Salmon and Lemon Roll: A Bright, Elegant Salmon Dinner with Fresh Citrus Flavor

1. In a bowl, mix cream cheese, yogurt/sour cream, dill, chives, garlic, lemon zest, lemon juice, salt, and pepper.
2. Stir until smooth and spreadable.

3) Flatten and season the salmon

1. Place salmon on a cutting board and gently open it like a book if it’s thicker on one side.
2. Cover with plastic wrap and lightly pound with a rolling pin to even thickness (be gentle).
3. Season with salt, pepper, paprika (optional), and a little lemon zest.

4) Fill and roll

1. Spread filling evenly over the salmon, leaving a 1-inch border at the edge.
2. If using spinach, lay it in a thin layer over the filling.
3. Roll salmon tightly from the long side into a log.
4. Place seam-side down on the baking sheet.

5) Bake

1. Brush lightly with olive oil (or melted butter).
2. Top with lemon slices.
3. Bake 20–30 minutes, depending on thickness, until salmon reaches 125–130°F (52–54°C) for medium.
4. Rest 5 minutes before slicing.

Serving and Storage:

Slice into rounds to show the swirl and serve warm. This salmon roll is excellent with roasted vegetables, mashed potatoes,
rice, or a crisp cucumber salad.

• Refrigerate: Store leftovers up to 3 days.
• Reheat: Warm gently at 300°F (150°C) to avoid drying out.
• Cold option: Slices are also tasty chilled over salad greens.

Tips:

• Even thickness matters: It helps the roll cook evenly without dry edges.
• Don’t overbake: Salmon dries out quickly—use a thermometer if you can.
• Seal the seam: Place seam-side down and it will stay rolled while baking.
• Flavor boost: Lemon zest adds more aroma than juice alone.
• Make it neat: Chill the roll 10 minutes before baking for cleaner slicing later.

Variations:

• Smoked salmon style: Add a little horseradish to the filling for a “lox” vibe.
• Mediterranean: Add spinach + sun-dried tomatoes + feta instead of cream cheese.
• Spicy: Mix a pinch of chili flakes into the filling.
• Low-dairy: Use dairy-free cream cheese and coconut yogurt.
• Herb swap: Use parsley + basil if you don’t like dill.

Tips:

• Sharp knife: Use a very sharp knife for clean spiral slices.
• Serving sauce idea: A quick lemon yogurt sauce or dill sauce pairs beautifully.
• Side pairing: Try garlic green beans, roasted asparagus, or herbed rice.
• Entertaining trick: Slice and plate with extra lemon and herbs for a restaurant look.

Conclusion:

Salmon and Lemon Roll is a fresh, elegant dinner that looks impressive but comes together with simple ingredients.
The creamy lemon-herb filling keeps the salmon moist and flavorful, and the rolled presentation turns an everyday fish into
a special-occasion meal. Whether you’re cooking for guests or just treating yourself, this is a recipe worth repeating.

FAQ:

Can I use frozen salmon?

Yes—thaw completely in the fridge and pat dry well before seasoning and filling.

How do I keep the salmon roll from falling apart?

Roll tightly, place seam-side down, and chill briefly before baking if needed.

Can I make it ahead?

Yes. Assemble the roll up to 8 hours ahead, cover, and refrigerate. Bake when ready.

What internal temperature should salmon be?

Many cooks prefer 125–130°F (52–54°C) for moist salmon. If you prefer it more done, go slightly higher.

What’s the best side dish for salmon and lemon roll?

Roasted potatoes, asparagus, green beans, rice, or a crisp salad all pair beautifully.