These Spinach & Feta Stuffed Salmon Pinwheels transform everyday ingredients into a showstopping dish that’s as beautiful as it is delicious. Tender salmon fillets are filled with a savory mixture of creamy feta and vibrant spinach, then rolled into elegant pinwheels that cook to perfection. Each slice reveals a stunning spiral of coral-pink salmon wrapped around the bright green and white filling. This impressive yet surprisingly simple dish delivers sophisticated flavor in every bite, perfect for special occasions or elevating your weeknight dinner routine.
Quick Info
- Servings: 4 portions
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Calories: 410 per serving
- Fat: 24g per serving
- Cuisine: Mediterranean-Inspired
The History Behind Stuffed Salmon Pinwheels
The concept of rolled and stuffed foods has deep roots across many culinary traditions, from Italian braciole to Middle Eastern dolmas. This preparation method evolved as a practical way to transform simple ingredients into more complex dishes, while also creating visually appealing presentations.
Stuffed fish preparations date back centuries in Mediterranean cuisine, where the abundance of seafood and vibrant produce naturally led to creative combinations. The specific pairing of spinach and feta has strong Greek influences, where these ingredients are traditionally combined in dishes like spanakopita.
The modern pinwheel presentation represents a contemporary evolution of classical techniques, emerging in professional kitchens in the 1980s and 1990s as part of the trend toward more architectural and visually striking plating styles. This preparation showcases the influence of French culinary techniques, particularly the roulade method, adapted for seafood.
The combination of salmon with spinach and feta gained popularity as Mediterranean diet influences became more mainstream in American cooking during the early 2000s. Celebrated for both its health benefits and bold flavors, this style of preparation perfectly balances nutritional value with culinary sophistication.
Today’s salmon pinwheels represent the democratization of gourmet cooking techniques, as home cooks increasingly recreate restaurant-quality presentations in their own kitchens. The dish exemplifies how classical techniques and flavor combinations continue to evolve through contemporary interpretation, creating accessible elegance that bridges traditional and modern culinary worlds.
Why You’ll Love This Recipe
- Impressive Presentation – These spiraled pinwheels create a stunning visual effect that elevates any meal to special-occasion status.
- Perfect Flavor Balance – The richness of salmon perfectly complements the tangy feta and earthy spinach for a harmonious taste experience.
- Make-Ahead Friendly – The pinwheels can be assembled hours before cooking, making entertaining stress-free.
- Surprisingly Simple – Despite their elegant appearance, these pinwheels require only basic culinary skills to prepare.
- Nutritionally Complete – Combining lean protein, vegetables, and calcium-rich cheese creates a well-rounded meal in a single dish.
- Versatile Serving Options – Works beautifully as a stand-alone entrée or as part of a larger spread for entertaining.
- Freezer-Friendly – Uncooked pinwheels can be frozen for future meals, providing gourmet results even on busy weeknights.
Ingredients
For the Salmon Pinwheels:
- 4 salmon fillets (about 6 oz each), skin removed
- 8 oz fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 oz feta cheese, crumbled
- 2 oz cream cheese, softened
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 1 tablespoon fresh lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for cooking)
For the Optional Lemon Butter Sauce:
- 3 tablespoons butter
- 1 shallot, finely minced
- ¼ cup white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh dill, chopped
- Salt and freshly ground black pepper, to taste
Instructions
Prepare the Filling:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add spinach to the skillet (you may need to do this in batches). Cook, stirring frequently, until completely wilted, about 2-3 minutes.
- Transfer the spinach to a colander and press with the back of a spoon to remove excess moisture. Once cooled, roughly chop the spinach.
- In a medium bowl, combine the chopped spinach, crumbled feta, softened cream cheese, chopped dill, lemon zest, lemon juice, and red pepper flakes if using. Mix well and season with salt and pepper to taste.
Prepare the Salmon:
- Place salmon fillets on a cutting board and pat dry with paper towels.
- If necessary, butterfly the salmon fillets by slicing horizontally through the middle, being careful not to cut all the way through, so they can be opened like a book.
- Gently pound the salmon to an even thickness of about ½-inch using a meat mallet or the bottom of a heavy pan.
- Season the inside of each salmon fillet with salt and pepper.
Assemble the Pinwheels:
- Spread an even layer of the spinach and feta mixture over each salmon fillet, leaving a ½-inch border around the edges.
- Starting from the short end, tightly roll up each fillet to form a pinwheel.
- Secure each pinwheel with toothpicks or kitchen twine to hold its shape during cooking.
- Season the outside of the pinwheels with salt and pepper.
Cook the Pinwheels:
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
- Place the salmon pinwheels in the skillet, seam-side down, and sear for 2-3 minutes until golden.
- Carefully flip the pinwheels and transfer the skillet to the preheated oven.
- Bake for 10-12 minutes, or until the salmon is cooked through but still moist. The internal temperature should reach 145°F (63°C).
Prepare the Optional Lemon Butter Sauce:
- While the salmon is baking, melt butter in a small saucepan over medium heat.
- Add minced shallot and sauté until translucent, about 2 minutes.
- Pour in white wine or chicken broth and lemon juice. Bring to a simmer and reduce by half, about 3-4 minutes.
- Stir in chopped dill and season with salt and pepper to taste.
Serve:
- Remove toothpicks or twine from the salmon pinwheels.
- Slice each pinwheel into 2-3 rounds, depending on size.
- Arrange on plates and drizzle with the lemon butter sauce if using.
- Garnish with additional fresh dill and lemon slices.
Recipe Notes
- Salmon Selection: For easiest rolling, choose center-cut salmon fillets of even thickness. Ask your fishmonger to remove the skin for you.
- Preventing Dryness: Be careful not to overcook the salmon. It should still be slightly translucent in the center when removed from the oven, as it will continue cooking for a few minutes.
- Make-Ahead Tips: Assemble the pinwheels up to 8 hours ahead and refrigerate until ready to cook. Bring to room temperature for 15 minutes before cooking.
- Filling Variations: For a different flavor profile, try substituting goat cheese for feta, or add sun-dried tomatoes or artichoke hearts to the filling.
- Serving Suggestions: These pinwheels pair beautifully with roasted asparagus, quinoa pilaf, or a simple Greek salad.
- Storage Information: Leftover cooked pinwheels can be refrigerated for up to 2 days. Gently reheat in a 275°F oven until just warmed through.
- Freezing Instructions: Uncooked pinwheels can be frozen for up to 1 month. Thaw completely in the refrigerator before cooking.
- Dietary Adaptations: For a dairy-free version, substitute the feta and cream cheese with dairy-free alternatives or a mixture of breadcrumbs, olive oil, and herbs.
These Spinach & Feta Stuffed Salmon Pinwheels transform everyday ingredients into an elegant entrée that’s sure to impress. The vibrant contrast between the coral-pink salmon and the verdant spinach-feta filling creates a visual masterpiece that’s matched only by its delicious flavor. Perfect for date nights, dinner parties, or any occasion that calls for something special, this dish proves that sophisticated cuisine doesn’t have to be complicated. The Mediterranean-inspired flavors bring bright, fresh elements to the rich salmon, resulting in a balanced dish that feels both indulgent and wholesome.
Ingredients
For the Salmon Pinwheels:
- 4 salmon fillets (about 6 oz each), skin removed
- 8 oz fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 oz feta cheese, crumbled
- 2 oz cream cheese, softened
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 1 tablespoon fresh lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for cooking)
For the Optional Lemon Butter Sauce:
- 3 tablespoons butter
- 1 shallot, finely minced
- ¼ cup white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh dill, chopped
- Salt and freshly ground black pepper, to taste
Instructions
Prepare the Filling:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add spinach to the skillet (you may need to do this in batches). Cook, stirring frequently, until completely wilted, about 2-3 minutes.
- Transfer the spinach to a colander and press with the back of a spoon to remove excess moisture. Once cooled, roughly chop the spinach.
- In a medium bowl, combine the chopped spinach, crumbled feta, softened cream cheese, chopped dill, lemon zest, lemon juice, and red pepper flakes if using. Mix well and season with salt and pepper to taste.
Prepare the Salmon:
- Place salmon fillets on a cutting board and pat dry with paper towels.
- If necessary, butterfly the salmon fillets by slicing horizontally through the middle, being careful not to cut all the way through, so they can be opened like a book.
- Gently pound the salmon to an even thickness of about ½-inch using a meat mallet or the bottom of a heavy pan.
- Season the inside of each salmon fillet with salt and pepper.
Assemble the Pinwheels:
- Spread an even layer of the spinach and feta mixture over each salmon fillet, leaving a ½-inch border around the edges.
- Starting from the short end, tightly roll up each fillet to form a pinwheel.
- Secure each pinwheel with toothpicks or kitchen twine to hold its shape during cooking.
- Season the outside of the pinwheels with salt and pepper.
Cook the Pinwheels:
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
- Place the salmon pinwheels in the skillet, seam-side down, and sear for 2-3 minutes until golden.
- Carefully flip the pinwheels and transfer the skillet to the preheated oven.
- Bake for 10-12 minutes, or until the salmon is cooked through but still moist. The internal temperature should reach 145°F (63°C).
Prepare the Optional Lemon Butter Sauce:
- While the salmon is baking, melt butter in a small saucepan over medium heat.
- Add minced shallot and sauté until translucent, about 2 minutes.
- Pour in white wine or chicken broth and lemon juice. Bring to a simmer and reduce by half, about 3-4 minutes.
- Stir in chopped dill and season with salt and pepper to taste.
Serve:
- Remove toothpicks or twine from the salmon pinwheels.
- Slice each pinwheel into 2-3 rounds, depending on size.
- Arrange on plates and drizzle with the lemon butter sauce if using.
- Garnish with additional fresh dill and lemon slices.
Notes
- Salmon Selection: For easiest rolling, choose center-cut salmon fillets of even thickness. Ask your fishmonger to remove the skin for you.
- Preventing Dryness: Be careful not to overcook the salmon. It should still be slightly translucent in the center when removed from the oven, as it will continue cooking for a few minutes.
- Make-Ahead Tips: Assemble the pinwheels up to 8 hours ahead and refrigerate until ready to cook. Bring to room temperature for 15 minutes before cooking.
- Filling Variations: For a different flavor profile, try substituting goat cheese for feta, or add sun-dried tomatoes or artichoke hearts to the filling.
- Serving Suggestions: These pinwheels pair beautifully with roasted asparagus, quinoa pilaf, or a simple Greek salad.
- Storage Information: Leftover cooked pinwheels can be refrigerated for up to 2 days. Gently reheat in a 275°F oven until just warmed through.
- Freezing Instructions: Uncooked pinwheels can be frozen for up to 1 month. Thaw completely in the refrigerator before cooking.
- Dietary Adaptations: For a dairy-free version, substitute the feta and cream cheese with dairy-free alternatives or a mixture of breadcrumbs, olive oil, and herbs.