Easy Smoked Salmon Roll Ups

Post updated 8.4.2023

These smoked salmon roll ups are perfect for a quick & easy lunch! They’re filled with a lemon & green onion cream cheese mixture, fresh cucumber & creamy avocado then rolled in EBTB seasoning!

Smoked salmon roll ups sitting on a dark plate next to a small bowl of citrus soy sauce

If you’re a lover of smoked salmon – oh have I got a treat for you! These smoked salmon roll ups are so easy and such a fun way to use smoked salmon! (Plus they definitely give off sushi vibes which is perfect when you’re craving sushi but don’t necessarily have the budget for it.😉)

They’re filled with a zesty lemon & green onion cream cheese that pairs perfectly with the smokiness from your salmon. Combined with crisp cucumber and creamy avocado – it’s a match made in heaven. But what I really love is that they’re so simple to make and perfect for a hot summer day! They’re great for an easy lunch or served as a quick party appetizer!

Ingredients used to make smoked salmon roll ups

Ingredients You’ll Need

Smoked salmon: Make sure to use smoked salmon and not lox! (Lox is cured salmon that hasn’t been smoked so it’s saltier and has a slightly different consistency.) The smokiness of smoked salmon pairs much better with the rest of your ingredients.

Whipped cream cheese: It’s lighter and more airy than regular cream cheese so it won’t weight down the roll or make you feel “heavy”. (It’s easier to spread too!)

Cucumber: We love using Persian cucumbers for this recipe. (They’re smaller and don’t have a “waxy” skin like regular cucumbers.)

Avocado: Try to keep your avocado slices thin to make rolling easier.

Lemons: Adds so much flavor to your salmon roll ups! You’ll need lemon zest for the cream cheese filling and lemon juice if you choose to make the citrus soy sauce.

Green onion: Keep your slices thin and only use the green parts of the onion for the best results. (This makes it easier to spread the cream cheese filling over the salmon too!)

Everything But The Bagel Seasoning (EBTB): Adds texture and flavor to the outside of your roll! (Try not to use too much seasoning – it can get very salty.)

Citrus soy sauce (optional): An easy 5 ingredient dipping sauce that pairs perfectly with your salmon roll ups. (If you’re a sushi lover – you have to try this!)

A blue bowl filled with lemon and chive whipped cream cheese used for smoked salmon roll ups
A photo showing a smoked salmon roll before it's rolled up

How To Make Smoked Salmon Roll Ups

1. Make the cream cheese filling. Mix your cream cheese, green onion and lemon zest together in a small bowl then set it aside.

2. Prepare the outside of the roll. Lay a large piece of plastic wrap on the counter and sprinkle it with Everything But The Bagel Seasoning. Then lay your smoked salmon pieces over the seasoning to form a small rectangle. (Make sure to overlap your salmon slices a little bit.)

3. Add the filling. Spread your cream cheese mixture over the salmon. Then place the strips of cucumber and sliced avocado in the center of the rectangle. Very carefully, use the plastic wrap to help roll the salmon over your cucumber and avocado and continue rolling until you reach the other side.

4. Freeze & slice! Place your salmon roll in the freezer for 5-10 minutes to firm up slightly. (This will make it easier to cut.) When you’re ready to eat, take the roll out of the freezer and slice it to your preferred thickness.

5. Serve. Serve with citrus soy sauce or make thinner slices and eat with your favorite crackers.

A plate full smoked salmon roll ups coated in everything but the bagel seasoning sitting nest to a bowl of fresh lemon wedges

Tips & Variations

  • Keep your cucumber and avocado slices thin! It’s much easier to roll this way. (I’d suggest keeping them between ¼ – ½ inch thick.)
  • Don’t overfill your rolls! They’ll be very hard to roll and the filling won’t stick together.
  • Overlap your salmon pieces! This helps to keep the filling from oozing out.
  • Use a very sharp knife for slicing! Non serrated knives work the best and give you a nice clean cut. (You’ll most likely need to reshape your rolls after slicing.)
  • Use black and white sesame seeds instead of Everything But The Bagel Seasoning!
A close up photo of a smoked salmon roll up showing the inside stuffed with cream cheese, sliced cucumbers and avocado

Why you’ll love these smoked salmon rolls!

  • A light lunch or snack! This salmon roll up takes minutes to make & can easily be prepped in the morning. Then slice & serve when you’re ready to eat!
  • Healthy & filling! Smoked salmon is low in calories + high in nutrients & protein! Paired with veggies & healthy fats to make a satisfying & easy meal!
  • Tastes like sushi! But cheaper and easier!😉 Especially when paired with my citrus soy sauce!

Need it dairy free? Use your favorite dairy free cream cheese instead!

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]

Smoked salmon roll ups sitting on a dark plate next to a small bowl of citrus soy sauce
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5 from 3 votes

Easy Smoked Salmon Roll Ups

These smoked salmon roll ups are so fun & perfect for a quick & easy lunch! They're filled with a lemon & green onion cream cheese mixture, fresh cucumber & creamy avocado then rolled in EBTB seasoning!
Prep Time15 minutes
Total Time15 minutes
Course: Lunch, Snack
Cuisine: American
Keyword: citrus soy sauce, lunch recipes, smoked salmon recipes, smoked salmon roll ups
Servings: 2 servings
Author: Caitlin

Ingredients

For the salmon roll ups:

  • 8 oz. smoked salmon
  • ½ cup whipped cream cheese
  • 2 Tbsp green onion, thinly sliced
  • 2 tsp lemon zest
  • 1 small Persian cucumber, sliced into thin strips
  • ½ of an avocado, sliced into thin strips
  • Everything But The Bagel Seasoning (EBTB)*

For the citrus soy sauce (optional):

  • 2 Tbsp soy sauce
  • 2 Tbsp lemon juice
  • 1 Tbsp water
  • tsp mirin
  • 1 Tbsp green onion, sliced thin

Instructions

To make the citrus soy sauce:

  • Stir the sauce ingredients together in a small bowl and keep it chilled in the refrigerator while you prepare the salmon rolls.

To make the salmon roll ups:

  • Make the cream cheese filling. Mix the cream cheese, green onion and lemon zest together in a small bowl then set it aside.
  • Prepare the outside of the roll. Lay a large piece of plastic wrap on the counter and sprinkle it with Everything But The Bagel Seasoning. Then lay your smoked salmon pieces over the seasoning to form a small rectangle. (Make sure to overlap the salmon slices slightly.)
  • Add the filling. Spread your cream cheese mixture over the salmon. Then place your sliced cucumber and avocado in the center of the rectangle. Very carefully, use the plastic wrap to help roll the salmon over your cucumber and avocado and continue rolling until you reach the other side.
  • Freeze & slice. Place your salmon roll in the freezer for 5-10 minutes to firm up slightly. (This will make it easier to cut.) When you're ready to eat, take the roll out of the freezer and slice it to your preferred thickness.
  • Serve. Serve with your citrus soy sauce (or make thinner slices and eat with your favorite crackers).

Notes

*Black and white sesame seeds can be used instead of EBTB.
If you don’t want to serve them with the citrus soy sauce, we love eating them on top of Ritz crackers or Milton’s Crispy Sea Salt Crackers.

More salmon recipes you might like:

8 Comments

  1. William Betancourt

    Love it. I am a smoke salmon nut.. and a sushi lover.

  2. This looks so fun and fabulous!! I can’t wait to try it.

  3. This is fantastic and so quick and easy to make. We may have overstuffed the roll and it got it a little messy, so we just put it on top of a toasted pumpernickel bagel – it was delicious! I’m adding this the recipe rotation!

    • Hi Diane! I’m so happy you loved the recipe! (I tend to overstuff mine too!😉) I’ll have to try it on a pumpernickel bagel next time though, that sounds delicious!

      • I’m serving these on Saturday! Can I make them a day in advance and keep them in the fridge?

        • Hi Kelly! I wouldn’t suggest making them in advance. The avocado can turn brown and the cucumber will release a lot of liquid. They’re best if eaten soon after they’re assembled. I hope this helps! 🙂

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