If you’re looking for a dish that feels both impressive and comforting, this Stuffed Salmon Pinwheels Recipe is about to become your new favorite. Imagine tender, buttery salmon rolled up with a luscious blend of cream cheese, spinach, and sun-dried tomatoes, then perfectly seared and baked to golden perfection. Each pinwheel bursts with layers of flavor and color, making it as beautiful on the plate as it is delicious with every bite. Whether for a special dinner or a cozy weeknight treat, these salmon pinwheels will charm your taste buds and leave everyone asking for seconds.
Ingredients You’ll Need
The magic behind the Stuffed Salmon Pinwheels Recipe lies in its simple yet essential ingredients. Each one plays a key role to balance flavor, texture, and color—making the dish both fresh and indulgent.
- 1.5 lbs salmon fillet (skinless, center-cut): The star of the dish, providing tender and flavorful protein.
- 4 oz cream cheese (softened): Adds creamy richness that binds the stuffing ingredients together beautifully.
- 1/2 cup cooked spinach (well-drained and chopped): Brings a fresh, earthy flavor and vibrant green color.
- 1/4 cup sun-dried tomatoes (finely chopped): Offers a chewy texture and bright, tangy sweetness that balances the cream cheese.
- 2 tablespoons grated Parmesan cheese: Adds a savory, nutty depth that complements the salmon perfectly.
- 1 garlic clove (minced): Infuses a subtle and aromatic punch.
- 1 tablespoon lemon juice: Provides zesty brightness to light up the flavors.
- 1 tablespoon olive oil: For searing the pinwheels, giving them a lovely crust.
- Salt and pepper to taste: Essential seasoning that enhances every ingredient.
- Toothpicks or kitchen twine (for securing): Keeps your pinwheels intact and perfectly shaped during cooking.
How to Make Stuffed Salmon Pinwheels Recipe
Step 1: Prepare the Filling
Start by combining the cream cheese, cooked spinach, finely chopped sun-dried tomatoes, grated Parmesan, minced garlic, lemon juice, and a pinch of salt and pepper in a small bowl. Mix everything well until the filling is creamy and evenly blended. This mixture will add a rich, tangy, and savory punch to the salmon, making each bite irresistible.
Step 2: Slice the Salmon
Lay your salmon fillet on a cutting board and, with a sharp knife, slice it horizontally almost all the way through to create a large, flat piece. The goal is to have a thinner steak you can easily roll, so be careful not to cut through completely. This technique is what will transform your salmon into those beautiful pinwheels.
Step 3: Spread and Roll
Generously spread the prepared filling evenly over the flattened salmon. Then, starting from the short end, roll the fillet up tightly into a spiral. Use toothpicks or kitchen twine to secure the roll so it holds its shape through cooking. This step creates the stunning pinwheel effect once sliced.
Step 4: Slice into Pinwheels
Carefully slice the salmon roll into 1.5 to 2-inch thick pinwheels. Each piece will reveal the gorgeous swirl of salmon and filling inside—almost too pretty to eat, but you definitely will want to.
Step 5: Sear and Bake
Heat olive oil in an oven-safe skillet over medium heat. Sear the pinwheels for about 2 to 3 minutes on each side just until they develop a light golden brown crust. Then transfer the skillet to the preheated oven at 375°F and bake for 10 to 12 minutes until the salmon is cooked through but still moist and tender.
How to Serve Stuffed Salmon Pinwheels Recipe
Garnishes
To elevate this dish visually and flavor-wise, sprinkle freshly chopped parsley or dill over the pinwheels just before serving. A few lemon wedges on the side are also great for squeezing over to add a fresh citrus kick that awakens every bite.
Side Dishes
These pinwheels pair superbly with light sides like a crisp green salad or creamy mashed potatoes to soak up any sauce. For a heartier meal, serve alongside fluffy rice or roasted seasonal vegetables that complement the salmon’s rich filling.
Creative Ways to Present
For a unique presentation at your next dinner party, arrange the pinwheels on a long platter with alternating colors of roasted cherry tomatoes and fresh herbs in between. You can also serve them on small individual plates with a drizzle of lemon-butter sauce for an elegant touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though unlikely!), store them in an airtight container in the refrigerator for up to two days. They remain flavorful, and the filling keeps its creamy texture well when chilled.
Freezing
You can freeze uncooked, rolled salmon pinwheels before slicing by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Thaw overnight in the refrigerator before proceeding with slicing and cooking. Cooked pinwheels can also be frozen, but texture may be slightly affected.
Reheating
To reheat, gently warm the pinwheels in a preheated oven at 300°F for about 10 minutes to keep them moist without drying out. Avoid microwaving to preserve the roll’s shape and texture.
FAQs
Can I use frozen spinach for this recipe?
Absolutely! Just make sure to thaw it completely and squeeze out all the excess water before mixing it into the filling. This prevents the salmon from becoming soggy.
Is it necessary to use cream cheese? Can I substitute it?
Cream cheese adds the perfect creaminess but you could swap it for mascarpone or ricotta for a twist. For a dairy-free option, use a dairy-free cream cheese and omit the Parmesan.
Can I prepare these pinwheels in advance?
Yes, you can prepare and roll the pinwheels a few hours ahead and keep them wrapped in the fridge until ready to sear and bake.
How do I know when the salmon is fully cooked?
The salmon should be opaque and easily flake with a fork when done. The internal temperature should reach 145°F if you want to be precise.
What if I don’t have an oven-safe skillet?
No problem! You can sear the pinwheels in a regular skillet and then transfer them to a baking dish for the oven step.
Final Thoughts
Once you try this Stuffed Salmon Pinwheels Recipe, you’ll understand why it’s become a beloved dish for so many. It’s the kind of recipe that impresses without fuss, blending classic ingredients into a dish that’s both elegant and comforting. Warm, flavorful, and visually stunning, these pinwheels will easily become a staple for your dinner repertoire. Dive in and enjoy making and sharing this delightful salmon creation!
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Stuffed Salmon Pinwheels Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Delicious stuffed salmon pinwheels featuring a creamy filling of spinach, sun-dried tomatoes, and Parmesan cheese, rolled inside tender salmon fillets. Seared for a golden crust and finished in the oven, these pinwheels make a perfect main course that’s impressive yet easy to prepare.
Ingredients
Salmon Roll
- 1.5 lbs salmon fillet (skinless, center-cut)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Toothpicks or kitchen twine (for securing)
Filling
- 4 oz cream cheese (softened)
- 1/2 cup cooked spinach (well-drained and chopped)
- 1/4 cup sun-dried tomatoes (finely chopped)
- 2 tablespoons grated Parmesan cheese
- 1 garlic clove (minced)
- 1 tablespoon lemon juice
Instructions
- Prepare the filling: In a small bowl, thoroughly mix cream cheese, cooked spinach, sun-dried tomatoes, grated Parmesan, minced garlic, lemon juice, salt, and pepper until the mixture is smooth and evenly combined.
- Slice the salmon: Lay the salmon fillet flat on a cutting board and carefully slice it horizontally to create a thinner, flatter piece, being careful not to cut all the way through to maintain one whole piece for rolling.
- Spread the filling: Evenly spread the prepared filling over the flattened salmon surface, covering it edge to edge.
- Roll and secure: Starting from the short end, roll the salmon tightly into a cylinder. Slice the roll into 1.5- to 2-inch thick pinwheels. Secure each pinwheel with toothpicks or kitchen twine to hold their shape while cooking.
- Sear the pinwheels: Heat olive oil in an oven-safe skillet over medium heat. Add the pinwheels and sear for 2–3 minutes on each side, turning carefully to achieve a light golden brown crust.
- Bake to finish: Transfer the skillet with the seared pinwheels into the preheated oven at 375°F and bake for 10–12 minutes until the salmon is fully cooked through and opaque.
- Serve warm: Remove from oven, discard toothpicks or twine, then plate and serve the salmon pinwheels warm alongside your preferred sides like rice, mashed potatoes, or salad.
Notes
- You can use frozen spinach instead of fresh; just be sure to drain it very well to prevent excess moisture in the filling.
- For a dairy-free version, replace cream cheese with a dairy-free alternative and omit the Parmesan cheese.
- These salmon pinwheels pair wonderfully with rice, mashed potatoes, or a light salad, making for a well-rounded meal.
- Ensure the salmon is sliced carefully without cutting all the way through to maintain the roll shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
