Salmon Rolls




About: I'm just a creative person! I enjoy drawing and painting, crafting, cooking & baking and even cake decorating. I sew, knit and crochet and like wood working and metal work, jewelry, beading, clay, and a hund...

These Salmon Rolls are a big crowd pleaser. They disappear really quickly, but thankfully they are easy and quick to make. Since we have our own canned fish, we use what we catch, but you can easily use any store bought Salmon for this recipe.

This recipe can also be made with other types of canned fish. We have made it with our own canned Rainbow Trout. It's a very similar type, color and tasting fish, so feel free to make this recipe with any other similar type catch!

Prep Time: 5 minutes

Chill Time: 2-3 hours

Yields: 48 Appetizer Sized Rolls.


Step 1: Ingredients

You will need:

1 can Salmon, drained (about 8 ounces). Use more or less, depending on the size of can you can get.
1 pkg cream cheese (8 ounces) Softened.
4 tablespoons Salsa (hot, medium, mild... whatever you like)
1/4 teaspoon of allspice (If you don't have allspice, then don't worry about it).
8 Medium (8 inch) Flour Tortilla type wraps (you can also use large sized wraps, just less of them.)
2 tablespoons fresh parsley (optional)

This recipe is pretty flexible. You don't need to get hung up on "exact" quantities. If you don't have a full package of cream cheese or less than 8 ounces of Salmon (or Rainbow Trout...), then just adjust the recipe to what you have.

You can also add spices, such as fresh or dried dill if you'd like, or even roll these up with some fresh crisp lettuce.

You will also need:

Mixing Bowl
Spoon and/or spatula
Measuring spoons
Cling type plastic wrap
A resealable bag, or container to refrigerate rolls.
A plate or a serving dish

Step 2: Mixing Your Ingredients

Combine all the ingredients, except the tortilla wraps, into a mixing bowl.

Mix until completely smooth and ingredients are well combined. (see photo).

Place a sheet of plastic wrap, (larger than your tortilla wraps) onto work surface.

Put one tortilla wrap onto the plastic wrap, then spread some of the mixture onto the wrap. (see photo). You don't have to put an "exact" amount on each wrap, just try and get about a 1/4 inch thick layer on each wrap. The number of wraps you need will depend entirely on the size of wraps you use and how thick or thin you spread on the mixture. 

Now fully roll the tortilla all the way to the other end (see photo). After rolling, wrap the tube with the plastic wrap and twist or tuck the ends under. You want to try and get the tortilla wraps and then the plastic wrap rolled as tight as you can without letting the mixture squeeze out.

After you have rolled all of your mixture into your tortilla wraps, place them into a resealable bag or container, and place in the refrigerator for about 2-3 hours.

Step 3: Cut the Salmon Rolls

After your Salmon Rolls have hung out in the fridge for 2-3 hours, take them out to cut.

Unwrap each roll from the cling wrap. Leave the tortilla wraps rolled. Trim a small amount from each end, so that you have a nice edge. Eating the end pieces is a BONUS for the chef. Then simply cut each roll into 1 inch sized pieces. 

Place cut pieces (so that you can see the roll and mixture) on a serving dish or plate (see photo). 

Tip: If you would like to, you can simply cut the amount of rolls you need and leave the remaining rolls in their plastic wrap in the refrigerator.

You can also just eat them as they are (without cutting them), and skip the sandwich for one day!



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    12 Discussions


    7 years ago on Introduction


    You made my tongue dripping :D im a huge fan of tortilla wraps.
    fantastic work and loots really easy to make. i will definitely give it a go.

    1 reply

    Reply 7 years ago on Introduction

    Thank you. :D

    They are so easy to make. You only need about 5 minutes to mix things, then let them sit in the fridge for a while before cutting.

    So simple. So yummy. Thanks for the comment. :D


    7 years ago on Introduction

    Wait, what? A Vancouverite using canned salmon?!? That sounds like an Oklahoma cattle rancher publishing a cookbook of Spam (not "SPAM" :-) recipes.

    Do this with some fresh Granville Market smoked salmon, and I might be interested :-)

    ... I just looked at your picture more closely -- did you do the canning yourself? And where's your I'ble on "how to can fresh salmon"?

    On a side note, have you ever had the salmon benedict at Jethro's (16th and Dunbar)? Un-fracking-believable!

    3 replies

    Reply 7 years ago on Introduction

    I know... it seems wrong doesn't it? BUT, this is our own canned fish. (I did mention that in the intro, btw)... so I think it more than makes up for the canned part. Also, you gotta still be able to eat fish in the winter... right?

    No, I haven't had the salmon benny at Jethro's, but I'll have to remember that. We try and keep enough frozen, canned, smoked and salted fish to avoid buying any, but once and a while restaurants are acceptable. :)

    My parents are mainly the worker bees in the whole "save the fish for a rainy (or snowy) day thing", so perhaps I gotta get them posting this information.

    Thanks for stopping by. :D


    Reply 7 years ago on Introduction

    Yeah, I didn't notice that you were using "canned" in the sense of "caught fresh and put into preservation by my own hand." I was picturing one of those nasty tin cans of salmon with the flaky consistency of drywall, and about as much taste.

    This is a wonderful recipe, and I've rated it accordingly :-)


    7 years ago on Introduction

    You can't go wrong with these! Yum. Over Christmas we had turkey wraps with cranberries. So good!

    3 replies

    Reply 7 years ago on Introduction

    Thanks sunshiine. - They're also something really "healthy" after all those big holiday meals. :D

    Thank you. I appreciate it.

    (Actually the rating thing wasn't working for a while, so its good to know its working again).

    Thanks :D