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Passover Salmon Roll Ups with Onion Relish

salmon roll ups

The two-tone color of this kosher for Passover salmon roll up adds visual appeal to this tasty dish.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Salmon Roll Ups:

  • 4 appetizer-sized baby salmon fillets, skin removed (1 pound total)
  • 1/4 cup freshly squeezed lemon juice
  • Kosher salt
  • Coarse black pepper (optional)
  • 2 fresh sole fillets (1-pound total)
  • Olive oil, for brushing
  • Onion relish (recipe below)
  • 1 small orange, thinly sliced

Onion Relish:

  • 1/4 cup olive oil
  • 1 large sweet onion, grated (1 cup)
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon coarse black pepper (optional)


Salmon Roll Ups:

1. Preheat oven to 400°F.

2. Soak salmon in lemon juice for 15 minutes. Pat dry and season with salt, and pepper if using.

3. Cut each sole fillet down the middle to make two long strips. Roll up each salmon fillet and place on one end of each sole half.

4. Carefully, roll each sole fillet toward you until you have a neatly formed roll ups. Secure each one with a toothpick.

5. Arrange salmon roll ups on a baking pan.

6. Brush with olive oil, and sprinkle with salt, and pepper if using. Bake uncovered for 35 minutes. Remove toothpicks. 

7. Spoon onion relish onto 4 serving plates. Place a salmon roll up over each plate of relish. 

8. Garnish each fish roll up with a small orange slice. Serve.

Onion Relish:

1. Heat olive oil in a medium saucepan over medium-high heat. Add grated onion, salt, and pepper if using. Sauté for about 10 minutes, stirring constantly.  Yield: 1 cup

As seen in Joy of Kosher with Jamie Geller Magazine - Pesach 2012 - Subscribe Now

magazine passover 2012
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