Spinach & Feta Stuffed Salmon Pinwheels

What you’re getting yourself into

These gorgeous salmon pinwheels are like the fancy restaurant dish you never knew you could make at home. I took a beautiful salmon fillet, stuffed it with a savory spinach and feta mixture, rolled it up, and sliced it into perfect little pinwheels that look super impressive but are actually pretty easy to pull off. The combination of rich salmon with tangy feta and garlicky spinach is absolutely killer. Plus, they cook in just minutes and look like something that would cost you $30 at a nice restaurant. Win-win!

Why you’ll be obsessed with this recipe

• These little beauties are serious showstoppers on a plate – perfect for date night or impressing guests
• The prep work can be done ahead of time, so you just need to pop them in the oven when you’re ready
• They cook in about 15 minutes, which is way faster than most impressive-looking dishes
• The flavors are complex but not weird – even people who are “meh” about salmon often love these
• They’re actually pretty healthy – lean protein, vegetables, and you don’t need a ton of oil or butter
• Leftovers (if you have any) make an amazing salad topper the next day

What you’ll need

For the salmon:

• 2 large salmon fillets (about 1.5 pounds total), skin removed
• Salt and freshly ground black pepper
• 2 tablespoons olive oil (the good stuff, if you have it)
• 1 tablespoon lemon juice
• 2 teaspoons dried dill (or 2 tablespoons fresh, chopped)
• Kitchen twine or toothpicks for securing (trust me, you need these)

For the stuffing:

• 1 tablespoon olive oil
• 3 cloves garlic, minced (or more, I won’t judge)
• 1 small shallot, finely diced (about 2 tablespoons)
• 5 ounces fresh spinach (about 5 cups), roughly chopped
• 4 ounces feta cheese, crumbled (about 1 cup)
• 2 tablespoons cream cheese, softened
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
• Zest of 1 lemon
• 1/4 teaspoon red pepper flakes (optional, but adds nice heat)
• Salt and pepper to taste

For serving:

• Lemon wedges
• Fresh dill sprigs
• Optional: quick lemon sauce (1/4 cup Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon honey, pinch of salt)

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Let’s get cooking

Make the stuffing (10 minutes):

1. Heat olive oil in a large skillet over medium heat. Toss in your garlic and shallot and cook for about 1 minute until they’re fragrant but not brown. (Burnt garlic is the worst.)
2. Throw in all that spinach (it’ll look like way too much but will cook down to practically nothing). Stir until the spinach is wilted and most of the moisture has evaporated, about 3-4 minutes.
3. Turn off the heat and let it cool for a few minutes. This is important – hot stuffing will start cooking your salmon before you want it to.
4. While it’s cooling, mix your feta, cream cheese, dill, lemon zest, and red pepper flakes in a bowl.
5. Once the spinach mixture has cooled a bit, stir it into your cheese mixture. Season with a little salt (go easy – feta is already salty) and plenty of black pepper.

Prepare the salmon (15 minutes):

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Pat your salmon fillets dry with paper towels. This helps with handling and helps the seasonings stick better.
3. Place the fillets on a cutting board and season both sides with salt and pepper.
4. Now, you need to butterfly the salmon to make it thinner and easier to roll. With a sharp knife, slice the fillet horizontally, but not all the way through. Open it like a book so you have a piece twice as large but half as thick. If this sounds intimidating, ask your fishmonger to butterfly it for you – they’re usually happy to help!
5. Mix the olive oil, lemon juice, and dill together in a small bowl, then brush this mixture over both sides of your salmon.
6. Spread the spinach and feta mixture evenly over each fillet, leaving about a 1-inch border around the edges.
7. Starting from the shortest end, carefully roll up each fillet into a log shape. Secure with kitchen twine every inch or so, or use toothpicks to hold it together. (If you’re using toothpicks, remember how many you put in so you can remove them all later!)
8. Using a sharp knife, slice each roll into 1-inch thick pinwheels. Be gentle – they can be a bit fragile.
9. Place the pinwheels cut-side up on your prepared baking sheet, leaving a little space between each one.

Cook and serve (15 minutes):

1. Bake in the preheated oven for 12-15 minutes, until the salmon is just cooked through but still moist. The perfect temp is about 145°F on an instant-read thermometer, but I usually take mine out at 140°F because it will continue cooking a bit.
2. If you want a bit more color on top, you can turn on the broiler for the last 1-2 minutes, but watch them like a hawk so they don’t burn!
3. To serve, arrange 2-3 pinwheels on each plate. Remove any twine or toothpicks (important!). Garnish with fresh dill sprigs and lemon wedges. If you made the quick lemon sauce, drizzle it artfully around the plate.

Pro tips from my kitchen to yours

• Getting ahead: You can make the stuffing up to 2 days ahead and keep it in the fridge. The entire dish can be assembled and refrigerated for up to 4 hours before cooking – just let it sit at room temperature for 15 minutes before it goes in the oven.
• Buying salmon: Ask for center-cut salmon fillets that are an even thickness throughout. Wild-caught sockeye or king salmon have the best flavor, but use what fits your budget.
• No-stress serving: If you’re nervous about the pinwheels falling apart (they can be a bit delicate), you can skip slicing them before baking. Just cook the whole rolled fillets, then slice them after cooking.
• Don’t love feta? Swap it for goat cheese or even shredded mozzarella.
• Make it your own: Add 2 tablespoons of sun-dried tomatoes or some toasted pine nuts to the filling for extra flavor and texture.
• Wine pairing: This dish sings with a crisp Sauvignon Blanc or a light Pinot Noir.

Storage & leftovers

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Gently reheat in a 300°F oven for about 10 minutes, covered with foil to prevent drying out.
• For a cold option, slice leftover pinwheels and serve them on top of a salad with a lemon vinaigrette.
• I wouldn’t recommend freezing these – cooked salmon gets weird when thawed.

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Amazing sides to serve with it

• Simple roasted asparagus or green beans
• Lemon herb rice pilaf or couscous
• A crisp arugula salad with a light vinaigrette
• Roasted baby potatoes with herbs
• Sautéed cherry tomatoes with garlic and basil

Questions people actually ask

Q: Can I use frozen spinach instead of fresh?
A: Absolutely! Just thaw it completely, squeeze out ALL the excess moisture (this is super important), and you’ll need about 1/2 cup after squeezing.

Q: My salmon fell apart when I tried to roll it. What did I do wrong?
A: This usually happens if the salmon isn’t butterflied thin enough. Next time, ask the fishmonger to butterfly it for you, or put the salmon in the freezer for 15 minutes before cutting to firm it up a bit.

Q: Can I make this with other fish?
A: Sure! Firm white fish like cod or halibut works too, but they’re usually thinner, so you might need to pound them a bit to get the right thickness for rolling.

Q: How do I know when the salmon is done without overcooking it?
A: The pinwheels should feel slightly firm but still have some give when pressed with a finger. If you have an instant-read thermometer, 145°F is perfect. The centers should be moist and slightly translucent, not dry or opaque all the way through.

Q: I can’t find fresh dill. What can I substitute?
A: Fresh basil or tarragon both work beautifully. If you only have dried herbs, use 1/3 the amount called for in the recipe.

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