Elegant Stuffed Salmon Pinwheels

This hearty Spinach & Feta Stuffed Salmon Pinwheels recipe has become my favorite way to elevate simple salmon into an impressive dinner. The tender, flaky salmon wrapped around a creamy spinach and feta filling creates beautiful spirals that look like you spent hours in the kitchen, when really it comes together with surprising ease.

I first created these pinwheels for a last-minute dinner party when I needed something that looked fancy but didn't require complicated techniques. My guests were so impressed they thought I'd ordered from a restaurant, and now it's my go-to recipe when I want to make someone feel special without spending all day in the kitchen.

Ingredients

• Large salmon fillet: 1½ lbs skinless Look for a thick center cut piece that will roll easily without breaking
• Fresh spinach: 2 cups chopped The fresh version provides better texture than frozen which can be watery
• Feta cheese: ½ cup crumbled Adds tangy saltiness and moisture use authentic Greek feta if possible
• Garlic: 2 cloves minced Creates aromatic base flavor fresh is significantly better than pre-minced
• Olive oil: 1 tablespoon Use a good quality extra virgin for better flavor
• Cream cheese: 2 tablespoons softened Creates creaminess and helps bind the filling together
• Lemon zest: 1 teaspoon The oils in the zest provide intense lemon flavor without acidity
• Fresh lemon juice: 1 tablespoon Brightens all the flavors and cuts through the richness
• Dried dill: ½ teaspoon or 1 teaspoon fresh Pairs perfectly with salmon always double when using fresh herbs
• Salt and pepper to taste: Season carefully as feta already contains significant salt
• Toothpicks or kitchen twine: Essential for holding the pinwheels together during baking

Step-by-Step Instructions

Prepare the Spinach and Feta Filling:

Heat olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add minced garlic and sauté for exactly 1 minute, stirring constantly to prevent burning. The garlic should become fragrant and just barely golden. Add chopped spinach and cook for 2-3 minutes, tossing frequently until the spinach has fully wilted and reduced in volume by about 75%. Remove from heat immediately to prevent overcooking and allow to cool for at least 5 minutes. Transfer to a mixing bowl and combine with crumbled feta, softened cream cheese, lemon zest, lemon juice, and dill. Mix thoroughly until you have a uniform spread with small chunks of feta still visible.

Prep the Salmon Fillet:

Place the salmon fillet on a cutting board and using a very sharp knife, carefully slice it horizontally through the middle to create a thin, flat piece about ½-inch thick. If needed, cover with plastic wrap and gently pound with a meat mallet to create an even thickness throughout. Season both sides of the salmon with salt and pepper, being mindful that the filling already contains salty feta.

Assemble the Pinwheels:

Spread the spinach and feta mixture evenly over the entire surface of the salmon fillet, leaving about ½-inch border on all sides to prevent overflow during rolling. Starting from the narrow end, tightly roll the salmon into a uniform log, applying gentle pressure as you roll to keep it compact. Secure with toothpicks spaced about 1½ inches apart or tie with kitchen twine at 1½-inch intervals. Using a sharp knife, slice between the toothpicks or twine to create individual pinwheels approximately 1½ inches thick.

Bake the Pinwheels:

Preheat your oven to 375°F and allow it to fully heat. Place the salmon pinwheels in a lightly greased baking dish, leaving a little space between each. Brush the tops and sides lightly with olive oil to promote browning and prevent drying. Bake for 15-18 minutes, until the salmon reaches an internal temperature of 145°F and flakes easily with a fork. The pinwheels should be slightly firm to the touch but still moist.

Serve:

Carefully remove all toothpicks or cut away twine before serving. Place pinwheels on warmed plates and garnish with a light sprinkle of fresh dill or a small wedge of lemon. Serve immediately while hot for the best texture and flavor experience.

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The lemon zest is my secret weapon in this recipe. I discovered its importance completely by accident when I once made the dish without it, and the filling tasted flat. The oils in the zest provide that bright citrus aroma that perfectly complements the richness of the salmon and creaminess of the cheese. My daughter now requests these pinwheels for her birthday dinner every year, claiming she can always tell when I forget the zest.

Perfect Pairing Suggestions

These salmon pinwheels pair beautifully with a simple side of roasted asparagus or a light quinoa salad. The clean, fresh flavors of the sides complement rather than compete with the richness of the salmon. For wine enthusiasts, a crisp Sauvignon Blanc or unoaked Chardonnay enhances the lemony notes in the dish while cutting through the fatty salmon. If you prefer red, opt for a light Pinot Noir that won't overpower the delicate fish flavors.

Make-Ahead Options

While this dish is best served fresh from the oven, you can save time by preparing components in advance. The spinach-feta filling can be made up to two days ahead and stored in an airtight container in the refrigerator. You can also assemble the entire salmon roll, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before slicing and baking. This makes it perfect for entertaining when you want to minimize last-minute preparation. Just add an extra 2-3 minutes to the baking time if cooking directly from the refrigerator.

Troubleshooting Tips

If your salmon is breaking apart when rolling, it might be too thin. Try using a slightly thicker cut or chill the fillet for 15 minutes before assembling to firm it up. Ensure your knife is extremely sharp when slicing the pinwheels to prevent tearing. If the filling is leaking out during baking, you may have overfilled the roll. Next time, leave a slightly larger border around the edges and roll more tightly. For pinwheels that hold their shape perfectly, refrigerate the assembled roll for 30 minutes before slicing.

Recipe FAQs

→ How do I prevent the salmon pinwheels from falling apart?

Secure the rolled salmon tightly with toothpicks or kitchen twine before slicing. Make clean cuts with a very sharp knife, and handle the pinwheels gently when transferring to the baking dish. Removing the skin from the salmon also helps the pinwheels hold together better.

→ Can I make these salmon pinwheels ahead of time?

Yes! You can prepare the spinach-feta filling and assemble the salmon roll up to 24 hours in advance. Keep it tightly wrapped in the refrigerator, then slice into pinwheels and bake just before serving for the freshest results.

→ What sides pair well with spinach and feta salmon pinwheels?

These pinwheels pair beautifully with light sides like roasted asparagus, lemon rice pilaf, or a fresh Greek salad. The Mediterranean flavors also complement garlic mashed potatoes or a simple orzo pasta with olive oil and herbs.

→ How can I tell when the salmon pinwheels are done cooking?

The salmon pinwheels are done when they reach an internal temperature of 145°F (63°C) or when the fish flakes easily with a fork. The center should be opaque and slightly pink. Be careful not to overcook, as salmon can dry out quickly.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be substituted. Thaw completely and squeeze out excess moisture before sautéing with the garlic. You'll need about 1/2 cup of thawed, squeezed frozen spinach to replace the 2 cups of fresh chopped spinach.

→ What can I substitute for feta cheese?

If you're not a fan of feta, try goat cheese, ricotta, or even cream cheese with some herbs mixed in. Each will provide a different flavor profile but will still create a delicious creamy filling for the salmon pinwheels.