Mediterranean Spinach and Feta Stuffed Salmon Pinwheels
These salmon pinwheels look elegant but are simple enough for an easy dinner. The combination of spinach, garlic, herbs and feta gives the salmon a Mediterranean flavor that is clean and satisfying. Rolling the fillet into a pinwheel shape helps the stuffing stay inside and creates attractive spirals when sliced. The texture balances tender fish with a creamy, slightly tangy filling. It works for weeknights but also feels special when serving guests. The ingredients are practical and the flavors are familiar, so the dish tastes bright and comforting at the same time.
Prep: 20 minutes
Cook: 20–25 minutes
Total: 40–45 minutes
Ingredients
1½ to 2 pounds salmon fillet, skin removed
2 tablespoons olive oil
3 cups fresh spinach, chopped
3 garlic cloves, minced
½ cup crumbled feta
2 tablespoons cream cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
¼ cup chopped parsley
Kitchen twine or toothpicks
Instructions
Preheat the oven to 400°F (200°C).
Lay the salmon fillet flat and slice horizontally to create a thinner, even layer. Don’t cut all the way through.
Open the fillet like a book and pat it dry.
Warm a little olive oil in a skillet and sauté the spinach until wilted.
Add the garlic and cook for a few seconds, then remove from the heat.
Combine the spinach with feta, cream cheese, lemon juice, lemon zest, oregano, parsley, salt and pepper.
Spread the filling evenly over the salmon.
Roll the salmon tightly from the long side to form a log.
Tie it with twine or secure it with toothpicks, then slice into pinwheels about one to two inches thick.
Place the pinwheels on a baking sheet, drizzle with olive oil, sprinkle with paprika and bake until the salmon flakes easily.
Tips
Choose a salmon fillet that is long and wide so it rolls more easily.
Pat the fish dry. Moisture makes it harder to slice and roll cleanly.
Keep the filling thick enough to stay inside while rolling.
If the salmon tears a little, press it gently back in place before tying.
Use sharp kitchen shears or a sharp knife to make even pinwheel slices.
Don’t cut the slices too thin. Thicker pieces hold their shape better while baking.
If you want crisp edges, bake the pinwheels on a lightly oiled wire rack over a sheet pan.
Add the lemon zest lightly at first to avoid overpowering the salmon.
Let the pinwheels rest for a minute after baking so the juices settle.
If you prefer a browned top, broil the pinwheels for one minute at the end.
Variations
Mediterranean herb mix: Add dill, basil or mint to the filling for a different herbal flavor.
Creamier version: Add more cream cheese or a spoon of ricotta.
Sun-dried tomato twist: Add chopped sun-dried tomatoes for sweetness.
Olive lovers: Mix in chopped Kalamata olives for a salty contrast.
Spicy version: Add red pepper flakes or a little harissa paste.
Spinach and artichoke: Add chopped marinated artichoke hearts to the filling.
Low dairy option: Replace feta with a small amount of dairy-free cheese and skip the cream cheese.
Lemon-forward: Increase the lemon zest and juice for a brighter taste.
Pine nut crunch: Add toasted pine nuts for added texture.
Grilled version: Grill the salmon log first, then finish in the oven for smoky flavor.
Q&A
Can I use frozen salmon?
Yes, as long as it is fully thawed and patted dry.
How do I keep the salmon from falling apart while rolling?
Work slowly, keep the cut even and secure the roll with twine.
Can I make this ahead of time?
You can assemble the roll, cover it and refrigerate. Slice and bake when ready.
What if I don’t have cream cheese?
Use ricotta or a spoon of Greek yogurt for creaminess.
Can I cook the salmon whole instead of slicing into pinwheels?
Yes. Bake the rolled log as a whole piece, then slice after cooking.
Can I use canned or frozen spinach?
Use frozen spinach only if you squeeze out all the water. Skip canned.
How do I know the salmon is done?
It should flake easily and reach about 145°F internally.
Can I add more vegetables?
Yes. Finely chopped roasted peppers or zucchini work well.
How do I keep feta from melting too much?
Feta softens but doesn’t melt like other cheeses, so it holds its texture naturally.
Can I serve this cold?
Yes. Chilled leftovers make a good salad topping.
Nutrition
(per serving, estimated)
Calories: 380
Protein: 37g
Carbs: 5g
Fat: 23g
Fiber: 1g
Sodium: 520mg
Conclusion
These salmon pinwheels bring together simple ingredients that create a bright, flavorful dish. The tender salmon wraps around a filling of spinach, feta, herbs and garlic, giving each slice a balanced mix of creaminess and freshness. The recipe works for everyday cooking but also feels special enough for guests. It is flexible, so you can add herbs, vegetables or extra lemon depending on what you like. The steps are easy to follow and the presentation looks impressive without much effort. If you want a Mediterranean seafood dish that is elegant, flavorful and simple to prepare, these pinwheels fit the moment.