We both really love salmon (Tobias even wrote a post about how to cook the perfect salmon steak) so today I want to show you how to make these super easy salmon and crab rolls.
Sometimes, it’s nice to take an ingredient like salmon that we eat a lot and make it a little more festive. I made the salmon and crab rolls for ourselves this time, but it’s also a great recipe if you want to impress your friends with a meal that looks fancy but is actually quite easy to cook.
The only slightly complicated part about this recipe is cutting the salmon into a single thin fillet can be rolled up. We had the fishmonger at Whole Foods cut it for us, but if you buy a piece of salmon and have to cut it yourself, you can just cut it into two or more thin pieces and have the pieces overlap a little when you roll them up. That makes the cutting a lot easier.
You can either divide the roll into serving size pieces before or after you cook it (we did both as you can see). Dividing it beforehand makes it easier to cook each piece perfectly so that’s definitely what I recommend.
If you cook the entire roll, it needs a little longer in the oven. Take it out after 20 min. and make a small cut in the middle to see if the center is fully cooked. If not, give it 2-3 min more.
I served the rolls over rice but mashed potatoes or mashed cauliflower would also be great carbs for this recipe.
Easy Salmon and Crab Rolls
- 1 lb. (450 g) Atlantic salmon without the skin
- 12 oz. (340 g) crab meat (can be from a can)
- 1 egg white (46 g)
- 1 tsp. lemon juice
- 2 cloves garlic
- 2 tbsp. dill
- 1 tbs. onion powder
- Salt & pepper
- Trussing needles or cooking thread
- Drain the crab meat
- In a mixing bowl, mix crab meat, egg white, lemon juice, onion powder, minced garlic, salt & pepper
- Chop the dill and mix half of it into the crab meat. The other half is for garnishing
- Place in the refrigerator for minimum 30 min
- Heat the oven to 400 F (200 C)
- Cut the salmon into a thin fillet
- Mix the crab mixture together and spread evenly over the piece of salmon
- Carefully roll the salmon piece into a roulade and secure with trussing needles or thread
- Cut the roulade into 4 evenly sized pieces and place on a baking sheet
- Bake for 18 minutes and serve immediately