Imagine impressing your friends and family with a dish that’s as stunning to look at as it is delicious to devour. Stuffed Salmon Pinwheels take a gorgeous, flaky salmon fillet and transform it into elegant spirals filled with creamy cheese, vibrant spinach, sun-dried tomatoes, and fresh dill. Every bite is a celebration of color, fresh flavors, and seafood perfection. Whether you’re planning a festive dinner or simply want to elevate a weeknight meal, these pinwheels offer both visual wow-factor and melt-in-your-mouth comfort—all in just over half an hour!
Ingredients You’ll Need
The magic of Stuffed Salmon Pinwheels lies in its approachable ingredient list. Each item plays an important role, balancing richness, freshness, and a burst of flavor, making the dish irresistibly satisfying yet simple enough to whip up on a whim.
- Salmon Fillet: Choose a center-cut, skinless piece about half an inch thick for easy rolling and even cooking.
- Cream Cheese: Softened cream cheese forms a luscious base for the filling and keeps everything moist.
- Fresh Spinach: Chopped spinach adds color, nutrients, and a touch of earthy sweetness to the stuffing.
- Sun-Dried Tomatoes: These little jewels infuse the pinwheels with tangy, savory-sweet notes and a pop of vibrant red.
- Fresh Dill: A sprinkle of chopped dill lends an herby freshness that really brightens up the salmon and filling.
- Garlic: Just one minced clove, but it packs a flavorful punch without overwhelming the dish.
- Lemon Juice: A squeeze of lemon wakes up all the other flavors for a zesty finish.
- Salt: A little seasoning helps each ingredient sing without overpowering the natural flavors.
- Black Pepper: Half a pinch for warmth and depth—freshly ground is best.
- Olive Oil: Drizzling olive oil on top helps the fish stay succulent and adds a slight golden sheen.
- Cooking Twine or Toothpicks: These keep your pinwheels tightly rolled up while they bake to spiral perfection.
How to Make Stuffed Salmon Pinwheels
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 375°F (190°C) to get it nice and hot, ensuring even cooking. Line a baking sheet with parchment paper so your stuffed salmon pinwheels won’t stick and clean-up is a breeze.
Step 2: Make the Creamy Filling
In a medium bowl, combine the cream cheese, chopped spinach, sun-dried tomatoes, dill, garlic, lemon juice, salt, and black pepper. Mix everything thoroughly until you have a cohesive, colorful filling. At this point, you can taste-test and adjust seasoning if you’d like—the filling is the flavor backbone of your pinwheels!
Step 3: Prepare and Fill the Salmon
Lay your salmon fillet out on a cutting board. If it isn’t already a uniform thickness, carefully butterfly it so the whole piece is about half an inch thick from end to end. Evenly spread the cream cheese mixture over the surface, going right up to the edges for maximum flavor in every bite.
Step 4: Roll and Secure the Pinwheels
Starting from one short end, gently but tightly roll the salmon into a log, keeping as much filling inside as possible. Use cooking twine or toothpicks to secure the log at intervals—this ensures that the Stuffed Salmon Pinwheels hold their beautiful shape while baking.
Step 5: Slice and Bake
Slice the rolled salmon into pinwheels, about an inch and a half thick each. Arrange them cut side up on your lined baking sheet, drizzle lightly with olive oil, and slide them into the oven. Bake for 18 to 20 minutes, or until the salmon is opaque and flakes easily with a fork, and the filling is bubbling slightly. Serve warm and enjoy the well-deserved admiration!
How to Serve Stuffed Salmon Pinwheels
Garnishes
A flourish of fresh dill or parsley over the plated Stuffed Salmon Pinwheels not only enhances their aroma but gives them a restaurant-worthy look. A few lemon wedges on the side double as a fresh-squeezed flavor boost. For bonus color, sprinkle on some thinly sliced green onions or a quick dusting of smoked paprika.
Side Dishes
Stuffed Salmon Pinwheels pair beautifully with sides that are bright and light. Think a crisp green salad with a citrus vinaigrette, roasted asparagus, or fluffy herbed couscous. For more comfort, serve alongside creamy mashed potatoes or simple steamed rice that can soak up any of the flavorful juices.
Creative Ways to Present
Arrange the pinwheels atop a bed of lightly dressed arugula, or fan them out on a vintage platter for a wow-factor centerpiece. For cocktail parties, use smaller pieces of salmon and serve the pinwheels as elegant bite-sized appetizers, each skewered with pretty picks. These work beautifully for brunch spreads or as part of a seafood buffet, where their swirl of color draws everyone in.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Stuffed Salmon Pinwheels, simply let them cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to two days—the flavors actually deepen a bit overnight, making leftovers just as tasty as fresh!
Freezing
To freeze, arrange cooled pinwheels in a single layer on a tray to firm up, then transfer them to a freezer-safe bag or container. Separate layers with parchment paper to prevent sticking. They’ll keep well for up to two months, and are perfect for busy nights when you crave something special in a hurry.
Reheating
For best results, reheat Stuffed Salmon Pinwheels gently in a 325°F (165°C) oven until warmed through—about 10 minutes. Cover loosely with foil to retain moisture. Avoid microwaving, as it can dry out the salmon and make the filling watery.
FAQs
Can I prepare Stuffed Salmon Pinwheels in advance?
Absolutely! You can assemble and roll the pinwheels up to a day ahead, wrap them tightly, and store in the refrigerator until ready to slice and bake. This makes entertaining effortless and stress-free.
Can I use frozen salmon for this recipe?
Yes, frozen salmon works well—just be sure to fully thaw and pat the fillet dry with paper towels before preparing so the filling adheres properly and the fish bakes evenly.
Are there any cheese alternatives to cream cheese?
Definitely! Goat cheese imparts a tangy edge, while ricotta offers a lighter, milder option. Feel free to experiment with your favorite soft cheeses for a twist on the classic flavor.
What’s the best way to butterfly a salmon fillet?
Using a sharp, flexible knife, carefully slice the fillet horizontally almost through to the other side, then open it like a book. This technique helps you get an even thickness—ideal for rolling into tidy pinwheels.
Can I make Stuffed Salmon Pinwheels without twine or toothpicks?
If you don’t have twine or toothpicks, slice the pinwheels gently with a very sharp knife and nestle them snugly together on the baking sheet. The close arrangement will help them hold their shape as they bake.
Final Thoughts
Trying Stuffed Salmon Pinwheels just once is enough to turn anyone into their biggest fan. They’re quick to make, endlessly adaptable, and always the star of the table. So gather your ingredients, roll up your sleeves, and enjoy every colorful, flavorful swirl—your kitchen is in for a treat!
Print
Stuffed Salmon Pinwheels Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Delight your taste buds with these delectable Stuffed Salmon Pinwheels, a savory dish perfect for any occasion.
Ingredients
Salmon Pinwheels:
- 1 ½ pounds skinless salmon fillet (center-cut, about ½ inch thick)
- 4 ounces cream cheese (softened)
- ½ cup fresh spinach (chopped)
- ¼ cup sun-dried tomatoes (finely chopped)
- 2 tablespoons fresh dill (chopped)
- 1 garlic clove (minced)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- cooking twine or toothpicks
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare Filling: Mix cream cheese, spinach, sun-dried tomatoes, dill, garlic, lemon juice, salt, and pepper in a bowl.
- Assemble Salmon: Butterfly salmon if needed, spread filling, roll up, secure with twine, and slice into pinwheels.
- Bake: Place pinwheels on the baking sheet, drizzle with olive oil, and bake for 18–20 minutes until cooked.
- Serve: Serve warm and enjoy!
Notes
- You can substitute goat cheese or ricotta for cream cheese for a different flavor.
- Add chopped artichokes or capers for extra brininess.
- Use frozen spinach (thawed and drained) if fresh is unavailable.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 310
- Sugar: 2g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
