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Today we’re talking about my Salmon Omelet Roll-Up recipe— an egg dish that’s as delicious as it is impressive! This oven omelette rolled with smoked salmon is a brunch game-changer that’s perfect for impressing your Easter guests or indulging in a lazy Mother’s Day breakfast in bed.

Straight on photo of a salmon omelette.

Update: This post was originally published in March 2016. I made updates to include more information about making a omelette rolled with salmon at home. 

With the rich, luxurious flavor of salmon gravlax, the fluffiness of eggs, and the tangy creaminess of vodka horseradish crème fraîche, this rolled salmon omelette recipe will surely make your taste buds dance. So, let’s fire up the oven, put on some good tunes, and get ready to roll up (HA!) our sleeves for this tasty and easy-to-make recipe.

About this salmon omelette recipe 

This easy salmon egg roulade rocks my breakfast lovin’ world for many reasons. Not only is it pretty on a plate, but it also tastes outrageously delicious with layers upon layers of fantastic flavors. Fluffy, silky and perfectly creamy eggs, slightly salty, luxurious, omega-3-packed salmon gravlax, herbaceous chives, and cheesy parmesan. This rolled omelet is so good, you’ll be singing the refrain from “Sweet Caroline” in your head all day.

But, if you’ve been reading this blog long enough, you know I couldn’t stop there. Because everything always needs a topping and sauce. Life just tastes better with garnishes. 🤷‍♀️

In this case the pico de gallo adds a bit of acidity, freshness, heat, and color, while the vodka-horseradish crème frâiche adds a touch of boozy, pungent, smooth richness. In other words, this recipe for smoked salmon omelette rolls is out of this world delicious.

FWIW, you can absolutely use store-bought pico de gallo or use packaged cold smoked salmon or lox to save on prep time. You can also leave the vodka out of the crème frâiche if you are serving children. But, whatever you do, I don’t suggest you nix the accouterments on this smoked salmon omelet altogether.

Why you’ll love this rolled omelet

Aside from being gorgeous and deeply satisfying, this oven-cooked omelette roll recipe is also:

  • Quick & Easy – While this salmon egg omelet roll recipe may look fabulously fancy, it really is a cinch to roll together. Simply whisk some eggs and a handful of ingredients together in a bowl, pour into a parchment paper-lined baking dish, bake, top and roll. It’ll be ready for serving in just 30 minutes.
  • Wholesome & Nutritious – This protein-packed, heart-healthy, and filling rolled omelet recipe is made with whole foods you can feel good about eating. Serve with a simple side salad for an extra pop of color and yummy goodness!
  • Super Versatile – Not a fan of fish? Fill your egg rollup with other breakfast meats like sausage or bacon instead. Are you meat-free? Make it vegetarian! No parm on hand? Swap in asiago. Use this rolled omelet recipe as a template for your creativity.
  • Perfect for Entertaining – This recipe for omelette with smoked salmon is the textbook definition of easy elegance, but your brunch guests don’t need to be privy to the fact that you didn’t spend all morning in the kitchen preparing this salmon and egg omelette. I won’t tell if you don’t. 😉

What is an omelette roll?

An omelette roll, also known as an omelette roulade or rolled omelet, is a twist on the traditional egg dish. Featuring thin, crepe-like eggs stuffed and rolled around a filling. Where the classic omelet is folded, this version of the omelet is rolled. Also, while the traditional egg dish feeds one to two people (at most), an omelet rolled can feed a crowd, making it the perfect fuss-free breakfast!

Overhead photo of all the ingredients in omelette roll recipe.

Salmon omelet ingredients

You only need a few easy-to-find ingredients for this rolled salmon omelet recipe. Here’s what to grab:

  • Olive Oil – For greasing the parchment paper so the oven-baked omelet releases entirely with no craggy edges.
  • Half & Half – Adding some creaminess to the omelet mixture ensures it’ll be light, fluffy, and altogether lovely.
    • Substitutions: Half & Half is a 50/50 split of heavy cream and whole milk. Lighten it up by going for whole milk, or make it richer with full cream. Alternatively, use your favorite dairy-free alternative.
  • All-Purpose Flour – For binding the egg mixture.
    • Substitutions: Any GF all-purpose cup-for-cup flour blend will work.
  • Eggs – Use organic, pasture-raised, room temperature eggs for the best results.
  • Dijon Mustard – For a touch of tangy flavor. I used Dijon-Chardonnay Mustard, but any smooth dijon will work in this smoked salmon omelet.
  • Parmesan – For salty, creamy, umami goodness use parmigano-reggiano cheese.
    • Substitutions: You’re welcome to use another hard, aged salty cheese, like asiago or grana padano. Or swap in your favorite dairy-free alternative.
  • Cured Salmon – You can use homemade gravlax or purchased lox, gravlax, or cold-smoked salmon here.
  • Chives – Green onions or chives lend fresh allium brightness.
    • Substitution: Fresh dill is a great substitute if you prefer herbs.
  • Pico de Gallo – For some textural interest and a bit of spice. Feel free to use homemade or store-bought.

If smoked or cured salmon is on sale at the store, grab extra and put it to good use in these recipes: smoked salmon dip with cream cheese, smoked salmon and cream cheese roll, smoked salmon pasta with cream, and smoked salmon pizza.

Optional sauce

  • Vodka – Just a teaspoon adds a lovely kick of boozy intrigue. Feel free to omit it if you prefer.
  • Prepared Horseradish – For a spicy, nose-clearing punch of flavor.
    • Substitution: You may also use milder creamy horseradish sauce if you prefer a more subtle flavor.
  • Crème Fraiche – This is the French version of sour cream, which is slightly thinner. 
    • Substitutions: Feel free to swap in sour cream or full-fat plain Greek yogurt thinned out with a bit of cream, or use crema mexicana instead.
  • Kosher Salt & Freshly Cracked Black Pepper – For seasoning, to taste.

Variations

As much as I love this baked omelette recipe just the way it is written, there’s plenty of room for you to make it your own. Here are a few variations worth considering:

  • Gluten-Free – Swap in your favorite cup-for-cup all-purpose gluten-free flour blend in place of wheat flour.
  • Dairy-Free – The sauce for this smoked salmon omelet is totally optional. Feel free to omit the horseradish cream sauce altogether or swap in a vegan substitute for crème frâiche.
  • Vegetarian – Skip the salmon in this omelet roll and replace it with your favorite veggies, such as sautéed mushrooms, spinach, or bell peppers.
  • Asian-Inspired – Swap out the horseradish for wasabi, omit the parmesan in flavor of crumbled nori (roasted seaweed), and use tobiko (flying fish roe) and pickled ginger in place of the pico de gallo.
  • Meaty – Nix the salmon and use cooked ham, crispy bacon, or sausage crumbles in your salmon eggs.

Close-up photo of salmon omelet before being rolled.

How to make a rolled omelette (cooked in the oven!)

This salmon omelet roulade may look fancy and complicated, but it’s actually fairly easy to prepare. Here’s what you’ll do:

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350-degrees. Then, line a 9-by-13-inch pan with parchment, making sure the parchment comes up and over the sides of the pan. Spray or brush parchment with olive oil. Set aside
  2. Whisk Eggs: In a large mixing bowl, combine the half-and-half withe flour. Whisk well to combine. Then, crack the eggs into the bowl, and add the mustard, salt and pepper. Use a whisk to stir and combine the eggs with the flour and seasonings. Pour the whisked eggs into the pan, tilting the pan to ensure the eggs get into the corners of the pan. Then, sprinkle cheese evenly over the top.
  3. Bake the eggs, rotating pan once halfway through cooking, until eggs are almost set. Sprinkle with remaining cheese and bake until cheese melts and eggs are just set in the center, about 2 to 4 minutes.
  4. Let Omelet Cool Slightly: Transfer the omelet (still on parchment) to a work surface by lifting the corners of the parchment paper. Allow the omelet to slightly cool, about 1 ½ minutes, or until you can safely handle the flat omelet.
  5. Stuff Omelette: Lay slices of salmon evenly over the top of the entire omelet. Then, sprinkle the chives on top.
  6. Roll Omelet: Beginning at one shorter end of the omelet, lift parchment paper, and begin to roll up omelet tightly, peel back the parchment as you continue to roll, forming a cylinder.
  7. Slice and Serve: Use a sharp utility or serrated knife to cut the rolled smoked salmon omelet into thin slices. Slice, using a utility or serrated knife, into desired thickness. Drizzle the rolled omelet with the creamy sauce and garnish with pico de gallo, if using. Enjoy!

Expert tips for the best omelette with smoked salmon

  • Don’t forget to line your sheet pan with parchment, and then go the extra mile by greasing the parchment. This will ensure all the fluffy, eggy goodness of this smoked salmon omelet makes it to the plate!
  • Whisk the eggs until they are fully combined and slightly frothy before adding any other ingredients.
  • Don’t overfill the omelet with too many ingredients as it may make it difficult to roll up. I suggest leaving a border of about an ½ – 1-inch on all sides.
  • Use the parchment paper to help you roll the baked omelette with smoked salmon, starting on the narrow end.

Straight on photo of a rolled omelette.

FAQs: omelet roll

Can I use a different type of fish instead of smoked salmon?

Absolutely! Feel free to use either homemade gravlax, Jewish deli-style lox, or cold smoked salmon in this omelette roll recipe. You’re also welcome to swap in any smoked fish (e.g. smoked trout), or use a fish spread instead!

Can I make this recipe ahead of time?

This egg omelette roll recipe is best served fresh from the oven, as eggs aren’t great at being reheated. That said, it only takes 30 minutes from start to finish, so it’s easy enough to make nearly anytime!

Overhead photo of a rolled omelette with smoked salmon and chives on a white platter.

Serving smoked salmon omelet

If you’re serving this smoked salmon omelet recipe for a fancy breakfast or brunch at home, you may as well go out and serve it with your favorite sides. Here are some of my ideal pairings:

  • Fresh fruit
  • Side salad
  • Toast
  • Roasted potatoes
  • Sliced avocado
  • Breakfast cocktails like Mimosas or Bloody Mary’s
  • Crisp white wine like chardonnay, pinot grigio, or champagne

Storing leftover omelette rolled

This lox omelette is so good, I have a feeling your family will eat the entire thing in one sitting. However, if you have any leftovers: 

  • Store the rolled smoked salmon omelet in an airtight container in the fridge for up to 3-4 days. To prevent the slices of the roll-up from sticking together, you can layer sheets of parchment paper or wax paper in between each slice. Alternatively, you can wrap the entire uneaten portion of the salmon omelet tightly in plastic wrap or aluminum foil.
  • To reheat, bake the omelette with smoked salmon in a covered dish for 10-15 minutes at 350F, or until heated through.
    • Alternatively, you can reheat the egg roll-up in the microwave for 30-60 seconds, but this may result in a slightly soggy texture.

Angled photo of a slice of smoked salmon omelet.

Alright, friends! Next time you’re looking to add some egg-citement and roe-mance to your morning routine, try this quick and easy recipe for oven baked salmon omelette rolls. Until next time, let minnow what you think about this fun rolled omelet breakfast idea by commenting below!

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More recipes for eggs!

How to make the best rolled omelette with smoked salmon at home👇

Overhead photo of a smoked salmon omelet.

Baked Omelette Rolled with Smoked Salmon

5 from 10 votes
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 servings
This Salmon Omelet Roll is a dish that's as delicious as it is impressive! Featuring fluffy eggs rolled with smoke salmon and chives, this oven omelette recipe is a brunch game-changer that's perfect for impressing your Easter guests or indulging in a lazy Mother’s Day breakfast in bed.

Equipment

  • 1 Large Mixing Bowl (for mixing eggs)
  • 1 Whisk (for whisking eggs)
  • Sheet Parchment Paper (for lining pan)
  • 1 9x13-inch Casserole Pan (for baking omelet)

Ingredients 

For the Smoked Salmon Omelette

Optional Sauce for Serving

  • 1 tsp Vodka
  • 1 TBS Horseradish Sauce
  • ½ scant Cup Crème Fraiche
  • 1 TB Chives – thinly sliced

Instructions

  • Preheat Oven: Arrange oven rack to middle position, then preheat to 350 degrees.
    Prepare Pan: Line a 9 x 13’’ casserole dish with parchment paper, making sure the parchment comes up and over the sides of the pan, with about a 1-inch or more excess hanging over the sides of the pan. Spray or brush the parchment with olive oil to prevent the eggs from sticking. Then, set the pan aside.
  • Prepare the Eggs: In a large bowl, combine the half & half with the flour and whisk well. Next, crack in the eggs into the bowl. Then, add the mustard and season with salt and pepper to taste. Use the whisk and mix VERY VERY WELL.
    (Tip: For a silky smooth egg omelet, you MUST whisk, whisk, whisk! Whisk until you think the eggs are combined, and continue to whisk for 1 minute. Alternatively, use an immersion blender or transfer the eggs to a high speed blender and blend to save you arm from the workout.)
  • Add Eggs to Pan: Carefully pour the omelet mixture into the prepared pan, tilting to ensure mixture gets into the corners of the pan. Sprinkle ½ cup of the parmesan cheese evenly over the top of the eggs.
  • Bake, rotating the pan once halfway through cooking, for 18 - 22 minutes or until eggs are ALMOST set.
    Add More Cheese, Bake Again: Sprinkle the remaining cheese evenly over the top of the eggs. Return to the oven and bake until the eggs are JUST set in the center, about 2-4 minutes.
  • OPTIONAL- Meanwhile, Make the Vodka-Horseradish Sauce: Add all the sauce ingredients to a small bowl. Season with salt and pepper and whisk together. Cover and place in the refrigerator to allow the flavors to marry.
  • Let Omelet Cool Slightly: Transfer the omelet (still on parchment) to a clean work surface by lifting up on the corners of the parchment paper. Set the omelette aside and allow it to slightly cool, about 1 ½ minutes.
    (Note: The omelet is easiest to roll while it's still warm. However, you also don't want to cook the salmon or burn your fingers! You just need to set it aside until you can safely handle it.)
  • Fill Omelette: Arrange slices of smoked salmon evenly all over the top of the omelet, leaving an empty border of about an ½ - 1-inch on all sides. Then, sprinkle the chives over the salmon.
  • Roll Omelet: Beginning at a short end of the omelet, lift the parchment paper and begin to roll up the omelet tightly into a cylinder, peeling back the parchment as you continue to roll the eggs. Arrange the rolled omelet so the seam is facing DOWN.
  • Slice and Serve: Using a sharp utility knife or serrated knife, thinly slice the egg roll into even servings. Drizzle with sauce and garnish the eggs with pico de gallo, if using. Enjoy!

Notes

  • Don’t forget to line your sheet pan with parchment, and then go the extra mile by greasing the parchment. This will ensure all the fluffy, eggy goodness of this smoked salmon omelet makes it to the plate!
  • Whisk the eggs until they are fully combined and slightly frothy before adding any other ingredients. For the silkiest eggs, I recommend using an immersion blender or high-powered blender. 
  • Don't overfill the omelet with too many ingredients as it may make it difficult to roll up. I suggest leaving a border of about an ½ - 1-inch on all sides.
  • Use the parchment paper to help you roll the baked omelette with smoked salmon, starting on the narrow end.
Nutritional information is an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 388kcal    Carbohydrates: 10g    Protein: 31g    Fat: 23g    Saturated Fat: 11g    Cholesterol: 418mg    Sodium: 1170mg    Potassium: 299mg    Sugar: 1g    Vitamin A: 1080IU    Vitamin C: 3.1mg    Calcium: 385mg    Iron: 2.7mg

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Gravlox & Chive Egg Roulade-long pin1