Real Recipes From Real Home Cooks ®

stuffed salmon roll with creamy lemon butter sauce

Recipe by
barbara lentz
beulah, MI

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.

yield 2 to 4
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For stuffed salmon roll with creamy lemon butter sauce

  • 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 sm
    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

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