This Lemon Basil Salmon Rolls recipe is a perfect balance of rich, savory flavors and fresh, light ingredients. The tender salmon fillets are stuffed with a creamy ricotta and Parmesan mixture, enhanced by aromatic basil, making each bite a delightful experience. It’s an ideal dish whether served as a light entrée or a delectable appetizer for your next meal.
Ingredients
4 salmon fillets (about 5 oz each), skin removed
A pinch of salt and freshly cracked black pepper
1½ cups ricotta cheese, smooth and creamy
½ cup finely grated Parmesan cheese
2 tablespoons fresh basil, finely chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I begin by preheating the oven to 375°F (190°C).
Next, I season the salmon fillets with a pinch of salt and freshly cracked black pepper on both sides.
In a small bowl, I combine the ricotta cheese, Parmesan cheese, and finely chopped basil. I stir until smooth and well mixed.
Lay the salmon fillets flat on a clean surface, and then I spoon a generous amount of the ricotta mixture onto the center of each fillet.
Carefully roll each fillet, ensuring the cheese mixture stays inside. I use a toothpick to secure the rolls if needed.
I place the salmon rolls seam-side down in a greased baking dish and bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Once out of the oven, I let the rolls rest for a few minutes before serving.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
Add garlic: If I want a little more flavor, I add some minced garlic to the ricotta mixture.
Use different herbs: I’ve tried swapping out basil for dill or parsley for a different twist.
Lemon zest: For extra citrus flavor, I add some lemon zest to the cheese mixture.
Stuff with spinach: Sometimes, I add spinach or other greens to the ricotta mixture for a more nutrient-packed roll.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place the rolls in the oven at 350°F (175°C) for about 10 minutes, or until they’re heated through. I avoid microwaving them as it can cause the salmon to dry out.
FAQs
Can I make Lemon Basil Salmon Rolls ahead of time?
Yes, I can prepare the rolls in advance, cover them, and store them in the fridge. When ready to cook, I simply pop them into the oven.
Can I use frozen salmon for this recipe?
I prefer fresh salmon for the best texture, but I can use frozen salmon as long as it’s fully thawed and patted dry before starting the recipe.
What if I don’t have ricotta cheese?
If I don’t have ricotta, I substitute with cream cheese or mascarpone for a similar creamy texture.
How do I know when the salmon is fully cooked?
The salmon is done when it easily flakes with a fork and the internal temperature reaches 145°F (63°C).
Can I use skin-on salmon fillets?
While skinless fillets are best for this recipe, I can use skin-on salmon, but I’ll need to remove the skin after cooking before rolling it up.
Conclusion
These Lemon Basil Salmon Rolls are a quick, flavorful, and impressive dish that I love to make for any occasion. With the creamy filling, fresh basil, and tender salmon, it’s the perfect balance of taste and texture. Whether I’m preparing dinner for myself or hosting a gathering, these rolls always steal the show.
Recipe:
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Lemon Basil Salmon Rolls
These Lemon Basil Salmon Rolls offer a perfect balance of rich, savory flavors and light, fresh ingredients. The tender salmon fillets are rolled with a creamy ricotta and Parmesan filling, enhanced by aromatic basil. Easy to make in just 35 minutes, this dish is perfect for impressing guests or enjoying a quick, delicious meal. Light, satisfying, and full of flavor, it’s the ultimate entrée or appetizer.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
4 salmon fillets (about 5 oz each), skin removed
A pinch of salt and freshly cracked black pepper
1½ cups ricotta cheese, smooth and creamy
½ cup finely grated Parmesan cheese
2 tablespoons fresh basil, finely chopped
Instructions
-
Preheat the oven to 375°F (190°C).
-
Season the salmon fillets with a pinch of salt and freshly cracked black pepper on both sides.
-
In a small bowl, combine the ricotta cheese, Parmesan cheese, and chopped basil. Stir until smooth and well mixed.
-
Lay the salmon fillets flat on a clean surface, then spoon a generous amount of the ricotta mixture onto the center of each fillet.
-
Carefully roll each fillet, ensuring the cheese mixture stays inside. Use a toothpick to secure the rolls if needed.
-
Place the salmon rolls seam-side down in a greased baking dish and bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
-
Let the rolls rest for a few minutes before serving.
Notes
Variations: You can add garlic to the ricotta mixture, use different herbs like dill or parsley, add lemon zest, or stuff with spinach for a nutrient-packed option.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Appetizer
- Method: Baking
- Cuisine: American, Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 4 servings
- Calories: 380 kcal
