Line a sheet pan with parchment paper. If using a store-bought gefilte fish loaf, defrost completely.

Working with one strip at a time, spread about one ounce gefilte fish along the length of salmon. Starting with the thicker end, gently roll up the strip, taking care not to squeeze out the gefilte fish. Secure end with a toothpick and place on the prepared pan. Repeat with remaining salmon strips. Smooth the gefilte fish with damp hands to neaten it inside the roll-up.

Stir together lemon juice and honey or sugar. Brush mixture on all the salmon roll-ups. Season with kosher salt and pepper. Allow to marinate 30 minutes at room temperature.

Preheat oven to 375 degrees Fahrenheit. Bake 25 to 30 minutes if using a real sheet pan. Foil pans will need about 10 minutes more.

Remove from oven and immediately brush accumulated juices over the rosettes. Allow to cool and remove the toothpicks.