One chilly autumn afternoon, I chatted with a kindly elderly man who sold fresh herbs and vegetables at the local farmers’ market. He reminded me of my grandfather, who always had a garden bursting with basil and lemon trees in our backyard.
As I picked through bundles of fragrant basil and bright lemons, memories floated back to a family reunion years ago when my daughter had surprised us all by bringing a dish she’d crafted herself — lemon basil salmon rolls. That meal sparked so much warmth around the table, laughter mixing with the aroma of roasted salmon and fresh herbs.
My husband and I still talk about how that recipe became a beloved tradition, especially during our quieter Sunday dinners, when the world slows down and food becomes the centerpiece of connection. Over the years, I’ve tweaked and perfected the dish, always aiming to preserve its delicate balance of flavors — creamy ricotta, fresh basil, tender salmon, and a zingy lemon sauce.
It’s a dish that brings the past and present together, a culinary thread woven through generations, reminding me how food tells our stories without needing words.
Short Description
Lemon Basil Salmon Rolls combine tender salmon fillets filled with a creamy ricotta and Parmesan mixture, fresh basil, and bright lemon zest, wrapped around crisp asparagus. Baked until flaky and served with a zesty lemon sauce, this dish is a light yet flavorful meal perfect for health-conscious cooks and casual bakers alike.
Key Ingredients
For the Salmon Rolls:
- 4 salmon fillets (about 5 oz each), skin removed
- 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
- 2 teaspoons finely grated lemon zest
- ½ pound fresh asparagus spears, ends trimmed
For the Lemon Sauce:
- 1 tablespoon unsalted butter
- ½ cup chicken broth (or vegetable broth)
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch mixed with 2 teaspoons water
Tools Needed
- Baking sheet
- Small mixing bowls
- Sharp knife
- Saucepan
- Measuring spoons and cups
- Grater for lemon zest and Parmesan
- Whisk or spoon for stirring sauce
Cooking Instructions
Step 1: Assemble the Salmon Rolls
Preheat your oven to 425°F (220°C). Lightly grease a baking sheet to prevent sticking. Lay the salmon fillets flat on a clean surface and season both sides with a pinch of salt and black pepper. In a small bowl, combine ricotta, Parmesan, basil, lemon zest, and a pinch of salt and pepper, stirring until smooth.
Spread a generous layer of this mixture evenly over each salmon fillet. Place 2–3 asparagus spears horizontally across the center of each fillet. Carefully roll each fillet tightly around the asparagus, then place seam-side down on the baking sheet.
Step 2: Bake the Salmon Rolls
Bake in the preheated oven for 15–20 minutes. The salmon should turn opaque and flake easily when tested with a fork. Avoid overcooking to keep the fish moist and tender.
Step 3: Make the Lemon Sauce
While the salmon bakes, melt the butter in a small saucepan over medium heat. Add chicken broth and lemon juice, stirring until warm.
Gradually whisk in the cornstarch slurry and continue stirring until the sauce thickens, about 3–5 minutes. If the sauce becomes too thick, add a splash of broth to thin it out.
Step 4: Serve and Garnish
Transfer the salmon rolls to a serving platter. Drizzle with the warm lemon sauce generously. Garnish with fresh basil leaves or a sprinkle of lemon zest for a fresh pop of color and flavor.
Why You’ll Love This Recipe
– Packed with protein and fiber
– An elegant dish with minimal effort
– Great for gluten-free diets
– Family-friendly and dinner party-worthy
– Pairs well with a variety of side dishes
Mistakes to Avoid & Solutions
Rolling Too Loose: Loose rolls may fall apart during baking. Roll the salmon tightly and secure seam-side down to maintain shape.
Overcooking Salmon: Salmon cooks quickly and becomes dry if overdone. Use the 15-minute mark as a guide, checking doneness early.
Undercooked Asparagus: If your asparagus is too thick, blanch it for 1-2 minutes before rolling to ensure tenderness.
Sauce Too Thin: If the lemon sauce doesn’t thicken, add a little more cornstarch slurry gradually while stirring.
Ricotta Mixture Too Runny: Use well-drained ricotta to prevent sogginess in the filling.
Serving and Pairing Suggestions
Serve these salmon rolls as the centerpiece of a light dinner. Pair with a crisp green salad tossed in a lemon vinaigrette or roasted baby potatoes for a heartier meal.
A chilled glass of Sauvignon Blanc or a sparkling water with a slice of lemon complements the dish beautifully. They’re perfect plated individually or family-style on a large platter for sharing.
Storage and Reheating Tips
Store leftover salmon rolls in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a 325°F oven for 10-12 minutes to keep salmon moist. Avoid microwaving to prevent drying.
Keep lemon sauce separate and warm it gently on the stove before serving again.
FAQs
1. Can I use frozen salmon for this recipe?
Fresh salmon works best, but thawed frozen salmon can be used if patted dry thoroughly.
2. What can I substitute for ricotta cheese?
Cream cheese or cottage cheese (blended smooth) can work, but ricotta gives the lightest texture.
3. Can I prepare the rolls ahead of time?
Yes, assemble and refrigerate them up to 4 hours before baking. Bring to room temperature before cooking.
4. Is this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free.
5. Can I use other herbs besides basil?
Certainly! Dill or tarragon are good alternatives, adding unique herbal notes.
Tips & Tricks
Pat salmon dry before seasoning to help the filling stick better.
Use a sharp knife to trim asparagus evenly for consistent cooking.
For extra flavor, add a touch of garlic powder to the ricotta mixture.
Keep lemon zest finely grated to avoid bitter bits.
Let the rolls rest for 5 minutes after baking to settle juices.
Recipe Variations
Herb & Citrus Twist:
Swap basil with a mix of dill and chives. Add orange zest instead of lemon zest to ricotta mixture. Bake as usual and finish with a drizzle of orange juice sauce.
Spicy Kick:
Add ¼ teaspoon crushed red pepper flakes to the cheese filling. Serve with a chipotle lemon sauce by substituting regular lemon juice with chipotle-infused lemon juice in the sauce.
Creamy Avocado Filling:
Replace half of the ricotta with mashed avocado. Add a pinch of cumin and lime zest for a creamy, southwestern twist.
Each variation keeps the salmon rolls fresh and exciting while maintaining the original structure of the recipe.
Final Thoughts
This recipe has become a cherished ritual in my kitchen, a beautiful blend of tradition and new flavors. The combination of creamy cheese, bright lemon, and fresh basil wrapped in delicate salmon feels like a gift to both the palate and the soul. Cooking these rolls invites a moment of calm and connection, reminding us how food can carry history and love forward.
The balance of textures and flavors is truly satisfying without being heavy. I hope you find the same joy making and sharing this dish as I have through the years. Let it inspire you to cherish your own culinary memories and maybe create new ones, one roll at a time.
Lemon Basil Salmon Rolls
Print ThisIngredients
- For the Salmon Rolls:
- 4 salmon fillets (about 5 oz each), skin removed
- 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
- 2 teaspoons finely grated lemon zest
- ½ pound fresh asparagus spears, ends trimmed
- For the Lemon Sauce:
- 1 tablespoon unsalted butter
- ½ cup chicken broth (or vegetable broth)
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch mixed with 2 teaspoons water
Instructions
Step 1: Assemble the Rolls
Preheat oven to 425°F (220°C). Lightly grease a baking sheet. Season salmon fillets with salt and pepper. Mix ricotta, Parmesan, basil, lemon zest, salt, and pepper until smooth.
Spread the mixture on each fillet, place 2–3 asparagus spears across the center, then roll tightly and place seam-side down on the baking sheet.
Step 2: Bake
Bake for 15–20 minutes until salmon is opaque and flakes easily. Avoid overcooking to keep it tender.
Step 3: Prepare Lemon Sauce
Melt butter in a saucepan over medium heat. Add chicken broth and lemon juice, stirring to warm. Whisk in cornstarch slurry and cook until thickened, 3–5 minutes. Thin with broth if needed.
Step 4: Serve
Place salmon rolls on a platter. Drizzle with lemon sauce and garnish with fresh basil or lemon zest.
