2 tablespoons mayonnaise
1 tablespoon lemon juice
1 glove garlic, crushed
8 phyllo sheets, thawed
2 to 3 tablespoons butter, melted
1/4 cup chopped fresh parsley
4 boneless, skinless salmon fillets, (about 6 ounces each)
kosher salt and ground pepper
1 egg, beaten
Preheat oven to 425 degrees.
Stir together mayonnaise, lemon juice and garlic in a small bowl. Set aside.
Lay 1 phyllo sheet on a clean work surface. Brush with melted butter; sprinkle with 1 tablespoon parsley. Top with another phyllo sheet.
Season salmon fillets with salt and pepper. Trim off very thin end of filet. Place one fillet 3 inches from short end of dough; spread 1 generous teaspoon mayonnaise mixture on top.
Make salmon packet: Carefully fold the end of the dough over the fillet; gently fold in both of the long sides of the dough over the salmon. Roll salmon over folded sides until you reach the end to form parcel. Repeat process, making four parcels. Brush tops and sides of parcels with egg.
Place parcels on a baking sheet; bake until golden brown, about 15 minutes. Serve hot.