Ever dreamt of serving a stunning salmon roll, but dreaded the messy filling oozing out the sides when you slice it? I’ve been there! That’s why I’m so excited to share this Stuffed Salmon Roll recipe. It’s not only incredibly flavorful but also uses a simple trick to keep that delicious filling perfectly contained. Get ready to impress with a dish that’s both elegant and easy to prepare!
Why You’ll Love This Stuffed Salmon Roll
This isn’t just another fish recipe; it’s a complete culinary experience. Here’s why you’ll absolutely adore this Stuffed Salmon Roll:
- No More Messy Slices: Our secret technique ensures the filling stays put, giving you picture-perfect slices every time.
- Packed with Flavor: The creamy shrimp filling complements the rich salmon beautifully, creating a harmonious blend of textures and tastes.
- Impressive Presentation: This dish looks like it came straight from a fancy restaurant, making it perfect for special occasions.
- Surprisingly Simple: Despite its elegant appearance, this recipe is straightforward and easy to follow, even for beginner cooks.
- Make-Ahead Friendly: You can prepare the salmon roll ahead of time and bake it just before serving, making it ideal for entertaining.
Gathering Your Ingredients for Stuffed Salmon Roll
Before we dive into the step-by-step instructions, let’s talk about the ingredients. This stuffed salmon recipe is all about fresh, high-quality components that come together to create a symphony of flavors and textures. The richness of the salmon is perfectly balanced by the creamy, savory filling. Let’s gather what you’ll need.
Here’s what you’ll need to create this culinary masterpiece:
- 1.5 lb Salmon Fillet (Skin On): The star of the show! Opt for a thick fillet of salmon, preferably wild-caught for the best flavor and texture. The skin adds richness and helps hold the roll together, so don’t remove it.
- 8 oz Cooked Shrimp (Chopped): Shrimp adds a delightful seafood dimension to the filling. Pre-cooked shrimp makes this recipe even faster.
- 4 oz Cream Cheese (Softened): Cream cheese provides the creamy base for the filling. Make sure it’s properly softened to ensure a smooth and even mixture.
- 1/4 cup Mayonnaise: Mayonnaise adds moisture and richness to the filling, binding everything together. Choose your favorite brand.
- 1/4 cup Fresh Parsley (Chopped): Parsley brings a fresh, herbaceous note to the filling. Fresh is best for this recipe.
- 1/4 cup Celery (Chopped): Celery adds a subtle crunch and savory flavor to the filling. Finely chop it for even distribution.
- 1/4 cup Bread Crumbs: Bread crumbs help bind the filling and add a touch of texture. You can use plain or seasoned breadcrumbs.
- 1 tablespoon Lemon Juice: Lemon juice brightens the filling and complements the salmon beautifully. Freshly squeezed is always preferable.
- Salt and Pepper: To taste. These essential seasonings enhance all the other flavors.
- 1 tablespoon Olive Oil: Olive oil adds richness and helps the breadcrumbs crisp up during baking.
Crafting Your Stuffed Salmon Roll: Step-by-Step
Ready to get cooking? Don’t be intimidated; this Stuffed Salmon Roll is much easier to make than it looks. The key is our simple technique for keeping the filling inside where it belongs! Let’s walk through the steps to create this elegant dish.
- Preheat Your Oven: First, set your oven to 375°F (190°C). This ensures the salmon cooks evenly and the breadcrumbs get perfectly golden brown.
- Prepare the Salmon Fillet: Lay the salmon fillet skin-side down on a cutting board. Now, carefully slice the fillet horizontally almost all the way through, like opening a book. This technique creates a larger, flatter surface for the filling, making it easier to roll. Be gentle to avoid tearing the fish.
- Mix the Shrimp Filling: In a bowl, combine the chopped cooked shrimp, softened cream cheese, mayonnaise, chopped fresh parsley, chopped celery, and lemon juice. Season generously with salt and pepper. This mixture should be creamy and well-combined. Taste and adjust the seasonings as needed.
- Spread the Filling: Evenly spread the shrimp mixture over the prepared salmon fillet, leaving a small border around the edges. This prevents the filling from squeezing out during the rolling process.
- The Key Step: Rolling and Compressing: This is where the magic happens! Starting from one end, tightly roll the salmon fillet like a jelly roll, ensuring the filling is evenly distributed. Then, wrap the entire roll VERY tightly with plastic wrap, twisting the ends to secure. This is crucial because the tight wrapping COMPRESSES the filling, which is what stops it from bulging out during baking and slicing! Don’t skip this step!
- Chill the Roll: Place the wrapped salmon roll in the refrigerator for at least 30 minutes to firm up. This chilling time helps the roll hold its shape and makes it easier to slice later. You can even chill it for a few hours if you’re preparing it in advance.
- Prepare for Baking: Remove the plastic wrap from the chilled salmon roll. Brush the top of the salmon roll with olive oil and sprinkle evenly with bread crumbs. The olive oil helps the breadcrumbs adhere and brown nicely.
- Bake to Perfection: Place the prepared salmon roll on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the salmon is cooked through and the breadcrumbs are golden brown. The internal temperature of the salmon should reach 145°F (63°C).
- Rest and Serve: Let the baked salmon roll rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a more flavorful and moist dish.
Tips for Perfect Stuffed Salmon Roll Every Time
Want to ensure your Stuffed Salmon Roll is a resounding success? Here are a few extra tips and tricks to help you along the way:
- Use High-Quality Salmon: The quality of your salmon greatly impacts the flavor and texture of the final dish. Opt for fresh, wild-caught salmon whenever possible.
- Don’t Overcook: Overcooked salmon can be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
- Get Creative with the Filling: While the shrimp filling is delicious, feel free to experiment with other ingredients. Crabmeat, scallops, or even a mixture of vegetables and herbs would work well.
- Make it Gluten-Free: To make this recipe gluten-free, simply use gluten-free bread crumbs.
- Storage: Leftover Stuffed Salmon Roll can be stored in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.
What to Serve With Stuffed Salmon Roll
This Stuffed Salmon Roll is elegant enough to stand alone as a main course, but it also pairs beautifully with a variety of side dishes. Consider serving it with:
- Roasted asparagus or green beans
- A fresh salad with a light vinaigrette
- Quinoa or rice pilaf
- Creamy mashed potatoes
Your Stuffed Salmon Roll Questions Answered (FAQ)
Got questions about making the perfect Stuffed Salmon Roll? Here are some frequently asked questions to help you troubleshoot and achieve culinary success:
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before slicing and rolling. Pat it dry with paper towels to remove excess moisture.
What if I don’t have cooked shrimp?
You can easily cook your own shrimp by sautéing it in a pan with a little olive oil until pink and opaque. Be sure to chop it before adding it to the filling. Alternatively, consider using crab meat for the filling for a different flavor profile.
Can I prepare the salmon roll ahead of time?
Absolutely! You can prepare the salmon roll up to 24 hours in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to bake it. This is a great way to save time when entertaining.
How do I prevent the filling from squeezing out?
The key is to wrap the salmon roll VERY tightly in plastic wrap before chilling. This compresses the filling and helps it stay in place during baking. Also, avoid overfilling the salmon fillet.
My breadcrumbs aren’t browning. What can I do?
If your breadcrumbs aren’t browning, try broiling the salmon roll for the last few minutes of baking, keeping a close eye on it to prevent burning.
Looking for another seafood delight? Check out this recipe for Pan-Seared Salmon Cakes with Herb Aioli!
Enjoy Your Homemade Stuffed Salmon Roll!
There you have it – a foolproof recipe for Stuffed Salmon Roll that’s guaranteed to impress! With its elegant presentation and delicious flavors, this dish is perfect for special occasions or a sophisticated weeknight meal. Don’t forget the crucial step of tightly wrapping the salmon roll to prevent any filling mishaps. Now, go ahead and create this show-stopping dish and let me know how it turns out in the comments below! And if you loved this recipe, be sure to share it with your friends and family. Happy cooking!
Stuffed Salmon Roll (Stops the Filling from Squeezing Out!)
Ingredients
- 1.5 lb salmon fillet, skin on
- 8 oz cooked shrimp, chopped
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped celery
- 1/4 cup bread crumbs
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions
- Preheat oven to 375°F (190°C).
- Lay the salmon fillet skin-side down on a cutting board. Carefully slice the fillet horizontally almost all the way through, like opening a book. The goal is to create a large, flat surface.
- In a bowl, combine the chopped shrimp, cream cheese, mayonnaise, parsley, celery, and lemon juice. Season with salt and pepper.
- Spread the shrimp mixture evenly over the salmon fillet, leaving a small border around the edges.
- **The Key Step: Starting from one end, tightly roll the salmon fillet like a jelly roll, ensuring the filling is evenly distributed. Wrap the entire roll TIGHTLY with plastic wrap, twisting the ends to secure. This COMPRESSES the filling and prevents it from bulging out during baking and slicing!**
- Place the wrapped salmon roll in the refrigerator for at least 30 minutes to firm up.
- Remove the plastic wrap. Brush the top of the salmon roll with olive oil and sprinkle evenly with bread crumbs.
- Place the salmon roll on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until the salmon is cooked through and the breadcrumbs are golden brown.
- Let the salmon roll rest for a few minutes before slicing and serving.
