Smoked Salmon Pinwheels

Smoked salmon and cream cheese just belong together. Wouldn’t you agree? I was in Wegman’s grocery store when I came across salmon pinwheels for the first time. They were prepared and packaged, good to go! So if you’re not feeling like prepping your own, I’m sure if you look hard enough you will find some at the store. I went home and tried them, and they were pretty good but I knew I could make them myself and at almost half the cost.

After practicing with my own recipe a few times, I’ve concocted my very own version! It’s a refreshing, quick recipe. The only problem I have with preparing this appetizer is that it’s best to refrigerate the salmon roll for at least 2 hours. It will keep things intact and not so messy. However, if you’re in a pinch you could prepare and serve immediately without refrigeration, but you’ve been warned of the mess!

I live the in Philadelphia area, and no other cream cheese is suitable for this appetizer, other than Philadelphia Cream Cheese. Purchase full-fat version and not whipped. I also recommend fresh dill, because it’s WAY tastier. As for anything else, go with the most cost effective version. I know organic cucumbers and fresh-caught smoked salmon can be expensive.

Smoked Salmon Pinwheels

This recipe is great for entertaining!

Yields: 12 pieces

  • 1 cucumber, peeled and sliced
  • 12 ounces cream cheese
  • 8 ounces pre-sliced smoked salmon
  • 2 teaspoon fresh dill
  • Half lemon
  • Plastic Wrap
  1. On a cutting board, place smoked salmon out flat. Should be a rectangular shape, depending on what type you've purchased.
  2. In a mixing bowl, combine cream cheese and dill until smooth. Use an immersion blender or food processor if available.
  3. Juice the half lemon and mix until combined.
  4. Spread cream cheese mixture onto smoked salmon, evenly and generously. Make sure not to spread all the way out to the edges, keep a half-inch to an inch margin.
  5. Roll smoked salmon, similarly to a sushi hand roll, so it creates a long roll.
  6. Wrap in plastic wrap and keep refrigerated for 2 hours up until over night.
  7. Slice half-inch portions and pair with a cucumber slice.
  • Preparation time: 20 minutes
  • Cook time: 2 hours
  • Total time: 2 hours & 20 minutes


  • Calories: 82
  • Fat: 6 grams
  • Carbs: 2 grams
  • Protein: 5 grams

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