1.Preheat oven to 180°C (160°C fan-forced). Oil a large oven tray; line with baking paper.
2.Place pastry sheets on a clean flat surface. Place one salmon fillet in the centre of each pastry sheet; season. Top salmon with green onion, dill and capers. Brush pastry edges with a little egg.
3.Working with one pastry sheet at a time, fold opposite sides of the pastry over the salmon. Fold other sides over to completely enclose salmon and form a parcel. Repeat with remaining pastry.
4.Place parcels, seam-side down, on oven tray. Using a sharp knife, score three diagonal lines across the top of each parcel (without cutting through pastry). Brush top of pastry with egg.
5.Bake parcels 15 minutes or until golden.