Stuffed Salmon Pinwheels Recipe
If you’re looking for a show-stopping dinner that’s both elegant and approachable, Stuffed Salmon Pinwheels are calling your name. This dish brings together luxurious salmon, a lush cream cheese and spinach filling, and a punch of lemon and herbs, all rolled up into irresistible spirals. It’s a perfect centerpiece for dinner parties, holiday feasts, or even weeknight meals when you want something a bit extra. Not only are these pinwheels visually impressive, but they’re also surprisingly easy to make, ensuring you get a wow-worthy meal without any stress.
Ingredients You’ll Need
The magic of Stuffed Salmon Pinwheels is all in the fresh, simple ingredients that layer together beautifully. Each one is chosen for its flavor, texture, and the lovely contrast of colors they bring to your table.
- Salmon fillet (skinless, center-cut): The star of the show, providing a rich, buttery base that’s sturdy enough to roll.
- Cream cheese (softened): Adds creamy decadence and helps bind the filling together for the perfect swirl.
- Chopped spinach (fresh or thawed from frozen and squeezed dry): Delivers color, nutrients, and a mild earthiness that pairs beautifully with salmon.
- Grated Parmesan cheese: Brings a punch of umami and a salty touch that deepens the flavor of the filling.
- Chopped fresh dill (or dried): Lends a fresh, aromatic note that brightens every bite.
- Lemon zest: Adds citrusy fragrance and a pop of color to the creamy filling.
- Lemon juice: Balances the richness of the salmon and cream cheese with just the right amount of acidity.
- Minced garlic: Helps round out the flavors with a subtle, savory kick.
- Salt and pepper: Essential for seasoning the fish and the filling perfectly.
- Olive oil spray or drizzle for baking: Keeps the pinwheels moist and adds a silky finish as they roast.
How to Make Stuffed Salmon Pinwheels
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. This small step means your Stuffed Salmon Pinwheels will lift right off the pan, looking gorgeous and intact when it comes time to serve.
Step 2: Butterfly the Salmon
Lay your salmon fillet flat on a cutting board. If it’s especially thick, use a sharp knife to gently butterfly it. You want an even layer about half an inch thick so the salmon rolls easily and cooks evenly. Take your time—this is a little chef’s trick that makes a big difference in how your pinwheels look!
Step 3: Mix Up the Filling
In a small bowl, blend the softened cream cheese, spinach, Parmesan, dill, lemon zest, lemon juice, garlic, salt, and pepper. Stir until the mixture is creamy and everything is evenly mixed. This becomes the flavorful swirl tucked inside every roll.
Step 4: Spread the Filling
Spoon the creamy filling onto the salmon, smoothing it out with the back of your spoon or a small spatula. Make sure you leave about a half-inch border on all sides. This ensures the filling stays put and your pinwheels are neat when sliced.
Step 5: Roll and Secure
Starting at one short end of the salmon, gently but firmly roll it up jelly roll–style, keeping the filling inside as you go. Use toothpicks or a little kitchen twine to secure the log, so it holds its shape. This is where the transformation happens—each swirl is worth the little bit of effort!
Step 6: Slice and Arrange
With a sharp knife, cut the rolled salmon into 4–6 even pinwheels. Carefully lay them flat-side down on your prepared baking sheet. This lets the beautiful swirls show off as they bake.
Step 7: Bake to Perfection
Give the pinwheels a light spray or drizzle of olive oil. Bake for 18 to 22 minutes, until the salmon is opaque, flakes easily with a fork, and the filling is bubbling lightly. Don’t overbake—you want each Stuffed Salmon Pinwheel to stay juicy and tender!
How to Serve Stuffed Salmon Pinwheels
Garnishes
The right garnish can elevate your Stuffed Salmon Pinwheels from delicious to dazzling. Consider a scatter of fresh dill, extra lemon zest, or a slice of lemon on the plate for a burst of color and flavor just before serving. These easy touches make each piece feel restaurant-worthy.
Side Dishes
This dish pairs well with a variety of sides. For a light, fresh meal, serve your Stuffed Salmon Pinwheels alongside simple roasted asparagus, sautéed green beans, or a crisp garden salad with a lemony vinaigrette. If you’re craving something heartier, creamy mashed potatoes or a wild rice pilaf are excellent choices.
Creative Ways to Present
If you’re making Stuffed Salmon Pinwheels for a gathering, arrange them slightly overlapping on a platter and surround them with fresh herbs and lemon wedges. For an intimate dinner, two pinwheels per plate with a drizzle of the pan juices and a colorful side looks absolutely stunning.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Salmon Pinwheels keep beautifully. Store them in an airtight container in the refrigerator for up to 2 days. Enjoy them cold over a salad or gently reheated for lunch the next day—either way, the flavors will have melded and matured.
Freezing
To freeze, arrange the cooled pinwheels in a single layer on a baking sheet and pop them into the freezer until firm. Transfer to a freezer-safe container or zip-top bag. They’ll keep for up to two months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Preheat your oven to 325°F and warm the pinwheels, covered with foil, for 10–12 minutes until heated through. Microwaving works in a pinch, but reheating in the oven helps the salmon stay moist without turning rubbery.
FAQs
Can I use frozen salmon instead of fresh?
Yes! Just be sure to thaw it completely and pat it dry before rolling up your Stuffed Salmon Pinwheels. This prevents excess moisture from making them watery and helps the filling stay put.
What other herbs can I use if I don’t have dill?
Fresh parsley, chives, or a little tarragon are wonderful substitutes. Each brings its own unique flavor, so feel free to experiment based on what you have on hand.
Can I prepare Stuffed Salmon Pinwheels ahead of time?
Absolutely! Simply assemble and roll the salmon with the filling, then wrap it tightly in plastic and refrigerate for several hours or even overnight. Slice and bake just before serving for stress-free entertaining.
Is this recipe suitable for special diets?
Stuffed Salmon Pinwheels are naturally gluten-free and low-carb, making them great for a variety of eating plans. You can also use reduced-fat cream cheese for a lighter option.
What do I do if the filling leaks out while baking?
A little filling escaping is normal and actually adds to the delicious pan juices! If you want perfectly contained pinwheels, make sure your salmon is an even thickness, don’t overfill, and secure the roll tightly before slicing.
Final Thoughts
There’s something truly wonderful about sharing a plate of homemade Stuffed Salmon Pinwheels—whether it’s for a quiet family meal or a festive celebration. Don’t hesitate to give this recipe a try; it’s the perfect mix of easy, impressive, and downright delicious. I can’t wait for you to enjoy every bite!
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Stuffed Salmon Pinwheels Recipe
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
These Stuffed Salmon Pinwheels are a delightful way to enjoy salmon, filled with a creamy spinach and cheese mixture, rolled up, and baked to perfection. A flavorful and elegant dish perfect for a special dinner or a weeknight treat.
Ingredients
Salmon:
- 1 1/2 pounds salmon fillet (skinless, center-cut)
Filling:
- 4 ounces cream cheese (softened)
- 1/4 cup chopped spinach (fresh or thawed from frozen and squeezed dry)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- Salt and pepper to taste
Additional:
- Olive oil spray or drizzle for baking
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Prepare the salmon: Place the salmon fillet on a cutting board and, if thick, butterfly it carefully to create an even layer.
- Make the filling: In a small bowl, mix cream cheese, spinach, Parmesan, dill, lemon zest, lemon juice, garlic, salt, and pepper until well combined.
- Fill and roll: Spread the filling evenly over the salmon, leaving a 1/2-inch border. Roll up the salmon like a jelly roll and secure with toothpicks or kitchen twine if needed.
- Cut and bake: Slice into pinwheels and place them on the baking sheet. Drizzle with olive oil and bake for 18–22 minutes until cooked through. Serve warm.
Notes
- You can prepare the rolled salmon in advance and refrigerate until ready to bake.
- For extra flavor, consider adding chopped sun-dried tomatoes or capers to the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 270
- Sugar: 1g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 75mg
