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Irresistible Salmon Pinwheels Stuffed with Flavorful Goodness - Featured Image

Irresistible Salmon Pinwheels Stuffed with Flavorful Goodness

Learn how to make delicious Salmon Pinwheels Stuffed. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 pound fresh salmon fillet, skin removed
  • 4 ounces cream cheese, softened (or substitute with Greek yogurt for a lighter option)
  • 1 tablespoon Dijon mustard
  • 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
  • 1 lemon, zested and juiced
  • 1/2 cup baby spinach, finely chopped (optional, but adds a nice pop of color and nutrients)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Plastic wrap, for rolling

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier—trust me, messy counters are part of life, but cleanup shouldn’t be a marathon.
  2. Lay the salmon fillet flat on a piece of plastic wrap. Use a sharp knife to carefully slice the fillet horizontally, creating a thin, even layer about 1/4 inch thick. If your fillet is uneven, gently press it down with your hands to flatten it out.
  3. In a small bowl, mix the softened cream cheese, Dijon mustard, lemon zest, lemon juice, minced garlic, chopped dill, and spinach. Add salt and pepper to taste. This filling reminds me of my mom’s magic touch—turning simple ingredients into something bright and flavorful without fuss.
  4. Spread the cream cheese mixture evenly over the flattened salmon, leaving a small border around the edges. Roll the salmon tightly into a log using the plastic wrap to help guide it. Twist the ends of the plastic wrap to secure the shape and place it in the fridge for 15-20 minutes to firm up. This step helps the pinwheels hold together when sliced.
  5. Remove the plastic wrap and place the salmon roll seam-side down on the prepared baking sheet. Brush the top with olive oil and sprinkle a little extra dill or lemon zest for a fresh finish.
  6. Bake in the preheated oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The edges should be just starting to brown, and the filling will be warm and inviting.
  7. Let the salmon rest for 5 minutes before slicing into 1-inch pinwheels. This resting period is key—just like when I’d watch my dad let his lentils simmer and settle, patience here brings out the best texture and flavor.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Salmon Pinwheels Stuffed, recipe, cooking, food