If you are looking for a dish that feels both elegant and comforting, look no further than this delightful Stuffed Salmon Pinwheels with Dill and Lemon Butter Sauce Recipe. These salmon pinwheels are beautifully rolled fillets bursting with a creamy, herby filling, enhanced by the fresh brightness of dill and lemon. The lemon butter sauce adds a luscious finish that perfectly complements the tender salmon, making this a fantastic recipe to impress guests or simply enjoy a flavorful weeknight dinner. Its balance of freshness, creaminess, and richness makes it an unforgettable seafood experience.
Ingredients You’ll Need
The magic of this Stuffed Salmon Pinwheels with Dill and Lemon Butter Sauce Recipe lies in its simple but carefully selected ingredients. Each component brings something unique to the table, whether it’s the vibrant green of fresh herbs, the creamy texture of softened cream cheese, or the zesty kick from lemon juice.
- Salmon fillets (4, skinless and boneless): Provides the hearty, flaky base full of omega-3 goodness.
- Cream cheese (1/2 cup, softened): Offers rich creaminess that holds the filling together perfectly.
- Fresh spinach (1/4 cup, chopped): Adds color, mild earthiness, and a lovely texture to the filling.
- Fresh dill (2 tablespoons, chopped): Imparts a bright, aromatic flavor essential to this dish’s identity.
- Fresh parsley (2 tablespoons, chopped): Complements the dill with fresh, grassy notes.
- Garlic clove (1, minced): Brings a subtle pungent warmth into the filling.
- Lemon juice (1 tablespoon for filling, plus 2 tablespoons for sauce): Adds zesty brightness that lifts the flavors beautifully.
- Salt and pepper (to taste): Essential seasoning to balance and enhance all flavors.
- Olive oil (2 tablespoons for brushing): Helps create a slight crispness on the salmon during baking.
- Unsalted butter (1/4 cup): Forms the base of the buttery, tangy sauce that finishes the dish.
How to Make Stuffed Salmon Pinwheels with Dill and Lemon Butter Sauce Recipe
Step 1: Prepare the Creamy Stuffing
Start by mixing together the cream cheese, chopped spinach, fresh dill, parsley, minced garlic, lemon juice, salt, and pepper in a small bowl. This combination creates a luscious, herbaceous filling that’s packed with flavor and moisture. If the mixture feels too thick, a splash of water or a bit more lemon juice can loosen it just enough to spread easily without leaking during rolling.
Step 2: Create the Salmon Pocket
Lay each salmon fillet flat on a cutting board, skin-side down, and carefully make a horizontal cut through the center, forming a pocket. The goal is to open up the fillet like a book without cutting all the way through. This pocket will house your creamy stuffing, turning an ordinary fillet into a stunning pinwheel.
Step 3: Stuff and Roll the Salmon
Generously spoon the cream cheese mixture into the pocket of each fillet. Then gently roll the salmon from one end to the other, enclosing the filling inside. To ensure the pinwheels hold their shape while baking, secure the edges with toothpicks if necessary. This step transforms the salmon into beautifully spiraled pinwheels.
Step 4: Bake to Perfection
Preheat your oven to 375°F (190°C) and arrange the stuffed salmon pinwheels in a lightly greased baking dish. Brush the tops with olive oil to encourage a light, golden crust as they bake. Bake the pinwheels for 20-25 minutes, or until the salmon flakes easily with a fork. The kitchen will fill with an irresistible aroma as the herbs and lemon blend with the warm fish.
Step 5: Make the Lemon Butter Sauce
While the salmon cooks, melt the unsalted butter in a small saucepan over medium heat. Stir in the lemon juice, chopped parsley, salt, and pepper, letting the flavors meld together in a silky, tangy sauce. Simmer this for a few minutes but avoid boiling — you want this sauce to gently spotlight your fish without overpowering it.
Step 6: Plate and Serve
Remove the toothpicks from the baked pinwheels and transfer them carefully to a serving platter. Drizzle generously with the lemon butter sauce, and consider adding a garnish of fresh parsley or thin lemon slices to make the presentation pop. Serve immediately to enjoy the full freshness and flavor of this stunning dish.
How to Serve Stuffed Salmon Pinwheels with Dill and Lemon Butter Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a vibrant green touch, while thin lemon slices provide a zesty, decorative flair. These simple garnishes brighten the plate and enhance the dish’s citrusy notes.
Side Dishes
This recipe pairs wonderfully with light sides like steamed asparagus, buttery new potatoes, or a crisp green salad. These sides balance the richness of the salmon pinwheels and keep the meal feeling fresh and satisfying.
Creative Ways to Present
For a special occasion, serve each pinwheel upright on a skewer or plate them on a bed of sautéed greens. You can also offer small ramekins of the lemon butter sauce for guests to add as they prefer — it turns the meal into a sophisticated dining experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon pinwheels in an airtight container in the refrigerator for up to 2 days. Cover tightly to maintain moisture and to keep the flavors fresh and vibrant for your next meal.
Freezing
While the salmon pinwheels are best enjoyed fresh, you can freeze them before baking. Wrap each pinwheel individually in plastic wrap and foil, then place them in a freezer bag for up to one month. Thaw overnight in the refrigerator before baking.
Reheating
Reheat leftovers gently in a low oven or covered skillet to prevent drying out. Avoid microwaving when possible, as it can affect the texture of the salmon and make the pinwheels less tender.
FAQs
Can I use frozen salmon fillets for this recipe?
Yes, but be sure to fully thaw the salmon fillets and pat them dry before preparing the pinwheels. Excess moisture can make rolling difficult and affect cooking time.
What can I substitute for cream cheese in the filling?
Greek yogurt or ricotta cheese can be used as alternatives if you prefer a lighter filling. Keep in mind the texture and consistency will be slightly different but still delicious.
Is it possible to prepare the stuffing ahead of time?
Definitely! The filling can be made a day in advance and stored in the refrigerator. This helps the flavors meld and makes the assembly quicker on cooking day.
How do I know when the salmon pinwheels are cooked through?
The salmon is done when it flakes easily with a fork and has an opaque, pinkish color throughout. Overcooking can dry them out, so keep an eye during the final minutes of baking.
Can I make this recipe dairy-free?
To make a dairy-free version, try substituting the cream cheese with a plant-based creamy spread and use a dairy-free butter alternative in the lemon butter sauce. The fresh herbs and lemon will still shine through beautifully.
Final Thoughts
Once you try this Stuffed Salmon Pinwheels with Dill and Lemon Butter Sauce Recipe, you’ll understand why it’s become a personal favorite. It’s impressive enough for guests yet surprisingly easy to make, with fresh flavors and elegant presentation that make every bite special. Don’t hesitate to bring this recipe into your home—once you taste these tender, flavorful pinwheels, it’s sure to become a go-to for any occasion.
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Stuffed Salmon Pinwheels with Dill and Lemon Butter Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delicious and elegant Stuffed Salmon Pinwheels filled with a creamy herb and spinach mixture, baked to perfection and served with a bright lemon butter sauce. A perfect dish for a healthy and flavorful dinner that impresses with minimal effort.
Ingredients
For the Salmon Pinwheels
- 4 salmon fillets (skinless, boneless)
- 1/2 cup cream cheese, softened
- 1/4 cup fresh spinach, chopped
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons olive oil (for brushing)
For the Lemon Butter Sauce
- 1/4 cup unsalted butter
- 2 tablespoons lemon juice
- 1 teaspoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the stuffing: In a small bowl, combine the cream cheese, chopped spinach, dill, parsley, minced garlic, lemon juice, salt, and pepper. Mix until well combined. If the mixture is too thick, add a small amount of water or extra lemon juice to loosen it.
- Prepare the salmon fillets: Lay the salmon fillets flat on a cutting board, skin-side down. Use a sharp knife to slice each fillet horizontally, creating a pocket or flap that can be rolled up. Be careful not to slice all the way through—just create a thin opening in the center.
- Stuff the salmon: Spread a generous amount of the cream cheese mixture into the center of each salmon fillet. Gently roll the fillet up from one end to the other, securing the stuffing inside. Use toothpicks to secure the edges of the roll if needed.
- Cook the salmon pinwheels: Preheat your oven to 375°F (190°C). Place the stuffed salmon pinwheels in a lightly greased baking dish. Brush the tops of the pinwheels with olive oil to help them crisp up while baking. Bake for 20-25 minutes or until the salmon is cooked through and flakes easily with a fork.
- Make the lemon butter sauce: While the salmon is baking, melt the butter in a small saucepan over medium heat. Stir in the lemon juice, parsley, salt, and pepper. Let the sauce simmer for a few minutes, then remove from heat.
- Serve: Once the salmon is done, remove the toothpicks if used and transfer the pinwheels to a serving platter. Drizzle with the lemon butter sauce and garnish with extra parsley or lemon slices if desired. Serve immediately with your choice of sides.
Notes
- Make sure not to cut through the salmon fillets completely to keep the stuffing contained.
- Use fresh herbs if possible for the best flavor, but dried herbs work in a pinch.
- To secure the rolls firmly, use toothpicks if necessary but remember to remove them before serving.
- Serve with steamed vegetables or a fresh salad for a balanced meal.
- Leftovers can be refrigerated for up to 2 days and gently reheated.
