Yields: 4 Pinwheels
Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: 35-40 minutes
Recipe Intensity: Intermediate
Ingredients
For the Salmon and Seasoning:
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2 large (about 1.5 lbs total) skinless salmon fillets, center-cut
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1 tablespoon olive oil
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1 teaspoon dried oregano
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½ teaspoon garlic powder
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Salt and freshly ground black pepper, to taste
For the Spinach and Feta Filling:
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1 tablespoon olive oil
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3 cloves garlic, minced
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5 ounces fresh spinach (about 5 large handfuls)
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4 ounces (about 1 cup) crumbled feta cheese
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2 ounces (¼ cup) cream cheese, softened
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2 tablespoons fresh dill, chopped (or 2 tsp dried)
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1 teaspoon lemon zest
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¼ teaspoon black pepper
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A pinch of nutmeg (optional, but recommended)
For Serving (Optional):
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Lemon wedges
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Fresh dill sprigs
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A side of roasted asparagus or quinoa
Step-by-Step Instructions
Step 1: Prepare the Salmon Fillets
Pat the salmon fillets completely dry with paper towels. This is crucial for getting a good sear and helping the filling stick.
Place one fillet on a cutting board. Using a sharp knife held parallel to the board, carefully slice into the thicker side of the fillet, but do not cut all the way through. Open it up like a book. Repeat with the second fillet.
Place the butterflied fillets between two sheets of plastic wrap or parchment paper. Gently pound them with a rolling pin or meat mallet until they are an even ½-inch thickness. This creates a uniform canvas for rolling.
Step 2: Create the Savory Filling
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach in batches, wilting each addition before adding more. This should take about 3-4 minutes total. Transfer the wilted spinach and garlic to a colander and press with the back of a spoon to remove as much excess liquid as possible. This step is key to preventing a watery filling.
Chop the squeezed spinach roughly and place it in a medium bowl. Add the crumbled feta, softened cream cheese, fresh dill, lemon zest, black pepper, and a pinch of nutmeg. Mix until well combined.
Step 3: Assemble the Pinwheels
Preheat your oven to 400°F (200°C).
Lay the pounded salmon fillets flat on a clean surface. Season the inside with a pinch of salt and pepper.
Divide the spinach and feta mixture evenly between the two fillets, spreading it out into a thin, even layer, leaving a ½-inch border around the edges.
Starting from the short end, tightly roll up each salmon fillet, jelly-roll style, around the filling.
Step 4: Secure and Season
Using kitchen twine, tie the rolls in 2-3 places to secure them. Alternatively, you can secure them with toothpicks, but twine is more reliable.
Brush the outside of the salmon pinwheels with the remaining tablespoon of olive oil. Season the outside generously with the dried oregano, garlic powder, salt, and pepper.
Step 5: Sear and Bake
Heat an oven-safe skillet (like cast iron or stainless steel) over medium-high heat. Carefully place the salmon pinwheels in the hot, dry skillet. Sear for 2-3 minutes until a golden-brown crust forms.
Flip the pinwheels and immediately transfer the entire skillet to the preheated oven.
Step 6: Cook to Perfection
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should read 145°F (63°C) at the thickest part.
Carefully remove the skillet from the oven (remember the handle is hot!) and let the salmon pinwheels rest for 5 minutes. This allows the juices to redistribute.
Step 7: Serve and Impress
Remove the kitchen twine or toothpicks. Using a sharp serrated knife, slice each roll into 1-inch thick pinwheels, revealing the beautiful spiral inside.
Serve immediately with fresh lemon wedges for squeezing over the top and a sprig of fresh dill. These pinwheels are excellent alongside roasted vegetables, a fresh salad, or a bed of lemon-infused quinoa.
Chef’s Notes & Recipe Variations
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The Salmon Shortcut: Ask your fishmonger to butterfly the salmon fillets for you. This saves time and ensures a more even cut.
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Preventing Leaks: Ensuring your filling is not watery is the #1 rule for success. Squeezing the spinach thoroughly is non-negotiable. Chilling the assembled (but uncooked) rolls for 20 minutes before searing can also help them hold their shape.
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Flavor Twists:
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Sun-Dried Tomato: Add 2 tablespoons of finely chopped sun-dried tomatoes to the filling.
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Artichoke Heart: Mix in ¼ cup of chopped marinated artichoke hearts.
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Crab & Herb: Substitute the spinach and feta with 1 cup of lump crab meat, 2 tbsp cream cheese, and 1 tbsp of Old Bay seasoning.
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Cooking Method Adaptation: If you don’t have an oven-safe skillet, you can sear the pinwheels in a regular skillet and then carefully transfer them to a baking dish lined with parchment paper for the oven portion of the cooking.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salmon is best reheated gently to avoid overcooking.
Place slices on a baking sheet in a 275°F (135°C) oven for 10-15 minutes until warmed through. The microwave is not recommended, as it can make the salmon rubbery and the filling watery.
Nutrition Information
(Please note: The following nutrition information is an estimate and can vary based on the specific size of your fillets and ingredients.)
Serving Size: 1 Salmon Pinwheel (approx. ¼ of the recipe)
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Calories: ~385
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Total Fat: 24g
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Saturated Fat: 8g
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Cholesterol: 125mg
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Sodium: 480mg
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Total Carbohydrates: 5g
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Dietary Fiber: 1g
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Sugars: 2g
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Protein: 37g
Dietary Note: This recipe is an excellent source of high-quality protein and omega-3 fatty acids from the salmon. It is low in carbohydrates. To make it gluten-free, ensure all packaged ingredients (like cream cheese) are certified gluten-free. It is not suitable for dairy-free diets due to the feta and cream cheese.