1½ pounds skinless sockeye salmon fillet, pin bones removed
3 whole sheets phyllo dough cut in half
3 tablespoons unsalted butter, divided into six pieces
1 lemon, quartered
2 tablespoons chopped fresh dill
1. Preheat the oven to 400 degrees. Cut the salmon into 6 equal servings; season generously with salt and freshly ground pepper. Put one piece of the phyllo on a cutting board and place a piece of the salmon in the center. (Keep the other sheets of dough covered with plastic wrap and a damp cloth so they don’t dry out.)
2. Put a pat of butter on top, squeeze lemon juice over it and sprinkle dill on top. Loosely flop the corners of the phyllo diagonally over the salmon so they overlap. Repeat with the other pieces of salmon. Bake on an oiled baking sheet, twelve minutes or until golden brown. Serve immediately.
Serves 6