How to Cook Salmon Pinwheels Perfectly Every Time

Salmon pinwheels are an elegant and tasty way to enjoy salmon. These appetizing rolls feature salmon wrapped around a creamy filling, then sliced into rounds. When cooked properly, the salmon becomes wonderfully flaky and moist while the filling provides a nice contrast in texture and flavor.

While salmon pinwheels may seem fancy they are actually quite easy to make at home. With a few simple techniques you can cook salmon pinwheels to tender, mouthwatering perfection. In this article, I’ll share my proven method for making flawless salmon pinwheels every time.

Choosing the Salmon

The first step is selecting high-quality salmon fillets to use for your pinwheels. Look for fresh wild-caught salmon like sockeye or coho. The fish should have firm, glistening flesh without any unpleasant odors. Farm-raised Atlantic salmon works too.

I recommend purchasing salmon fillets that are about 1-inch thick, with the skin still attached The skin helps hold the pinwheels together during cooking Ask your fishmonger to remove any small bones—this makes prep easier.

Thawed frozen salmon fillets can also be used to make tasty pinwheels. Just be sure to thaw them completely first by placing the frozen fillets in the refrigerator overnight.

No matter what type of salmon you choose, look for fillets that are approximately the same thickness so they’ll cook evenly.

Preparing the Filling

One of the fun parts about salmon pinwheels is you can customize the filling to suit your tastes. Some delicious options include:

• Cream cheese, spinach, and sun-dried tomatoes
• Goat cheese, basil, and lemon zest
• Feta, roasted red peppers, and olives
• Ricotta, pesto, and pine nuts

I like to use a combination of soft cheese, vegetables, and herbs or citrus zest. Make sure to season the filling well with salt and pepper too.

To prepare the filling, simply mix the ingredients together in a small bowl. You want the consistency to be spreadable but not runny. Refrigerate the filling for about 30 minutes to firm it up before assembling the pinwheels.

Assembling the Pinwheels

Once your salmon fillets are prepped and the filling is made, it’s time to assemble the pinwheels:

1. Place the salmon fillet skin-side down on a clean work surface. If necessary, use a sharp knife to trim the fillet into a rectangular shape.

2. Spread the filling evenly over the salmon, leaving about a 1/2-inch border along the edges.

3. Starting at one long edge, roll up the salmon tightly. Make sure to roll straight and keep the filling tucked in.

4. Use toothpicks to secure the roll at 1-inch intervals. Make sure the seam side is facing down as you insert the toothpicks.

5. Using a sharp knife, slice the rolled salmon crosswise into 1-inch thick pinwheels.

6. Carefully transfer the pinwheels to a parchment-lined baking sheet, seam side down.

That’s it! Now your salmon pinwheels are ready to cook.

Baking the Pinwheels

Baking is my go-to method for cooking salmon pinwheels. The dry, ambient heat of the oven surrounds the pinwheels, ensuring they cook gently and evenly.

Here are step-by-step instructions for flawless oven-baked salmon pinwheels:

1. Preheat oven to 400°F.

2. Line a rimmed baking sheet with parchment paper. You can also lightly grease the parchment with oil or cooking spray for easier removal.

3. Arrange the salmon pinwheels seam-side down on the prepared baking sheet, leaving about 1-inch between each one.

4. Brush the tops lightly with olive oil or melted butter. This helps promote browning and keeps the fish moist.

5. Bake for 12-15 minutes, until the salmon is opaque and flakes easily with a fork. To prevent overcooking, start checking at 10 minutes.

6. Allow the pinwheels to rest for 5 minutes before serving. The residual heat will continue to cook the salmon.

7. Garnish with fresh herbs, lemon wedges, or your desired sauce and enjoy!

The baking time can vary slightly based on the thickness of your pinwheels and your oven. Just be sure to check them early and rely on visual cues rather than time. Perfectly cooked salmon will be opaque throughout but still juicy and tender.

Pan-Seared Salmon Pinwheels

While baking is my top choice, you can also pan-sear salmon pinwheels for delicious results. This method gives you nice browned exterior while keeping the interior moist. Follow these easy steps:

1. Pat the pinwheels dry with paper towels. Make sure no moisture is on the surface.

2. Heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat.

3. Carefully place the pinwheels in the hot skillet seam-side down. Work in batches if needed to avoid overcrowding.

4. Cook for 2-3 minutes per side, until well-browned.

5. Reduce heat to medium and continue cooking for another 2-4 minutes, flipping occasionally, until salmon is opaque throughout.

6. Transfer pinwheels to a platter and tent loosely with foil. Let rest 5 minutes before serving.

The benefit of pan-searing is it adds nice caramelized flavor to the pinwheels. Just be careful not to overcook them. Check frequently and remove them once the salmon looks opaque.

Serving Suggestions

Salmon pinwheels pair beautifully with many flavors and make an elegant presentation. Here are some tasty serving ideas:

• On a bed of lemony couscous, rice pilaf, or risotto
• With sautéed vegetables like asparagus, green beans, or zucchini
• With a fresh green salad or spinach salad
• With pesto, chimichurri, or aioli sauce for dipping
• With sesame-crusted seared tuna and wasabi
• On ciabatta toasts for an appetizer

You can also garnish the pinwheels with chopped fresh herbs, capers, or citrus zest. Feel free to get creative with globally inspired flavors!

Storing and Reheating Leftovers

Like any perishable food, proper storage is key for enjoying salmon pinwheels again later. Here are some tips:

• Allow to cool slightly, then refrigerate in an airtight container.

• Use leftover pinwheels within 3-4 days for best quality.

• To reheat, place on a parchment-lined baking sheet and cover loosely with foil. Warm at 325°F for 8-10 minutes until heated through.

• You can also reheat gently in the microwave. Take care not to overcook the fish.

• Frozen leftover pinwheels can keep for 2-3 months. Thaw overnight in the fridge before reheating.

With my easy method, you can serve restaurant-quality salmon pinwheels at home. Baked salmon pinwheels are a special dish that looks impressive but doesn’t require fancy techniques or obscure ingredients.

Both the oven and stovetop offer good options for cooking salmon, each with its own advantages. Oven baking produces a tender, moist result, while pan-searing on the stovetop can create a crispy crust.