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Elegant Stuffed Salmon Rolls with Lemon Dill Sauce : A Seafood Dinner

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If you’re looking to impress at your next gathering or elevate your weekly Fish Friday dinner, these Stuffed Salmon Rolls are the perfect dish.

Ingredients

Scale

For the Salmon Rolls:

  • 4 boneless skinless salmon fillets (6 oz / 170g each), butterflied

  • 12 thin asparagus spears, ends trimmed

  • 4 oz (115g) cream cheese, softened

  • 1 tbsp fresh dill, chopped

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

  • Salt and pepper, to taste

  • 1 tbsp olive oil

For the Lemon Dill Sauce:

  • ½ cup (120ml) Greek yogurt or sour cream

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

  • 1 tbsp chopped fresh dill

  • Salt and pepper, to taste

Instructions

Step 1: Prep the Salmon

Lay each fillet on a clean surface. Use a sharp knife to carefully butterfly the salmon fillets lengthwise, stopping short of cutting all the way through. Open the fillet like a book, then gently pound with a meat mallet (or the bottom of a pan) to flatten slightly for easy rolling. Season both sides with salt and pepper.

Step 2: Blanch the Asparagus

Bring a pot of salted water to a boil. Add asparagus and cook for just 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Step 3: Make the Filling

In a small bowl, mix the softened cream cheese, lemon juice, lemon zest, and chopped dill. Stir until smooth and season with salt and pepper.

Step 4: Assemble the Rolls

Spread a spoonful of the cream cheese mixture across each flattened salmon fillet. Lay 3 blanched asparagus spears at one end of each fillet and roll tightly, securing the seam side down in a greased baking dish. Repeat for all fillets.

Step 5: Bake the Salmon

Drizzle the rolls lightly with olive oil. Cover with foil and bake at 375°F (190°C) for 15-18 minutes, or until the salmon is opaque and flakes easily with a fork. Remove the foil in the last 5 minutes for slight browning.

Step 6: Make the Lemon Dill Sauce

While the salmon bakes, whisk together Greek yogurt, lemon juice, lemon zest, and dill. Add salt and pepper to taste. This sauce can be served cold or gently warmed before plating.

Step 7: Serve

Plate the Stuffed Salmon Rolls with a generous spoonful of lemon dill sauce and garnish with fresh dill or lemon slices. This dish looks stunning served over steamed rice, a bed of greens, or alongside roasted veggies.

Notes

✅ Choose Even-Sized Fillets – This ensures consistent cooking and makes rolling easier.
✅ Don’t Overfill – A little cream cheese mixture goes a long way. Keep it neat to avoid spillage.
✅ Blanch the Asparagus Just Right – Slightly tender but still vibrant and crisp is ideal.
✅ Secure with Toothpicks if Needed – Especially if the fillets are on the thinner side.

Nutrition

Keywords: Stuffed Salmon Rolls

Find it online: https://lyndyskitchen.com/elegant-stuffed-salmon-rolls-a-seafood-dinner/