clean, flat surface. Brush it lightly with olive oil or melted butter. Layer a second sheet of phyllo dough on top and brush again. Repeat until you have a stack of 4 sheets.
Place 1 salmon fillet at one end of the layered phyllo sheets. Spoon 2-3 tablespoons of the honey butter walnut mixture on top of the salmon, spreading it evenly.
Carefully roll the salmon in the phyllo dough, tucking in the sides as you roll to create a neat package. Place it seam-side down on the prepared baking sheet. Repeat with the remaining salmon fillets.
Brush the tops of the phyllo-wrapped salmon with more olive oil or melted butter to ensure a golden-brown finish.
Bake in the preheated oven for 20-25 minutes, or until the phyllo dough is crispy and golden and the salmon is cooked through (internal temperature of 145°F/63°C).
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley, if desired, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 3243 mg | 141% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 57.2 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1119 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
