Salmon & leek parcels

Salmon & leek parcels

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(111 ratings)

Prep: 15 mins Cook: 35 mins


Serves 2
Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite

Nutrition and extra info

Nutrition: per serving

  • kcal793
  • fat55g
  • saturates27g
  • carbs40g
  • sugars9g
  • fibre6g
  • protein37g
  • salt1.75g
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  • 4 leeks, trimmed and finely chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g full-fat crème fraîche or cream cheese
  • 6 sheets filo pastry
  • 2 skinless salmon fillets


  1. Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.

  2. To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.

  3. Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

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Comments, questions and tips

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5th Jul, 2018
As suggested in the other comments this makes a lot of sauce. I added prawns to the salmon and used low fat garlic cream cheese instead. I really liked it but hubby said it was a waste of a good piece of salmon.
Katrina Daoud's picture
Katrina Daoud
22nd May, 2018
Yummy recipe - it does make a very large pastry so you don't really need any side accompaniment. I struggled to get mine to not leak out of the bottom. I didn't half the leeks because I really like them but you can definitely can to make it smaller.
5th Oct, 2017
We both thought that this was really good. After reading the reviews, I only used 2 small leeks and found that this was ample. I seasoned the creme fraiche well and added a smidge of mustard too. Only used 3 filo sheets. I served it with new potatoes and peas. If the weather had been warmer then it would have gone well with a crispy green salad.
egreenwood20's picture
25th Oct, 2016
Made this before and it was absolutely fantastic, but decided to make a healthier version. So, missed out the filo pastry (baked the salmon in foil and added the leek sauce, made with half fat creme fraiche, for the last 5 mins) and served with Bulghar Wheat!
13th Aug, 2015
This was delicious and enjoyed by all. I followed others advice and halved the amount of leeks and also used cream cheese with chives. It made 2 huge parcels for 2 grown ups and a mini one for a littley. Next time I'll use half a sheet of filo for each layer instead of a whole one. Hubby and I have also said we would try different veggies and with white fish or chicken too. Great recipe that will be very easy to tweak to make lots of different meals.
Kasijay's picture
4th Sep, 2013
It worked really well. Looked and tasted great :)
21st May, 2013
I varied this slightly to get a healthier version, I used low fat garlic & herb Philli for the topping (along with the leeks) & wrapped in foil & cooked in the oven (no pastry) was delicious served with creamy mash & peas. The cheese makes a great sauce. Both my boys aged 4 & 7 loved it!
17th May, 2013
Lovely dish! Made it a bit healthier by brushing with olive oil rather than butter and cooked the leeks in low fat garlic and herb cream cheese rather than cream. I also added a layer of prawns over the salmon before wraping and reduced the amount of leeks after reading other reviews. Very filling and well recieved, will be making again!
5th May, 2013
I agree with Amanda about the leeks. I am thinking I will cover the left-over leek mixture with breadcrumbs and bake in the oven to serve as a side dish for my beef tonight. Would also go well with roast lamb, so no need to waste it. The salmon parcels are wonderful and though somewhat time-consuming to prepare, look so professional when served, so for me well worth the extra effort and time. Enjoyed by 5 of us, all of whom have requested an encore next week.
2nd May, 2013
A really nice dish & very simple to make. I found thre was far too much leek though as using 4 leeks made the marcels massive and we couldn't eat it all. I would defiitely make again but would probably halve the leaks.


30th Apr, 2019
I want to make these for guests, if I make them earlier in the day and put in the fridge, will the pastry go soggy?
goodfoodteam's picture
1st May, 2019
Thanks for your question. You can prepare the parcels up until the point where you've arranged them on the baking tray, then cover and refrigerate until the next day. Cook as above in the pre-heated oven. You may want to cook them for a few mins longer as they will be fridge-cold.
Shola97's picture
24th Mar, 2019
Would I need to roast the salmon in the oven before I put the raw salmon in the pastry?
goodfoodteam's picture
28th Mar, 2019
Thanks for your question. No, you don't need to pre-cook the salmon. It will cook in the pastry.
18th Dec, 2018
Halve the quantity of leeks! I only had two and worried it wouldn't be enough for two people. But as per many other comments it was plenty... Other than that, a good way to use up a pack of filo pastry with a very tasty and satisfying filling - it looked like a "special" homemade dish but was really very easy.
Kasijay's picture
4th Sep, 2013
Make sure your work surface is completely clean and dry before laying out your filo sheets.
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