These elegant Salmon Rolls with Creamy Ricotta are filled with a delicious mixture of creamy ricotta, spinach, herbs, and garlic, then baked until the salmon is tender and flaky. Easy enough for a weeknight dinner and impressive enough for guests!
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes
Servings: 4
Ingredients
For the Salmon Rolls
4 large salmon fillets, skin removed
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
1 tablespoon fresh lemon juice
For the Creamy Ricotta Filling
1 cup ricotta cheese
1 cup fresh spinach, finely chopped
¼ cup grated Parmesan cheese
1 small garlic clove, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill or parsley
¼ teaspoon black pepper
Pinch of salt
Optional Lemon Herb Sauce
2 tablespoons Greek yogurt or sour cream
1 tablespoon lemon juice
1 teaspoon chopped fresh dill
Pinch of salt and black pepper
For Garnish
Lemon slices
Fresh dill or parsley
Extra Parmesan, optional
Red pepper flakes, optional
Instructions
1. Prepare the Salmon
Preheat your oven to 400°F (200°C).
Line a baking dish or baking sheet with parchment paper.
Pat the salmon dry with paper towels. Using a sharp knife, carefully slice each salmon fillet horizontally to create a thinner, flatter piece if necessary.
If the fillets are already thin, gently flatten them between sheets of parchment paper.
Season the salmon with olive oil, salt, black pepper, garlic powder, paprika, and lemon juice.
2. Make the Creamy Ricotta Filling
In a medium bowl, combine:
Ricotta cheese
Finely chopped spinach
Parmesan cheese
Minced garlic
Lemon juice
Fresh dill or parsley
Black pepper
Pinch of salt
Mix until smooth and creamy.
3. Roll the Salmon
Lay each salmon piece flat on a clean surface.
Spoon about 2–3 tablespoons of the ricotta mixture onto each piece, spreading it evenly while leaving a small border around the edges.
Starting from one end, gently roll the salmon around the filling.
Place each roll seam-side down in the prepared baking dish.
If needed, secure with a toothpick.
4. Bake
Bake for 15–20 minutes, depending on the thickness of the salmon rolls.
The salmon should be opaque, flaky, and cooked through. For food safety, the thickest part should reach 145°F (63°C).
Avoid overbaking to keep the salmon moist and tender.
5. Make the Optional Lemon Herb Sauce
While the salmon bakes, whisk together the Greek yogurt or sour cream, lemon juice, fresh dill, salt, and black pepper.
Keep chilled until ready to serve.
6. Serve
Let the salmon rolls rest for 2–3 minutes after baking.
Remove any toothpicks and transfer to serving plates.
Drizzle with the lemon herb sauce or serve it on the side. Garnish with fresh herbs, lemon slices, Parmesan, or red pepper flakes.
Nut Information
This recipe is naturally peanut-free and tree-nut-free as written.
For anyone with a severe nut allergy, check labels on:
Ricotta cheese
Parmesan cheese
Greek yogurt or sour cream
Seasonings
Any sauces or side dishes
Also prevent cross-contact from utensils, cutting boards, and preparation surfaces.
Tips for Perfect Salmon Rolls
Use thin, even salmon fillets so they roll easily.
Don’t overfill the salmon, or the ricotta mixture may spill out.
If your ricotta is watery, drain it briefly before using.
Finely chop the spinach so the filling stays inside the rolls.
Fresh dill pairs especially well with salmon and ricotta.
Use a meat thermometer to avoid overcooking.
Delicious Variations
Mediterranean Salmon Rolls
Add chopped sun-dried tomatoes, feta cheese, and fresh oregano to the ricotta filling.
Spinach & Feta Version
Replace half of the ricotta with crumbled feta for a saltier, tangier flavor.
Spicy Salmon Rolls
Add red pepper flakes or a small amount of finely chopped jalapeño to the filling.
Extra Garlic Version
Add an extra garlic clove and a little roasted garlic to the ricotta mixture.
High-Protein Version
Mix ¼ cup blended cottage cheese into the ricotta filling for extra protein.
Q&A
Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator, then pat it very dry before seasoning and rolling.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much excess water as possible before adding it to the ricotta.
Can I prepare these ahead of time?
Yes. Assemble the salmon rolls up to 24 hours ahead, cover tightly, and refrigerate. Bake just before serving.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 2–3 days.
Can I freeze salmon rolls?
Yes. Freeze the cooked and cooled salmon rolls for up to 2 months. Thaw overnight in the refrigerator before reheating.
How do I reheat them?
Reheat gently in a covered baking dish at 325°F (165°C) until warmed through. Avoid overheating, as salmon can become dry.
What should I serve with Salmon Rolls?
These creamy salmon rolls pair beautifully with:
Mediterranean salad
Roasted asparagus
Garlic green beans
Lemon rice
Quinoa
Roasted baby potatoes
Cauliflower mash
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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