These smoked salmon pinwheels are a high-protein, low-carb snack or appetizer made with cream cheese, fresh spinach, and smoked salmon.
Salmon Pinwheels = Low-Carb Snack Idea
Get 8g protein with this delicious smoked salmon pinwheel recipe. These yummy salmon pinwheels are filled with a cheesy, lemony filling and are deliciously served on a cracker.
We love high-protein, low-carb snacks (hello parmesan crisps!) and these definitely top the list. They are decadent, yet only have 3g carbs. Serve them as a snack or an appetizer in less than 10 minutes tops.
What You Need
- Smoked salmon: for best results, we recommend finding a bigger sheet of salmon that is square shaped so that you can roll it easily into a pinwheel.
- Cream cheese: cream cheese is the base of the filling.
- Feta cheese: feta cheese ads saltiness to the filling.
- Lemon: this recipe calls for both lemon juice and zest. It add citrus and freshness.
- Spinach: chopped spinach adds crunch and nutrition to this snack.
- Fresh dill: fresh dill is so delicious in this salmon pinwheel recipe. Make sure to use fresh dill and not dry.
Can you use fresh, cooked salmon for this recipe?
We don’t recommend using cooked salmon for this recipe as smoked salmon is much more malleable and won’t fall apart with rolled.
Make Cheese Filling
Add cream cheese, feta cheese, lemon juice and zest, salt, and pepper into a high-speed food processor. Process on high for about 1 minute.
Spread On Salmon
Lay smoked salmon onto a cutting board. Then, carefully spread the filling onto the whole filet.
Add spinach into the food processor and chop until it’s cut up into small pieces.
Sprinkle the spinach on top of cheese. Then, top with fresh dill.
Take one edge of the salmon and tightly roll it.
Use a sharp knife to cut 1/2-inch pinwheels.
Serve salmon pinwheels on their own or on top of a cracker.
Use a different cheese: not feeling feta? feel free to use just cream cheese or swap the feta for shredded cheddar, goat cheese, or any other favorites.
Add more veggies: trying to pack in more veggies? Finely dice some onions and/or green pepper to sprinkle on top of the cheese filling.
Up the herbs: have more herbs on hand? Chop up basil, rosemary, or parsley and sprinkle it on top for fresh flavor.
Use hummus: add a layer of hummus for another flavor idea.
Smoked Salmon Pinwheels
- 4 oz. smoked salmon filet a rectangle shape works best
- 2 tablespoons cream cheese room temperature
- ¼ cup feta crumbles
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon ground pepper
- ¼ teaspoon salt
- ½ cup packed fresh spinach
- 1 teaspoon fresh dill roughly chopped
- Prepare the salmon filet first. Lay a piece of parchment paper down on a cutting board and lay the salmon down flat on the parchment paper.
- Next, place the cream cheese, feta crumbles, lemon juice, lemon zest, pepper, and salt into a food processor. Process the mixture on low for about 1 minute or until combined. Scrape the sides with a spatula and process again until the mixture is smooth, light, and fluffy (about another 1 minutes).
- Scrape the cream cheese mixture out of the food processor and place on top of the salmon filet. Using a spatula, carefully spread the cream cheese mixture onto the salmon.
- Next, use the same food processor (no need to clean it) to chop the spinach. Add the spinach to the food processor and pulse until it has been chopped up into small pieces.
- Scrape the spinach out of the food processor and spread it on top of the cream cheese. Then, Sprinkle the dill on top of the spinach.
- Carefully take one edge of the salmon and tightly roll it like a cinnamon roll.
- With a sharp knife, cut the salmon roll into small pinwheels that are about ½-inch thick.
- Serve alone or with crackers.
Tips & Notes
- Try your best to buy a large, square-shaped smoked salmon filet.
- You can always substitute part of the cream cheese for Greek yogurt, but not all of it. The cream cheese offers some structure to the filling We like to serve these pinwheels with crackers for an appetizer.