These Tuscan Salmon Pinwheels are both beautiful and tasty. They are filled with sautéed spinach, sun-dried tomatoes, and cream cheese. If you didn’t know any better, you’d never guess they were Whole30 and Paleo friendly. Serve them with a side salad or your favourite sautéed vegetables.
Salmon pinwheels make for an elegant and easy appetizer that can be prepped ahead of time. These tasty bites pack a punch of flavor in each bite. The combination of flaky salmon, creamy cheese, and fresh herbs and veggies wrapped up in a tortilla is simply divine. Read on as I walk you through the simple steps to make these crowd-pleasing salmon pinwheels at home.
Overview of Salmon Pinwheels
Spread flavored cream cheese on a tortilla, then add thinly sliced smoked salmon and vegetables. Roll the tortilla up into a spiral log shape, then cut it into rounds, and bake until warm and melted. The end result is a pretty salmon rose swirl that’s perfect for entertaining.
Here are some key tips when making salmon pinwheels
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Use good quality, wild caught smoked salmon. This makes all the difference in flavor.
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Pair the salmon with a flavored cream cheese or cheese spread Popular choices are chive, dill, horseradish, or garlic herb
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Thinly slice veggies like cucumbers, red onions, tomatoes or spinach to layer in the pinwheels. This adds crunch and freshness.
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Brush the pinwheels with a bit of olive oil or melted butter before baking for a golden exterior
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To make it easier to handle, put the pinwheels together in the fridge for at least 30 minutes before cutting them up and baking them.
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Bake at 400°F for 10-15 minutes until heated through and cheese is melted.
Now let’s get into the step-by-step method to make these impressive appetizers!
Shopping List
- Smoked salmon slices
- 8-inch flour tortillas
- Herb cream cheese spread (chive, dill, horseradish etc)
- Sliced veggies (cucumber, tomato, red onion, spinach etc)
- Fresh dill and chives
- Olive oil or melted butter
Step-by-Step Guide
Step 1: Assemble Ingredients
Gather all the ingredients and tools. You will need:
- Smoked salmon slices
- Tortillas
- Herb cream cheese spread
- Assorted sliced veggies like cucumbers, tomatoes, red onions, spinach etc.
- Fresh herbs like dill and chives
- Olive oil or melted butter
- Plastic wrap
- Knife and cutting board
- Baking sheet
- Parchment paper
Step 2: Soften Cream Cheese
Take the cream cheese spread out of the refrigerator and let it sit for 15 minutes to soften. This makes it easier to spread onto the tortillas.
Step 3: Lay Out Tortilla
Lay a flour tortilla on a clean work surface. Spread a thin layer of the softened cream cheese over the tortilla, leaving about a 1/2 inch border.
Step 4: Layer On Fillings
Arrange a single layer of smoked salmon slices over the cream cheese. Top with slices of your choice of veggies. I like using a combination of cucumbers, tomatoes and red onions. Finish with a sprinkling of chopped fresh dill and chives.
Step 5: Roll Up
To roll up the pinwheel, start with the side closest to you. Tightly roll up the tortilla encasing the fillings inside.
Step 6: Wrap in Plastic & Chill
Wrap the assembled pinwheel log in plastic wrap. Chill in the refrigerator for at least 30 minutes. This helps firm up the pinwheels making them easier to slice.
Step 7: Slice Pinwheels
Unwrap the chilled salmon pinwheel logs. Using a sharp knife, slice them into 1/2 to 3/4 inch thick rounds. Place the pinwheel slices on a parchment lined baking sheet.
Step 8: Brush with Oil or Butter
Lightly brush the tops of the pinwheel slices with some olive oil or melted butter. This gives them a nice sheen and prevents drying out while baking.
Step 9: Bake Pinwheels
Bake the pinwheels in a preheated 400°F oven for 10 to 15 minutes until heated through and the cheese is melted.
Step 10: Cool & Serve
Allow the baked salmon pinwheels to cool for 5 minutes before serving. Garnish with some chopped parsley if desired. Enjoy these appetizing salmon pinwheels on their own or with a creamy dip like ranch, tzatziki sauce or lemon aioli.
Tips for Making Awesome Salmon Pinwheels
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Use high quality wild caught smoked salmon for the best flavor.
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Make sure the cream cheese is spread thinly and evenly on the tortillas.
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Chill assembled pinwheels before slicing to get clean cuts.
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Slice pinwheels no more than 3/4-inch thick so they hold their shape.
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Don’t overcrowd pinwheels on the baking sheet. Space them out.
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Bake at a high temperature (400°F) for a short time to get a crispy exterior.
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Let pinwheels cool for 5 minutes before serving so the fillings can set.
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Store leftover baked pinwheels in the fridge for up to 3 days. Reheat to serve.
Get Creative with Fillings!
The possibilities are endless when it comes to fillings for salmon pinwheels. Consider these delicious flavor combinations:
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Everything bagel cream cheese with smoked salmon, red onion and capers
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Walnut and pear cream cheese with smoked salmon and watercress
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Goat cheese with smoked salmon, spinach and sun-dried tomatoes
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Horseradish cream cheese with smoked salmon, dill and lemon zest
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Pesto cream cheese with smoked salmon and roasted red peppers
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Bacon and chive cream cheese with smoked salmon and arugula
So try out an array of flavors in these pretty salmon appetizers. Your guests will be impressed!
Frequently Asked Questions
Can I make the pinwheels ahead of time?
Yes! You can assemble the chilled, unbaked salmon pinwheels up to a day in advance. Keep them wrapped in plastic wrap in the fridge until ready to bake.
How long will the baked pinwheels last?
The baked salmon pinwheels will keep for 2 to 3 days stored in an airtight container in the refrigerator. Reheat in a 300°F oven for 5 minutes before serving.
What can I serve with salmon pinwheels?
These appetizers pair well with lemon wedges, creamy sauces for dipping, crackers, sliced baguettes, crudités, or a nice glass of wine or champagne.
Can I freeze the unbaked pinwheels?
Absolutely! Wrap the chilled, unbaked pinwheels tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking.
How do I reheat leftover baked pinwheels?
Place the pinwheels on a lined baking sheet and reheat in a 300°F oven for 4-5 minutes until warmed through. You can also reheat them on a microwave-safe plate.
What kind of tortillas work best?
Flour tortillas are ideal, as they are more pliable and easy to roll. Look for 8-inch flour tortillas without too many add-ins.
Make Stunning Salmon Pinwheels for Your Next Gathering
With a few simple ingredients and easy assembly, you can have an appetizer worth bragging about. Impress guests with these elegant salmon pinwheels that look fancy but require minimal effort. The combination of savory smoked salmon, creamy cheese, and fresh vegetables wrapped in a tortilla and baked to perfection is irresistible. Now that you’re armed with this foolproof recipe, get ready to see these pinwheels disappear fast at your next party!
Tuscan Salmon Pinwheels – Whole30, Paleo
- ▢ 2 pounds whole, skinless salmon filet
- ▢ 2 tablespoons avocado oil
- ▢ ½ medium red onion, diced
- ▢ 3 cloves garlic, finely chopped
- ▢ 1/2 pound baby spinach
- ▢ Kosher salt and freshly cracked black pepper, to taste
- ▢ 1/4 teaspoon of crushed red chili flakes, or more if you like
- ▢ 1 cup dairy-free cream cheese, such as Kite Hill
- ▢ 1/3 cup sliced sun-dried tomatoes packed in olive oil
- ▢ 2 tablespoons Cajun or Seafood seasoning of choice
- ▢ Lemon wedges, for serving
- Preheat a large skillet or sauté pan over medium heat. Add 1 tablespoon of avocado oil and heat until shimmering. Stir the onion in and cook for about 6 minutes, until it is soft and clear. Add the garlic and cook, stirring, 60 seconds. Add the spinach and stir it around for about 4 minutes, until it wilts. Season with salt, pepper and chili flakes to taste. Transfer to a bowl and refrigerate until cooled.
- Mix the cream cheese and sun-dried tomatoes into the spinach after it has cooled down.
- Rinse the salmon and pat very dry with paper towel. Season both sides with Cajun or Seafood seasoning. Place the fish with the flesh side down and spread a lot of the cream cheese mixture over the top. Beginning at the tail end, roll the salmon tightly, tucking in any filling that isn’t packed in. Use toothpicks or bamboo skewers to hold the salmon in place two inches apart, and then cut it into pinwheels between the skewers. Add a little more Cajun or seafood seasoning to both sides.
- Wipe the pan clean and return it to medium heat. Add 1 tablespoon avocado oil and heat until shimmering. With care, add the salmon pinwheels to the hot oil and cook for about 3 minutes, or until they turn golden brown. Turn the chicken over and cook the other side for another three minutes or until it’s done the way you like it (medium-well). Serve immediately with lemon wedges for squeezing.
What You Need for Tuscan Salmon Pinwheels
- Salmon: A whole salmon filet without the skin is the easiest way to make this. I used sockeye salmon that was caught in the wild, but I would be lying if I said that farm-raised salmon didn’t make the dish much more juicy.
- Dairy-Free Cream Cheese: This is the only item that makes this recipe unique. Kite Hill makes an amazing almond milk cream cheese that doesn’t have any dairy and tastes just like regular cream cheese. In fact, I like it better than the usual stuff. Tip: For even more kick, get the one with chives. It’s also Whole30 approved.
- To make this dish, you’ll need more spinach than you think. It will wilt down significantly. I used about half a pound of spinach for a two-pound salmon filet.
- Onion and Garlic: You want some sweetness from the onion and some spiciness from the garlic, so cook them until they are soft, clear, and smell good. If you brown the onions or burn the garlic, the flavors will start to take over the other meats.
- Chili Flakes: To add a little heat to the spinach, try adding some chili flakes. If you are using a Cajun or seafood seasoning that is spicy, you can change how many chili flakes you use.
- Tomatoes that have been dried out: For Paleo and Whole30 compliance, choose tomatoes that have been packed in olive oil. I like sun-dried tomatoes a lot because of their taste and texture, so I add a lot to the cream cheese dough.
- Spices for Cajun or seafood: You can use any spice you like here. I believe that a Cajun rub goes well with salmon and the other flavors in the cream cheese mixture. To stay Paleo and Whole30, look for one that is made from natural ingredients and doesn’t have any added sugars or add-ins. A seafood spice would also be really good. You can also try Primal Palate’s Lemon Pepper, Old Bay, and New Bae. Another way to season seafood is to mix onion powder, garlic powder, paprika, thyme, celery seed, salt, and cayenne pepper together.
