Smoked Salmon Roll Ups Recipe: A Quick Low Carb Keto Appetizer

Smoked Salmon Roll Ups

Smoked salmon roll ups sound fancy, and they are, but they come together in just a few minutes with a handful of simple ingredients. Instead of rice and seaweed, thin slices of smoked salmon wrap around whipped cream cheese, chives, lemon zest, avocado, and crisp cucumber. The result is creamy, fresh, and full of layered flavor in every bite.

Think of these roll ups as a low carb, keto friendly answer to sushi. There is no cooking involved at all, which means no stove, no oven, and no hot kitchen.

The recipe card lists 15 minutes of prep, 0 minutes of cook time, and 15 minutes total, so they are realistic even on a busy weeknight or right before guests arrive.

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I keep this recipe on my short list for holiday platters, weekend lunches, and lazy Sunday snacks. It is also my go to when the weather is too hot to turn on the oven or when the stove is out of commission.

You can serve these as an elegant appetizer, pack them for a light lunch, or eat a few straight from the cutting board. Save this one, because once you see how easy the rolling step is, you will want to make it again and again.

What’s in These Smoked Salmon Roll Ups

The ingredient list is short, so each one matters. Here is what goes into the roll ups and why these choices work so well together.

• Smoked salmon. This replaces the rice and nori you would find in traditional sushi. Opt for wild caught salmon over farmed when you can. Farmed salmon reportedly has a higher concentration of contaminants, and while wild caught often costs more, the cleaner flavor is worth it in a recipe this simple.
• Whipped cream cheese. Whipped cream cheese gives a lighter, fluffier texture and spreads much more easily over delicate salmon slices than the regular block style. If you only have regular cream cheese, let it soften at room temperature and beat it with a fork until it is spreadable.
• Haas avocado. Haas avocados are recommended over regular avocados because they have a higher fat content and richer flavor. That creaminess balances the salty salmon and the bright lemon zest.
• Cucumber. Cut into thin matchsticks, cucumber adds a cool crunch and keeps the filling from tasting heavy.
• Chives and lemon zest. These two bring freshness and a light onion note that wakes up the whole bite.
• Sesame seeds. Sprinkled onto the plastic wrap, they end up on the outside of the roll and add a subtle nutty finish.

Because the recipe skips rice and nori, it stays low carb and keto friendly. Each slice has 2 grams of total carbohydrates and 1 gram of fiber, so about 1 gram of net carbs. That is a number you can feel good about when you are watching your intake.

Tweaks + Substitutes

Once you have the basic rolling technique down, this recipe is easy to adjust. Here are a few directions you can take it.

• Add heat. A thin smear of wasabi or a few drops of sriracha inside the roll gives a spicy kick that pairs well with the cool cucumber.
• Add more sushi style fillings. Nori, extra avocado, or a few pieces of crab all work nicely tucked into the center.
• Make a more traditional sushi version. If you are not avoiding carbs, you can build the roll with sushi rice and seaweed instead of the salmon wrapper.
• Add a sauce. An Asian salmon sauce drizzled over the top, or served on the side for dipping, adds a savory finish.

Keep in mind that swapping the salmon wrapper for rice and seaweed turns this into a classic sushi roll rather than a low carb roll up, so plan accordingly if you are counting carbs. The cream cheese, chives, lemon zest, avocado, and cucumber all stay the same no matter which version you choose.

How to Make Salmon Roll Ups

Despite how they look on a platter, these roll ups need only plastic wrap and a sharp knife. Here is the whole process.

Start by laying a piece of plastic wrap on a flat surface. Sprinkle the wrap with 2 tablespoons of sesame seeds, then place 8 ounces of smoked salmon over the seeds. Overlap the slices so they form a 10 x 6 inch rectangle.

The overlapping is what holds the roll together, so take an extra minute here and avoid leaving gaps.

Next, spread 1/2 cup of whipped cream cheese over the top of the salmon. Sprinkle on 2 tablespoons of minced chives and 1 tablespoon of lemon zest. The chives are listed as divided, so you can hold a small pinch back for garnish if you like.

Place 1/2 of a thinly sliced avocado and 1/2 of a matchstick cut cucumber along the long edge of the salmon. Now use the plastic wrap to help roll the salmon over itself, working from the filled long edge toward the other side.

Once it is rolled, roll it on the counter a few times to shape it into a neat log.

Then place the roll in the freezer for 10 minutes. This brief chill firms everything up so the slices stay clean instead of smearing. Finally, slice the roll into 12 pieces with a sharp knife. A gentle sawing motion works better than pressing straight down. Serve right away, or arrange the slices on a platter and let everyone help themselves.

Can I Make This Smoked Salmon Appetizer Ahead?

This is one of those dishes that is best made just before serving. Avocado browns once it is cut, and cucumber gradually releases liquid, so a roll that sits for hours will not look or taste as fresh.

The good news is that the roll ups come together in just a few minutes. You can do all the slicing and set out your ingredients ahead of time, then roll and slice right before guests arrive. That way the presentation stays crisp and bright.

If you want a head start, mix the cream cheese with the chives and lemon zest, cover it, and chill it until you are ready. Keep the avocado and cucumber whole and unpeeled until the last moment, then assemble the rolls quickly.

A brief 10 minute freeze before slicing is part of the method, so that step stays the same even when you are short on time.

How to Serve

These stuffed salmon roll ups work as an appetizer, a lunch, or a snack, so they fit almost any occasion.

• Serve them with a toasted bagel or a slice of bread for a brunch style plate.
• Arrange the slices over a bed of lettuce for an easy salmon salad.
• Set them on top of grains such as brown rice, quinoa, or cauliflower rice. Cauliflower rice keeps the dish low carb.
• Dice everything up and stir it together for a smoked salmon dip that you can scoop with crackers or cucumber rounds.

For a party, I like to plate them in a single layer on a chilled platter with a few lemon wedges and extra chives. They look impressive, and nobody needs to know how quickly they came together.

If you are serving a crowd, you can double the recipe and make two logs, then slice them just before the platter goes out.

Ingredients

This recipe makes 12 slices and uses seven ingredients.

• 2 tablespoons sesame seeds
• 8 ounces smoked salmon
• 1/2 cup whipped cream cheese
• 2 tablespoons minced chives, divided
• 1 tablespoon lemon zest
• 1/2 avocado, thinly sliced
• 1/2 cucumber, cut into matchsticks

A quick note on shopping. Whipped cream cheese is sold in tubs, and it spreads without any softening. For the avocado, a ripe Haas avocado gives the creamiest texture, so give it a gentle squeeze before you buy it. If you can find wild caught smoked salmon, that is the one to pick for the best flavor.

Instructions

1. Lay a piece of plastic wrap on the counter. Sprinkle the plastic wrap with 2 tablespoons of sesame seeds. Place 8 ounces of smoked salmon over the sesame seeds, overlapping the slices to form a 10 x 6 inch rectangle.
2. Spread 1/2 cup of whipped cream cheese over the top of the smoked salmon. Sprinkle with 2 tablespoons of chives and 1 tablespoon of lemon zest.
3. Place 1/2 of a thinly sliced avocado and 1/2 of a matchstick cut cucumber along the long edge of the salmon. Use the plastic wrap to help roll the salmon over itself.
4. Place the roll in the freezer for 10 minutes before slicing. Slice into 12 pieces and serve.

A few tips that make the rolling step easier. Keep the salmon slices overlapping rather than butted up against each other, since gaps will split when you roll. Spread the cream cheese in a thin, even layer so it does not squeeze out the sides.

When you slice, wipe the knife between cuts for the cleanest edges. If the roll feels soft, another minute or two in the freezer will firm it up without freezing it solid.

Recipe details

Yield: 12 slices. Prep time: 15 minutes. Cook time: 0 minutes. Total time: 15 minutes. This is a no cook recipe, so there is no stove, oven, or pan involved.

Here is the source nutrition per serving, which works out to one slice based on a 12 slice yield.

With 2 grams of carbs and 1 gram of fiber, each slice lands at about 1 gram of net carbs, which is why this fits so comfortably into a low carb or keto way of eating.

These roll ups are best the moment they are sliced, so plan to serve them within an hour for the freshest flavor and texture.

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Smoked Salmon Roll Ups

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Smoked Salmon Roll Ups Smoked salmon roll ups sound fancy, and they are, but they come together in just a few minutes with a handful of simple ingredients. Instead of rice and seaweed, thin slices of smoked salmon wrap around whipped cream cheese, chives, lemon zest, avocado, and crisp cucumber.

• Total Time: 15 min
• Yield: 12 slices 1x

Ingredients

Scale 1x2x3x

2 Tablespoons Sesame Seeds
8 Ounces Smoked Salmon
1/2 Cup Cream Cheese, whipped
2 Tablespoons Chives, minced + divided
1 Tablespoon Lemon Zest
1/2 Avocado, thinly sliced
1/2 Cucumber, matchstick

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Instructions

1-Lay a piece of plastic wrap on: Lay a piece of plastic wrap on the counter. Sprinkle plastic wrap with sesame seeds (2 tablespoons). Place smoked salmon (8 ounces) over the sesame seeds, overlapping the slices to form a 10 x 6″ rectangle.
2-Spread whipped cream cheese (1/2 cup) over: Spread whipped cream cheese (1/2 cup) over the top of the smoked salmon. Sprinkle with (2 tablespoons) chives and (1 tablespoon) lemon zest.
3-Place sliced (1/2) avocado and (1/2) cucumbers: Place sliced (1/2) avocado and (1/2) cucumbers along the long edge of the salmon, then use the plastic wrap to help roll the salmon over itself.
4-Toss roll up in the freezer for: Toss roll up in the freezer for 10 minutes before slicing. Slice into 12 pieces, and enjoy!

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• Prep Time: 15 min
• Cook Time: 0 min
• Method: no_cook

Nutrition

• Calories: 78kcal
• Sugar: 1g
• Sodium: 180mg
• Fat: 6g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 5g