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 are an elegant and impressive appetizer that is surprisingly easy to make at home. These tasty bite-sized rolls combine flaky salmon with a flavorful breadcrumb filling. Learning how to put together these savory salmon bundles only takes a few simple steps. With the right technique, you can whip up a batch of these crowd-pleasing salmon pinwheels in no time.
In this detailed guide, I’ll walk you through everything you need to know to make perfect salmon pinwheels right in your own kitchen. We’ll cover how to pick the right salmon, make the filling, roll up the pinwheels, and bake them to tender, flaky perfection. Read on to learn all my tips and tricks for making this sophisticated salmon appetizer!
How to Choose the Right Salmon
The key to great salmon pinwheels is starting with high-quality salmon You want to pick salmon fillets that are thick enough to wrap around the filling but still pliable enough to roll up Here are some tips for selecting the best salmon for pinwheels
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Choose center-cut fillets. They look great and are easy to roll because they are all the same width. You can ask your fishmonger for center-cut fillets specifically.
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Wild-caught or sustainably farmed: Either wild-caught Alaskan salmon or responsibly farmed salmon work well. Go for thick fillets for easier rolling.
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Get skinless fillets Skinless fillets are easier to work with You can ask the fishmonger to remove the skin for you
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About 1 1/4 lbs salmon: For 4 pinwheels, you’ll need around 1 1/4 lbs of salmon. Larger fillets are easier to work with.
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Check for freshness Make sure the salmon looks moist and glistening, with no dull or brown spots. The flesh should be firm.
With high-quality salmon in hand, you’re ready to move on to making the yummy filling.
How to Make the Tasty Breadcrumb Filling
The filling is what gives salmon pinwheels their signature flavor. It’s usually made from breadcrumbs, herbs, mustard, and lemony flavors. Here’s one delicious filling combination:
Ingredients:
- 1/2 cup coarse dry breadcrumbs (whole wheat is nice)
- 1 Tbsp olive oil
- 1 Tbsp whole grain mustard
- 1 Tbsp chopped shallot
- 1 Tbsp lemon juice
- 1 tsp capers
- 1 tsp chopped fresh thyme (or 1/2 tsp dried)
Directions:
- In a small bowl, mix together all the filling ingredients until well combined.
You can experiment with different add-ins too like sundried tomatoes, parsley, pesto, or horseradish. Just aim for that zesty, lemony flavor profile.
How to Roll Up the Pinwheels
Here comes the fun part—rolling up the pinwheels! Follow these step-by-step instructions:
- Lay the salmon fillets flat on a work surface. If needed, trim to a uniform width.
- Spread a thin layer of mayonnaise over the salmon pieces—about 1 tsp per fillet. This helps the filling adhere.
- Divide the filling evenly among the salmon pieces, spreading it in an even layer on top of the mayo.
- Roll up each salmon piece tightly starting at the narrow end. Tuck in the filling as you go.
- Insert a toothpick into the end of each roll to secure it.
Pro tips:
- Use a light hand with the mayo so it doesn’t make the salmon too slippery.
- Don’t overstuff the rolls or they’ll be hard to wrap.
- Make sure to tuck in any loose filling as you roll.
- Chill the rolled pinwheels for at least 15 minutes before baking so they hold their shape better.
It takes a little practice to get the rolling technique down, but once you’ve made them a few times, it becomes second nature.
How to Bake Salmon Pinwheels to Perfection
Baking is the easiest and most reliable way to cook salmon pinwheels. Follow these simple steps:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Arrange pinwheels seam-side down on the baking sheet. They can touch but shouldn’t overlap.
- Brush the tops lightly with olive oil or spray with cooking spray. Season with salt and pepper.
- Bake for 15-20 minutes until the salmon is just opaque throughout. Baking time varies based on thickness.
- Serve the pinwheels warm or at room temperature. Garnish with lemon wedges, fresh dill or chives.
Tips for perfect baked pinwheels:
- Resist the urge to overbake. Salmon overcooks quickly.
- Check thinner parts of the fillet for doneness.
- Let pinwheels rest 5 minutes before removing toothpicks.
With these simple steps, you’ll have restaurant-worthy salmon pinwheels ready to serve! Now let’s look at some easy fillings and serving ideas.
Creative Filling Ideas for Salmon Pinwheels
While the classic lemony breadcrumb filling is always delicious, you can get creative with different flavor combos too. Here are some fun ideas to try:
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Pesto, sun-dried tomato, and feta: Combine basil pesto, julienned sun-dried tomatoes, and crumbled feta cheese for a Mediterranean twist.
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Whipped feta, dill, and lemon: Mix whipped feta cheese with chopped fresh dill, lemon zest, salt, and pepper. Bright and tangy!
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Tomato, basil, and mozzarella: Dice fresh tomatoes and mozzarella, add chopped basil and garlic, and drizzle with olive oil and balsamic vinegar. Tastes like Caprese salad!
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Green olive tapenade: Blend pitted green olives, capers, olive oil, lemon juice and zest, garlic, and parsley. Punchy and briny.
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Caramelized onions and goat cheese: Sauté sliced onions with thyme until caramelized and combine with creamy goat cheese and black pepper. Sweet and earthy.
The possibilities are endless when it comes to salmon pinwheel fillings!
Fun Ways to Serve Your Salmon Pinwheels
Salmon pinwheels make elegant passed hors d’oeuvres or appetizers for gatherings and parties. Here are some fun ways to serve them:
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Arrange on a platter with lemon wedges and fresh dill or parsley. Provide cocktail toothpicks.
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Serve on endive leaves or cucumber slices for a pretty presentation.
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Pair with crostini as canapés for a more filling appetizer.
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Top with a dollop of lemon-dill creamy yogurt sauce.
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Sprinkle with everything bagel seasoning or toasted sesame seeds for extra flavor.
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Insert into a puff pastry shell with dill sprigs for an elegant passed appetizer.
You can also serve salmon pinwheels as a light lunch or dinner along with vegetable crudités, a fresh green salad, or roasted potatoes. They make an easy protein-packed meal.
Now that you’re a salmon pinwheel pro, get ready to impress your family and friends with this elegant appetizer! With a variety of flavors to choose from and fun serving ideas, you can put a creative spin on this classic salmon recipe.
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.
The Only Stuffed Salmon Recipe You Need| Spinach & Artichoke Stuffed Salmon Pinwheels
FAQ
How to cook salmon pinwheels from Publix?
Can I freeze salmon pinwheels?
How do you make salmon pinwheels?
You are going to love these salmon pinwheels! In a large frying pan, heat oil over medium heat. Add onions and cook until tender but not browned. Stir in garlic and chopped spinach, salt and pepper. Cook until spinach just starts to wilt. About 3 minute. Remove from heat.Add the lemon zest, cream cheese, and feta. Mix everything up well.
Can smoked salmon be rolled into pinwheels?
Either way, cold smoked salmon can be rolled into little pinwheels without cracking and breaking. Next, you make a creamy filling. Mix some cream cheese with a little lemon juice and salt. Make sure to start with softened cream cheese. If you try to blend the cream cheese while it is still cold, you will end up with lumps.
How long does it take to make smoked salmon pinwheels?
Deliciously savory smoked salmon pinwheels rolled up with a flavorful chive and dill cream cheese and tons of fresh spinach. This easy, healthy appetizer comes together in just 10 minutes for the ultimate party food or snack! In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
How do you cook salmon pinwheels in a microwave?
Sprinkle each with kosher salt and fresh cracked black pepper. Top each salmon pinwheel with a tablespoon of butter, a slice of lemon and divide the chopped dill over each. Cover with a lid that vents and cook in microwave on medium heat for 5 minutes. Allow to continue to cook with lid on for another 5 minutes. This is termed standby cooking.