A Fresh Take on Salmon – How These Pinwheels Won Me Over
I’ve always loved salmon, but these Spinach and Feta Stuffed Salmon Pinwheels feel like a little celebration every time I make them. They’re elegant enough for guests yet simple enough for a weeknight dinner, which is my favorite kind of recipe. The moment the salmon comes out of the oven—flaky, tender, and infused with lemony, garlicky aroma—you’ll understand why this dish quickly becomes a go-to. The creamy spinach and feta filling adds richness without being heavy, and the beautiful pinwheel shape makes it look like you spent far more time on it than you actually did.
Ingredients You’ll Need to Make Salmon Pinwheels
This recipe comes together with a handful of fresh, flavorful ingredients. The combination of greens, citrus, herbs, and creamy cheese makes the salmon taste bright and delicious.
- 1 large salmon fillet (about 1½ lbs, skinless)
- 2 cups fresh spinach, chopped
- ½ cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons cream cheese, softened
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried dill or 1 teaspoon fresh dill
- Salt and pepper to taste
- Toothpicks or kitchen twine
Sautéing the Spinach – Building Layers of Flavor
Begin by heating olive oil in a skillet over medium heat. Add the minced garlic and cook until it becomes fragrant—you’ll smell that warm, savory scent almost immediately. Add the chopped spinach and cook until it wilts down, stirring occasionally. It only takes a minute or two. Once wilted, set the spinach mixture aside to cool slightly. This helps the filling spread evenly later.
Making the Creamy Spinach and Feta Filling
In a bowl, combine the cooled spinach with feta, cream cheese, lemon zest, lemon juice, and dill. The mixture should be creamy but still have texture from the spinach and crumbled feta. I love how the lemon brightens everything up; you can taste the difference even before baking. Season lightly with salt and pepper, remembering that feta already brings some saltiness.
Preparing the Salmon for Rolling
Lay the salmon fillet on a cutting board. Slice it horizontally to create a thinner, more flexible piece. If one side is thicker, you can gently pound it with a meat mallet to even it out—just enough to make it easy to roll. Season the salmon generously with salt and pepper.
Spreading, Rolling, and Securing the Pinwheels
Spread the spinach-feta filling over the salmon in a thin, even layer. Don’t overfill the center; a little goes a long way, and it helps the roll stay tight. Starting from one long edge, roll the salmon into a log. Use toothpicks or kitchen twine to secure it so it doesn’t unravel during slicing and baking.
Once secured, use a sharp knife to cut the log into 1½-inch thick pinwheels. You’ll see the beautiful swirl of salmon and green filling right away—it’s always satisfying.
Baking Until Tender and Flaky
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and arrange the pinwheels so they fit snugly but not crowded. Brush the tops with a bit of olive oil to help them stay moist and golden.
Bake until the salmon is cooked through and flakes easily with a fork. Depending on the thickness of your pinwheels, this usually takes around 15–20 minutes. The filling bubbles slightly, and the salmon becomes tender and aromatic. Remove the toothpicks or twine before serving.
Serving and Storing Your Salmon Pinwheels
Serve these pinwheels warm with a squeeze of extra lemon juice or a drizzle of olive oil. They pair beautifully with rice, roasted vegetables, or a fresh green salad. If you’re making them ahead of time, you can refrigerate leftovers in an airtight container for up to two days. Reheat gently in the oven to keep the texture moist and flaky.
Creative Ways to Enjoy These Pinwheels
These salmon pinwheels also work well as a party appetizer—just slice them a bit thinner and arrange them on a platter. You can even make a light sauce by whisking Greek yogurt with lemon, dill, and a touch of garlic for dipping. If you love bold flavors, try adding sun-dried tomatoes or a sprinkle of chili flakes to the filling.
Variations You Can Try
- Swap spinach for kale or Swiss chard.
- Use goat cheese instead of feta for a tangier bite.
- Add chopped herbs like parsley or chives for extra freshness.
- Mix in a spoonful of Dijon mustard for a savory kick.
Nutrition Snapshot
These pinwheels are protein-rich, full of omega-3 fatty acids, and balanced with leafy greens. They’re satisfying without feeling heavy, and the creamy filling adds richness without overwhelming the salmon.
Your Salmon Pinwheel Questions, Answered
Can I use frozen salmon?
Yes—just make sure it’s fully thawed and patted dry before slicing.
Why is my salmon hard to roll?
It may be too thick. Slice it thinner or gently pound it to make it more flexible.
Can I make these ahead?
You can assemble the log, refrigerate it for a few hours, and slice and bake when ready.
What if my filling leaks out while baking?
A little leakage is normal. Just spoon it back over the pinwheels before serving.
Can I grill them instead of baking?
It’s possible, but they’re more delicate—baking keeps them intact and tender.
These Spinach and Feta Stuffed Salmon Pinwheels are one of those dishes that look impressive but come together with surprising ease. The lemony, creamy filling tucked inside flaky salmon creates a meal that’s both comforting and fresh—a combination I come back to again and again.
