Spinach & Feta Stuffed Salmon Pinwheels
Elegant, Effortless, and Absolutely Delicious
These Spinach & Feta Stuffed Salmon Pinwheels are the perfect blend of style and simplicity. With tender salmon fillets wrapped around a creamy, tangy spinach and feta filling, this dish looks like it belongs on a restaurant menu but is surprisingly easy to make at home. Ready in under 40 minutes, it’s ideal for both weeknight dinners and special occasions.
The first time I made these, it was for my husband’s birthday dinner. I wanted something that felt fancy but didn’t require hours in the kitchen. When I served these beautifully spiraled pinwheels, the oohs and ahhs started before the first bite, and the compliments didn’t stop. What no one realized was just how simple they were to prepare!
Now, these pinwheels are my go-to for impressing guests—or just treating myself to something special. The combination of flaky salmon, creamy feta, and earthy spinach is a flavor match made in heaven, and the presentation is always a showstopper.
Why You’ll Love This Recipe
- Looks Fancy, But It’s Easy:
This recipe is deceptively simple, requiring only basic cooking skills to create a dish that looks stunning. - Perfect Flavor Balance:
Rich, buttery salmon pairs perfectly with the tangy feta, creamy spinach, and a hint of lemon for brightness. - Versatile & Crowd-Pleasing:
Serve as an elegant entrée or slice thinner for appetizers. It’s a great fit for casual dinners or formal gatherings. - Quick Prep, Big Payoff:
With just 20 minutes of prep and 18 minutes of baking, you’ll have an impressive dish on the table in no time.
Ingredients
For the Salmon Pinwheels:
- 1 large salmon fillet (about 1½ lbs, skinless)
- 2 cups fresh spinach, chopped
- ½ cup feta cheese, crumbled
- 2 tablespoons cream cheese, softened
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried dill (or 1 teaspoon fresh dill)
- 2 cloves garlic, minced
- 1 tablespoon olive oil (plus extra for brushing)
- Salt and pepper, to taste
- Toothpicks or kitchen twine (for securing the roll)
Step-by-Step Instructions
Step 1: Prepare the Filling
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Add the chopped spinach and cook for 2-3 minutes, stirring, until it wilts. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooled spinach, feta, cream cheese, lemon zest, lemon juice, and dill. Season with a pinch of salt and a generous grind of black pepper. Stir until well combined. The mixture should be thick and spreadable.
Step 2: Prep the Salmon
Place the salmon fillet on a cutting board. Using a sharp knife, carefully slice the fillet horizontally (parallel to the cutting board) to butterfly it, stopping about ½ inch from the edge so it stays attached. Open it like a book to create a thin, even piece. If needed, gently pound it with a meat mallet or the bottom of a heavy pan to ensure uniform thickness.
Season both sides of the salmon with salt and pepper.
Step 3: Assemble the Roll
Spread the spinach and feta mixture evenly over the salmon, leaving about a ½-inch border around the edges. Starting from one long side, carefully roll the salmon into a tight log, similar to rolling a jelly roll.
Secure the roll with toothpicks, placing them about 1 inch apart, or tie it with kitchen twine if you prefer.
Step 4: Slice the Pinwheels
Using a sharp knife, slice the salmon roll into 1½-inch thick pinwheels. Work gently to avoid squishing the filling.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Arrange the pinwheels in a lightly greased baking dish, leaving a little space between each one for even cooking. Brush the tops lightly with olive oil.
Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 6: Serve and Garnish
Remove the toothpicks or twine before serving. Garnish with a sprinkle of fresh dill or a squeeze of lemon juice for an extra pop of flavor.
Tips for Success
- Chill for Clean Slices: Refrigerate the salmon roll for 15 minutes before slicing to ensure cleaner cuts.
- Don’t Overstuff: Use a moderate layer of filling (about ¼ inch thick) to prevent it from spilling out during rolling.
- Use Fresh Ingredients: Fresh spinach and high-quality feta make all the difference in flavor.
Serving Suggestions
These salmon pinwheels are versatile and pair beautifully with a variety of sides:
- For a Light Meal: Serve with roasted asparagus or green beans and a lemony couscous or rice pilaf.
- For a Dinner Party: Place each pinwheel on a small pool of creamy dill sauce (mix ½ cup Greek yogurt or sour cream with 1 tablespoon fresh dill, 1 teaspoon lemon juice, and salt and pepper to taste).
- As an Appetizer: Slice the roll into thinner pinwheels (about ¾ inch thick) and serve with decorative toothpicks on a platter garnished with fresh herbs and lemon slices.
Variations
- Mediterranean Twist: Add chopped sun-dried tomatoes and Kalamata olives to the filling for extra flavor.
- Creamier Filling: Substitute goat cheese for feta for a milder, creamier texture.
- Asian-Inspired: Replace feta with cream cheese and add chopped green onions, grated ginger, and a splash of soy sauce to the filling. Serve with a soy-wasabi dipping sauce.
Make-Ahead Tips
- Prep the Filling: The spinach and feta mixture can be made up to 2 days in advance and stored in an airtight container in the fridge.
- Assemble the Roll: Prepare the salmon roll up to 8 hours ahead. Wrap tightly in plastic wrap and refrigerate until ready to slice and bake.
- Pre-Slice: Slice the pinwheels earlier in the day and arrange them in the baking dish. Cover and refrigerate until ready to bake.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes, but make sure to thaw it completely and squeeze out all excess moisture. Use about ½ cup of thawed, drained spinach in place of the fresh.
2. How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
3. Can I make this recipe ahead of time?
Absolutely! Assemble the roll a few hours ahead, then slice and bake when ready to serve.
4. What sides go well with this dish?
Roasted vegetables, rice pilaf, or a light salad make excellent accompaniments.
5. Can I use salmon with the skin on?
It’s best to use skinless salmon. If your fillet has skin, remove it before rolling, or ask your fishmonger to do it for you.
The Perfect Dish for Any Occasion
These Spinach & Feta Stuffed Salmon Pinwheels are a true showstopper, combining elegance with ease. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself to a delicious meal, this recipe is guaranteed to impress.
With its vibrant presentation and perfectly balanced flavors, it’s the kind of dish that makes you feel like a culinary superstar—without the stress. So grab your apron, roll up some salmon, and get ready to wow your taste buds and your guests alike!
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 4 (2 pinwheels per person)
