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Salmon Roulade

salmon roulade wide

This rolled salmon roulade looks very pretty, and is cooked with almost no fat. It is wrapped in parchment and baked to a perfection.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1½ lbs. salmon fillet, skin removed and saved
  • 4 to 6 slices smoked salmon (lox)
  • Extra-virgin olive oil
  • Salt and white pepper
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped dill or chives


1 Separate the salmon fillet from the skin without breaking it (or have your fishmonger do it for you). Cut the fillet sideways so it opens like a book, salt it and allow it to rest for 20 minutes.
2 Rinse and pat it dry, then sprinkle with the herbs and cover it with the slices of smoked salmon. Roll it up like a sausage with the smoked salmon and herbs inside.
3 Preheat your oven to 375°F.
4 Wrap the roulade in the salmon skin, and then wrap it in wet parchment paper. Tie with kitchen string.
5 Brush or spray a nonstick skillet with very little olive oil. Sauté the salmon roll in the skillet (with the parchment paper on) for a couple of minutes on each side. Transfer into the 375° oven for about 20 minutes (but no more than 30 minutes).
6 Turn the oven off and allow the fish to rest in the oven, with the door slightly ajar, for 10-15 minutes.
7 Discard the parchment paper and slice the fish roulade. Serve with mashed potatoes seasoned with olive oil and vegetable broth, or with mashed butternut squash.

As seen in Joy of Kosher with Jamie Geller Magazine (Pesach 2013) - Subscribe Now.