If you’re searching for a striking seafood dinner that’s deceptively easy, look no further than these Stuffed Salmon Pinwheels. Tender salmon wrapped around a luscious, garlicky spinach and cheese filling transforms a simple fish fillet into an elegant main dish that’s every bit as fun to make as it is to serve. Each spiraled bite is packed with creamy richness, herby aroma, and a burst of fresh lemon—perfect for date night or when you want to impress without the fuss. Trust me, these Stuffed Salmon Pinwheels will raise your weeknight dinner game and win rave reviews at any gathering.
Ingredients You’ll Need
The beauty of Stuffed Salmon Pinwheels lies in their straightforward ingredients—each one adds a vital flavor, creamy texture, or a pop of color. Keep these pantry staples handy, and you’ll always be ready to whip up a dish that looks gourmet but feels easygoing!
- Salmon Fillet: Choose a skinless, center-cut fillet for even rolling and moist, flaky results every time.
- Cream Cheese (softened): The creamy base that binds the filling, delivering luxurious richness to each spiral.
- Chopped Spinach: Fresh or thawed from frozen, spinach brings color and a gentle earthiness that balances the richness.
- Parmesan Cheese (grated): Nutty and salty—this classic cheese gives the filling depth and so much savory flavor.
- Garlic (minced): Just one clove adds a punch of natural aroma and warmth to each bite.
- Lemon Juice: A splash of fresh lemon brightens up the filling and complements the salmon’s natural flavor.
- Lemon Zest: Don’t skip the zest—it packs a concentrated citrus hit and makes the dish sing!
- Dried Dill or Italian Seasoning: Choose your favorite for a fragrant herby touch without overpowering the fish.
- Salt and Black Pepper: Simple seasoning that brings all the other flavors to life.
- Olive Oil: Brushed on top to ensure a gorgeous, lightly golden finish after baking.
How to Make Stuffed Salmon Pinwheels
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper so the Stuffed Salmon Pinwheels lift right off—no sticking, no cleanup struggles! This little prep step makes everything go smoothly when it’s time to bake.
Step 2: Make the Creamy Spinach Filling
In a small bowl, combine the softened cream cheese, chopped spinach, grated Parmesan, minced garlic, lemon juice, lemon zest, dried dill or Italian seasoning, and a pinch each of salt and pepper. Mix thoroughly until you have a smooth, green-flecked spread. The cream cheese acts like glue here, holding all that vibrant flavor together for the perfect swirl in your pinwheels.
Step 3: Lay Out and Fill the Salmon
Open up your butterflied salmon fillet, positioning the longer side closest to you. Spread the creamy spinach mixture evenly over the surface of the salmon, reaching almost to the edges so every bite is packed with flavor. Be gentle, and use a spatula to keep the delicate fish intact.
Step 4: Roll and Slice the Pinwheels
Starting at one end, carefully but firmly roll the salmon up into a snug log. If needed, briefly pop the rolled salmon in the fridge to firm it up—this little trick will make slicing so much easier! Once chilled, use a sharp knife to cut the log into four equal pinwheels, and secure each with a toothpick to help them hold their shape.
Step 5: Bake the Stuffed Salmon Pinwheels
Arrange the pinwheels cut side up on your lined baking sheet, then brush the tops with olive oil for a silky, golden finish. Bake for 18 to 20 minutes, or until the salmon is just cooked through and flakes gently with a fork. The aroma in your kitchen will let you know you’re in for a treat.
Step 6: Serve Up and Savor
Serve the Stuffed Salmon Pinwheels warm, with an extra squeeze of lemon and a scattering of fresh herbs if you’re feeling fancy. Each tender, spiraled portion is ready to turn a simple meal into a special occasion.
How to Serve Stuffed Salmon Pinwheels
Garnishes
Dress up your Stuffed Salmon Pinwheels with a bright finish—think fresh dill, parsley, or a little more grated Parmesan. A wedge of lemon perched alongside adds that vibrant pop and lets everyone spritz on as much citrus as they love. These garnishes don’t just add color; they tie all the flavors together beautifully.
Side Dishes
This dish shines with a light, flavorful side such as roasted spring vegetables, a refreshing rice pilaf, or a crisp salad with a tangy vinaigrette. The creamy filling and hearty salmon pair especially well with anything that brings a little crunch or acidity to the meal, helping balance every bite.
Creative Ways to Present
For a wow-factor presentation, arrange the Stuffed Salmon Pinwheels in a spiral on a pretty platter, nestle them over a swirl of herbed yogurt, or plate them individually on a bed of microgreens for a restaurant-worthy look. Even just stacking them high and serving family-style makes them feel festive and fun.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have Stuffed Salmon Pinwheels left over, simply cool them to room temperature, then store in an airtight container in the fridge for up to 2 days. The flavors meld together even more after chilling, making your next-day lunch a treat!
Freezing
You can freeze these pinwheels before baking if you want to prep ahead—just assemble, wrap tightly in plastic, and pop them in a freezer bag. To bake from frozen, add a few extra minutes to the cook time. While you can freeze leftovers after baking, for the best texture, fresh is always fabulous!
Reheating
For best results, reheat Stuffed Salmon Pinwheels in a 300°F oven for 10-12 minutes—this gently warms the fish without drying it out. Avoid microwaving, as it can make the salmon rubbery. A splash of lemon before serving brings them right back to life.
FAQs
Can I use a different fish instead of salmon?
Absolutely! While salmon is classic, you can substitute with another sturdy, thick fillet like steelhead trout or arctic char. Just make sure the fillet is large enough to roll and won’t fall apart during slicing.
Is it better to use fresh or frozen spinach?
Both work perfectly! If you’re using frozen spinach, be sure to thaw it and squeeze out all the liquid before mixing it with the cream cheese. This prevents the filling from becoming watery.
How do I keep the pinwheels from unraveling?
To help the Stuffed Salmon Pinwheels hold their shape, secure each one with a toothpick before baking. Chilling the rolled salmon briefly before slicing also makes for cleaner cuts and tighter pinwheels.
Can I prepare this recipe ahead of time?
Yes! You can assemble and refrigerate the rolled, filled salmon up to a day in advance. When ready to serve, simply slice, brush with olive oil, and bake as directed. You’ll save time and still enjoy freshly baked goodness.
Is this recipe gluten-free?
It sure is! All the ingredients in Stuffed Salmon Pinwheels are naturally gluten-free, making this a great choice for anyone avoiding gluten without compromising on flavor.
Final Thoughts
Gathering friends or family around Stuffed Salmon Pinwheels guarantees there will be smiles at the table—and maybe a few recipe requests! Give this dish a try the next time you need something special and effortless. You won’t believe how something so simple can taste so spectacular!
Print
Stuffed Salmon Pinwheels Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Delight your taste buds with these flavorful Stuffed Salmon Pinwheels. Creamy and rich with a hint of citrus, they make a perfect main course for any occasion.
Ingredients
Salmon:
1 pound salmon fillet (skinless, center-cut, butterflied)
Filling:
4 ounces cream cheese (softened), 1/2 cup chopped spinach (fresh or thawed from frozen and drained), 1/4 cup grated Parmesan cheese, 1 garlic clove (minced), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon dried dill or Italian seasoning, salt, and black pepper to taste
Others:
1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a small bowl, mix the cream cheese, spinach, Parmesan, garlic, lemon juice, lemon zest, dill, salt, and pepper until well combined.
- Roll the salmon: Lay the salmon flat, spread the filling evenly over it, roll it up, secure with toothpicks, and slice into 4 pinwheels.
- Bake: Place the pinwheels on the baking sheet, brush with olive oil, and bake for 18–20 minutes until cooked through.
- Serve: Serve warm with lemon and fresh herbs.
Notes
- To make rolling easier, chill the salmon briefly before slicing.
- This dish pairs well with roasted vegetables, rice pilaf, or a light salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 310
- Sugar: 1g
- Sodium: 340mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 85mg
