Introduction:
If you’re looking for a salmon recipe that feels a little special—but is still simple enough to make at home—this
Salmon and Lemon Roll is exactly the kind of dish you’ll want in your back pocket. It’s tender, flaky salmon
rolled around a creamy lemon-herb filling, then baked until juicy and perfectly cooked. The lemon keeps everything bright and
fresh, while the filling adds richness and makes each slice look beautiful on the plate.
“Rolled” salmon might sound fancy, but the method is surprisingly easy: you gently flatten a salmon fillet, spread on the
filling, roll it up like a jelly roll, then bake. When you slice it, you get a pretty spiral that looks restaurant-worthy.
It’s a great option for dinner parties, holidays, or date night at home—especially if you want something impressive without
a complicated sauce.
This recipe also plays well with sides. Serve it with roasted potatoes, steamed asparagus, green beans, or a crisp salad.
And because it’s baked (not fried), it’s lighter than many salmon dishes while still tasting rich and satisfying.
Ingredients:
For the salmon roll
- 1 large salmon fillet (about 1.5–2 lb / 700–900g), skin removed if possible
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional for color)
- 1 lemon (zest + juice)
For the lemon-herb filling
- 6 oz (170g) cream cheese, softened
- 1/3 cup Greek yogurt or sour cream
- 2 tbsp fresh dill, chopped (or parsley)
- 1 tbsp chives, chopped (optional)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Pinch of salt and pepper
Optional add-ins
- 1 cup fresh spinach (thin layer under filling)
- 2 tbsp capers
- 1/4 cup finely chopped sun-dried tomatoes
For baking and garnish
- Lemon slices
- Fresh dill or parsley
- Optional: 1 tbsp melted butter (for brushing)
Instructions:
1) Prep the oven and pan
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper or foil.
