Spinach Feta Stuffed Salmon Pinwheels Recipe

In the world of culinary excellence, few dishes strike the perfect balance between elegance, nutrition, and flavor like salmon. Rich in omega-3 fatty acids, high-quality protein, and essential vitamins, salmon is more than just a staple in fine dining—it’s a canvas for creativity. Among the countless ways to prepare this versatile fish, Spinach Feta Stuffed Salmon Pinwheels stand out as a particularly impressive and satisfying option.

This dish is a celebration of Mediterranean-inspired ingredients: tender, flaky salmon, hearty spinach, creamy feta cheese, and a harmonious blend of herbs and spices. Rolled into beautiful pinwheels, this preparation not only enhances the visual appeal but also allows every bite to deliver a well-balanced combination of textures and flavors. Whether you’re planning a weeknight dinner with a gourmet touch or preparing a show-stopping centerpiece for a special occasion, these salmon pinwheels are sure to captivate both the eyes and the palate.

What makes this dish exceptional is the balance between sophistication and simplicity. While it may look like something you’d find on a high-end restaurant menu, the technique is surprisingly accessible. With just a few key ingredients and some thoughtful preparation, home cooks of all experience levels can craft a meal that looks as good as it tastes.

Spinach and feta are a classic pairing, often found in Mediterranean and Middle Eastern cuisines. The earthy, slightly bitter notes of spinach are beautifully complemented by the creamy, salty tang of feta cheese. When rolled inside a filet of salmon, the combination is elevated even further, creating layers of rich, satisfying flavor. Add to that a touch of garlic, lemon zest, and fresh herbs, and you have a dish that’s as nutritious as it is indulgent.

In this comprehensive recipe article, we’ll explore every element of crafting the perfect spinach feta stuffed salmon pinwheels—from selecting the right cut of salmon, to mastering the rolling technique, to choosing the ideal side dishes. We’ll provide detailed steps, substitution tips for dietary preferences, and expert tricks to help you execute this dish with confidence and flair.

Whether you’re a seasoned home cook looking to expand your repertoire or a beginner eager to try something new, this guide will walk you through the entire process, ensuring a delicious result every time. The beauty of this recipe lies in its adaptability. You can tweak the stuffing to suit your taste, incorporate seasonal vegetables, or even swap the salmon for another firm fish. The possibilities are endless, but the foundation remains the same: quality ingredients, thoughtful preparation, and a passion for good food.

As we dive into this recipe, we invite you to slow down, appreciate the process, and embrace the art of cooking. Let this dish be a reminder that great meals don’t have to be complicated—they just need to be made with care. Whether you’re cooking for yourself, your family, or a gathering of friends, these salmon pinwheels offer a delicious way to bring people together.

So, sharpen your knives, preheat your oven, and get ready to create a dish that’s as beautiful as it is satisfying. Let’s begin the journey to mastering Spinach Feta Stuffed Salmon Pinwheels.

Step-by-Step Instructions for Spinach Feta Stuffed Salmon Pinwheels

1. Gather All Ingredients and Equipment

Before you begin, it’s important to have everything ready. Cooking is more enjoyable and efficient when you prepare your mise en place (everything in its place).

Ingredients:

For the Salmon:

• 1 large skinless salmon fillet (about 1.5 to 2 lbs), center-cut, evenly thick

• Salt and freshly ground black pepper (to taste)

• Olive oil (for brushing or searing)

• Lemon wedges (for serving)

For the Filling:

• 3 tablespoons olive oil or unsalted butter

• 3 cloves garlic, minced

• 1 small yellow onion or shallot, finely diced

• 6 oz (170 g) fresh baby spinach (or 10 oz frozen, thawed and drained)

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

• Zest of 1 lemon

• 1 tablespoon freshly squeezed lemon juice

• 1/2 cup crumbled feta cheese

• 2 tablespoons grated Parmesan cheese (optional, for depth)

Optional Additions:

• 2 tablespoons cream cheese or ricotta (for a creamier filling)

• 2 tablespoons chopped fresh herbs (parsley, dill, or basil)

Equipment:

• Large cutting board

• Sharp chef’s knife or filleting knife

• Sauté pan

• Mixing bowls

• Kitchen twine or toothpicks

• Baking sheet or oven-safe skillet

• Parchment paper or aluminum foil

• Basting brush (optional)

2. Prepare the Salmon Fillet

The quality of your salmon and the way it’s prepared will determine the success of this dish. Ideally, use a center-cut fillet that’s about 1 to 1.5 inches thick and free of skin and pin bones.

How to Butterfly the Salmon (for easier rolling):

1. Lay the salmon fillet flat on a clean cutting board, with the longer side facing you.

2. Using a sharp knife, carefully slice the fillet horizontally through the thickest part, stopping about ½ inch from the opposite side—do not cut all the way through.

3. Open the fillet like a book (this technique is called “butterflying”).

4. Cover the fillet with plastic wrap and gently pound it with a meat mallet or rolling pin to even out the thickness. Aim for a uniform ½ to ¾ inch thickness.

Seasoning the Salmon:

• Pat the salmon dry with paper towels.

• Season the inside (cut side) lightly with salt, pepper, and a small drizzle of olive oil.

Set the salmon aside while you prepare the filling.

3. Make the Spinach Feta Filling

This savory filling is the heart of the dish, combining spinach, garlic, and tangy feta with aromatic additions.

Sauté the Aromatics and Spinach:

1. Heat 2–3 tablespoons of olive oil or butter in a sauté pan over medium heat.

2. Add the finely diced onion or shallot and cook until translucent, about 3–4 minutes.

3. Stir in the minced garlic and cook for 30 seconds until fragrant.

4. Add the fresh spinach (in batches if necessary), stirring until wilted. If using frozen spinach, make sure it’s thoroughly thawed and squeezed dry before adding.

5. Season with salt, black pepper, and red pepper flakes (if using).

6. Add lemon zest and juice. Stir well to combine and cook until most of the moisture evaporates.

7. Remove from heat and let the mixture cool for a few minutes.

Add Cheese and Herbs:

1. Once the spinach mixture has cooled slightly, stir in the crumbled feta cheese.

2. Add Parmesan (if using), along with any optional herbs or a spoonful of cream cheese/ricotta for added richness.

3. Mix until fully incorporated. Taste and adjust seasoning if needed.

4. Assemble the Pinwheels

Now comes the fun and artistic part—rolling and securing the pinwheels.

Spreading the Filling:

1. Lay the butterflied and seasoned salmon fillet open, cut side up.

2. Evenly spread the spinach feta filling across the fillet, leaving about a ½-inch border around the edges.

Rolling the Fillet:

1. Starting from the longer edge, gently roll the salmon fillet into a tight log. Roll slowly and evenly to prevent the filling from spilling out.

2. Once rolled, secure the log in several places using kitchen twine. If you don’t have twine, you can use sturdy toothpicks to hold the roll in place.

3. Using a very sharp knife, slice the salmon log into 1.5 to 2-inch thick pinwheels. Wipe the blade clean between cuts for a neater presentation.

Tip: You can chill the rolled fillet in the fridge for 15–20 minutes before slicing to help it firm up, making cleaner cuts.

5. Cook the Salmon Pinwheels

You can either bake or pan-sear and finish in the oven. Baking is more forgiving and ideal for first-timers.

Oven-Baked Method (Recommended):

1. Preheat your oven to 375°F (190°C).

2. Line a baking dish or sheet with parchment paper or lightly grease it with olive oil.

3. Arrange the pinwheels cut side up, spaced apart.

4. Drizzle a bit of olive oil on top and optionally brush with a lemon-garlic butter glaze.

5. Bake for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temp should reach 145°F / 63°C).

6. If you want a slightly crisp top, broil on high for the last 2–3 minutes—watch closely to avoid burning.

Pan-Sear + Bake Method (For a browned crust):

1. Preheat oven to 375°F (190°C).

2. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat.

3. Sear the pinwheels (cut side down) for 2 minutes per side until lightly browned.

4. Transfer the skillet to the oven and bake for 10–15 minutes, or until cooked through.

6. Rest and Serve

Once cooked:

1. Remove from the oven and let the pinwheels rest for 5 minutes.

2. Carefully cut and remove any kitchen twine (if used).

3. Serve warm with lemon wedges and fresh herbs as garnish.

Serving Suggestions:

Pair your Spinach Feta Stuffed Salmon Pinwheels with:

• Garlic roasted potatoes or mashed cauliflower

• Lemon herb rice or quinoa

• Steamed asparagus, green beans, or a fresh arugula salad

• A drizzle of lemon-dill yogurt sauce or creamy tzatziki