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Stuffed Salmon Rolls

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Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Difficulty: Moderate ⭐⭐⭐☆☆
Category: Main Course, Pescatarian
Cuisine: Modern Mediterranean

Ingredients

For the Salmon Rolls:

  • 4 skinless, center-cut salmon fillets (about 6 oz / 170g each, 1-inch thick)

  • 1 tsp olive oil

  • 1 small shallot, finely minced

  • 2 cups fresh baby spinach, roughly chopped

  • ½ cup crumbled feta cheese

  • ¼ cup cream cheese, softened

  • 1 tbsp fresh dill, chopped

  • 1 tsp lemon zest

  • Salt and freshly ground black pepper

  • 4 pieces of kitchen twine (about 8 inches each)

For the Lemon-Dill Cream Sauce:

  • ¾ cup heavy cream or full-fat coconut milk for a dairy-free alternative

  • 2 tbsp fresh lemon juice

  • 1 tbsp Dijon mustard

  • 2 tbsp fresh dill, finely chopped

  • Salt and white pepper to taste

For Serving (Optional):

  • Lemon wedges

  • Steamed asparagus or roasted baby potatoes

  • Extra fresh dill for garnish

Instructions

Step 1: Prepare the Salmon Fillets

Using a very sharp knife, place a salmon fillet on a cutting board. Holding the knife parallel to the board, carefully slice horizontally through the center of the thickest part of the fillet, stopping about ½ inch from the opposite edge, to butterfly it open like a book. Repeat with the remaining fillets. Place each butterflied fillet between two sheets of plastic wrap or parchment paper. Gently pound with a rolling pin or meat mallet until uniformly ¼-inch thick. Season both sides lightly with salt and pepper.

Step 2: Make the Filling

  1. In a small skillet over medium heat, warm the olive oil. Add the minced shallot and cook for 2-3 minutes until softened and fragrant.

  2. Add the chopped spinach and a pinch of salt. Cook, stirring, until the spinach is completely wilted, about 2 minutes. Transfer the mixture to a medium bowl and allow it to cool for 5 minutes.

  3. To the cooled spinach, add the crumbled feta, softened cream cheese, 1 tbsp dill, and lemon zest. Mix until well combined. Season with a crack of black pepper. The filling should hold together when pinched.

Step 3: Assemble the Rolls

  1. Lay a pounded salmon fillet on a clean surface. Spoon one-quarter of the filling (about 3 tablespoons) onto the center of the fillet, shaping it into a log along the shorter end.

  2. Carefully roll the salmon tightly around the filling, starting from the end with the filling. The seam should end up on the bottom.

  3. Secure the roll with a piece of kitchen twine tied around the middle. Repeat with the remaining fillets and filling.

  4. Place the rolls seam-side down on a plate, cover, and refrigerate for 15 minutes while you preheat the oven. This helps them hold their shape.

Step 4: Bake the Rolls

Preheat your oven to 400°F (200°C). Place the secured salmon rolls in a lightly greased baking dish, leaving a little space between them. Bake for 18-20 minutes, or until the salmon is opaque throughout and flakes easily with a fork.

Step 5: Prepare the Sauce

While the salmon bakes, make the sauce. In a small saucepan over medium-low heat, combine the heavy cream, lemon juice, and Dijon mustard. Whisk constantly until the mixture is warm and slightly thickened, about 5-7 minutes. Do not let it boil vigorously. Remove from heat and stir in the chopped dill. Season to taste with salt and white pepper. Cover and keep warm.

Step 6: Serve

  1. Once baked, carefully transfer the salmon rolls to a cutting board and let them rest for 2-3 minutes. Gently remove the kitchen twine.

  2. Spoon a pool of the warm lemon-dill sauce onto each plate. Place a salmon roll in the center of the sauce.

  3. Garnish with extra fresh dill and a lemon wedge. Serve immediately with your chosen sides.

Chef’s Notes & Tips

  • Knife Skills: A sharp, flexible fillet knife is ideal for butterflying the salmon. Take your time and use a gentle sawing motion.

  • Filling Variations: Substitute the spinach with sautéed kale or finely chopped artichoke hearts. Swap feta for goat cheese or ricotta.

  • Make-Ahead: You can assemble the rolls (through step 3) up to 24 hours in advance. Store them covered in the refrigerator until ready to bake. You may need to add 2-3 minutes to the baking time.

  • Don’t Overcook: Salmon is best when still slightly moist in the very center. It will continue to cook slightly while resting.

  • Sauce Consistency: If your sauce seems too thin, let it simmer a minute longer. If it’s too thick, whisk in a teaspoon of water or lemon juice.

Nutrition Information (Per Serving, includes sauce)

  • Calories: 545 kcal

  • Total Fat: 40g

    • Saturated Fat: 20g

  • Cholesterol: 185mg

  • Sodium: 480mg

  • Total Carbohydrates: 6g

    • Dietary Fiber: 1g

    • Sugars: 3g

  • Protein: 38g

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