Baked salmon rolls are an easy and tasty main course. I love them and often prepare them even when I have guests; they are very easy to make. You can make the rolls with either fresh salmon or smoked salmon; I buy salmon carpaccio from the fishmonger so it is thin, has no bones, and cooks perfectly. If you don’t like the taste of cod, you can use plaice or hake instead. I also recommend trying SALMON AND RUSSIAN SALAD TARTS, Mini salmon cheesecakes, Salmon and ricotta tartlets, and all my salmon recipes. Now let’s see how to make baked salmon rolls, and if you try them, let me know: Barbara
Here are some more delicious recipes I recommend:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Baked Salmon Rolls
- 3.5 oz salmon carpaccio (or smoked salmon)
- 2.1 oz leek
- 0.7 oz olives
- 0.7 oz capers
- 3.5 oz cod
- as needed extra virgin olive oil
- Half lemon
- Half cup white wine
- as needed salt
- as needed pepper
- thyme
- basil
- threads chives
How to prepare Baked Salmon Rolls
Let’s start preparing the baked salmon rolls. Clean the leek, remove the outer part, slice it thinly and set it aside. Cut the cod into small pieces; you should crumble it. Then place it in a bowl, add some of the olives, capers, and leek, season with salt and pepper, add a drizzle of oil and some chopped basil leaves, mix well and set aside.
Cut a lemon in half and use one half; from this half, cut two slices, then cut them into four wedges each. Keep the remaining lemon as we will need it later.
Preheat the static oven to 356°F. Pour a few tablespoons of extra virgin olive oil into the baking dish, add the remaining leek you previously sliced, the remaining olives, capers, and garlic.
Now prepare the salmon rolls: take a slice of salmon and add the cod and leek filling in the center, roll up the salmon and secure it with a thread of chives, then place it in the baking dish. Continue in this way with all the salmon slices. If you have any filling left, add it to the baking dish with the rolls.
Add the thyme sprigs, basil leaves, lemon wedges, and squeeze the juice of the lemon that wasn’t sliced over the rolls. Season with salt, pepper, a drizzle of extra virgin olive oil, and splash with white wine.
When the oven is hot, bake and cook for 15 minutes. Serve the baked salmon rolls hot.
How to store Baked Salmon Rolls
You can store Baked Salmon Rolls in the refrigerator for 2 days.
