This recipe shows you how to make the most tender, melt-in-your-mouth broiled salmon with a delicious horseradish mustard stuffing. This easy 4-ingredient salmon dish is worthy of any occasion. Learn how to roll the salmon into elegant stuffed roulades or simply top salmon fillets with the horseradish mustard mixture. Either way you are in for a treat!
This simple three ingredient horseradish-mustard-scallion stuffing is spectacular with broiled salmon. The dijon mustard is creamy with bold flavors of mustard seed, fine wine and spices. The prepared horseradish is vinegary and hot. The chopped scallions add a final layer of mild oniony flavor that makes this stuffing taste out-of-this-world delicious.
This zesty stuffing is a perfect companion to the rich savory flavors of broiled salmon.
Now let’s talk about roulades for a minute. You may be wondering why I chose roulades for this recipe? Why not simple steaks or fillets? Firstly, I like the way they look. They’re different from the norm, something special. But also, salmon roulades have a special place in my heart.
When I was first married I used to make roulades of salmon often. I can’t remember where I got the idea. All I recall is that I loved to serve those elegant circles of salmon for dinner parties. The presentation was fun and fancy. Back then I wrapped raw, unstuffed, salmon roulades in saran wrap and steamed them. The saran wrap was tight and the steam fused the rolled salmon into perfect disks.
I served them with a simple shallot butter sauce spooned on top. I want to resurrect that old recipe one of these days. But for now, I’m obsessed with this more rustic and flavorful broiled salmon roulade recipe.
Deboning and rolling the salmon into roulades makes an elegant presentation but it takes a bit of finessing. For a quicker, equally delicious preparation, simply coat salmon fillets with horseradish mustard mixture and broil them. (see recipe for instructions and timing)
HOW TO MAKE STUFFED SALMON ROULADES:
Skin the salmon steaks or ask your fishmonger to skin them for you.
HOW TO SKIN SALMON
I enjoy skinning salmon. Once you get the hang of it, it’s easy – as long as you have a sharp knife.
- Hold the salmon skin side down and insert the knife at one end, between the skin that’s touching the cutting board, and the flesh.
- Slide the knife along one long edge and rotate the salmon so you can slide the knife around the curved part.
- Then flip the steak onto the other side and keep sliding your knife until the entire piece of skin is separated from the flesh.
HOW TO DEBONE SALMON STEAKS
Deboning the salmon steaks takes a few simple cuts.
- Find the strip of thin white bones that runs along the inside edge of the steaks.
- Use a sharp knife to slice off the thin layer of bones.
- Be sure to leave the cartilage at the top, that holds the two halves of the steak together.
HOW TO MAKE A SALMON ROULADE
Now you have a long strip of skinless boneless salmon that can be curled into a roll.
HOW TO STUFF THE SALMON
- Lay the deboned salmon fillet out flat.
- Coat it generously with the horseradish-mustard-scallion mixture.
- Roll up each piece
- place the rolls in an oiled baking pan
- Broil for 7 minutes.
What to serve on the side
This dish goes well with a variety of sides. Here are a few of my favorites:
- shredded brussels sprouts with fried shallots
- sautéed spinach with garlic
- butter lettuce salad with citrus honey vinaigrette
- Raw Kale Salad with Honey Parmesan Dressing
- Olive oil and roasted garlic mashed potatoes
Here’s the Broiled stuffed salmon recipe. I can’t wait for you to try this recipe. If you do, please come back to leave a star rating and a comment. I’d love to know what you think.Print
Broiled Stuff Salmon Roulades with Horseradish Mustard
A quick and simple salmon dish with amazing flavors. Easy enough for weeknights. Delicious and elegant enough for a special occasion.
- Prep Time: 20 mins
- Cook Time: 7 mins
- Total Time: 27 mins
- Yield: 4 1x
- Category: Main Dish
- Method: oven
- Cuisine: Out Of This World
Equipment: A lightly oiled glass or ceramic baking dish with low sides, just large enough to hold all the salmon without crowding.
- 4 6-8-ounce salmon steaks, skin removed (see notes below). If not making roulades, substitute 4 6-ounce salmon fillets with skin.
- 5 tablespoons prepared dijon mustard, such as Grey Poupon
- 2 tablespoons plus 2 teaspoons prepared horseradish
- 6–7 scallions, trimmed and finely chopped (7–8 tablespoons)
- 1 tablespoon or so of extra virgin olive oil (to drizzle over the salmon)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Preheat the broiler. Position an oven rack near the top of the oven, 5-6 inches from the heating element.
- To make the horseradish mustard sauce, mix mustard, horseradish and scallions in a small bowl.
- If making roulades, debone the salmon stakes: Set the steak out flat on a cutting board and, using a sharp knife, cut out the thin layer of bones that run along the inner edge of each steak. Make sure to leave the cartilage at the top, that holds the two sides of the steak together. (see photos in post) Here’s a great video to show you how to debone a salmon steak.
- To stuff and roll up the roulades, lay all the steaks out in long strips with the inside (where the bones were) facing up. Divide the horseradish mustard mixture evenly among the four strips, coating the top of each strip from one end to the other. Carefully roll up each salmon strip and place it in the prepared baking dish. Drizzle a little olive oil over the rolls and sprinkle them with a pinch or two of salt and a few grinds of pepper.
- If using salmon fillets, set the fillets in the prepared pan, coat the tops with the horseradish mixture, drizzle with olive oil and sprinkle with salt and pepper, to taste.
- Broil the salmon roulades for 6-7 minutes, until almost cooked through. Remove the pan from the oven, tent with foil, and leave for 2-4 minutes to allow the salmon to finish cooking from the heat of the pan.
- If using salmon fillets, broil for 4-5 minutes until almost cooked through, remove the pan from the oven and tent with foil for 2-4 minutes to allow the salmon to finish cooking from the residual heat of the baking dish.
- Season, to taste, with salt and pepper. Serve immediately.
How to remove the skin from salmon steaks: Lay a salmon steak on one side – skin side down – on a cutting board. Starting at one thin end, slide the blade of your knife in between the skin that’s against the cutting board and the flesh. Keep sliding your knife until you’ve removed the skin on one side of the steak. Rotate the steak, keeping the skin against the cutting board, and keep sliding the knife to separate the skin around the curve and on the other side of the steak. Repeat with remaining steaks. (see photos in post)
Keywords: broiled salmon fillets with horseradish mustard, broiled stuffed salmon fillets