When we’re not craving our usual panko-crusted baked salmon, this Ricotta Cheese Salmon Roll takes the spotlight. It’s soft, juicy, and packed with fresh flavors—perfect for when you want something elegant but easy. Rolled with creamy ricotta, wilted spinach, and a splash of lemon juice, this dish feels like a quiet celebration on a plate.
This post features a salmon roll recipe, which includes ingredients such as salmon fillet, ricotta cheese, fresh lemon juice, and spinach.
When I don’t want the crunch of panko but still want something special, this salmon roll hits the spot—creamy, juicy, and so easy! We love placing this salmon roll in our air-fryer oven.
FLAVOUR
This salmon roll is tender and fragrant. As it bakes, the ricotta melts into the fish, keeping it moist and buttery, while the spinach and lemon cut through with a light, green brightness. The aroma? It’ll fill your kitchen with something that smells halfway between comfort food and a fine dining entrée.
It’s that perfect balance—creamy, citrusy, savoury, and soft—all in one satisfying bite.
EASY SALMON MEAL
What we love most: it’s not complicated.
All you do is lay out a salmon fillet, spread a layer of seasoned ricotta, top with sautéed spinach, and finish with a little lemon juice. Roll it up, secure with toothpicks or twine, and bake. That’s it.
You don’t need breadcrumbs, crusts, or a million steps—just clean ingredients and a hot oven.
This is a go-to on busy nights or when we want to impress without working too hard. Even better: it feels light, so you don’t end dinner feeling weighed down.
FAVOURITE SUMMER MEAL
We especially love this recipe during the warmer months. It’s fresh, light, and doesn’t require standing over the stove for too long. Paired with a crisp white wine or sparkling water with lemon, this salmon roll becomes a breezy summer dinner that feels special without the extra effort.
It’s one of those meals that works just as well for a quiet dinner on the patio as it does for hosting friends—and it always disappears fast.
MAIN INGREDIENTS
Salmon fillet, skin on and wide enough to roll
Ricotta cheese, preferably full-fat for creaminess
Fresh spinach, sautéed or wilted slightly
Lemon juice, for brightness
Salt and pepper, to taste
Optional: fresh herbs like dill or parsley for extra flair
WHY WE LOVE THIS RECIPE
It’s juicy, flavorful, and wholesome
You only need a few fresh ingredients
It’s gluten-free, low-carb, and versatile
It’s one of those meals that looks fancy but is actually simple
It gives our salmon rotation a nice little upgrade—especially when we’re not in the mood for crunchier crusts like panko
This post features a salmon roll recipe, which includes ingredients such as salmon fillet, ricotta cheese, fresh lemon juice, and spinach.
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Ricotta Cheese Salmon Roll
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Lay the salmon fillet flat on a cutting board. If it's thick, you can butterfly it slightly or pound it gently with a meat mallet to even out the thickness for easier rolling.
- In a small bowl, combine the ricotta, wilted spinach, lemon juice, optional zest, garlic, salt, and pepper.
- Spoon and gently spread the ricotta mixture evenly over the salmon, leaving about ½ inch around the edges.
- Starting from one of the shorter sides, carefully roll the salmon into a log. Use toothpicks or kitchen twine to hold it together. I used twine to hold everything together.
- Lightly brush the outside of the roll with olive oil. Sprinkle with a little more salt and pepper.
- Place the salmon roll seam-side down in a baking dish lined with parchment paper. Bake for 20–25 minutes, or until salmon is cooked through and flakes easily with a fork.
- Let it rest for 5 minutes before removing toothpicks or twine. Slice into 1-inch rounds and serve warm.
Notes
- Serve with roasted vegetables, a fresh salad, or garlic mashed potatoes. We like to eat it with a light salad and pesto gnocchi.
- Drizzle with a little extra lemon juice or a light herb sauce if you want to dress it up.
