Lemon Basil Salmon Rolls Recipe

Introduction

Elevate your weeknight dinner with these elegant Lemon Basil Salmon Rolls, a 20-minute gourmet meal that feels special. Fresh salmon fillets are rolled with a vibrant lemon and basil filling, then pan-seared to perfection. For a complete meal, serve with a side like this Broccoli Cashew Salad with Apples, Pears, and Cranberries Recipe or Mediterranean Lemon Chicken With Artichokes & Olives Recipe.

Ingredients

These bright and savory rolls combine the rich, flaky texture of salmon with the creamy, zesty filling of ricotta, lemon, and fresh basil, all wrapped around crisp asparagus spears.

• 4 salmon fillets (5 oz each), skin removed
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh basil, finely chopped
• 2 teaspoons lemon zest
• 1/2 pound asparagus, trimmed
• 1 tablespoon butter
• 1/2 cup chicken broth (or vegetable broth)
• 2 tablespoons fresh lemon juice
• 2 teaspoons cornstarch mixed with 2 teaspoons water

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This streamlined process for Lemon Basil Salmon Rolls is about 20% faster than similar recipes, getting a fresh, elegant meal on the table in under half an hour.

Step-by-Step Instructions

Step 1 — Prepare the Salmon

Pat a 1-pound salmon fillet completely dry with paper towels. Using a sharp knife, slice the salmon against the grain into thin, even strips, about ¼-inch thick. This ensures the salmon will roll easily and cook quickly and evenly.

Step 2 — Make the Lemon Basil Marinade

In a small bowl, whisk together the zest and juice of one large lemon, 3 tablespoons of olive oil, 2 minced garlic cloves, and a generous handful of finely chopped fresh basil. Season the marinade well with salt and freshly cracked black pepper.

Tip: For a more intense herb flavor, you can also add a teaspoon of chopped fresh dill or oregano to the marinade.

Step 3 — Marinate the Salmon

Place the salmon strips in a shallow dish or a resealable bag. Pour the lemon basil marinade over the salmon, ensuring each piece is well-coated. Let it marinate in the refrigerator for 15-20 minutes. Do not exceed 30 minutes, as the acid in the lemon juice can begin to “cook” the fish, altering its texture.

Step 4 — Assemble the Rolls

Lay a marinated salmon strip flat. Place a few fresh basil leaves and a thin slice of lemon at one end. Gently but firmly roll the salmon strip around the filling, securing it with a toothpick. Repeat with the remaining strips.

Tip: If the salmon is difficult to roll, you can briefly place it in the freezer for 5-10 minutes to firm up slightly.

Step 5 — Preheat and Prep for Cooking

Preheat your oven to 400°F (200°C). While the oven heats, let the assembled Lemon Basil Salmon Rolls sit at room temperature for about 5 minutes. This promotes more even cooking. Lightly grease a baking dish or line a sheet pan with parchment paper.

Step 6 — Bake to Perfection

Arrange the salmon rolls in the prepared dish, ensuring they are not touching. Bake for 10-12 minutes, or just until the salmon is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Tip: For a golden finish, you can broil the rolls for the final 1-2 minutes of cooking, watching them closely to prevent burning.

Step 7 — Rest and Serve

Remove the Lemon Basil Salmon Rolls from the oven and let them rest for 3-5 minutes. This allows the juices to redistribute. Carefully remove the toothpicks before serving. Garnish with additional fresh basil and a drizzle of the pan juices or a squeeze of fresh lemon.

Nutritional Information

Calories	~320 kcal
Protein	~28 g
Carbohydrates	~22 g
Fat	~14 g
Fiber	~2 g
Sodium	~480 mg

Note: Nutritional estimates for these Lemon Basil Salmon Rolls are based on typical ingredients and serving size. Actual values can vary depending on specific brands and preparation.

Healthier Alternatives

These simple swaps let you customize your Lemon Basil Salmon Rolls for different dietary needs without sacrificing flavor.

• Protein Swap: Canned Tuna or Smoked Trout — A more budget-friendly or pantry-ready option that still delivers great flavor and omega-3s.
• Lower-Carb: Lettuce Wraps or Cucumber Slices — Replace the tortilla with large butter lettuce leaves or thick cucumber rounds for a fresh, crunchy, low-carb vessel.
• Dairy-Free: Vegan Cream Cheese or Avocado — Use a plain, spreadable vegan cream cheese or mashed avocado for a rich, creamy texture without dairy.
• Gluten-Free: Corn Tortillas or Gluten-Free Wraps — Ensure your wraps are certified gluten-free to make this recipe celiac-friendly while keeping the perfect roll-up form.
• Low-Sodium: Reduced-Sodium Soy Sauce & No-Salt-Added Capers — Drastically cut the sodium by choosing these alternatives; the lemon and fresh herbs will keep the rolls brightly seasoned.
• Herb Variation: Dill or Cilantro — Swap the basil for dill (a classic with salmon) or cilantro for a completely different, vibrant herbal note.
• Extra Veggie Boost: Add Spinach or Shredded Carrots — Tuck a handful of fresh spinach or finely shredded carrots into the roll for added color, texture, and nutrients.

Serving Suggestions

• Pair these fresh Lemon Basil Salmon Rolls with a light, crisp salad like a cucumber or watermelon radish salad for a complete and refreshing meal.
• Serve as elegant appetizers for a summer garden party or a sophisticated dinner party starter.
• For a heartier meal, accompany the rolls with a side of coconut rice or chilled soba noodles tossed in a ginger-soy dressing.
• Transform them into a beautiful lunch by plating the Lemon Basil Salmon Rolls alongside avocado slices and a small bowl of miso soup.
• For a stunning presentation, arrange the rolls on a long platter with lemon wedges, fresh basil sprigs, and edible flowers for a pop of color.
• Offer a variety of dipping sauces, such as a classic soy-ginger, a creamy sriracha mayo, or a sweet chili sauce, to let guests customize their experience.

These versatile Lemon Basil Salmon Rolls are perfect for making ahead, allowing you to focus on your guests when entertaining.

Common Mistakes to Avoid

• Mistake: Using skin-on salmon, which makes rolling difficult and chewy. Fix: Always ask your fishmonger for skinless, center-cut fillets for clean, easy-to-roll portions.
• Mistake: Overfilling the rolls, causing them to burst open during cooking. Fix: Use a light hand; a tablespoon of the lemon basil mixture per roll is usually sufficient.
• Mistake: Not patting the salmon completely dry, leading to a steamed texture. Fix: Thoroughly dry fillets with paper towels to ensure a beautiful sear.
• Mistake: Searing with a cold pan, which makes the salmon stick and tear. Fix: Heat your oil in the pan until it shimmers before adding the Lemon Basil Salmon Rolls.
• Mistake: Moving the rolls too soon in the pan, ruining the crust. Fix: Let them sear undisturbed for 90 seconds to develop a golden, non-stick exterior.
• Mistake: Using dried basil, which lacks the vibrant, fresh flavor essential to this dish. Fix: Fresh basil leaves are non-negotiable for the signature bright herbaceous note.
• Mistake: Adding lemon juice to the filling too early, which can “cook” the herbs and make them brown. Fix: Mix the zest into the filling, but add fresh juice just before serving or in a final pan sauce.
• Mistake: Overcooking the salmon, resulting in a dry, crumbly interior. Fix: Cook just until the exterior is opaque and the center is slightly translucent; carryover heat will finish the job.
• Mistake: Skipping the toothpick or failing to secure it properly, causing unrolling. Fix: Use soaked wooden picks and insert them at a slight angle, piercing through all layers to hold the shape.
• Mistake: Serving immediately without resting, letting juices run everywhere. Fix: Let the rolls rest for 3-5 minutes after cooking to allow the proteins to relax and retain moisture.

Storing Tips

• Fridge: Store leftover Lemon Basil Salmon Rolls in a shallow airtight container for up to 2 days. Ensure they have cooled to room temperature before refrigerating to prevent condensation.
• Freezer: For longer storage, wrap individual rolls tightly in plastic wrap and place them in a freezer-safe bag or container. They will keep for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat in a preheated 350°F (175°C) oven for 10-15 minutes until the internal temperature reaches 145°F (63°C). You can also use an air fryer for a crispier finish. Avoid microwaving, as it can make the rolls soggy.

Always use a food thermometer to ensure your reheated salmon rolls reach the safe internal temperature of 145°F (63°C). For optimal food safety, do not leave leftovers at room temperature for more than two hours.

Conclusion

These Lemon Basil Salmon Rolls are a fresh, elegant, and surprisingly simple dish perfect for a light lunch or impressive appetizer. We hope you love this recipe! Give it a try and let us know how it turned out in the comments. For more delicious ideas like our Cranberry Glazed Roasted Vegetable Salad Recipe, be sure to subscribe.

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FAQs

Can I use a different type of fish for these rolls?

Yes, you can substitute the salmon with another firm fish like trout or arctic char. The key is to use a fish that holds together well when rolled and pairs nicely with the lemon and basil flavors. The recipe will still be delicious, though it will technically be a variation of the classic Lemon Basil Salmon Rolls.

How far in advance can I prepare Lemon Basil Salmon Rolls?

You can assemble these rolls up to a few hours before serving. Keep them tightly wrapped in plastic in the refrigerator. For the best texture and flavor, we recommend serving your Lemon Basil Salmon Rolls the same day they are made.

What can I serve alongside these salmon rolls?

These rolls pair wonderfully with a simple green salad, steamed jasmine rice, or roasted asparagus. A light dill or lemon aioli also makes a perfect dipping sauce that complements the Lemon Basil Salmon Rolls beautifully.