Lemon Cream Salmon Cannelloni - Kitchen Chatters
≡ Menu

Dinner Recipes

Lemon Cream Salmon Cannelloni

Cannelloni has traditionally been stuffed with pork, chicken, or beef, but this dish brings a fresher and more sophisticated flavor by using salmon as its main ingredient. A fresh lemon sauce adds to its flavor making this dish a great choice for Lent, or a special family dinner.


  • 2 large eggs
  • 2/3 cup water
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1 tbsp. fresh tarragon
  • 3 tbsp. butter


  • 2 tbsps. butter
  • 1 tbsps. flour
  • 8 oz bottled clam juice
  • 1/3 cup water
  • 1/4 cup heavy cream
  • 2 tsp lemon zest
  • 1/4 tsp fresh ground black pepper

Salmon Cannelloni

  • 2 tbsps. butter softened
  • 1 shallot, finely chopped
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 30 oz salmon cut into 6 pieces


Mix 2 eggs, 2/3 cup water, 1/2 cup flour, and salt in a blender. Run blender on high until mixture is smooth. Place mixture in a mixing bowl and add 1 tbsp. of fresh tarragon that has been finely chopped.

Melt 3 tbsps. of butter, brush a small amount in a large no stick pan, and melt over medium heat. Do not allow the butter to burn or smoke. Add approximately a quarter cup of batter to the pan, turning and tilting the pan to coat the bottom of the pan. (Should be approximately 10 Inches in diameter). Cook just until set, approximately 30 seconds. Turn out onto a clean towel or parchment paper to cool. (Do not cook both sides) Make 5 more in the same way, adding more butter as needed.

Heat 2 tbsps. of butter in a heavy sauce pan over medium low until the butter stops foaming. Reduce heat if needed to avoid allowing the butter to burn. Add flour and whisk for 2 minutes. Add clam juice and water slowly, whisking as you do, and then reduce heat and let simmer for five minutes. Stir in cream, zest, and pepper and remove from heat.

To assemble, butter a 13×9 baking pan and add half of the sauce to the bottom of the pan. Take 2 tbsps. softened butter, shallot, salt, and pepper and mix together. Spread this mixture evenly between the 5 fillets.

Take one of the crespella you made in the first step and place it pale side down on the counter and add the salmon butter side down. Fold edges of the crespella around the salmon leaving both ends open. Place in baking dish seam side down. Once all 5 cannelloni are made and in dish spoon the remaining sauce over the top.

Place in the middle of a preheated oven at 425 degrees for 15 to 20 minutes or until cooked through.

{ 0 comments… add one }

Leave a Comment