Salmon Pinwheels

5.0

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3 Reviews

Don't be intimidated by this fancy-looking breaded salmon pinwheel—it's quite easy to do. This technique works best when you use a "center-cut" salmon fillet. If you don't have a center-cut fillet or want to simplify the preparation, leave the fillet whole, spread the mayonnaise over it, top with the breadcrumb mixture and bake. To cut down on prep time, ask your fishmonger to skin the salmon for you. Serve with garlic-rosemary roasted potatoes and wilted spinach.

Jessie Price

Updated on May 16, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Nadine Bradley, RD, CNSC

Active Time:

15 mins

Additional Time:

15 mins

Total Time:

30 mins

Servings:

Yield:

4 pinwheels

Nutrition Profile:

Low-Carb Bone-Health Diabetes-Friendly Dairy-Free Healthy Aging Low-Sodium Heart-Healthy High-Protein Low-Calorie

Jump to Nutrition Facts

What Type of Salmon Works Best for Salmon Pinwheels?

Farm-raised or wild salmon works well for this recipe. The key is getting a large enough piece of salmon that can roll around the filling. Because of the uniform shape and size, a center-cut fillet is preferred. You can ask for center-cut fillets at the fish counter or opt for a whole side of salmon and trim off the narrow tail piece and save it for another use. The skin should be removed before you cut it into strips for rolling. You can do this yourself if you're comfortable, or ask for it to be skinned at the fish counter.

Help! My Salmon Pinwheel Isn't Rolling Up!

That's OK! There are plenty of things you can do to make the process easier. Make sure you use the proper amount of filling. If the pinwheel is overstuffed, it will be hard to roll. If you have extra stuffing or find that some of it falls out as you roll, save it and sprinkle it on top of the salmon before you bake it. If the pinwheel is having a hard time staying closed, make sure you have a sturdy toothpick inserted through the end piece to keep it from unraveling. (Just remember to remove it before you dig in!) If it doesn't seem to want to stay in place, you can skip the rolling step and bake the salmon fillets with the mayonnaise and filling on top.

uncooked salmon pinwheels in a baking pan — Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell

What Breadcrumbs Are Best for Salmon Pinwheels?

We like Ian's brand of coarse, dry, whole-wheat breadcrumbs, labeled "panko breadcrumbs." You can find them in the natural foods section of large supermarkets. If you can't find them, make your own breadcrumbs: Trim crusts from firm whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.

Additional reporting by Hilary Meyer

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Ingredients

½ cup coarse dry breadcrumbs, preferably whole-wheat
1 tablespoon extra-virgin olive oil
1 tablespoon whole-grain mustard
1 tablespoon chopped shallot
1 tablespoon lemon juice
1 teaspoon chopped rinsed capers
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
1 ¼ pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips
4 teaspoons low-fat mayonnaise

Directions

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.

Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell
Working with one at a time, spread each salmon strip with 1 teaspoon mayonnaise. Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise. Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go. Insert a toothpick through the end to keep the pinwheel from unrolling. Place in the prepared dish. Repeat with the remaining salmon strips.
Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.

Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell

Originally appeared: EatingWell Magazine, September/October 2008; updated November 2022

Nutrition Facts (per serving)

257	Calories
10g	Fat
9g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 pinwheel
Calories 257
% Daily Value *
Total Carbohydrate 9g	3%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 30g	60%
Total Fat 10g	13%
Saturated Fat 2g	10%
Cholesterol 68mg	23%
Vitamin A 255IU	5%
Vitamin C 4mg	4%
Folate 18mcg	4%
Sodium 205mg	9%
Calcium 57mg	4%
Iron 1mg	7%
Magnesium 41mg	10%
Potassium 538mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.