How to Make Delicious Salmon Pinwheels Stuffed with Spinach and Feta

Salmon pinwheels stuffed with spinach and feta cheese make for an elegant, impressive, and absolutely delicious meal. The combination of flaky salmon, earthy spinach, and tangy feta is a match made in heaven. Though the presentation of these pinwheels may look fancy, I’m excited to walk you through just how easy they are to make at home. In this step-by-step guide, you’ll learn tips and tricks for perfect salmon pinwheels every time. Let’s get started!

Ingredients You’ll Need

Making salmon pinwheels is simple with just a few basic ingredients:

• Salmon fillets – Look for 4 even-sized, skinless fillets about 6 oz each

• Spinach – Fresh baby spinach works best. Chopped frozen spinach is fine too.

• Feta cheese – Crumbled feta adds great tang. Greek feta is ideal but any will work.

• Onion – One small onion, minced. Yellow, white or red onion all work well.

• Garlic – 2-3 cloves minced provides lots of flavor

• Olive oil – For sautéing the aromatics.

• Lemon – Zest for brightness. Juice to taste.

• Dill – Dried or fresh dill gives great aroma.

• Salt and pepper – For seasoning.

That’s really all you need for the basics. Now let’s go over actually putting them together.

Step 1 – Sauté the Onion, Garlic, and Spinach

Heat about 1 Tbsp olive oil in a skillet over medium heat. Add the minced onion and sauté for 2-3 minutes until translucent.

Next, stir in the minced garlic and cook for just 1 minute until fragrant.

Then add a few generous handfuls of fresh spinach. Cook, stirring occasionally, until the spinach is wilted, about 2-3 minutes.

Remove the skillet from heat and set aside.

Step 2 – Drain and Cool the Spinach Mixture

Transfer the sautéed onion, garlic, and spinach mixture to a fine mesh strainer. Press out any excess liquid using the back of a spoon.

You want the filling to be dry, not wet. Discard the liquid.

Spread the spinach mixture on a plate and place in the fridge for 10 minutes to cool completely.

Step 3 – Make the Feta Filling

In a bowl, mix together the cooled spinach along with crumbled feta cheese, lemon zest, dried dill, and salt and pepper to taste.

Stir to fully incorporate all the ingredients. Taste and adjust seasonings as needed.

Step 4 – Butterfly the Salmon Fillets

Pat the salmon fillets dry and lay them flat on a cutting board.

Using a sharp knife, make a horizontal cut through the side of each fillet, stopping about 1⁄2 inch before the other edge.

Open up the fillets like a book. Cover with plastic wrap and lightly pound to a 1⁄4 inch thickness.

Step 5 – Fill and Roll Up the Pinwheels

Divide the spinach feta filling among the flattened salmon fillets, spreading it in an even layer leaving a 1⁄2 inch border.

Starting at one end, neatly roll up each fillet to encase the filling completely.

Use toothpicks to hold the rolls together if needed.

Step 6 – Bake the Salmon Pinwheels

Place the stuffed salmon pinwheels seam side down on a lightly oiled baking sheet.

Bake at 400°F for 12-15 minutes until the salmon is opaque and cooked through.

Broil for 1-2 minutes at the end to brown the tops if desired.

Step 7 – Finish and Serve

Let the baked salmon pinwheels rest for 5 minutes before removing the toothpicks.

Slice the pinwheels and arrange artfully on a platter. Drizzle with lemon juice and garnish with fresh dill.

Enjoy your spinning pinwheels of salmon deliciousness!

Helpful Tips and Tricks

• Chill the filling first for easier rolling.

• Take your time butterflying the fillets evenly.

• Spread the filling all the way to the edges.

• Roll up tightly but carefully to prevent tears.

• Seam side down prevents the filling from leaking out.

• Broil at the end only if you want color on top.

Simple Flavor Variations

The basic salmon, spinach, and feta filling for these pinwheels is delicious but this recipe also takes well to lots of flavor adaptations.

• Use sundried tomatoes, roasted red peppers, or artichoke hearts instead of spinach.

• Mix in fresh herbs like dill, basil, cilantro, or parsley.

• Add caramelized onions, mushrooms, or zucchini to the filling.

• Swap feta for goat cheese, cream cheese, ricotta, or havarti.

• Stuff with a combo of spinach and sautéed shrimp or crab.

• Use walnuts or pecans instead of feta for crunch.

• Season the filling with smoked paprika, cajun spices, or Italian herbs.

Cooking the Pinwheels to Perfection

Getting the salmon pinwheels cooked just right takes a little practice but follow these tips and you’ll nail it in no time:

• Always cook to an internal temp of 145°F.

• Thicker fillets will take longer than thinner ones.

• Baking gives the best texture but grilling or pan searing work too.

• If pan searing, use medium-high heat and turn gently with a spatula.

• Take them off the heat just before done to account for carryover cooking.

• Flake with a fork to double check doneness.

Serving Suggestions and Sauce Pairings

Here are some easy ways to serve your stuffed salmon pinwheels:

• A fresh green salad or steamed asparagus make great vegetable sides.

• Grain pilafs like couscous, quinoa or rice round out the plate nicely.

• Roasted potatoes or vegetables are easy to throw in the oven too.

• Compound butters with herbs melt deliciously on top.

• A lemony aioli sauce adds a tangy complement.

• Hollandaise is a classic French pairing with salmon.

• For protein, serve with seared scallops or bacon wrapped shrimp.

##More Delicious Ways to Use Salmon Fillets

Once you’ve mastered baking these salmon pinwheels, try out more tasty ways to use up salmon fillets:

• Make salmon cakes with any leftover pinwheels, mixed with breadcrumbs, egg, and fresh herbs. Pan fry in olive oil.

• Stuff fillets with a lemon, garlic, herb and butter mixture. Bake in foil packets.

• Top fillets with pesto and cherry tomatoes. Bake until flaky.

• Mix canned salmon with mayo, onion, and celery for an easy salmon salad sandwich filling.

• Cut fillets into chunks and skewer for the grill. Brush with soy sauce, brown sugar, and chili paste.

• Sear skin-on fillets in a hot skillet skin-side down first. Finish cooking in the oven.