Lemon Basil Salmon Rolls
Lemon Basil Salmon Rolls are a fresh and light dish bursting with bright citrus, aromatic basil, and tender salmon. Wrapped in rice paper or tortillas, these rolls make a perfect appetizer, lunch, or light dinner. They are nutritious, easy to prepare, and packed with vibrant flavors!
Ingredients
- For the Salmon:
- 2 salmon fillets 6 oz each, skinless and boneless
- 2 tablespoons olive oil
- 1 teaspoon garlic minced
- 1 teaspoon lemon zest
- Juice of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Rolls:
- 6 rice paper sheets or thin tortillas for a wrap-style version
- 1 cup fresh basil leaves
- ½ avocado sliced, optional for creaminess
- ½ cup cucumber julienned
- ½ cup bell peppers sliced thin
- ¼ cup cream cheese or Greek yogurt optional for extra creaminess
- For Garnish & Serving:
- Lemon wedges
- Extra basil leaves
- Drizzle of olive oil or balsamic glaze
- Dipping sauce yogurt dip, soy sauce, or tahini dressing
Instructions
- Step 1: Prepare the Salmon
- Pat the salmon dry with paper towels to remove excess moisture.
- Rub each fillet with olive oil, garlic, lemon zest, salt, and pepper.
- Let the salmon marinate for 10 minutes to absorb the flavors.
- 🔹 Step 2: Cook the Salmon
- Pan-searing: Heat a skillet over medium-high heat, add a drizzle of olive oil, and sear the salmon for 4-5 minutes per side until golden brown.
- Baking: Preheat the oven to 375°F (190°C) and bake the salmon for 12-15 minutes until flaky.
- Grilling: Cook on a preheated grill for 3-4 minutes per side for a smoky flavor.
- Once cooked, let the salmon cool slightly, then flake it into bite-sized pieces.
- 🔹 Step 3: Prepare the Basil-Lemon Mixture
- Chop the fresh basil leaves finely.
- In a small bowl, mix basil, lemon juice, and olive oil to create a light dressing.
- If using, mix cream cheese or Greek yogurt into the basil mixture for extra creaminess.
- 🔹 Step 4: Assemble the Rolls
- For Rice Paper: Dip each sheet in warm water for a few seconds until pliable.
- For Tortillas: Lightly warm them to make them more flexible.
- Lay out a rice paper sheet or tortilla and place basil leaves, salmon, avocado, cucumber, and bell peppers in the center.
- Drizzle with the basil-lemon dressing.
- Roll tightly: Fold the sides in, then roll from the bottom up, keeping it snug.
- 🔹 Step 5: Let Flavors Set & Serve
- Let the rolls sit for a few minutes before slicing to let the flavors meld.
- Cut the rolls in half and serve with lemon wedges, extra basil, and a drizzle of olive oil.
Notes
For juicy salmon: Avoid overcooking—remove when it reaches 125-130°F (52-54°C).
For better flavor infusion: Let the rolls sit for 5-10 minutes before serving.
For easier rolling: Keep your hands slightly damp when working with rice paper.
For crispier texture: If using tortillas, lightly toast them before rolling.
For better flavor infusion: Let the rolls sit for 5-10 minutes before serving.
For easier rolling: Keep your hands slightly damp when working with rice paper.
For crispier texture: If using tortillas, lightly toast them before rolling.