clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Broiled Stuff Salmon Roulades with Horseradish Mustard

  • Author: Lisa
  • Total Time: 27 mins
  • Yield: 4 1x


A quick and simple salmon dish with amazing flavors. Easy enough for weeknights. Delicious and elegant enough for a special occasion.



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.

  1. To make the horseradish mustard sauce, mix mustard, horseradish and scallions in a small bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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)

  • Prep Time: 20 mins
  • Cook Time: 7 mins
  • Category: Main Dish
  • Method: oven
  • Cuisine: Out Of This World

Keywords: broiled salmon fillets with horseradish mustard, broiled stuffed salmon fillets