Spinach & Feta Stuffed Salmon Pinwheels

I first made these Spinach & Feta Stuffed Salmon Pinwheels for my husband's birthday dinner last year, and they've become our go-to "fancy but actually easy" meal ever since. There's something about the presentation – those beautiful spirals of pink salmon wrapped around the vibrant green filling – that makes everyone think you spent hours in the kitchen. In reality, they come together in about 30 minutes of actual hands-on time, which makes them perfect for those nights when you want something special without the stress.

The first time I served these to guests, my friend Sarah immediately asked for the recipe, convinced I'd spent all day preparing them. When I showed her how simple they were to make, she didn't believe me until I walked her through it step by step. Now it's her signature dish for dinner parties too. I love recipes like this – ones that make you look like a culinary genius without requiring actual culinary school training.

Fresh Ingredients

Salmon Fillet - The star of the show, look for a large, thick center-cut piece without the skin. Wild-caught salmon has a richer flavor, but farm-raised works perfectly too. The texture should be firm and the color vibrant – this indicates freshness. I've found that a 1½ pound fillet feeds four people generously.
Fresh Spinach - Provides color, nutrition, and a earthy contrast to the rich salmon. I prefer fresh over frozen because it has less moisture and creates a better filling. Two cups might seem like a lot, but it wilts down significantly when cooked. If you're in a hurry, baby spinach requires no chopping and works just as well.
Feta Cheese - Adds a briny, tangy punch that cuts through the richness of the salmon. I prefer the blocks packed in brine rather than pre-crumbled, as they're moister and have better flavor. Greek or Bulgarian feta tends to be creamier and less salty than domestic versions.
Cream Cheese - Just a couple tablespoons help bind the filling and add a luxurious creaminess. Make sure it's at room temperature for easy mixing. I've tried the filling without it, and it just doesn't hold together as well.
Fresh Lemon - Both the zest and juice brighten all the flavors and complement the salmon perfectly. Always zest your lemon before juicing it – much easier that way! One medium lemon should provide enough for this recipe.
Garlic - Adds a savory depth to the filling.
Dried Dill - Enhances the flavors of the salmon and lemon.
Olive Oil - For cooking the spinach and brushing the pinwheels.

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Easy Preparation

Create The Perfect Filling

Heat a tablespoon of olive oil in a skillet over medium heat. Add two minced garlic cloves and let them sizzle for about a minute until fragrant but not browned – burnt garlic can ruin the entire dish with its bitterness. Add two cups of chopped fresh spinach and watch the magic happen as it wilts down to about a quarter of its original volume, usually in just 2-3 minutes. Transfer this mixture to a bowl and let it cool for a few minutes – adding cheese to hot spinach will make it melt too much and lose its distinct texture.

Mix Your Flavorful Stuffing

Once the spinach has cooled slightly, add half a cup of crumbled feta, two tablespoons of softened cream cheese, a teaspoon of lemon zest, a tablespoon of fresh lemon juice, and half a teaspoon of dried dill (or a teaspoon of fresh if you have it). Season with a pinch of salt and a generous grind of black pepper – go easy on the salt since feta brings plenty of its own. Stir everything together until well combined. The filling should be thick enough to spread easily without being runny.

Prep Your Salmon Canvas

Place your salmon fillet on a cutting board and examine it carefully – you want to butterfly it to create a larger, thinner piece that will roll easily. Using a sharp knife, carefully slice horizontally through the fillet (parallel to the cutting board), stopping about half an inch from the edge so the pieces remain attached. Open it like a book to create one long, flat piece. If the thickness isn't even, you can gently flatten it with a meat mallet or the bottom of a heavy pan. Season both sides with salt and pepper.

Roll With Confidence

Spread your spinach and feta mixture evenly over the salmon, leaving about a half-inch border around the edges. Starting from one of the long sides, carefully roll the salmon into a tight log, similar to making a jelly roll. This can be a bit tricky the first time – I find it helps to use the cutting board to help lift and roll the salmon over itself. Secure the roll with toothpicks placed about an inch apart, or tie it with kitchen twine if you're feeling fancy. A tight roll is the key to beautiful pinwheels.

Slice And Bake

Using a very sharp knife, cut the salmon roll crosswise into pinwheels about 1½ inches thick. Work gently to avoid squeezing out the filling. Arrange the pinwheels in a lightly greased baking dish, allowing a little space between each one. Brush the tops lightly with olive oil, which helps them develop a beautiful color in the oven. Bake at 375°F for 15-18 minutes – the exact time will depend on how thick your pinwheels are and how well-done you like your salmon. I aim for just cooked through with a slightly translucent center.

I learned the hard way about overstuffing these pinwheels during my first attempt. I was so excited about the delicious filling that I piled it on too thickly, making the salmon impossible to roll neatly. The filling squeezed out everywhere, creating a delicious but messy disaster. Now I know that a moderate, even layer works best – about ¼ inch thick – allowing the salmon to remain the star while still getting a perfect taste of filling in each bite. Sometimes less really is more, especially when you're rolling ingredients together!

Serving Suggestions

These salmon pinwheels are beautiful served warm as a main course, allowing two pinwheels per person for a generous portion. I like to pair them with a simple side of roasted asparagus or green beans and some lemony couscous or rice pilaf to soak up any extra juices. The meal feels special yet isn't too heavy. For a more formal dinner party, place each pinwheel on a small pool of creamy dill sauce. To make this simple sauce, mix ½ cup of Greek yogurt or sour cream with 1 tablespoon of fresh chopped dill, 1 teaspoon of lemon juice, and salt and pepper to taste. The cool, tangy sauce complements the warm salmon perfectly. If you're serving these as appetizers, slice the roll into thinner pieces, about ¾-inch thick, and serve each pinwheel with a decorative toothpick. They're beautiful on a platter garnished with fresh herbs and lemon slices. I've found they're equally delicious served warm or at room temperature, making them perfect for buffet-style gatherings.

Tasty Variations

While the classic spinach and feta filling is my favorite, this recipe welcomes creative adaptations. For a Mediterranean twist, add a few chopped sun-dried tomatoes and some pitted Kalamata olives to the filling. The intense flavors work beautifully with the salmon. If you prefer a creamier filling, substitute goat cheese for the feta. It creates a milder, more luxurious taste and texture that melts beautifully as the salmon cooks. A sprinkle of toasted pine nuts adds wonderful texture and nutty flavor to this variation. For a version with Asian flair, swap the feta for cream cheese and add some chopped green onions, a teaspoon of grated ginger, and a splash of soy sauce to the spinach mixture. Serve with a side of soy dipping sauce spiked with a little wasabi for heat. I created this variation when cooking for a friend who doesn't care for Mediterranean flavors, and it's become a favorite alternative.

Prep Ahead Tips

These salmon pinwheels are ideal for entertaining because most of the work can be done in advance. You can prepare the spinach and feta filling up to two days ahead and store it in the refrigerator in an airtight container. The flavors actually improve as they meld together. You can also assemble the entire roll up to eight hours before cooking. Simply wrap it tightly in plastic wrap and refrigerate until you're ready to slice and bake. This make-ahead option has saved me countless times when hosting dinner parties – all I need to do is slice, bake, and serve while still having time to enjoy my guests. For the ultimate convenience, you can even slice and arrange the pinwheels in your baking dish earlier in the day. Cover with plastic wrap and refrigerate, then simply remove the wrap and pop them in the oven 20 minutes before dinner time. The cold pinwheels may need an extra minute or two in the oven, so check for doneness carefully.

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Cook's Wisdom

Perfect Partners - Ask your fishmonger to remove the skin from the salmon fillet to save you time and effort at home. Even Cooking - For pinwheels of identical size, trim the tapered end of the salmon fillet to create a rectangle before butterflying. Filling Control - If your filling seems too wet, add a tablespoon of panko breadcrumbs to absorb excess moisture.

I've prepared these salmon pinwheels countless times, and they never fail to impress while being surprisingly straightforward to make. There's something magical about transforming simple ingredients into something that looks and tastes so special. I love watching people's faces when they take their first bite – that moment of surprised delight when they discover the pockets of creamy, tangy filling inside the tender salmon. It's those little culinary victories that make cooking so rewarding, creating food that brings joy to the table while still leaving you enough energy to enjoy the company around it.

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Just thaw it completely, squeeze out all excess moisture, and use about 1/2 cup of thawed, drained spinach in place of the 2 cups fresh.

→ How do I know when the salmon is cooked properly?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The centers should be opaque but still moist.

→ Can I make these ahead of time?

You can prepare the roll and filling up to 4 hours ahead and refrigerate. Slice and bake when ready to serve for the freshest result.

→ What sides go well with salmon pinwheels?

Try roasted asparagus, a light salad, rice pilaf, or roasted potatoes for a complete meal.

→ Can I use salmon with the skin on?

It's best to use skinless salmon for this recipe. If your fillet has skin, remove it before rolling, or ask your fishmonger to do this for you.