Smoked Salmon Rollups with Grilled Zucchini and Cream Cheese

I love recipes like this when I have zucchini to use up. During the summer, I often get more zucchini than I know what to do with, so I'm always looking for new ways to serve it. These zucchini smoked salmon bites are a fun alternative.

They're ideal for a dinner party, holiday gathering, brunch or drinks with friends. The combination of tender grilled zucchini, creamy cheese and smoky salmon is flavorful without being too heavy, and each rollup is small enough to eat in one or two bites.

The recipe takes about 20 minutes from start to finish and uses just four main ingredients. You don't need an oven, complicated equipment or a long list of seasonings. A grill pan, a sharp knife and a few toothpicks are all you need.

Why you'll love these smoked salmon rollups

• Only four main ingredients: zucchini, smoked salmon, herb cream cheese and olive oil.
• A fresh alternative to crackers: the grilled zucchini wraps replace bread or pastry, making these a good option when you want a vegetable-based appetizer.
• Easy to serve: secure the rolls with cocktail picks and arrange them on a platter.
• Flexible preparation: grill the zucchini ahead of time and assemble the appetizers closer to serving.
• Perfect for entertaining: the individual portions look attractive on an appetizer board without requiring elaborate decoration.

If you enjoy salmon appetizers, you might also like my Temaki Sushi with Salmon and Avocado. Those hand rolls are another fun way to serve salmon in individual portions.

Ingredients for zucchini smoked salmon bites

You only need four main ingredients for these smoked salmon appetizers.

Zucchini forms the outside of each rollup. Choose a small or medium zucchini that feels firm and has relatively straight sides. Smaller zucchini are often easier to slice into long, even ribbons, while very large zucchini can have a watery center and wide, awkward slices.

Smoked salmon provides a savory, smoky flavor that pairs well with the mild zucchini and rich cream cheese. Thinly sliced cold-smoked salmon is easiest to work with because it can be cut into strips that fit neatly inside the zucchini ribbons. If the salmon slices are particularly large, simply cut them to size.

Herb cream cheese adds creaminess and holds the filling together. I like garlic and herb cream cheese because it seasons the appetizer without requiring extra ingredients. Plain cream cheese also works; mix it with a little chopped fresh dill, garlic and black pepper if you want to make your own flavored version.

Olive oil helps the zucchini brown in the grill pan and prevents it from sticking. You only need a thin coating. Too much oil can leave the cooked zucchini greasy, which makes the rollups harder to handle.

Salt and freshly ground black pepper are optional, but use salt sparingly because smoked salmon and flavored cream cheese can already be salty.

How to slice zucchini for rollups

The most important step is cutting the zucchini into thin, flexible strips. If the slices are too thick, they can crack when you try to roll them. If they're too thin, they may tear or become difficult to handle.

A vegetable peeler, cheese slicer or mandoline can help you make long, even ribbons. A sharp knife also works, although it takes a little more care.

Trim the ends of the zucchini and slice it lengthwise. Aim for strips about ⅛ inch thick. They don't have to be perfectly uniform, but try to keep them thin enough to bend without breaking.

You may find that the first strip is mostly skin or that the last few slices are too narrow. That's normal. Save those pieces for a stir-fry, omelet or salad rather than trying to force them into rollups.

Why you should grill the zucchini first

Raw zucchini is firm and can be difficult to roll neatly around a filling. Grilling softens the strips just enough to make them flexible while adding color and flavor.

Heat a grill pan over medium-high heat and brush the zucchini lightly with olive oil. Grill the slices in a single layer until they develop light brown marks and become pliable, usually about 1-2 minutes per side, depending on their thickness.

Don't overcrowd the pan. If you add too many slices at once, the temperature can drop and the zucchini may soften without developing those attractive grill marks. Work in small batches instead.

The goal isn't to cook the zucchini until it's completely soft. It should bend easily but still hold its shape.

How to prevent watery zucchini rollups

Zucchini contains a lot of water, and grilling releases some of that moisture. If you spread cream cheese on zucchini that's still hot or wet, the filling can become slippery and the finished appetizers may release liquid on the serving platter.

Let the grilled strips cool until they're no longer warm to the touch, then pat them dry with a paper towel before adding the filling.

If you're preparing the zucchini well ahead of time, let the strips cool on a paper towel-lined plate or wire rack. This gives excess moisture somewhere to go rather than allowing it to collect underneath the slices.

This small step makes the rollups much easier to assemble and serve.

How to assemble smoked salmon rollups

Once the zucchini is cool and dry, the rest is straightforward.

Spread a thin layer of herb cream cheese over each strip, leaving a little space around the edges. Too much filling can squeeze out when you roll the zucchini, making the appetizers messy to eat.

Cut the smoked salmon into strips that are roughly the same width as the zucchini. Lay the salmon on top of the cream cheese, then gently roll the zucchini from one end to the other.

Secure each rollup with a cocktail pick if necessary. Some strips will stay rolled on their own, but a pick makes them easier to transport and serve.

Arrange the finished zucchini smoked salmon bites on a platter. If you want to dress them up, add a small sprig of dill or a little freshly grated lemon zest.

Can you make smoked salmon rollups ahead of time?

Yes, but I recommend preparing them in stages.

You can grill the zucchini strips a few hours ahead, let them cool completely and store them covered in the refrigerator. When you're ready to serve, pat them dry if necessary, add the cream cheese and smoked salmon, and roll them up.

For the best texture, assemble the appetizers as close to serving time as practical. Zucchini can continue to release moisture after grilling, and the cream cheese filling is at its best when it hasn't been sitting against damp vegetables for too long.

If you need to assemble them in advance, an hour or two is a reasonable target. Place the finished rolls in a single layer in a covered container and refrigerate them until serving.

Because these appetizers contain smoked fish and cream cheese, don't leave them sitting at room temperature for an extended period. Take out only what you plan to serve and keep the rest refrigerated.

Variations and substitutions

These smoked salmon rollups are easy to adapt to your taste.

Use plain cream cheese. Add chopped fresh dill, a little lemon zest and black pepper for a homemade herb filling.

Add lemon. A small amount of lemon zest brightens the rich cream cheese and smoky salmon. Avoid adding too much lemon juice to the filling, as extra liquid can make it softer.

Try fresh herbs. Dill and chives both work well with smoked salmon. Finely chop them and mix them into plain cream cheese.

Use goat cheese or ricotta. Soft goat cheese or ricotta makes a tangier filling. If it's too firm to spread, mix it with a small spoonful of cream cheese.

Add a little crunch. Place a few small arugula leaves inside each roll before rolling. Use only a little so the filling doesn't become too bulky.

Use cucumber instead of zucchini. For a no-cook variation, thin cucumber ribbons can work, but they release moisture and are less flexible than grilled zucchini. Pat them dry and assemble the appetizers shortly before serving.

What to serve with smoked salmon rollups

These zucchini smoked salmon bites work well as part of a larger appetizer spread. Serve them alongside olives, cheese, crackers, fresh vegetables or other finger foods.

For a salmon-themed menu, try my Quinoa Salad with Beetroot and Smoked Salmon. It makes a good lunch or light starter and uses smoked salmon in a completely different way.

You can also serve these rollups before a sushi-inspired dinner. My Temaki Sushi with Salmon and Avocado makes a natural companion if you want to offer guests a few different salmon dishes.

A simple smoked salmon appetizer for any occasion

These smoked salmon rollups prove that an appetizer doesn't need a long ingredient list to look special.

The key is to slice the zucchini thinly, grill it until flexible rather than completely soft, and let it cool and dry before adding the filling. Once you've mastered those steps, the rollups are quick to assemble and easy to customize.

Make them for a dinner party, holiday gathering or drinks with friends, and serve them while the zucchini still has a little structure and the filling is creamy.

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