Smoked Salmon Pinwheels
Published 7/19/2024
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These Smoked Salmon Pinwheels take only 10 minutes to make and are a delicious yet easy appetizer idea perfect for your next dinner party.
With a flavorful spinach and lemony cream cheese filling, these salmon roll-ups are creamy, smoky, and packed with protein.
We at The Cheese Knees absolutely adore easy, make-ahead appetizers that are high in protein and low in carbs (hello, parmesan crisps!), and these definitely top the list. They are super decadent yet only have 3g carbs! We love these smoked salmon pinwheels served on crackers or on their own for a protein-packed snack.
This is one of those easy appetizer recipes that will have you shook. All you have to do is chop the spinach and mix the cream cheese filling in a food processor. Then, just layer each over the smoked salmon, top with dill, and roll them up. Easy as that!
Smoked Salmon Pinwheels – 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 shape.
- Cream cheese: Cream cheese is the base of the filling and adds a creamy texture to the pinwheels.
- Feta cheese: Adds a saltiness to the cream cheese mixture and pairs so well with the smoked salmon.
- Lemon: This recipe calls for both lemon juice and lemon zest. It adds citrus and freshness.
- Spinach: Chopped spinach adds crunch and a boost of nutrition to this salmon appetizer.
- Fresh dill: Fresh dill weed is so delicious in this salmon pinwheels recipe! Make sure to use fresh dill and not dry.
- Food processor: You’ll need a food processor to ensure the cream cheese mixture and spinach get to the right consistency.
Tasty Variations
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 red onion and/or green pepper to sprinkle on top of the cheese filling.
Up the herbs: Have more herbs on hand? Chop up basil, green onions, rosemary, or parsley and sprinkle it on top for fresh flavor.
Other flavors: Add a layer of hummus or honey mustard for another flavor idea.
FAQ for Smoked Salmon Pinwheels
We don’t recommend using cooked salmon for this recipe. Smoked salmon is much more malleable and won’t fall apart when rolled.
Try your best to buy a large, square-shaped smoked salmon filet. You could also do a 12×4-inch rectangle if you can’t find a perfect square. If your filet isn’t in the perfect shape, don’t worry! You can still roll them up, and they will be delicious.
The #1 reason why pinwheels fall apart is that there are too many wet ingredients in the filling. Make sure to squeeze out any excess moisture from the spinach and make sure the cream cheese mixture isn’t too runny.
Storage Directions
You can store your smoked salmon pinwheels in an airtight container for up to 3-4 days.
What to Serve with Smoked Salmon Pinwheels
This smoked salmon pinwheel recipe is so versatile and can be served in many different ways. Whether it’s on a cracker, bread slices, or on their own, they make for the perfect appetizer.
You can also serve these salmon wraps with an entire spread of other appetizers. Since these are low-carb and high-protein, they’d be great with other snacks like these Dill Pickle Jalapeno Poppers, Buffalo Blue Cheese Deviled Eggs, or Caprese Salad.
Smoked Salmon Pinwheels
Smoked salmon pinwheels are a low-carb snack made with a cheesy filling, fresh spinach, and lemon.
- 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.
- 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.
