Spinach Feta Stuffed Salmon Pinwheels saved my weeknight dinner slump the first time I rolled them up and tucked them into the oven. If you crave something special that still fits your routine, this recipe hits the sweet spot. It feels cozy and a bit fancy without being fussy, and it’s friendly to low carb eaters too. The creamy spinach and salty feta make the salmon taste luxurious, and the pinwheel shape turns a basic fillet into a fun, shareable main dish. I make it when I want a win at the table without juggling five side pans. Let me walk you through how I make it work every time.
The Story Behind This Recipe
From my kitchen to yours—Spinach Feta Stuffed Salmon Pinwheels mixes a little nostalgia with bright flavor. Tested, tasted, and ready for your table. Spinach Feta Stuffed Salmon Pinwheels saved my weeknight dinner slump the first time I rolled them up and tucked them into the oven. If you crave…
How to Make Low Carb Spinach Feta Salmon Pinwheels
I like this method because it keeps things simple. You’ll gently flatten your salmon, spread the filling, roll tightly, chill so it holds, then sear and bake. The result is juicy fish with creamy, garlicky spinach inside and crispy edges on the outside. If you’ve ever rolled chicken or steak, this will feel familiar. If you haven’t, no worries, you’ll pick it up fast.
Start with a center-cut salmon fillet so the thickness is even. Use a sharp knife to butterfly it open, then lightly pound to an even thickness with the bottom of a small pan. For the filling, sauté spinach with a little olive oil, garlic, and a pinch of salt until wilted. Squeeze out extra moisture. Mix that spinach with crumbled feta, cream cheese, lemon zest, and black pepper. That creamy combo helps the filling stay put and keeps the salmon juicy.
Spread the filling on the salmon, leaving a small border around the edges. Roll up from the long side, like a jelly roll. Wrap in plastic and chill for at least 20 minutes. Chilling firms the roll so it slices into neat pinwheels without falling apart. Slice into thick rounds, about 1.5 inches each. Pat the sides dry, season the outsides with salt, pepper, and a touch of paprika for color.
Heat a skillet with a little olive oil. Sear the cut sides until lightly golden, about 1 to 2 minutes per side. Transfer to a baking sheet and bake at 400 F until the salmon is just opaque in the center, usually 8 to 12 minutes depending on thickness. I aim for an internal temperature around 125 to 130 F for medium, then let it rest a couple of minutes. These Spinach Feta Stuffed Salmon Pinwheels come out flaky, creamy, and just lemony enough to wake up your tastebuds.
Want a similar roll technique with beef for a dinner switch-up? Try these creamy spinach stuffed flank steak pinwheels for another spin on the idea.
Pro tip: If your roll keeps loosening while searing, secure each pinwheel with a short skewer and remove before serving.
“I made these on a Tuesday after work and they tasted like a weekend treat. The filling was rich but not heavy, and the pinwheels actually stayed together. Winner.”
About the ingredients + possible substitutions
Here’s what I use most often, plus super flexible swaps to fit your taste and pantry. Keep it relaxed. This dish is forgiving, which is why it’s one of my go-tos.
- Salmon: Center-cut skinless fillet is easiest to roll. If yours has skin, remove it before rolling. Frozen fillets are fine if fully thawed and patted dry.
- Spinach: Fresh baby spinach wilts fast and tastes bright. Frozen chopped spinach works too, just thaw and squeeze out all the water.
- Feta: Brings salty tang and body. Goat cheese or ricotta salata can stand in, but you may need a pinch more salt if they’re milder.
- Cream cheese: Helps the filling bind so it doesn’t leak. Mascarpone, Greek yogurt, or strained cottage cheese also work. Adjust salt as needed.
- Garlic and lemon zest: The flavor lifters. If you’re out of lemon, add a splash of white wine vinegar or a little sumac.
- Herbs: Dill is classic with salmon. Parsley or chives add freshness. Dried herbs are fine, just use a bit less.
- Seasonings: Salt, pepper, paprika. For extra warmth, add a pinch of red pepper flakes or smoked paprika.
- Olive oil: For sautéing and searing. Avocado oil works too.
If you love the spinach-feta combo and want to try it with poultry, these spinach and feta chicken rolls are an easy weeknight cousin to this salmon recipe.
Budget tip: Grab a whole side of salmon on sale, portion and freeze. Use one piece for pinwheels, another for roasting later.
Visual guide: how to cook stuffed salmon
Sometimes seeing the flow helps more than any recipe card. Here’s the quick path from fridge to plate, with a couple of guardrails so your pinwheels stay tidy and tender.
Prep the fillet
Butterfly lengthwise, leaving a hinge so it opens like a book. Lightly pound until even. Season the inside with a pinch of salt and pepper. Damp salmon is slippery, so keep a paper towel nearby for your hands.
Mix and spread the filling
Sauté spinach with garlic, cool slightly, then stir in cream cheese, feta, lemon zest, herbs. Taste the filling first so you can adjust salt now. Spread in a thin even layer, leaving a small border.
Roll, chill, sear, and bake
Roll firmly without squeezing out the filling. Wrap and chill 20 to 30 minutes. Slice into thick rounds. Sear both cut sides in a hot oiled pan until lightly golden. Finish in the oven at 400 F until just cooked through.
Why it works: Chilling firms the roll. Searing builds flavor. Baking finishes gently so the fish stays moist. That sequence gives you consistent, pretty spirals.
If you’re into easy, melty dinners, you’ll probably like these baked spinach mushroom quesadillas too. Same cozy vibe with less cleanup.
Serving ideas: stuffed salmon sides
Once the Spinach Feta Stuffed Salmon Pinwheels come out, I like to keep sides clean and fresh so the salmon stays the star. Pick one or two from below and dinner feels complete.
- Simple greens: Light vinaigrette with lemon and olive oil.
- Roasted veggies: Asparagus, broccolini, or zucchini tossed with olive oil and garlic.
- Cauliflower mash: Creamy, low carb, and great for catching juices.
- Crisp salad: Try a fruit and nut combo for contrast. I love this mango blueberry spinach salad beside the savory salmon.
- Grains if you want them: Quinoa or wild rice adds a nutty balance.
- Citrus wedges: A squeeze of lemon right at the table brightens every bite.
Flavor booster: Quick yogurt-dill sauce is fantastic. Stir Greek yogurt with lemon juice, chopped dill, salt, and pepper.
Salmon nutrition benefits
I reach for salmon because it’s naturally rich in omega-3s, which support heart and brain health. It’s also a great source of high-quality protein that leaves me satisfied without feeling weighed down. With the spinach and feta tucked in, these Spinach Feta Stuffed Salmon Pinwheels bring calcium, vitamin K, and a little vitamin C to the party, plus extra protein from the cheese. The balance is nice: hearty but not heavy, and it fits into a lower carb way of eating without effort. If I’m training or just trying to keep energy steady, this is one of my easiest wins.
If you want a bolder dinner later in the week, bookmark these Cajun style stuffed bell peppers for a fun heat-kissed option that plays well with similar sides.
Common Questions
How do I keep the pinwheels from falling apart?
Chill the roll before slicing, and cut thicker pieces. Use short skewers if needed while searing, then remove before serving.
Can I make the roll ahead of time?
Yes. Roll and chill up to 24 hours ahead. Slice, sear, and bake right before dinner.
What internal temperature should I aim for?
About 125 to 130 F for medium, then rest a couple of minutes. If you prefer more done, take it to 135 F.
How do I reheat leftovers without drying them out?
Warm gently at 300 F for 8 to 10 minutes or use a covered skillet over low heat with a spoonful of water to create steam.
Can I use canned salmon?
For this rolled style, fresh fillet works best. But you can make a deconstructed version by baking fillets and topping with the warm spinach feta mixture.
Dinner-worthy and weeknight-easy
There’s something about Spinach Feta Stuffed Salmon Pinwheels that makes the table feel a little special, even on a busy night. The technique is simple once you try it, and the filling has the kind of flavor that makes people sneak seconds. If you want more ideas, this take from Spinach & Feta Stuffed Salmon Pinwheels – Low Carb Hoser is helpful for keeping it low carb, and this version of Spinach And Feta Pinwheel Salmon {Stuffed Salmon Recipe} offers a nice twist on seasoning. I hope you give it a try and make it your own. Send me a photo if you do, I’ll cheer you on from my kitchen.
Spinach Feta Stuffed Salmon Pinwheels
Ingredients
Method
- Butterfly the salmon fillet open, and lightly pound it to an even thickness.
- Sauté the spinach with olive oil, garlic, and a pinch of salt until wilted. Squeeze out any excess moisture.
- In a bowl, mix the sautéed spinach with crumbled feta, cream cheese, lemon zest, and black pepper.
- Spread the filling evenly on the salmon, leaving a small border around the edges.
- Roll the salmon tightly from the long side, like a jelly roll. Wrap in plastic and chill for at least 20 minutes.
- Once chilled, slice into thick rounds, about 1.5 inches each.
- Season the outside of the pinwheels with salt, pepper, and paprika.
- Heat a skillet over medium heat with a little olive oil and sear the cut sides of the pinwheels until lightly golden, about 1 to 2 minutes per side.
- Transfer the pinwheels to a baking sheet and bake in a preheated oven at 400°F until the salmon is just opaque in the center, usually 8 to 12 minutes.
- Aim for an internal temperature around 125 to 130°F for medium. Let rest for a couple of minutes before serving.
