Feta Spinach Stuffed Salmon Pinwheels bring together elegance and comfort in one impressive yet approachable dish. From the first bite, you’ll notice how the flaky salmon wraps gently around a creamy, herb-flecked filling. Meanwhile, the feta adds tang, while fresh spinach keeps everything light and balanced. Because the pinwheels cook quickly, this recipe works just as well for weeknights as it does for special occasions.
Additionally, rolled salmon dishes have long appeared in Mediterranean-inspired kitchens, where simple ingredients shine through thoughtful preparation. Over time, cooks embraced fillings that stayed creamy without overpowering the fish. As a result, pinwheel-style salmon became a favorite for entertaining.
Most importantly, this recipe delivers restaurant-style presentation without complicated steps. Whether you’re hosting guests or cooking for yourself, these salmon pinwheels feel special every single time. Serve them with roasted vegetables or a crisp salad, and dinner instantly feels elevated yet effortless.
Recipe Yield: 4 servings
INGREDIENTS
4 salmon fillets (skinless), about 5–6 oz. each
1 Tbsp olive oil
½ tsp sea salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp smoked paprika
3 oz fresh spinach
¾ cup full-fat feta cheese, crumbled
2 Tbsp cream cheese, softened
1 tsp lemon zest
1 Tbsp fresh dill, finely chopped
1 clove garlic, minced
INSTRUCTIONS
1. Prep the salmon:
First, place the salmon fillets on a cutting board. Then, using a sharp knife, carefully slice each fillet horizontally to create thin, flexible sheets. Next, gently pound if needed for even thickness.
2. Season lightly:
Meanwhile, brush both sides of the salmon with olive oil. Season evenly with salt, pepper, garlic powder, and smoked paprika.
3. Make the filling:
In a bowl, combine feta, cream cheese, lemon zest, dill, garlic, and spinach. Stir until creamy yet textured. As a result, the filling should hold together but remain spreadable.
4. Assemble the pinwheels:
Next, spread an even layer of filling over each salmon sheet. Starting from the narrow end, gently roll the salmon into tight spirals. Secure lightly with toothpicks if needed.
5. Sear and finish:
Heat a nonstick skillet over medium heat. Then, sear pinwheels cut-side down for 2–3 minutes per side until golden. Finally, cover and cook 2–3 minutes more, until salmon reaches 145°F internal temperature.
Helpful Tips to Perfect This Recipe
- For tighter rolls: If the salmon feels too soft while rolling, chill the fillets for 5–10 minutes before filling. This helps them stay firm and easier to roll neatly.
- For richer flavor: Use full-fat feta and cream cheese. Additionally, this keeps the filling creamy instead of dry.
- For even cooking: Slice pinwheels evenly. Meanwhile, avoid overcrowding the pan for golden edges.
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