Fresh Lemon Basil Salmon Rolls

This elegant yet simple salmon dish transforms ordinary fillets into impressive spirals of flavor. The combination of creamy ricotta, fresh basil, and zesty lemon creates a light yet satisfying meal that's perfect for both casual family dinners and entertaining guests.

I first created these salmon rolls when hosting a summer dinner party on my patio. The plate was cleared before any other dish, and now it's become my signature recipe whenever I want to impress without spending hours in the kitchen.

Ingredients

• Salmon fillets: Choose center cut pieces with even thickness for easier rolling. Wild caught offers the best flavor if available
• Ricotta cheese: The creamy base for the filling adds moisture without overpowering the salmon. Full fat provides the best texture
• Parmesan cheese: Adds savory depth to balance the light ricotta. Freshly grated melts better than pre packaged
• Fresh basil: Provides aromatic brightness essential to the Mediterranean flavor profile. Pick vibrant green leaves without brown spots
• Lemon zest: The concentrated oils in the peel deliver intense citrus flavor without excess acidity
• Asparagus: Creates structure inside the roll while adding a complementary vegetable element. Look for medium thickness spears
• Butter: Forms the base of the silky lemon sauce. European style with higher fat content produces the richest result
• Chicken broth: Adds depth to the sauce without heaviness. Low sodium allows better flavor control
• Cornstarch: Thickens the sauce to a perfect consistency that clings to the salmon rolls

Step-by-Step Instructions

Prepare the Salmon:

Position each fillet on a cutting board and season both sides with salt and pepper. The seasoning should be light as the filling and sauce will add more flavor. Ensure the salmon is fully defrosted and patted dry to help the filling adhere properly when rolled.

Create the Filling:

Combine ricotta cheese, grated Parmesan, chopped basil, and lemon zest in a medium bowl. Mix thoroughly until all ingredients are evenly distributed throughout the creamy base. The texture should be spreadable but not runny, similar to a thick frosting consistency.

Assemble the Rolls:

Spread approximately 2 tablespoons of the ricotta mixture evenly over each salmon fillet, leaving a small border around the edges. Arrange 3 4 asparagus spears across the narrow end of each fillet. Starting from the asparagus end, roll the salmon tightly, securing the filling inside. Place each roll seam side down on a greased baking sheet to prevent unraveling.

Bake to Perfection:

Slide the baking sheet into your preheated oven and bake for 15 20 minutes. The exact time depends on the thickness of your fillets. The salmon is done when it flakes easily with a fork but still maintains a moist center. The interior should reach 145°F for food safety while remaining tender.

Create the Lemon Sauce:

While the salmon bakes, prepare the sauce by melting butter in a small saucepan over medium heat. Pour in chicken broth and lemon juice, allowing the mixture to come to a gentle simmer. Whisk the cornstarch slurry into the simmering liquid, stirring constantly to prevent lumps. Continue cooking until the sauce thickens enough to coat the back of a spoon, about 3 5 minutes.

Serve and Garnish:

Transfer the finished salmon rolls to serving plates, placing them cut side up to display the beautiful spiral pattern. Drizzle the warm lemon sauce generously over each roll, allowing it to pool slightly around the base. Add a small sprig of fresh basil and a sprinkle of additional lemon zest if desired for visual appeal.

The fresh basil is truly the star ingredient in this recipe. I grow several varieties in my kitchen garden, but sweet Genovese basil works particularly well here. Last summer, my daughter helped me harvest basil for this dish, and she still talks about the amazing smell that filled our kitchen as we prepared it together.

Make Ahead Options

These salmon rolls can be assembled up to 24 hours before cooking. Simply prepare the rolls as directed, cover tightly with plastic wrap, and refrigerate. Remove from the refrigerator about 15 minutes before baking to take the chill off. The lemon sauce is best made fresh just before serving, but can be reheated gently if needed. This make ahead flexibility makes the recipe perfect for entertaining when you want to minimize last minute preparation.

Perfect Pairing Suggestions

These salmon rolls shine alongside simple side dishes that complement without competing. A light arugula salad dressed with olive oil and lemon juice mirrors the bright flavors in the salmon. For a heartier meal, serve with roasted fingerling potatoes tossed with fresh herbs. A crisp Pinot Grigio or Sauvignon Blanc makes an excellent wine pairing, highlighting the citrus notes in the dish while cutting through the richness of the salmon.

Ingredient Swaps

This recipe welcomes several adaptations based on what you have available. Spinach can replace asparagus for a different texture inside the rolls. Goat cheese offers a tangier alternative to ricotta for those who prefer stronger flavors. Fresh dill can stand in for basil to create a Scandinavian inspired variation. The lemon sauce works beautifully as is, but adding a tablespoon of capers creates a piccata style sauce that adds briny depth to the finished dish.

Frequently Asked Questions

→ How do I prevent the salmon rolls from unrolling while baking?

To ensure the salmon rolls stay intact, roll them tightly and place them seam-side down on the baking sheet. This helps them hold their shape during baking.

→ Can I use frozen salmon fillets?

Yes, you can use frozen salmon fillets. Just make sure to thaw them completely and pat them dry before preparing the rolls.

→ What can I substitute for asparagus?

If asparagus isn’t available, you can use other vegetables like green beans or zucchini strips. Choose veggies that are thin and cook quickly.

→ How do I store leftovers?

Store leftover salmon rolls in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out.

→ Can I prepare the lemon sauce ahead of time?

Yes, the lemon sauce can be made ahead and stored in the refrigerator for up to 2 days. Reheat it gently and whisk to restore its smooth consistency before serving.