Lemon Basil Salmon Rolls are a fresh, bright, and elegant appetizer or light meal that combines tender salmon with fragrant basil and zesty lemon, all rolled into a delightful bite. Whether I’m serving them at a gathering or making a fancy lunch for myself, these rolls bring a burst of flavor and simplicity to the table.
Why You’ll Love This Recipe
I love how light yet satisfying these salmon rolls are. The lemon adds a clean citrus note that pairs perfectly with the richness of the salmon, while the fresh basil gives each bite a garden-fresh twist. They’re quick to prepare, easy to assemble, and can be served cold or slightly warm. Best of all, they look beautiful and taste even better.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh salmon fillets (skinless)
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Fresh basil leaves
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Lemon zest
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Lemon juice
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Olive oil
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Salt
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Black pepper
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Optional: cream cheese or herbed spreadable cheese
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Optional: rice paper, lettuce leaves, or thinly sliced cucumber for rolling
directions
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I start by seasoning the salmon fillets with olive oil, salt, pepper, lemon zest, and a little lemon juice.
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I cook the salmon in a skillet or bake it in the oven at 375°F (190°C) for about 12–15 minutes, until fully cooked and flaky.
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Once cooled slightly, I flake the salmon into small chunks using a fork.
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If I’m using rice paper, I soak each sheet briefly in warm water until soft. For lettuce or cucumber, I simply pat them dry and lay them flat.
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I place a small amount of salmon, a basil leaf or two, and a dab of cream cheese (if using) in the center of my wrapper of choice.
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I roll everything up tightly like a spring roll, tucking in the sides as I go.
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I arrange the rolls on a serving plate and, if desired, drizzle with a little more lemon juice or olive oil just before serving.
Servings and timing
This recipe makes about 8–10 small rolls, depending on the wrapper size and filling.
Prep time: 15 minutes
Cook time: 15 minutes
Assembly time: 10 minutes
Total time: about 40 minutes
Variations
I’ve swapped fresh basil for arugula or dill for a peppery or herbaceous twist. When I want a creamy bite, I spread a little garlic-herb cheese inside before rolling. I sometimes use smoked salmon instead of cooked for a quicker, no-cook option. Wrapping in rice paper gives an elegant presentation, but butter lettuce or even thin zucchini slices work well too.
storage/reheating
I store leftover rolls in an airtight container in the refrigerator for up to 2 days. They’re best eaten fresh but can be enjoyed cold straight from the fridge. I don’t recommend reheating them, as the texture of the wrappers and herbs can change. If I’m using cooked salmon, I make sure it’s fully cooled before assembling to keep the rolls from becoming soggy.
FAQs
Can I make these rolls ahead of time?
Yes, I prepare them a few hours in advance and keep them chilled until ready to serve. I just make sure to cover them well to prevent drying out.
What’s the best wrapper to use?
I prefer rice paper for a clean and elegant look, but I also love using butter lettuce or cucumber slices for a refreshing, low-carb option.
Can I use canned salmon?
Yes, I’ve made them with canned salmon in a pinch. I just make sure to drain it well and season it to brighten the flavor.
How do I keep the rolls from falling apart?
I roll them tightly and don’t overfill. If I’m using rice paper, I make sure it’s pliable but not too soft or it can tear. A double layer of lettuce can help add structure too.
What can I serve with these rolls?
I like pairing them with a light lemon-dill yogurt dip or a tangy vinaigrette. A small green salad or bowl of chilled soup also rounds out the meal nicely.
Conclusion
Lemon Basil Salmon Rolls are a simple yet elegant dish that I turn to whenever I want something light, flavorful, and a little bit special. With fresh herbs, flaky salmon, and bright citrus, every bite feels like a celebration of clean, vibrant ingredients. Whether as an appetizer or a main, these rolls never disappoint.
Print
Lemon Basil Salmon Rolls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8–10 rolls
- Category: Appetizer
- Method: Baking or Pan-searing
- Cuisine: Fusion
Description
Lemon Basil Salmon Rolls are light, flavorful bites combining flaky salmon with fresh basil and zesty lemon, wrapped in rice paper, lettuce, or cucumber slices—perfect as an elegant appetizer or refreshing light meal.
Ingredients
- 2 fresh salmon fillets (skinless, about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves
- Optional: 3 tablespoons cream cheese or herbed spreadable cheese
- Optional: 8–10 rice paper sheets, butter lettuce leaves, or thin cucumber slices for rolling
Instructions
- Preheat oven to 375°F (190°C) or heat a skillet over medium heat.
- Season salmon fillets with olive oil, salt, pepper, lemon zest, and lemon juice.
- Cook salmon for 12–15 minutes until fully cooked and flaky. Let cool slightly.
- Flake salmon into small chunks using a fork.
- If using rice paper, soak each sheet briefly in warm water until soft. For lettuce or cucumber, pat dry and lay flat.
- Place a small amount of salmon, basil leaves, and optional cream cheese in the center of each wrapper.
- Roll tightly like a spring roll, tucking in the sides as you go.
- Arrange rolls on a serving plate and drizzle with extra lemon juice or olive oil if desired before serving.
Notes
- Use smoked salmon for a no-cook version.
- Swap basil with arugula or dill for different flavors.
- Add garlic-herb cheese for a creamy bite.
- Try butter lettuce or zucchini ribbons for low-carb wraps.
- Best enjoyed fresh, but can be made a few hours ahead and refrigerated.
Nutrition
- Serving Size: 1 roll
- Calories: 130
- Sugar: 0g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 35mg
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