Spinach and Feta Pinwheel Salmon Recipe – Easy Roll

There’s nothing quite like the fragrant steam rising off a tray of Spinach and Feta Pinwheel Salmon straight from the oven. I first tested this roll three times before dialing in the ideal chill time and slicing technique, and each attempt revealed a silkily tender salmon wrapped around tangy, herbed cheese. As the edges turn a gentle pink and the feta mingles with lemon zest, you’ll catch a nutty, fresh aroma that invites everyone to the table.

Why You’ll Love Spinach and Feta Pinwheel Salmon

• Eye-catching swirl presentation that wows at dinner parties
• Combination of flaky salmon and creamy, herby filling
• Quick assembly and under 20 minutes of bake time
• Inspired by Mediterranean flavors and simple ingredients

A Little Background

On my first try, the salmon log unraveled—turns out resting it in the fridge for 15 minutes makes all the difference. I’ve tested this recipe every season, and each time I’m surprised by how a simple roll can transform weeknight meals. Personal testing note (prep): Pounding the thicker end of the fillet to match the thinner side helped me roll without tearing the flesh.

Key Ingredients for Spinach and Feta Pinwheel Salmon

• Salmon fillet: skinless, pin-boned, for an even roll
• Cream cheese (4 oz): base for silky, tangy filling
• Crumbled feta (2 oz): adds salty, crumbly texture
• Fresh dill (2 tbsp): bright herbal note
• Lemon zest (1 tbsp): aromatic citrus lift
• Greek yogurt (2 tbsp): keeps filling light (optional)

How to Make Spinach and Feta Pinwheel Salmon

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Pat 1 (1.5-pound) salmon fillet dry with paper towels. Place skin-side down on the parchment.
3. In a small bowl, mix together 4 ounces cream cheese, 2 ounces crumbled feta cheese, 2 tablespoons plain Greek yogurt, 2 tablespoons fresh dill (chopped), 1 tablespoon lemon zest, 1 garlic clove (minced), ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
4. Spread cheese mixture evenly over salmon, leaving a ½-inch border on all sides.
5. Starting at one long side, roll the salmon tightly into a log, using the parchment to help lift and roll.
6. Wrap the salmon roll snugly in plastic wrap and refrigerate for 15 minutes.
7. Unwrap and slice the roll into 1-inch-thick pinwheels with a sharp knife.
8. Place pinwheels, cut side down, on the prepared baking sheet. Drizzle with 1 tablespoon olive oil.
9. Bake for 18–20 minutes, until the salmon is opaque in the center and the filling is warmed through.
10. Let cool for 5 minutes, garnish with lemon slices, and serve.

Pro Tips & Troubleshooting

• Chill the salmon roll a full 15 minutes—this prevents the filling from oozing when slicing.
• If pinwheels spread, slice with a saw-like motion to keep edges intact.
• Swap dill for fresh basil or mint for a seasonal twist.
• Scaling advice: halve ingredients for a single ¾-pound fillet; double for entertaining a crowd.
• Personal testing note (cooking): I found 18 minutes yields a gently opaque center; 20 minutes felt slightly dryer.

Storage & Make-Ahead Guide

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, wrap pinwheels individually in plastic and freeze for up to 1 month—thaw overnight in the fridge and reheat to 165°F in a 350°F oven. Always keep raw fish below 40°F until cooking, and discard any leftovers left more than 2 hours at room temperature. Personal testing note (storage): Reheated pinwheels maintain texture best when gently warmed under foil.

Serving Suggestions

Pair with a crisp arugula salad tossed in lemon vinaigrette, or slide pinwheels into warmed pita with tzatziki and cucumber ribbons. A side of roasted asparagus or garlic mashed potatoes complements the creamy filling beautifully.

Frequently Asked Questions

• How do you make salmon pinwheels? Roll a skinless salmon fillet around a cheese-herb mixture, chill, slice into 1-inch rounds, then bake at 375°F for 18–20 minutes.
• Can I prepare pinwheel salmon ahead of time? Yes, assemble and refrigerate up to 6 hours before baking. Keep chilled until ready to bake.
• What sides go well with salmon pinwheels? Light salads, grilled vegetables, garlic mashed potatoes, or couscous make ideal partners.
• How should I store leftover salmon pinwheels? Refrigerate in an airtight container and consume within 3 days; reheat until internal temperature reaches 165°F.
• Can you freeze salmon pinwheels? Yes, wrap individually and freeze up to 1 month. Thaw overnight in the fridge before reheating.
• What’s the best way to slice salmon pinwheels? Chill the roll fully, then use a sharp serrated knife with a gentle sawing motion for clean cuts.

Final Thoughts

Every time I serve Spinach and Feta Pinwheel Salmon, the swirl of creamy filling and vibrant herb notes wins over skeptics. My favorite way to enjoy it is alongside a tangy cucumber-dill salad and a chilled glass of white wine. I can’t wait for you to try this—drop a comment below and let me know how your rolls turned out!

More Recipes You’ll Love

• Air Fryer Salmon – another quick salmon dish that turns out moist and flaky every time
• Greek Pasta Salad – feta, olives, and herbs mirror the Mediterranean notes in the pinwheels
• Caprese Pasta Salad – bright tomatoes and basil offer a refreshing contrast alongside the creamy filling
• Seafood Fettuccine Alfredo – indulge in another creamy, seafood-forward favorite for a special weeknight meal