Roasted BC Salmon Roulade with Crab Sauce

Serves: 4-6


  • 2 lb (900 g) Center Cut, Wild British Columbia Salmon Fillet
  • 1 Tbsp (15 ml) Sweet smoked paprika
  • 1 tsp (5 ml) Dried thyme
  • 1 tsp (5 ml) Dried oregano
  • 1 tsp (5 ml) Dried garlic powder
  • 1 tsp (5 ml) Salt
  • 1 tsp (5 ml) Pepper

Crab Sauce

  • 3 Tbsp (45 ml) Canola oil
  • 1 Onion, chopped
  • 100 ml Dry white wine
  • 1 cup (250 ml) Heavy cream
  • 1 Lemon, juice only
  • ½ tsp (2.5 ml) Cayenne pepper
  • 1 cup (250 ml) Cherry tomatoes, halved
  • 250 g (9 oz) Fresh crabmeat
  • 2 Tbsp (30 ml) Fresh parsley, chopped


  1. To make the roulade, place the salmon fillet on a board, and using a sharp knife, cut through the centre horizontally. Butterfly the fish so that you can open it like a book.
  2. Cover the fish in a piece of plastic wrap and very gently use a mallet to pound out the flesh so that it is about a ¼ inch thick.
  3. Season the fish with salt and pepper and using a fresh sheet of plastic wrap or tin foil, roll the fillet into a tight round cylinder. Tie ends with string if needed.
  4. Place in the refrigerator for 1 hour to set.

Make the sauce.

  1. Preheat the oven to 325˚F (160˚C).
  2. Heat 2 Tbsp (30 ml) canola? oil in a pan. Slightly soften the chopped onion. Add wine, salt, pepper, cream, and lemon juice, and let it reduce by half.
  3. Just before serving add cayenne pepper, cherry tomatoes, crabmeat, chopped parsley to the pan and stir. Cook just until warmed through about 45 seconds.
  4. In a bowl, combine paprika, thyme, oregano, garlic powder, salt, and pepper.
  5. Remove the salmon roulade from the fridge and discard the wrapper.
  6. Using a wet knife, slice the salmon into 4 pieces (about 150 g each).
  7. Dip the flat ends of each piece into the spice mixture.
  8. Heat 1 Tbsp (15 ml) oil in a skillet at medium-high heat and sear the salmon flat side down for 30-60 seconds to create a crust. Do this on both sides.
  9. Place seared salmon onto an oiled baking sheet, and heat in the oven for 4 minutes.
  10. Remove salmon from oven and plate. Spoon sauce over top. Garnish with fresh parsley.