- 4 salmon fi llets, 6 oz each
- 1/4 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
- 1 large egg
- 1 Tbsp 1% milk
- 2 Tbsp flour, for the work surface and pastry
- 1 sheet frozen puff pastry, thawed according to package directions
- 4 Tbsp butter, divided
- 1/4 cup chopped fresh dill
- 1/2 cup dry white wine
- 1 tsp lemon juice
- 1/2 cup Haggen heavy cream
Line a baking sheet with parchment paper. Season salmon fi llets on both sides with salt and pepper. In a small bowl whisk together egg and milk to make an egg wash. Set aside.
Spread the sheet of puff pastry on a lightly floured surface. Dust pastry lightly with flour and, using a rolling pin, roll pastry into a 14-inch square. Using a sharp knife, trim the edges of the dough and cut dough into 4 equal squares.
Place 1 Tbsp of butter on each puff pastry square. Arrange a salmon fillet in the center of each square and sprinkle each fillet with a teaspoon of dill. Fold the edges of the pastry over the salmon and seal using egg wash along the edges of the pastry. Transfer the salmon packet to the prepared baking sheet, seam side down. Cover the baking sheets with plastic wrap and refrigerate for 20 minutes, or until slightly fi rm.
Meanwhile, preheat the oven to 400°F. Remove salmon packets from the refrigerator and discard the plastic wrap. Brush the top of each packet with egg wash. Bake until pastry is golden brown, about 20–22 minutes.
Meanwhile, prepare cream sauce. In a small saucepan over medium-high heat, combine wine and lemon juice. Bring to a boil and cook, stirring frequently, until mixture is reduced by about half, about 5 minutes. Add cream and continue to cook until sauce is slightly thickened, about 5 minutes more. Taste and add salt and pepper, plus more lemon juice, if desired.
Download the Printable Salmon Fillet in Puff Pastry Recipe Card.