Salmon Pinwheels

Salmon Pinwheels

6 Reviews
From: EatingWell Magazine, September/October 2008

Don't be intimidated by this fancy-looking breaded-salmon pinwheel—it's quite easy to do. This technique works best when you use “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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup coarse dry breadcrumbs, preferably whole-wheat (see Tip)
  • 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 ½ teaspoon dried
  • 1¼ pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips
  • 4 teaspoons low-fat mayonnaise


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
  3. 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 though the end to keep the pinwheel from unrolling. Place in the prepared dish. Repeat with the remaining salmon strips.
  4. Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.
  • Ingredient note: ?We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm 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.

Nutrition information

  • Serving size: 1 pinwheel
  • Per serving: 257 calories; 10 g fat(2 g sat); 1 g fiber; 9 g carbohydrates; 30 g protein; 18 mcg folate; 68 mg cholesterol; 1 g sugars; 0 g added sugars; 255 IU vitamin A; 4 mg vitamin C; 57 mg calcium; 1 mg iron; 205 mg sodium; 538 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 4 lean meat, 1 fat

Reviews 6

August 20, 2012
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By: EatingWell User
No flavor what so ever. Will not make it again.
September 27, 2010
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By: EatingWell User
20 grams of fat, but 8 + 4 doesn't = 20 I am going to try the plain unsweetened yogurt. I don't eat anything with vinegar in it, if I can help it. Lemon is fine. When a recipe calls for lime, I will use lemon instead. Here I am in my 60's & finally learning to cook. I existed on things toasted and 3 of my mother's casserole recipes & canned good until tv dinners & microwaves. I always took vitamin/ mineral pills and eventually fiber pills, as I knew I wasn't eating right. When I used to work in a health food store, when customers came looking for weight gain products, I said, "Follow me around and eat like I do." (-: As a child I hated veggies and threw mine away any chance I got. The real problem was the salad dressings, the vinegar in them. As an adult I discovered salad bars and raw veggies and like many of them. Raw cabbage and carrots taste fine w/o mayo. Steamed carrots w/o them being overcooked and not having butter or sugar added. Steamed broccoli is ok and so healthy. I read about that veggie only, that 90% of its nutrients are destroyed by microwaving them. That makes me wonder about the others.I appreciate being able to find these healthy recipes online.
March 16, 2010
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By: Nicole Barnhouse
I used tablespoons of mayo (or substitute plain yogert) instead of teaspoons. This gave the filling a much more creamy texture. I also sprinkled breadcrumbs on top in addition to mixing them in. I didn't like the capers and will leave them out next time.
November 16, 2009
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By: EatingWell User
These were okay, but not the best salmon I've ever made. The capers and mustard definitely give the dish a mustardy flavor. I think the next time I make it, I will mix the wet ingredients (including the mayo) and spread it on the salmon. THEN I will sprinkle on the breadcrumbs. Mixing the breadcrumbs with all the wet ingredients first made them a little mushy. My husband and I agreed that we would eat it again, but we'd prefer the crunch of the breadcrumbs.
November 12, 2009
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By: EatingWell User
I think we now make this recipe about once a week; it's our favorite way to cook salmon. The flavors combine nicely, and the panko breadcrumbs add a nice texture. This recipe looks more impressive than it really is when rolled into a "pinwheel".
October 28, 2009
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By: EatingWell User
I am a lover of salmon, buy my fiance is not. However, he proclaimed this the best fish recipe I had cooked to date! I left the fillet whole and spread the breadcrumb mixture on top, which made it a lot easier.
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