Best 12 Salmon Pinwheels Recipes

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Indulge in a culinary adventure with our delectable Salmon Pinwheels, a harmonious blend of flavors and textures that will tantalize your taste buds. These elegant appetizers, also known as Salmon Roulades, are crafted with premium smoked salmon, cream cheese, fresh herbs, and a hint of zesty lemon. Each bite offers a symphony of savory and tangy notes, perfectly complemented by the creamy filling and flaky pastry.

This article presents a collection of Salmon Pinwheel recipes, each offering a unique twist on this classic dish. From the classic combination of cream cheese and dill to innovative fillings like avocado and arugula, there's a recipe here to suit every palate. Whether you're hosting a party or seeking an elegant snack, these Salmon Pinwheels are sure to impress.

Embark on a culinary journey as we explore the diverse flavors and textures of these Salmon Pinwheels. Discover the perfect balance of smokiness, creaminess, and freshness in every bite. Let your taste buds savor the symphony of flavors as you indulge in these delectable creations.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED SALMON PINWHEELS



Smoked Salmon Pinwheels image

In the old days, I would go out to the buffets and eat my weight in smoked salmon! I especially liked it served traditionally, with capers, cream cheese and onions. The only problem was that the capers and onions always fell off the fork when I tried to eat it all together. This recipe combines all my favorite ingredients in an easy-to-make and easy-to-serve party appetizer!

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

8 ounces cream cheese, softened
1 tablespoon fresh lemon juice
2 tablespoons diced red onion
1 tablespoon chopped fresh basil leaves
8 ounces sliced smoked salmon (we recommend Nova, but you make use the saltier lox)
2 tablespoons small capers, drained
1 seedless cucumber, with peel, sliced into rounds the size of crackers

Steps:

  • Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
  • On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
  • Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
  • Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

SALMON PINWHEELS



Salmon Pinwheels image

Inexpensive and impressive, this recipe is a must have anytime you want to wow your guests without spending all day in the kitchen!-Cristina Mathers of San Miguel, California

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 32 appetizers.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1 tablespoon snipped fresh dill
1 tablespoon capers, drained
1/2 teaspoon garlic powder
1/2 teaspoon lemon juice
4 spinach tortillas (8 inches), room temperature
1/2 pound smoked salmon fillets, flaked

Steps:

  • In a small bowl, combine the cream cheese, dill, capers, garlic powder and lemon juice. Spread over tortillas; top with salmon. Roll up tightly. , Cut into 1-in. pieces; secure with toothpicks. Chill until serving. Discard toothpicks before serving. Refrigerate leftovers.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 116mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SMOKED SALMON PINWHEELS



Smoked Salmon Pinwheels image

Fun and easy and everyone will love it!

Provided by David

Categories     Appetizers and Snacks     Wraps and Rolls

Time 2h10m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 tablespoon chopped fresh dill
4 (8 inch) flour tortillas
4 ½ ounces sliced smoked salmon, finely chopped
16 fresh spinach leaves
16 (1/4 inch x 3 inch) strips red bell pepper

Steps:

  • Mix cream cheese and dill together in a bowl. Spread about 1/4 cup cream cheese mixture onto each tortilla. Sprinkle 1/4 cup salmon over cream cheese layer. Arrange 3 to 4 spinach leaves and 4 red bell pepper strips over salmon layer. Roll tortilla tightly around filling and wrap securely in plastic wrap; refrigerate for at least 2 hours and up to 24 hours.
  • Remove plastic wrap and cut rolls into 1-inch pieces.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 15.5 g, Cholesterol 34.5 mg, Fat 12.3 g, Fiber 1.4 g, Protein 7.8 g, SaturatedFat 6.7 g, Sodium 341.3 mg, Sugar 0.4 g

SALMON PINWHEELS



Salmon Pinwheels image

Salmon pinwheels loaded with tons of omega-3! Got this from the Heart and Stroke Foundation of Canada....

Provided by C and Ds Mommy

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1/4 cup minced onion (about half a small onion)
1 garlic clove, minced
4 cups chopped spinach
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cooked brown rice
2 teaspoons lemon zest
1/4 cup cheddar cheese, grated
1/2 cup chopped walnuts
1 lb salmon fillet, skinned and pin bones removed

Steps:

  • In a large frying pan, heat oil over medium heat. Add onions and cook until tender but not browned. Stir in garlic and chopped spinach, salt and pepper. Cook until spinach just starts to wilt. About 3 minutes.
  • Remove from heat. Add cooked rice and stir in lemon zest until well combined.
  • Spread mixture evenly over salmon fillets and sprinkle with cheese and walnuts.
  • Roll up gently and secure with toothpicks or twine.
  • Place salmon on a parchment lined baking sheet and bake at 375 F for about 15-20 minutes, or until fish is cooked through.
  • Transfer to a cutting board and cool for 10 minutes before slicing into pinwheels.

Nutrition Facts : Calories 343.8, Fat 18.6, SaturatedFat 3.4, Cholesterol 66.5, Sodium 435.8, Carbohydrate 16.2, Fiber 2.9, Sugar 1, Protein 28.8

SMOKED SALMON ASPARAGUS PINWHEELS (PARTY SANDWICHES)



Smoked Salmon Asparagus Pinwheels (Party Sandwiches) image

These pinwheels are absolutely delicious... don't wait for a party to make them, whip them up for a weekend brunch or evening snack! You can make these up to 1 day ahead and refrigerate. You should get around 48-50 pinwheels/sandwiches if you slice each bread roll into 8 pieces, but it will depend on how large you slice them, so servings is only estimated. Don't purchase the completely square slices of bread, purchase the sandwich loaf that is higher on the top. Plan ahead these need to chill for a minimum of 2 hours before slicing. You can also make these with fresh steamed asparagus, but I prefer the canned better.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 2h30m

Yield 48-50 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
6 slices soft sandwich bread (crusts removed, can use white or whole wheat bread I like to use both)
12 ounces smoked salmon
6 canned asparagus spears
1 pinch cayenne (optional)

Steps:

  • In a bowl stir together softened cream cheese and mayo; season with a pinch of cayenne pepper or to taste (if using) mix very well to combine.
  • Remove crusts from ends of bread slices.
  • Using a rolling pin roll out the bread slices to flatten slightly.
  • Divide/spread the the cream cheese mixture between the 6 slices of bread.
  • Divide and top with smoked salmon slices.
  • Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).
  • Roll each slice of bread up firmly.
  • Wrap EACH roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
  • Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.
  • Cover and refrigerate pinwheels if not serving immediately.

CREAM CHEESE AND SALMON PINWHEELS



Cream Cheese and Salmon Pinwheels image

These are simple and tasty pinwheel appetizers. The spread can also be used to make tea sandwiches.

Provided by Stella Mae

Categories     < 30 Mins

Time 30m

Yield 30 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese
2 -3 ounces smoked salmon, torn into small pieces
1/2 large onion, finely minced
1 loaf of large uncut white bread or 1 loaf whole wheat bread
mayonnaise, to taste for spreading bread

Steps:

  • In a small bowl, thoroughly mix cheese, salmon and onion.
  • Cut crusts off bread, and cut several thin, long slices.
  • With a rolling pin, flatten bread so that it's easy to roll.
  • Spread each long slice with mayonnaise, then spread on the cream cheese and salmon mixture.
  • Roll each slice lengthwise like a jelly roll, slowly and carefully to make it as tight or pressed as possible.
  • Cover with wax paper or saran wrap and wrap with kitchen string so it'll keep its shape.
  • Store in fridge so it can chill and set.
  • When ready to serve, slice into thin pinwheels.

Nutrition Facts : Calories 74.1, Fat 3.3, SaturatedFat 1.8, Cholesterol 8.8, Sodium 151.7, Carbohydrate 8.9, Fiber 0.4, Sugar 0.8, Protein 2.2

SMOKED SALMON PINWHEELS



Smoked Salmon Pinwheels image

Rachelle Rodwell of New York, New York sends these delightful salmon and arugula bites that are easy to double and a snap to prepare. They make for a perfect no-mess finger food everyone will enjoy.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1 package (8 ounces) reduced-fat cream cheese
2 green onions, cut into 1-inch pieces
1/2 teaspoon grated lemon zest
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1 cup chopped smoked salmon
4 flour tortillas (10 inches)
1/2 cup fresh arugula or baby spinach
1 teaspoon olive oil
1/2 teaspoon lemon juice

Steps:

  • In a food processor, combine the cream cheese, onions, lemon zest, salt and pepper; cover and process until smooth. Transfer to a small bowl; stir in salmon. Spread over tortillas. , In a small bowl, toss arugula with olive oil and lemon juice; place over salmon mixture. Roll up tortillas tightly and wrap in plastic. Refrigerate for 2-3 hours. Cut each roll-up into nine slices.

Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 226mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

SALMON-SPINACH PINWHEELS



Salmon-Spinach Pinwheels image

Enjoy these pinwheels made using salmon and spinach - perfect for appetizer.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h15m

Yield 24

Number Of Ingredients 6

1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
4 whole wheat flour tortillas (6 inches in diameter)
1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped
12 to 16 leaves fresh spinach
16 strips red bell pepper, about 5x1/4 inch

Steps:

  • Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
  • Roll up tortillas tightly, spreading with additional cream cheese mixture to seal roll. Wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
  • To serve, cut tortilla rolls into 1-inch pieces. Place cut side up on serving platter.

Nutrition Facts : Calories 65, Carbohydrate 7 g, Cholesterol 10 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 130 mg

MOZZARELLA, SALMON AND BASIL PINWHEELS



Mozzarella, Salmon And Basil Pinwheels image

Provided by Marian Burros

Categories     appetizer

Time 30m

Yield Twenty-eight to thirty-eight slices

Number Of Ingredients 4

1 pound fresh mozzarella, diced
1 cup milk
6 ounces smoked salmon, very thinly sliced
30 large basil leaves

Steps:

  • Cover a 10-by-15-inch baking sheet with 2 large pieces of plastic wrap. Set aside.
  • Combine the mozzarella and milk in a heavy-bottomed saucepan. Cook slowly, stirring with a wooden spoon, over medium-low heat until the mozzarella melts, 10 to 15 minutes. With a slotted spoon, remove the mozzarella from the milk, placing it directly on the prepared baking sheet. Using your hands and a spoon, spread the mozzarella quickly into a 10-by-15-inch rectangle. Smooth over any holes or tears.
  • Lay 10 of the basil leaves on the mozzarella and cover with the salmon in a single layer. Top with 10 more basil leaves.
  • Lift the long side of the mozzarella and roll it into a compact jellyroll. Wrap tightly in the plastic and refrigerate for at least 4 hours or overnight.
  • To serve, cut the mozzarella crosswise into 1/2-inch slices and arrange on a serving platter. Trim with remaining basil leaves.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 512 milligrams, Sugar 2 grams

BACON AND SMOKED SALMON PINWHEELS



Bacon and Smoked Salmon Pinwheels image

A classic cocktail party appetizer with a new twist.

Provided by Avon- status quo PRO

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 1h5m

Yield 6

Number Of Ingredients 8

4 slices bacon
2 ounces mayonnaise
1 clove garlic, minced
3 fresh chives, chopped, or more to taste
salt and ground black pepper to taste
1 sheet frozen puff pastry, thawed
6 grape tomatoes, chopped
2 ounces smoked salmon, flaked

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
  • Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
  • Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
  • Bake in the preheated oven until golden, about 18 minutes.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 19.5 g, Cholesterol 12.4 mg, Fat 25.8 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 393.9 mg, Sugar 0.4 g

SMOKED SALMON PINWHEELS OR BAGUETTE SLICES



Smoked Salmon Pinwheels or Baguette Slices image

These taste great and also look really nice. This recipe is really good with the ingredients layered on top of thin baguette slices or rolled up in the tortillas, whatever you're in the mood for.

Provided by thepurpleturtle

Categories     Lunch/Snacks

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 tablespoon lemon juice
1/4 cup red onion, finely chopped
1/4 cup capers
170 g smoked salmon (thinly sliced)
5 -6 flour tortillas or 1 baguette

Steps:

  • Directions for PINWHEELS:.
  • Mix the cream cheese, lemon juice and red onion together.
  • Spread the cream cheese mixture evenly onto the tortillas.
  • Place a layer of smoked salmon across the middle of each tortilla.
  • Sprinkle the capers along the salmon.
  • Tightly roll each tortilla and wrap securely in plastic.
  • Refrigerate for at least 2 hours before cutting into ¾ inch slices and serving.
  • Directions for BAGUETTES:.
  • Mix the cream cheese and lemon juice together.
  • Spread the cream cheese mixture evenly onto the baguette slices.
  • Top with smoked salmon and sprinkle the red onion and capers on top.

SMOKED SALMON PINWHEELS



Smoked Salmon Pinwheels image

You need only 10 minutes to throw together these elegant party appetizers.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h10m

Yield 24

Number Of Ingredients 6

1 package (8 ounces) cream cheese or reduced-fat cream cheese (Neufchâtel) , softened
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
4 flour tortillas (8 to 10 inches in diameter)
1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped
16 spinach leaves
16 strips (about 5x1/4 inch) red bell pepper

Steps:

  • Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
  • Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
  • To serve, cut into 1-inch pieces. Place cut side up on serving platter.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg

Tips:

  • Choose the right salmon. For the best results, use fresh, wild-caught salmon. If you're using frozen salmon, thaw it completely before using.
  • Use high-quality cream cheese. The cream cheese is a key ingredient in the filling, so make sure to use a good quality brand.
  • Don't overfill the pinwheels. If you overfill them, they will be difficult to roll up and they may fall apart when you bake them.
  • Chill the pinwheels before baking. This will help them to hold their shape in the oven.
  • Bake the pinwheels until they are golden brown. This will ensure that they are cooked through.
  • Serve the pinwheels warm or at room temperature. They are also delicious cold, so you can make them ahead of time and store them in the refrigerator.

Conclusion:

Salmon pinwheels are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you're looking for a new recipe to try, give salmon pinwheels a try. You won't be disappointed.

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