We melt the butter in a small prep bowl in the microwave. We unroll the defrosted phyllo dough and place two sheets, side by side, on our wax paper covered counter. We cover up the dough we are not working with so it does not dry out. Using our pastry brush, we brush quickly with the butter, and then lay two more sheets on top of them. We brush again, and add a final layer, brushing with butter.
We squeeze the half of an orange over the pieces of salmon and sprinkle with salt and pepper. Using our scissors, we cut each of the buttered layered doughs in half and place a piece of salmon on each. We fold the dough over the salmon and place on a clean area of wax paper.
We brush the rest of the dough, sheet by sheet, with the olive oil. We tear the sheets into “bandage” strips and wrap around the salmon mummies crosswise.
We bake on a foil-lined cookie sheet for 20 minutes until brown and crispy on the outside and moist and cooked through on the inside. We garnish with scallion slices for eyes.