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Chef Don’s Salmon Pocket (Coulibiac) Recipe

Salmon Pocket


  • 2 eggs, hard boiled, peeled, chopped
  • 2 tsp butter
  • 2 large salmon fillets, skin removed, cut into serving portions, about 6 oz.
  • 4 sheets of puff pastry dough thawed
  • 2 shallots diced
  • 2 tbl drained capers
  • 1 tbl finely chopped fresh dill
  • Salt and black pepper to taste.
  • Egg wash, 1 egg beaten with 2 tbl water


  1. Preheat oven to 375 degrees F.
  2. Cut rectangles from each pastry sheet, to accommodate each filet, dough should be double the width of each portion. Place a piece of salmon on one side of each pastry rectangle. Combine the green shallot, capers and dill in a small bowl. Sprinkle the salmon evenly with the shallot mixture and top with some of the chopped hard boiled eggs, then season with salt and pepper.
  3. Bring edges of pastry together to enclose filling and pinch to seal. Brush some egg wash over each wrapped salmon packet. Place on a parchment lined baking tray. Bake on top shelf of oven for 15-18 minutes or until golden

Creamy Dijon Dill Sauce Recipe from Chef Don

Sauce Ingredients

  • ½ cup sour cream (or plain Greek yogurt)
  • ½ cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • 2 tsp dried dill weed leaves

Sauce Instructions

  1. To make sauce, mix the sour cream, mayo, mustard and dill weed together

Author: Julie Lanford, MPH, RD, CSO, LDN


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