Lemon Basil Salmon Rolls

I absolutely love these Lemon Basil Salmon Rolls—they’re light yet flavorful, combining tender salmon with bright lemon and fresh basil in an elegant, rollable appetizer or light meal.

Why You’ll Love This Recipe

I adore this recipe because it’s simple to prepare and visually stunning. With just a few fresh ingredients, I can create a dish that feels gourmet but takes minimal effort. The combination of zesty lemon, aromatic basil, and delicate salmon makes every bite refreshing and satisfying. Plus, they’re perfect for entertaining or a healthy, low-carb lunch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz thinly sliced salmon (smoked or fresh, sushi-grade)

• 1 Tbsp olive oil

• Juice of ½ lemon

• Zest of ½ lemon

• 8–10 fresh basil leaves

• 2 Tbsp cream cheese or ricotta (optional)

• Salt and pepper to taste

• Optional garnish: lemon slices or extra basil

directions

1. If using fresh salmon, season lightly with salt, pepper, olive oil, lemon juice, and lemon zest. If using smoked salmon, skip seasoning and gently pat it dry.

2. Lay out salmon slices on a clean surface, slightly overlapping to create 8–10 rectangles.

3. Spread a thin layer of cream cheese or ricotta over each salmon rectangle, if using, leaving a small border at one end.

4. Place a basil leaf (or two smaller torn leaves) atop the cheese layer.

5. Roll each salmon rectangle away from the border, sealing with a touch of cream cheese or a spritz of lemon juice to hold them closed.

6. Arrange the rolls seam-side down on a serving platter.

7. Drizzle lightly with olive oil and a squeeze of lemon juice. Add lemon zest and a basil leaf for garnish.

Servings and timing

• Servings: Makes about 8–10 rolls (2–3 servings as a light appetizer or lunch)

• Total time: Approx. 15 minutes

  • Prep: 10 minutes

  • Assembling: 5 minutes

Variations

• I sometimes swap basil for dill or chives for a milder herb flavor.

• To spice them up, I sprinkle in a little caper or finely diced jalapeño before rolling.

• I’ve replaced cream cheese with labneh or goat cheese for tangy richness.

• For crunch, I add a small strip of cucumber or roasted pepper inside the roll.

• To create a rainbow plate, I alternate smoked and fresh salmon slices.

storage/reheating

These rolls are best eaten fresh. If I need to store them, I cover the platter tightly and refrigerate for up to 4 hours. They’re not meant for reheating—serve them chilled or at room temperature for optimal flavor.

FAQs

Can I use smoked salmon only?

Yes—I often use smoked salmon, skipping the seasoning step. It’s ready to roll as-is and tastes delicious.

What if I don’t have cream cheese?

No worries—I skip the cheese or use ricotta, labneh, or even a thin smear of avocado for creaminess.

Can I make these ahead?

I assemble them up to 2 hours in advance and keep them covered in the fridge. I bring them to room temperature before serving for best texture.

Are these gluten-free and low-carb?

Absolutely—they’re naturally gluten-free and low-carb, making them perfect for special diets or light meals.

What dipping sauce pairs well?

I enjoy these with lemon-herb yogurt sauce, spicy mayo, or a simple drizzle of extra-virgin olive oil and cracked pepper.

Conclusion

These Lemon Basil Salmon Rolls are a fresh, elegant dish that I love for their bright flavor, minimal effort, and beautiful presentation. Whether I serve them at a dinner party or enjoy them as a healthy lunch, they never fail to impress. Give them a try—I think they’ll become a standout in your recipe lineup too!