If you’re looking for an elegant yet surprisingly easy dish to impress your family or friends, this Stuffed Salmon Pinwheels Recipe is an absolute winner. The tender, flaky salmon rolled with a creamy mixture of spinach, sun-dried tomatoes, and fresh herbs creates a burst of flavors that’s both vibrant and comforting. Each bite offers a delightful harmony of textures and colors that make it perfect for a special weeknight dinner or a weekend treat. Plus, it’s straightforward to prepare, making it a fantastic choice when you want something impressive without spending hours in the kitchen.
Ingredients You’ll Need
Every ingredient in this dish plays an essential role in building layers of flavor and texture. These simple, wholesome components come together to make the salmon tender, the filling rich and fresh, and the overall dish visually stunning.
- 1 ½ pounds skinless salmon fillet (center-cut, about ½ inch thick): The perfect base for these pinwheels with firm flesh that’s easy to roll.
- 4 ounces cream cheese (softened): Provides a luscious, creamy filling that balances the richness of the salmon.
- ½ cup fresh spinach (chopped): Adds a subtle earthy flavor and glorious green color.
- ¼ cup sun-dried tomatoes (finely chopped): Delivers a sweet and tangy punch that elevates the filling.
- 2 tablespoons fresh dill (chopped): Brings a bright, herbaceous note that pairs perfectly with seafood.
- 1 garlic clove (minced): For a mellow kick that rounds out the flavors.
- 1 tablespoon lemon juice: Adds freshness and a lovely zing that wakes up the palate.
- ½ teaspoon salt: Enhances all the natural flavors without overpowering.
- ¼ teaspoon black pepper: Provides a gentle hint of spice.
- 1 tablespoon olive oil: Keeps the salmon moist during baking and adds a silky finish.
- Cooking twine or toothpicks: Essential for securing the pinwheels so they hold their shape while baking.
How to Make Stuffed Salmon Pinwheels Recipe
Step 1: Prepare the Filling
Start by combining cream cheese, fresh spinach, sun-dried tomatoes, chopped dill, minced garlic, lemon juice, salt, and black pepper in a medium bowl. Mix everything together until you get a smooth, well-incorporated filling that’s bursting with fresh and creamy flavors.
Step 2: Prep the Salmon
Lay your skinless salmon fillet flat on a cutting board. If needed, butterfly the fillet to create a uniformly thin layer that will roll easily without breaking. This step makes rolling simpler and ensures even cooking throughout the pinwheels.
Step 3: Spread and Roll
Evenly spread the freshly made filling over the entire surface of the salmon. This layer not only tastes amazing but keeps the salmon moist and tender. Then, starting from one end, gently but firmly roll the salmon into a tight log.
Step 4: Secure and Slice
Use cooking twine or toothpicks to secure the rolled salmon so it holds its shape while baking. Next, slice the roll into pinwheels about 1 ½ inches thick—these beautiful rounds are what make this dish so charming.
Step 5: Bake to Perfection
Place the salmon pinwheels on a parchment-lined baking sheet with the cut sides facing up. Drizzle olive oil over them to ensure a golden, moist finish. Bake in a preheated 375°F (190°C) oven for 18–20 minutes or until the salmon flakes easily with a fork and the filling is warm and inviting.
How to Serve Stuffed Salmon Pinwheels Recipe
Garnishes
To elevate your presentation, sprinkle fresh dill or finely chopped parsley over the pinwheels just before serving. A few thin lemon slices or a light drizzle of extra virgin olive oil adds a bright finishing touch that complements the flavors beautifully.
Side Dishes
Pair your salmon pinwheels with light, fresh sides like a crisp garden salad, roasted asparagus, or herbed quinoa. The subtle flavors of these accompaniments allow the richness of the salmon to shine while adding balance to the meal.
Creative Ways to Present
For a fun twist, serve the pinwheels on a rustic wooden board or layered atop a bed of creamy mashed potatoes. You can also skewer a few pinwheels together as elegant appetizers for parties or special gatherings — it’s a guaranteed conversation starter!
Make Ahead and Storage
Storing Leftovers
After enjoying your salmon pinwheels, store any leftovers in an airtight container in the refrigerator. They will remain flavorful and moist for up to 2 days, making them perfect for quick lunches the next day.
Freezing
If you want to prep ahead, you can freeze the rolled salmon log (before slicing) tightly wrapped in plastic wrap and foil. This preserves freshness for up to 1 month. When ready to bake, thaw overnight in the refrigerator and then slice and bake as usual.
Reheating
Reheat leftovers gently in a preheated oven at 300°F (150°C) for 10-12 minutes, just until warmed through. Avoid microwaving to keep the texture intact and prevent the creamy filling from separating.
FAQs
Can I use frozen salmon for this Stuffed Salmon Pinwheels Recipe?
Yes, you can use frozen salmon as long as it is fully thawed and patted dry to prevent excess moisture. Fresh salmon tends to roll more easily, but with careful handling, frozen works well too.
What other cheeses can I substitute for cream cheese?
Goat cheese or ricotta are excellent alternatives for a different flavor profile. They provide similar creaminess but with a slightly tangier or milder taste that pairs beautifully with the herbs and sun-dried tomatoes.
Can I prepare the pinwheels ahead of time and bake later?
Definitely! You can assemble the pinwheels, keep them covered in the refrigerator for a few hours, and bake right before serving. This makes it a great make-ahead option for busy days.
How do I prevent the filling from leaking out during baking?
Rolling the salmon tightly and securing it firmly with cooking twine or toothpicks helps keep the filling inside. Also, spreading the filling evenly and avoiding overstuffing ensures it stays put.
Is this recipe suitable for pescatarian diets?
Absolutely! This Stuffed Salmon Pinwheels Recipe is perfect for pescatarians, providing a delicious, protein-rich seafood option that’s both nutritious and satisfying.
Final Thoughts
There’s something truly special about making Stuffed Salmon Pinwheels Recipe that feels like a culinary triumph every time. Its vibrant colors, rich flavors, and approachable preparation make it one of those dishes you’ll want to return to again and again. So, gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this deliciously elegant seafood delight. Trust me, once you try it, it will become a favorite in your recipe rotation.
Print
Stuffed Salmon Pinwheels Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Delight in these elegant Stuffed Salmon Pinwheels, featuring tender salmon rolled with a flavorful mixture of cream cheese, fresh spinach, sun-dried tomatoes, and herbs. Baked to perfection, these pinwheels make a sophisticated yet easy seafood main dish perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 ½ pounds skinless salmon fillet (center-cut, about ½ inch thick)
- 4 ounces cream cheese (softened)
- ½ cup fresh spinach (chopped)
- ¼ cup sun-dried tomatoes (finely chopped)
- 2 tablespoons fresh dill (chopped)
- 1 garlic clove (minced)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- Cooking twine or toothpicks
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ease clean-up.
- Prepare Filling: In a medium bowl, thoroughly mix together softened cream cheese, chopped spinach, finely chopped sun-dried tomatoes, fresh dill, minced garlic, lemon juice, salt, and black pepper until well combined, creating a flavorful stuffing.
- Butterfly Salmon: Place the salmon fillet on a cutting board. If needed, carefully butterfly the fillet to create a uniform thickness suitable for rolling, ensuring even cooking.
- Spread Filling: Evenly spread the prepared cream cheese mixture over the surface of the salmon fillet, covering it completely to infuse flavor throughout.
- Roll Salmon: Starting from one end, tightly roll the salmon into a log shape. Secure the roll with cooking twine or toothpicks to hold its shape during baking.
- Slice Pinwheels: Cut the rolled salmon into 1 ½-inch thick pinwheels and arrange them cut side up on the prepared baking sheet, spacing them slightly apart.
- Add Olive Oil: Drizzle the pinwheels with olive oil to enhance browning and add moisture during baking.
- Bake: Place the baking sheet in the oven and bake for 18 to 20 minutes, or until the salmon is fully cooked and flakes easily with a fork.
- Serve: Remove from the oven and serve the warm pinwheels immediately for the best flavor and texture.
Notes
- You can substitute goat cheese or ricotta for cream cheese to add a different flavor dimension.
- For extra brininess, consider adding chopped artichokes or capers to the filling mix.
- If fresh spinach is not available, frozen spinach can be used after thawing and thoroughly draining to remove excess moisture.
