Baked Spicy Salmon Roll
Switch up your mealtime routine with this baked spicy salmon roll. The spicy salmon is stuffed, rolled and baked to flaky perfection, then topped with the most delicious avocado cucumber salad and spicy creamy dressing. It’s so good!
This salmon recipe is a riff off my viral spicy Hasselback salmon recipe. Let me know if you give this spicy salmon roll recipe a try!
Why You’ll Love This Recipe
Fun and flavorful. This salmon recipe is a fun and flavorful way to switch up your mealtime routine.
Customizable. You can add or swap the toppings as desired. Not a fan of cilantro, try green onion or chives instead.
It’s spicy! Modify the spice level by adjusting the amount of cayenne power and sriracha you use.
Recipe Ingredients
All recipe measurements listed below.
- Salmon: You’ll need 3 pounds of center cut salmon for this recipe. Carefully remove the skin. Option to ask the butcher to do this for you.
- Oil: This recipe calls for avocado oil. Rub the salmon with oil and spices before baking.
- Spice Blend: Combine kosher salt, smoked paprika, garlic powder, dry ground mustard, ground ginger, black pepper and cayenne pepper. Mix until well combined.
- Sticky Rice: You’ll need to make sticky rice for this recipe. The sticky rice holds it shape when rolled in the salmon and does not require a binder. Follow the instructions on your package.
- Chives: Add chives to the sticky rice. It adds depth of flavor to the filling.
- Salad: Combine diced English cucumber, avocado, finely diced jalapeno, lime juice and kosher salt. Gently toss to combine.
- Spicy Creamy Sauce: Combine mayonnaise, sriracha, low sodium soy sauce and maple syrup. Mix well.
Variations
One the salmon is filled, rolled and tied; you can slice it into rounds before baking. Keep in mind this will change the cooking time.
Expert Tips
- You’ll want center cut salmon for this recipe. Having the salmon all be the same width promotes even cooking. Ask your butcher for center cut.
- When butterflying the salmon make sure you do not cut all the way through. It should open like a book.
- Try to butterfly the salmon as evenly as possible. This promotes even cooking.
- When rolling the salmon make sure the seem (or the portion that is still intact) is running side to side horizontally. Not up and down. This will make it easier to roll.
- When handling the sticky rice wet your hands so the rice doesn’t stick to your fingers.
- Do not remove the twine until your salmon is on the serving tray. This holds the cooked salmon roll together during transfer.
- Do not cut your avocado too far in advance or it will brown. The lime juice help prevent some browning but keep this in mind.
- Do not use any other rice. Sticky rice is very glutinous which is what binds this roll together.
How to Make
Preheat the oven to 400 degrees Fahrenheit. Spray a baking tray with avocado oil spray.
Make the Sticky Rice
Rinse the sticky rice until it runs clear. Then cook according to the package. Make sure you add the sugar, salt and rice vinegar mixture. This enhances the flavor of the rice. Once the rice is cooked, fluff it with a fork and add the chives.
Prep the Salmon
Remove the skin from your salmon. Butterfly the salmon fillet open making sure not to slice all the way through. Once it’s butterflied, open it like a book. Flip the salmon over so the skin side is facing up. You want the seem or (spine of the book) to be horizontal for easy rolling. It should be side to side, not up and down.
Spread the sticky rice evenly over the salmon leaving roughly a 1–2-inch border. Carefully roll it closed. Tie it with twine to ensure it doesn’t roll open when baking.
Once tied closed, rub the salmon with avocado oil and the spice blend, making sure to coat all sides. Bake for 25-30 minutes. I baked mine for 28 minutes and it was medium plus.
Make the Spicy Creamy Sauce
Combine mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Mix until smooth and creamy.
Make the Salad
Combine diced English cucumber, diced avocado, finely diced jalapeno, kosher salt and lime juice. Gently toss until well combined.
Assemble the Baked Spicy Salmon Roll
Remove the salmon from the oven. Place it on your serving tray and remove the twine. Simply cut the twine with scissors, release the string from the sides and pull it out from under the salmon.
Add the salad topping, spicy creamy sauce, sesame seeds and a few leaves of cilantro. Serve hot and enjoy.
Frequently Asked Questions
This salmon roll includes a carb, salad, and protein so it is already a complete meal. However, you can enjoy it with a leafy salad if you like. Try my simple butter lettuce salad.
You can make components ahead of time. Mix the spice blend, make the spicy creamy sauce and prep the salmon. Store the sauce and the salmon in the refrigerator until you’re ready to assemble and bake.
Other Salmon Recipes to Consider Trying
- Air Fryer Summer Salmon
- Chopped Smoked Salmon Salad
- Spicy Salmon Roll Bowls
- Air Fryer Blackened Salmon
- Four Ingredients Salmon Burgers
- Air Fryer Spicy Hasselback Salmon
Baked Spicy Salmon Roll
Equipment
- 1 baking tray for the salmon
- 4 pieces twine to tie the salmon closed
- 1 kitchen shears to cut twine
- 1 colander to rinse the rice
- 1 pot with lid for rice
- 1 rice paddle to spread the rice
- 1 mixing bowl for the salad
- 1 measuring cup to mix the sauce
Ingredients
Salmon
- 3-4 tablespoons avocado oil
- 3 lbs. center cut salmon, remove the skin
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon dry ground mustard
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Sticky Rice
- 1 cup dry rice, rinse and cook according to the package
- 1 ¼ cup water
- 1 tablespoon cane sugar
- ½ teaspoon kosher salt
- ¼ cup rice vinegar
- 3-4 tablespoons chives, chopped
Salad
- 1.5 cups English cucumber , diced small
- 1.5 avocados, diced small
- 3-4 tablespoons jalapeno, finely diced
- 1 lime, fresh squeezed, about 1-2 tablespoons
- kosher salt, to season
Spicy Creamy Sauce
- ½ cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon low sodium soy sauce
- 2-4 teaspoons maple syrup, based on preferred sweetness
Instructions
How to Make
- Preheat the oven to 400 degrees Fahrenheit. Spray a baking tray with avocado oil spray.
Make the Sticky Rice
- Rinse the sticky rice until it runs clear. Then cook according to the package. Make sure you add the sugar, salt and rice vinegar mixture. This enhances the flavor of the rice. Once the rice is cooked, fluff it with a fork and add the chives.
Prep the Salmon
- Remove the skin from your salmon. Butterfly the salmon fillet open making sure not to slice all the way through. Once it’s butterflied, open it like a book. Flip the salmon over so the skin side is facing up. You want the seem or (spine of the book) to be horizontal for easy rolling. It should be side to side, not up and down.
- Spread the sticky rice evenly over the salmon leaving roughly a 1–2-inch border. Carefully roll it closed. Tie it with twine to ensure it doesn’t roll open when baking.
- Once tied closed, rub the salmon with avocado oil and the spice blend, making sure to coat all sides. Bake for 25-30 minutes. I baked mine for 28 minutes and it was medium plus.
Make the Spicy Creamy Sauce
- Combine mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Mix until smooth and creamy.
Make the Salad
- Combine diced English cucumber, diced avocado, finely diced jalapeno, kosher salt and lime juice. Gently toss until well combined.
Assemble
- Remove the salmon from the oven. Place it on your serving tray and remove the twine. Simply cut the twine with scissors, release the string from the sides and pull it out from under the salmon.
- Add the salad topping, spicy creamy sauce, sesame seeds and a few leaves of cilantro. Serve hot and enjoy.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Store extra spicy creamy sauce and salad in their own covered containers in the refrigerator, if possible. Reheat leftover salmon in the microwave or in a skillet until warmed through.
