Laura Mariano
Why Spinach & Feta Stuffed Salmon Pinwheels Are So Loved
These pinwheels are loved for their elegance, flavor, and simplicity. The buttery richness of salmon pairs beautifully with the tangy saltiness of feta and the earthy freshness of spinach. They look gourmet but are surprisingly easy to make, making them perfect for both weeknight dinners and special occasions.
What Are Spinach & Feta Stuffed Salmon Pinwheels?
Spinach & Feta Stuffed Salmon Pinwheels are thin salmon fillets layered with a creamy spinach-feta mixture, then rolled into spiral shapes and baked until tender. They’re a visually striking dish that delivers balanced flavor in every bite — cheesy, savory, and nutritious.
Ingredients That Make These Spinach & Feta Stuffed Salmon Pinwheels Special
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Fresh salmon fillets: Mild, buttery base for the dish.
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Feta cheese: Tangy and salty, balances the richness of the fish.
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Fresh spinach: Adds color, nutrients, and earthiness.
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Cream cheese (optional): Makes the filling creamy and rich.
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Garlic & herbs: Boosts the flavor profile.
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Lemon zest: Brightens everything up.
Salmon Feta Choices: Which Salmon Feta Work Best?
| Type | Flavor Profile | Texture | Best For |
|---|---|---|---|
| Wild-Caught Salmon | Rich, deep flavor | Firm | Special occasions, health-focused meals |
| Farm-Raised Salmon | Mild, buttery | Soft and flaky | Budget-friendly, easy to roll |
| Feta (Greek-style block) | Tangy, crumbly | Dense | Best texture and flavor |
| Feta (pre-crumbled) | Saltier, less moist | Dryer | Quick mixing, less creamy results |
Salmon Feta Forms – What’s Right?
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Salmon: Use center-cut fillets, skin removed. Thin enough to roll but thick enough to hold shape.
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Feta: Block feta is ideal—crumbles fresher and melts better.
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Spinach: Fresh is best (sautéed), but thawed frozen spinach (well-drained) works too.
How to Make Spinach & Feta Stuffed Salmon Pinwheels (Step-by-Step Method)
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Preheat oven to 375°F (190°C). Line a baking dish with parchment or lightly grease.
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Prepare filling: In a skillet, sauté garlic and spinach until wilted. Let cool slightly. Mix with crumbled feta, cream cheese (if using), herbs, salt, and pepper.
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Prepare salmon: Lay fillets flat, skin-side down. If thick, butterfly or pound slightly.
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Spread filling evenly over salmon, leaving ½-inch border.
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Roll salmon tightly into a log (short side). Secure with toothpicks or kitchen twine.
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Slice into pinwheels about 1.5–2 inches thick. Place cut-side up in baking dish.
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Bake for 15–18 minutes or until salmon is opaque and flakes easily.
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Serve with lemon wedges and optional fresh dill.
Variations to Try
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Add sun-dried tomatoes or chopped artichokes to the filling.
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Use goat cheese in place of feta for a creamier texture.
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Add crushed walnuts or pine nuts for crunch.
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Make it spicy with red pepper flakes or chili oil drizzle.
Make-Ahead and Storage Tips
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Make-ahead: Roll and slice the pinwheels, store covered in fridge for up to 24 hours before baking.
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Leftovers: Store cooked pinwheels in an airtight container for up to 2 days.
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Reheat gently in oven at 300°F to avoid drying out.
What to Serve With Spinach & Feta Stuffed Salmon Pinwheels
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Lemon herb couscous or wild rice
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Roasted asparagus or green beans
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Greek salad or cucumber-dill yogurt sauce
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Garlic mashed potatoes or cauliflower mash
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White wine (Sauvignon Blanc or Pinot Grigio)
Spinach & Feta Stuffed Salmon Pinwheels for Holidays & Celebrations
Perfect for festive tables thanks to their spiral shape and bold color contrast. These pinwheels feel luxurious yet are wholesome and easy to prepare — ideal for Christmas, Easter, or dinner parties.
Troubleshooting Common Issues
| Problem | Fix |
|---|---|
| Pinwheels fall apart | Use thinner fillets and secure well with toothpicks or twine. |
| Filling leaks out | Don’t overfill; leave a border when spreading the mix. |
| Salmon too dry | Avoid overbaking; check doneness around 15 minutes. |
| Fishy taste | Use fresh salmon and add lemon zest or juice for balance. |
FAQs
Q: Can I use frozen salmon?
A: Yes, thaw completely and pat dry before using.
Q: What can I use instead of feta?
A: Goat cheese or ricotta are great creamy alternatives.
Q: Can I cook this in an air fryer?
A: Yes! Cook at 375°F for 10–12 minutes; check for doneness.
Q: Can I freeze these?
A: Best fresh, but you can freeze uncooked pinwheels tightly wrapped for up to 1 month.
Final Thoughts & Baking Encouragement
Spinach & Feta Stuffed Salmon Pinwheels are proof that impressive meals don’t have to be hard. Whether you’re cooking for family or entertaining guests, this dish brings flavor, elegance, and a boost of nutrition to the table. Don’t stress about perfect rolling — every swirl is beautiful in its own way. You’ve got this!
Spinach & Feta Stuffed Salmon Pinwheels
Equipment
- Sharp knife
- Baking dish
- Skillet
- Toothpicks or kitchen twine
- Mixing bowl
Ingredients
- 4 center-cut salmon fillets (skinless)
- 1½ cups fresh spinach (or ¾ cup cooked frozen spinach, well-drained)
- ½ cup crumbled feta cheese
- 2 tbsp cream cheese (optional, for creamier filling)
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Zest of 1 lemon
- Salt and black pepper to taste
- Optional: fresh dill or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Sauté garlic in olive oil, then add spinach until wilted. Cool slightly.
- Mix spinach with feta, cream cheese, lemon zest, salt, and pepper.
- Lay salmon flat, spread filling, and roll tightly.
- Slice into pinwheels and secure with toothpicks.
- Bake for 15–18 minutes until salmon is cooked through.
- Serve warm with a squeeze of lemon and optional herbs.
Notes
- Try brushing with a little olive oil or Dijon mustard before baking for added flavor.
- Make it dairy-free by omitting cheese and using sautéed mushrooms and herbs instead.
- Add a spoonful of cooked quinoa or rice to the filling for extra texture.
