Best 3 Rolled Stuffed Salmon Recipes

Indulge in the exquisite culinary experience of rolled stuffed salmon, a dish that tantalizes taste buds with its delicate flavors and elegant presentation. This culinary masterpiece combines the richness of salmon, the savory bounty of stuffing, and the vibrant hues of fresh herbs, creating a symphony of flavors that will leave you craving for more. Whether you're hosting a special occasion dinner or simply seeking a delightful seafood dish, this article will guide you through the culinary journey of crafting the perfect rolled stuffed salmon, ensuring an unforgettable dining experience.

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ROLLED STUFFED SALMON

Rolled Stuffed Salmon image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 1h20m

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter
2 large leeks, white and pale-green parts only, chopped and washed well (3 1/4 cups)
1 bunch Swiss chard, tough stems trimmed, leaves chopped (6 cups)
Coarse salt and freshly ground pepper
1/2 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons low-sodium soy sauce
2 1/4 pounds salmon fillet, preferably wild, skin removed
1/4 cup packed dill sprigs, plus 6 more sprigs for tops
Extra-virgin olive oil

Steps:

Preheat oven to 450 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool.
In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.
Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture.
With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll.
Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.

STUFFED SALMON ROLL WITH CREAMY LEMON BUTTER SAUCE

Stuffed Salmon Roll with Creamy Lemon Butter Sauce image

These are rich and delicious. I usually save up the skinny pieces of salmon when I buy a fresh piece of fish. I use the thick parts of the salmon for other dishes and then when I freeze the thinner pieces and when I get enough I make them into salmon rolls.

Provided by barbara lentz

Categories Fish

Time 35m

Number Of Ingredients 13

Ingredients

1 lb salmon fillets cut lengthwise into 6 equal strips
1/2 c panko bread crumbs
1 Tbsp each whole grain mustard, lemon juice, olive oil, minced shallots and minced garlic
1 tsp each fresh thyme, capers and ground sage
6 Tbsp mayonnaise
CREAMY LEMON BUTTER SAUCE
1/4 c dry white wine
1 small shallot minced
1 stick cold butter cut into 8 pieces
3 Tbsp heavy cream
1 juice of 1 lemon
1 Tbsp capers
pinch of pepper

Steps:

1. Preheat oven 400 degrees. Gently pound down the salmon until they are about 1/8 inch thick.
2. In a bowl mix the breadcrumbs, oil, mustard, shallot lemon juice, capers, thyme and sage.
3. Take one piece of salmon and spread 1 tbsp of mayo on it. then spread about 2 tbsp. breadcrumb mixture over top. Roll up tightly and insert a toothpick to keep them from unrolling. Repeat with remaining salmon. Place on sprayed baking sheet and bake about 20 minutes.
4. Meanwhile make the sauce. Heat the wine and shallots together and bring to a boil. Let reduce until only about 2 tbsp liquid remain. Whisk in the butter one square at a time until all is incorporated. Whisk in the cream and lemon juice. Remove from heat stir in the capers.
5. Remove toothpick from salmon and serve with sauce drizzled over top

SEAFOOD-STUFFED SALMON FILLETS

Seafood-Stuffed Salmon Fillets image

You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. -Mary Cokenour, Monticello, Utah

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups cooked long grain rice
1 package (8 ounces) imitation crabmeat
2 tablespoons cream cheese, softened
2 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed
1/2 teaspoon celery seed, crushed
12 salmon fillets (8 ounces each and 1-1/2 inches thick)
3 tablespoons olive oil
2 teaspoons dill weed
1-1/2 teaspoons salt

Steps:

Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

Nutrition Facts : Calories 454 calories, Fat 27g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.

Tips:

Choose the freshest salmon fillet. Look for a fillet that is firm to the touch and has a bright pink color. Avoid fillets that are slimy or have a dull color.
Use a sharp knife to remove the skin from the salmon fillet. This will help to prevent the salmon from tearing when you roll it up.
Don't overfill the salmon fillet with stuffing. If you do, the salmon will be difficult to roll up and will likely fall apart when you cook it.
Use a variety of seasonings in your stuffing. This will help to add flavor to the salmon and make it more enjoyable to eat.
Cook the salmon until it is cooked through. The best way to do this is to use a meat thermometer to check the internal temperature of the salmon. The salmon is cooked through when it reaches an internal temperature of 145 degrees Fahrenheit.

Conclusion:

Rolled stuffed salmon is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can create a rolled stuffed salmon dish that will impress your guests and leave them wanting more.