Spinach & Feta Stuffed Salmon Pinwheels

Tender, buttery salmon spirals around a creamy mixture of wilted spinach and tangy feta cheese in these impressive pinwheels that transform ordinary fillets into an elegant, restaurant-worthy presentation. Each slice reveals a beautiful cross-section of coral pink salmon wrapped around vibrant green spinach studded with white feta crumbles – a visual delight that promises extraordinary flavor in every bite. The natural richness of the salmon perfectly balances the bright, slightly tangy filling, creating a harmonious dish that feels indulgent yet remarkably wholesome.

The first time I served these salmon pinwheels at a dinner party, the table fell silent as everyone admired their plate before taking that first bite. My normally chatty friend actually closed her eyes with pleasure, savoring the combination of flavors. "I'd pay good money for this at a restaurant," she declared, already reaching for another slice. It's that rare recipe that manages to be both nutritionally virtuous and genuinely crave-worthy – the kind that makes you feel like a culinary magician for turning simple ingredients into something truly special.

Flavor Foundations

• Fresh salmon fillets: The star ingredient offers buttery texture and rich flavor; center-cut portions work best for consistent thickness
• Baby spinach: Provides vibrant color and earthy notes that complement the salmon beautifully; wilting concentrates the flavor and removes excess moisture
• Feta cheese: Delivers tangy, salty counterpoints to the rich salmon; traditional sheep's milk varieties offer the most complex flavor
• Fresh garlic: Adds aromatic depth that enhances both the spinach and salmon; minced finely to distribute evenly
• Fresh lemon: Brightens all the flavors with its zesty acidity; both zest and juice are utilized for maximum impact
• Extra virgin olive oil: Creates the silky foundation for the filling while adding its own fruity notes
• Fresh dill: Provides the classic herbal companion to salmon, adding brightness and visual appeal

Pinwheel Perfection

Prepare the filling:

In a skillet over medium heat, warm 2 tablespoons of olive oil until shimmering. Add 2 minced garlic cloves and cook just until fragrant, about 30 seconds, being careful not to brown. Add 4 cups of fresh baby spinach (it will look like a lot but will cook down dramatically) and cook, stirring frequently, until completely wilted, about 2-3 minutes. Remove from heat and allow to cool slightly. Once cooled, squeeze out any excess moisture, then roughly chop the spinach and transfer to a mixing bowl. Stir in 3/4 cup crumbled feta cheese, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons chopped fresh dill, and season with freshly ground black pepper. The filling should be cohesive but still have distinct elements of spinach and feta visible.

Butterfly the salmon:

Place a 1½-pound center-cut salmon fillet skin-side down on a cutting board. Using a sharp knife, make a horizontal cut through the center of the fillet, starting from one of the long sides, cutting almost all the way through, but leaving about ½ inch intact on the opposite side. Open the fillet like a book, creating one long, thin piece. If the fillet has any natural gaps or is uneven, use your fingers to press and compact it into an even rectangle. This technique transforms the thick fillet into a surface that can be easily rolled with the filling.

Assemble the pinwheel:

With the salmon skin-side down and positioned so that the long side is facing you, season the flesh with salt and pepper. Spread the spinach and feta mixture evenly over the salmon, leaving a ½-inch border along all edges. Starting from the long edge closest to you, tightly roll the salmon over the filling, similar to rolling sushi, maintaining even pressure to create a compact log. If the skin is still attached, position the roll so that the seam is under the skin, which helps hold everything together. Secure with kitchen twine at 1-inch intervals if needed for extra stability.

Slice and bake:

Preheat your oven to a moderate 375°F (190°C). Use a sharp knife to slice the salmon roll into rounds approximately 1½ inches thick, making clean cuts to maintain the pinwheel shape. Arrange the pinwheels in a lightly oiled baking dish, standing them up so that the spiral design is visible from above. Brush the tops lightly with olive oil and season with a final sprinkle of salt and pepper. Bake for 16-18 minutes, until the salmon is just cooked through but still moist. The precise timing will depend on the thickness of your pinwheels, but remember that salmon continues cooking slightly after being removed from the oven.

Pin it

My grandmother, who grew up near the Mediterranean coast, always insisted that fish should be treated with a light hand. "The fish tells you when it's done," she'd say, showing me how to look for that moment when salmon transforms from translucent to opaque while still maintaining its suppleness. The first time I made these pinwheels, I left them in the oven too long, anxious about serving undercooked seafood. The result was beautiful but dry. Now I follow her wisdom, removing them when they still look slightly underdone in the center, knowing they'll reach perfection as they rest briefly before serving.

Perfect Pairings

These versatile pinwheels welcome thoughtfully chosen accompaniments that enhance their elegant appeal. Serve alongside a vibrant herb-forward rice pilaf that catches any delicious juices. A simple lemon-dressed arugula salad provides peppery contrast to the rich salmon. For an elevated dinner party presentation, consider a side of roasted asparagus or haricots verts with toasted almonds, echoing the green elements in the pinwheels. A glass of crisp Sauvignon Blanc or unoaked Chardonnay makes the perfect beverage pairing, as their bright acidity complements both the rich salmon and tangy feta.

Creative Variations

The basic recipe welcomes thoughtful adaptations to suit different tastes and occasions. Create a Mediterranean version by adding chopped sun-dried tomatoes and Kalamata olives to the filling. For a Scandinavian twist, incorporate fresh dill and a thin layer of cream cheese into the spinach mixture. Heat lovers might enjoy adding a pinch of red pepper flakes or finely chopped jalapeño to the filling. For special occasions, a sprinkle of toasted pine nuts adds wonderful texture contrast and nutty flavor. You can even experiment with different cheeses – goat cheese creates a creamier filling, while blue cheese introduces bold, complex notes.

Storage Wisdom

These pinwheels maintain their quality beautifully with proper handling. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a 325°F oven for about 10 minutes until just warmed through – microwave reheating will overcook the salmon and create unpleasant textures. For make-ahead convenience, prepare the entire roll, wrap tightly in plastic, and refrigerate for up to 24 hours before slicing and baking. You can even freeze the uncooked roll for up to one month – thaw overnight in the refrigerator before slicing and proceeding with the recipe.

These spinach and feta stuffed salmon pinwheels represent the perfect marriage of impressive presentation and accessible technique. They prove that with quality ingredients and a bit of care, home cooks can create dishes worthy of fine dining establishments. Whether served as an elegant dinner party centerpiece or a nutrient-rich weeknight meal, these pinwheels deliver both visual impact and magnificent flavor in every spiral slice.

Pin it

Frequently Asked Questions

→ How do I know when the salmon pinwheels are fully cooked?

The salmon should be opaque and flake easily with a fork. For food safety, the internal temperature should reach 145°F (63°C). Be careful not to overcook, as this can dry out the salmon. The pinwheels typically need 15-18 minutes at 375°F.

→ Can I prepare these salmon pinwheels ahead of time?

Yes! You can prepare the entire roll up to 4 hours ahead and keep it refrigerated. Alternatively, make the filling a day in advance, then assemble and bake when ready to serve. For best results, slice the roll into pinwheels just before baking.

→ What can I use instead of feta cheese?

Goat cheese works beautifully as a substitute for feta. Other options include ricotta mixed with a bit of parmesan for tanginess, or even cream cheese with herbs if you prefer a milder flavor.

→ How do I slice the salmon horizontally without tearing it?

Use a very sharp, long knife and make slow, even strokes. Partially freezing the salmon for about 15 minutes makes it firmer and easier to slice. If the fillet tears a bit, don't worry - the filling will help hold it together when rolled.

→ What side dishes pair well with these salmon pinwheels?

These pinwheels pair wonderfully with roasted asparagus, lemon rice pilaf, garlic mashed potatoes, or a Greek salad. For a lighter option, serve with a simple arugula salad dressed with lemon vinaigrette.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw completely and squeeze out all excess moisture before using. Use about 1/2 cup of thawed, squeezed frozen spinach to replace the 2 cups of fresh spinach called for in the recipe.