Preheat the oven to 190 °C.
First, mix the ginger, lime zest, garlic, cilantro greens, and scallions in a small baking bowl, then fold in the lime juice.
In a small saucepan, melt the butter. Lay out a phyllo dough sheet on the surface. Brush the dough with melted butter, place a second dough sheet on top and also brush with butter.
Place one of the fish fillets on the dough about 5 cm from one end of the dough, season the fish with salt and pepper, and spread half of the lime and kitchen herb mixture evenly on top. Fold the short end of the pastry sheet up over the salmon and place the two long sides inside. Then fold the salmon over twice and trim away the excess dough (make sure the dough layers are not too thick at the ends). Fold the second piece of salmon into the two remaining sheets of phyllo dough in the same way. Brush the parcels all over with melted butter before cooking. Now place on the baking sheet and place in the preheated oven for 20-25 min until the dough is crispy.
To serve, garnish with fresh cilantro greens and with lime quarters.