Ingredients Jump to Instructions ↓

  1. 2 sheets puff pastry -

  2. 1/3 cup mayonnaise -

  3. 12 basil leaves - chopped -

  4. 1/2 shallot - minced -

  5. 1/2 lemon - zested and juiced -

  6. 24 ounces 4 salmon fillets - approximately

  7. 6 oz. each olive oil -

  8. 2 teaspoons dill -

  9. 8 lemon slices

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F. Cut 2 sheets of puff pastry in half so that you have 4 rectangles. Place the pastry on a foil lined baking sheet and bake for 8-10 minutes or until puffed and golden brown. In a small mixing bowl, stir together the mayonnaise, basil, shallot, lemon zest, and juice. Place the salmon fillets on plate or a baking sheet, drizzle with olive oil, sprinkle with dill, and place 2 thin lemon slices on each. Transfer to a cedar plank or place directly on the grill. Grill over medium heat for 10-15 minutes. When the puff pastry has cooled, spread each with the mayo mixture; then top with the cooked salmon fillets. Garnish each with basil and lemon slices if desired.


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