Salmon Roulade with Spinach & Cream Cheese

Prep Time

20 minutes

Cook Time

20–25 minutes

Servings

2–3 people

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Ingredients

For the Salmon

• 600–700 g salmon fillet, skinless (one large, even piece)

• Salt, to taste

• Freshly ground black pepper

• 1 tbsp olive oil

For the Filling

• 150 g fresh spinach

• 120 g cream cheese, softened

• 1 clove garlic, finely minced

• Zest of ½ lemon

• Salt, to taste

• Black pepper, to taste

Optional (for serving)

• Roasted cherry tomatoes

• Fresh thyme or herbs

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Instructions

1. Prepare the Spinach Filling

• Heat a pan over medium heat.

• Add spinach and cook for 1–2 minutes until fully wilted.

• Remove from heat, squeeze out all excess moisture, then finely chop.

• In a bowl, mix spinach with cream cheese, garlic, lemon zest, salt, and black pepper.

• Stir until smooth and evenly combined. Set aside.

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2. Prepare the Salmon

• Place the salmon fillet on a cutting board.

• If thick, butterfly it carefully to create a flat, even rectangle.

• Season both sides lightly with salt and black pepper.

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3. Assemble the Roulade

• Spread the spinach–cream cheese mixture evenly over the salmon, leaving a 2 cm border on one long side.

• Starting from the opposite long edge, roll the salmon tightly into a log.

• Secure with kitchen twine or toothpicks.

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4. Cook the Salmon

Pan-sear + Oven method (recommended):

• Preheat oven to 180°C / 350°F.

• Heat olive oil in an oven-safe pan over medium heat.

• Sear the salmon roll on all sides until lightly golden (about 2–3 minutes per side).

• Transfer the pan to the oven and bake for 12–15 minutes, until just cooked through.

Alternative – Oven only:

• Place the roulade on a lined baking tray.

• Bake at 180°C / 350°F for 18–20 minutes.

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5. Rest & Slice

• Remove from heat and let rest for 5 minutes.

• Remove twine or toothpicks.

• Slice into thick rounds using a sharp knife.

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Serving Suggestions

• Serve with roasted cherry tomatoes, steamed vegetables, or a light salad.

• Finish with cracked black pepper and fresh thyme on top.

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Pro Tips

• Dry spinach thoroughly or the filling will turn watery.

• Do not overcook — salmon should be moist and slightly pink in the center.

• Chill the roulade for 10 minutes before slicing if you want super clean cuts.