Stuffed Salmon Roll with Creamy Lemon Butter Sauce

barbara lentz


These are rich and delicious. I usually save up the skinny pieces of salmon when I buy a fresh piece of fish. I use the thick parts of the salmon for other dishes and then when I freeze the thinner pieces and when I get enough I make them into salmon rolls.


☆☆☆☆☆ 0 votes

2 to 4
15 Min
20 Min


  • 1 lb
    salmon fillets cut lengthwise into 6 equal strips
  • 1/2 c
    panko bread crumbs
  • 1 Tbsp
    each whole grain mustard, lemon juice, olive oil, minced shallots and minced garlic
  • 1 tsp
    each fresh thyme, capers and ground sage
  • 6 Tbsp

  • 1/4 c
    dry white wine
  • 1 small
    shallot minced
  • 1 stick
    cold butter cut into 8 pieces
  • 3 Tbsp
    heavy cream
  • 1
    juice of 1 lemon
  • 1 Tbsp
  • ·
    pinch of pepper

How to Make Stuffed Salmon Roll with Creamy Lemon Butter Sauce


  1. Preheat oven 400 degrees. Gently pound down the salmon until they are about 1/8 inch thick.
  2. In a bowl mix the breadcrumbs, oil, mustard, shallot lemon juice, capers, thyme and sage.
  3. Take one piece of salmon and spread 1 tbsp of mayo on it. then spread about 2 tbsp. breadcrumb mixture over top. Roll up tightly and insert a toothpick to keep them from unrolling. Repeat with remaining salmon. Place on sprayed baking sheet and bake about 20 minutes.
  4. Meanwhile make the sauce.
    Heat the wine and shallots together and bring to a boil. Let reduce until only about 2 tbsp liquid remain. Whisk in the butter one square at a time until all is incorporated. Whisk in the cream and lemon juice. Remove from heat stir in the capers.
  5. Remove toothpick from salmon and serve with sauce drizzled over top

Printable Recipe Card

About Stuffed Salmon Roll with Creamy Lemon Butter Sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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