Combine cream cheese, Parmesan cheese, lemon zest, lemon juice, white wine, thyme, garlic powder, salt, and pepper.
For the filling:
Unfold puff pastry and cut into 4 equal pieces. Gently roll out each piece so each one forms a rectangle.
Spread 2 Tbsp of the cream cheese mixture onto a square of pastry. Add a 4oz piece of salmon on top.
Drizzle the salmon with ½ tsp olive oil. Brush the edges of the pastry with beaten egg.
Fold the pastry over the salmon and press down on the edges to seal. Using a fork, crimp the edges.
Place salmon packets on a parchment lined baking sheet. Cut slits in the top of pastry to vent.
Brush with egg and bake at 400 degrees for 20-25 minutes. Enjoy!