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Smoked salmon pinwheels on a plate with fresh dill.
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4.58 from 14 votes

Easy Smoked Salmon Pinwheels

These smoked salmon pinwheels have a soft, creamy filling with a hint to fresh dill and lemon. They are a great addition to a cheese and cracker tray. These party pleasers can be made in advance to save you time on the day of your dinner party.
Prep Time15 minutes
Additional Time2 hours
Total Time2 hours 15 minutes
Course: Appetizers
Cuisine: American
Keyword: salmon and cream cheese pinwheels, salmon cream cheese pinwheels, smoked salmon pinwheels
Servings: 16 pieces
Author: Dahn Boquist

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.
    Mixing cream cheese with lemon juice and seasoning.
  • 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.
    Laying cold smoked salmon into a layer on plastic wrap.
  • Spread a layer of the cream cheese mixture over the salmon.
    Spreading cream cheese on top of 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.
    Rolling a sheet of smoked salmon up with seasoned cream cheese.
  • Now wrap the log up in the plastic wrap and refrigerate for about an hour.
    Rolling the salmon and cream cheese into a log.
  • Transfer the roll to a cutting board, remove the plastic wrap and slice into ½ inch slices.
    Slicing the log into pinwheels.

Video

Notes

Use cold-smoked salmon: Look for thin, flexible slices labeled “lox” or “cold-smoked.” Hot-smoked salmon is too dry and crumbly for rolling.
Freezer-friendly: Once rolled, wrap the log tightly in plastic wrap and freeze for up to 3 months. Let it partially thaw in the fridge before slicing for best texture and clean cuts.
Make ahead: The log can be made a day in advance and chilled in the fridge until ready to slice and serve.
Serving tip: For the cleanest slices, use a sharp knife and wipe it clean between cuts.

Nutrition

Serving: 1 serving | Calories: 41kcal | Carbohydrates: 0.5g | Protein: 4g | Fat: 2.7g | Saturated Fat: 1.4g | Cholesterol: 10mg | Sodium: 406mg | Fiber: 0.1g
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