Spinach Feta Stuffed Salmon Pinwheels

When I made these Spinach Feta Stuffed Salmon Pinwheels, the kitchen smelled fresh and savory.
The salmon rolled up beautifully with creamy feta and garlicky spinach inside.
I remember cutting into the first one—the filling was warm, tangy, and perfectly melted.

These pinwheels are elegant, healthy, and full of flavor.
They’re perfect for dinner parties, date nights, or a cozy homemade meal.

Let’s bake them together—you’ll love how simple and impressive they turn out.

Why You’ll Love This Recipe

• Looks Fancy, Tastes Amazing: The pinwheel presentation makes this dish look like it came from a fine dining restaurant.
• Packed with Flavor: Creamy spinach and tangy feta stuffing perfectly complement the rich salmon.
• Quick to Prepare: From start to finish in under an hour with simple steps.
• Healthy and Nutritious: High in protein and omega-3 fatty acids with nutrient-rich spinach.
• Great for Entertaining: Make-ahead friendly and always impresses dinner guests.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Servings: This recipe makes 4 salmon pinwheels, serving 4 people as a main dish. You can easily double the recipe for larger gatherings.

Difficulty: Easy enough for home cooks but impressive enough to wow your guests.

Required Kitchen Tools

• Sharp knife for butterflying salmon
• Cutting board
• Medium mixing bowl
• Small skillet for cooking spinach
• Toothpicks or kitchen twine
• Baking sheet
• Parchment paper
• Meat thermometer

Ingredients for Spinach Feta Stuffed Salmon Pinwheels

This Mediterranean-inspired dish uses fresh, simple ingredients that create layers of flavor. The creamy cheese mixture holds everything together, while lemon and dill brighten each bite. Here’s what you’ll need:

For the Salmon:

• 1 pound salmon fillet (skin removed)
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Filling:

• 2 cups fresh spinach, chopped
• 4 ounces feta cheese, crumbled
• 2 ounces cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Toothpicks or kitchen twine for securing

Variations for Spinach Feta Stuffed Salmon Pinwheels

• Try Sun-Dried Tomatoes: Add chopped sun-dried tomatoes to the filling for extra flavor.
• Use Goat Cheese: Replace feta with tangy goat cheese for a creamier texture.
• Add Pine Nuts: Mix in toasted pine nuts for a delightful crunch.
• Switch Up the Herbs: Use fresh basil or parsley instead of dill for different flavors.
• Make It Spicy: Add a pinch of red pepper flakes to the filling for some heat.

How to Make Spinach Feta Stuffed Salmon Pinwheels Step-by-Step Instructions

1. Prepare the Filling

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.

2. Mix the Cheese Filling

In a medium bowl, combine the cooked spinach, feta cheese, cream cheese, lemon zest, lemon juice, and fresh dill. Mix until well blended. Season with salt and pepper to taste.

3. Butterfly the Salmon

Place the salmon fillet on a cutting board. Using a sharp knife, carefully slice the salmon horizontally, cutting almost all the way through but leaving one edge attached. Open the salmon like a book to create a flat surface.

4. Fill and Roll

Spread the spinach feta mixture evenly over the butterflied salmon, leaving a small border around the edges. Starting from one short end, carefully roll the salmon tightly into a log shape.

5. Secure and Slice

Use toothpicks or kitchen twine to secure the roll at 1-inch intervals. Slice between the toothpicks to create individual pinwheels.

6. Bake the Pinwheels

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place pinwheels on the prepared sheet, brush with remaining olive oil, and season with salt and pepper. Bake for 20-25 minutes until the salmon is cooked through and flakes easily. The internal temperature should reach 145°F.

Serving and Decoration

Place the salmon pinwheels on a serving platter and garnish with fresh dill sprigs and lemon wedges. The golden edges and visible spiral of green filling make these naturally beautiful. Drizzle with extra lemon juice just before serving.

How to Serve Spinach Feta Stuffed Salmon Pinwheels

These elegant pinwheels pair wonderfully with many sides:

• With Rice: Serve over lemon rice or Mediterranean rice pilaf.
• With Vegetables: Pair with roasted asparagus, green beans, or zucchini.
• With Potatoes: Serve alongside garlic mashed potatoes or roasted baby potatoes.
• With Salad: Add a simple arugula salad with balsamic vinaigrette.
• With Pasta: Place on top of angel hair pasta with olive oil and herbs.

Storing Spinach Feta Stuffed Salmon Pinwheels

• Uncooked Pinwheels: Prepare the pinwheels up to 4 hours ahead. Keep covered in the refrigerator and bake when ready.
• Cooked Pinwheels: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 10 minutes.
• Freezing: Not recommended, as the texture of the salmon and filling may change upon thawing.

Tips and Tricks for Success

• Choose Fresh Salmon: Look for bright, firm salmon without any strong fishy smell.
• Room Temperature Cheese: Soften cream cheese before mixing for a smoother filling.
• Don’t Overfill: Too much filling will make rolling difficult and may leak during cooking.
• Sharp Knife is Key: A sharp knife makes butterflying and slicing much easier and cleaner.
• Dry the Spinach: After cooking, squeeze out excess moisture from spinach to prevent a watery filling.
• Check Temperature: Use a meat thermometer to avoid overcooking the salmon.

Nutrition

Spinach Feta Stuffed Salmon Pinwheels FAQs