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Smoked salmon pinwheels are what you make when you want something that looks fancy but takes almost no effort. Just a quick mix of herby cream cheese, a few slices of smoked salmon, and you’re halfway to the best no-cook appetizer in your fridge.
There’s no bread, just clean, creamy bites with bright lemon and dill that cut through the richness. They’re salty, tangy, and ridiculously snackable.
If you like these party apps, try my smoked salmon Philadelphia rolls next. They’ve got the same creamy, herby flavor combo, wrapped sushi-style with rice and cucumber.
Here’s Why This Smoked Salmon Pinwheel Recipe Works
Flexible and fancy: Serve as an appetizer, brunch bite, or low-carb snack that feels a little luxe.
All flavor, no filler: No tortillas or wraps here. Just salmon, cream cheese, and herbs, rolled tight for clean, elegant bites.
Bright, herby filling: Fresh lemon juice and zest balance the richness of the cream cheese while dill and chives keep it fresh.
Make-ahead friendly: The roll firms up in the fridge, so it slices clean and holds its shape. Ideal for prep ahead.
Ingredient Notes
Cold-smoked salmon: Look for thin, pliable slices labeled “lox” or “Nova-style.” These are cold-smoked, which means they stay silky and flexible (perfect for rolling). Hot-smoked salmon (also called kippered or flaked) won’t work here.
Cream cheese: Full-fat is best for flavor and texture. Let it soften at room temp so it mixes smooth and spreads easily.
Fresh herbs: Dill is classic with salmon, but don’t skip the chives. They add sharpness that balances the creaminess.
Lemon juice and zest: You need both. The juice brightens the filling, while the zest punches up the citrus flavor without watering it down.
For another no-cook party starter with the same flavor profile, my smoked salmon bruschetta swaps the roll for a toasted baguette.
Recipe Tips
Use cold-smoked salmon: Look for thin, pliable slices labeled “lox” or “cold-smoked” for easy rolling and clean spirals.
Soften the cream cheese: Let it sit at room temp before mixing so it blends smooth and fluffy with the lemon and herbs.
Don’t skip the plastic wrap: It helps shape and tighten the roll, and keeps things tidy in the fridge.
Chill before slicing: Give it at least an hour to firm up. A short chill makes for clean, compact pinwheels.
Wipe your knife: A damp towel between slices keeps each pinwheel looking sharp and smudge-free.
Patch the salmon if needed: If you have smaller or uneven pieces, just overlap them slightly to form a solid sheet. It doesn’t have to be perfect. Once rolled, it all holds together.
Use an offset spatula: For spreading the cream cheese evenly without tearing the salmon. A butter knife works, but an offset makes it smoother and faster.
Roll gently but firmly: You want to create a tight spiral without squeezing out the filling. Use the plastic wrap to guide the roll.
Slice with a non-serrated knife: Serrated blades can shred the salmon. A clean, sharp chef’s knife or carving knife gives the best cuts.
Serve slightly chilled: They hold their shape better when cool, but take the chill off for 5–10 minutes so the flavors pop.
Craving more appetizers? Check out my smoked salmon torta for a layered, party-ready take on these flavors.
Salmon Cream Cheese Pinwheels
Whether you’re hosting or just snack-prepping for yourself, smoked salmon pinwheels hit that sweet spot of minimal effort and maximum payoff. They’re cool, creamy, and just a little bit fancy, with zero cooking required.
Check out my savory pie crust pinwheels for more appetizer ideas.
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Easy Smoked Salmon Pinwheels
If you make this recipe, please leave a star rating and comment.
Ingredients
- 3 ounces cream cheese, softened
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh chopped chives
- 1 teaspoon lemon zest
- 8 to 10 ounces cold-smoked salmon, see notes
Instructions
- Place the cream cheese, lemon juice, and salt in a bow. Beat well with a mixer until smooth and fluffy, Fold in the dill, chives, and lemon zest.
- Lay a 10-inch long piece of plastic wrap on the counter. Spread slices of the smoked salmon on the plastic wrap. Arrange them in a rectangle about 8 inches long and 4 inches wide. Make sure the slices are slightly overlapping and press them down so they stick together.
- Spread a layer of the cream cheese mixture over the salmon.
- Starting at the long end, roll up the salmon into a log. Use the plastic wrap to get the roll started but peal the plastic away from the salmon as you roll. The plastic should stay on the outside of the log.
- Now wrap the log up in the plastic wrap and refrigerate for about an hour.
- Transfer the roll to a cutting board, remove the plastic wrap and slice into ½ inch slices.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I topped with Everything Bagel Seasoning. Soooo yummy!
That sounds amazing. Thanks for the comment!
Loved this! The lemon was a little strong when I 1st tried it so I added more cream cheese for my taste. A tasty keto friendly option.
Thanks for the comment. Glad you enjoyed it.
How long can you refrigerate, not freeze, before slicing and serving. Can it be made the day before?
You can refrigerate this for 2 to 3 days before slicing and serving. Thanks for asking.
No pictures of how to roll?
We have a video that shows you how we rolled it. I will work on pictures as well, thanks for the question
I made these today to get a jump start on my son’s graduation party (they’re in the freezer now.) I’m glad I made an extra rollup, because it was a super yummy snack!!! The only thing I did different was use a little less dried dill, simply because I already had it.
thanks for the comment, congratulations to the graduate!!