Flaked salmon and rich cream cheese, encrusted with everything bagel seasoning and smoked to melt-in-your-mouth perfection, these salmon pinwheels make an indulgent app or main course.
Everything Smoked salmon pinwheels in a bagel crust
If you and your family love bagels and smoked salmon, then boy, do I have a recipe for you. These smoked salmon pinwheels allow you to put a creative twist on this classic combination that will amaze your guests. All the beloved flavors are here: rich cream cheese, fresh dill, salty capers and iconic bagel seasoning, all wrapped in a silky, smoked salmon fillet. The result is a stunning appetizer or main course that’s surprisingly easy to make, yet impressive enough for your fanciest gatherings. Let’s get started.
Cream cheese bagel filling
To help you enjoy the experience of eating a bagel and salmon without a bagel, I’ve created a filling with some basic flavors. You only need 5 ingredients, but each packs a real flavor punch:
- 8 oz cream cheese (softened)
- 2 tbsp fresh dill
- 1 tbsp capers
- 2 teaspoons lemon zest
- 1 tbsp lemon juice
Everything Bagel Seasoning
I have a great recipe for everything bagel seasoning that you can make right at home. It only takes a couple of minutes and uses only 6 common herbs and spices. You can use store-bought seasonings if you prefer, but there’s nothing like making your own from scratch. If you want to know more, check out the recipe post. Here’s what you need to put together this blend:
- 1 tbsp Kosher salt
- 1 tbsp dried chopped garlic
- 1 tbsp dried chopped onion
- 2 teaspoons poppy seeds
- 2 teaspoons sesame seeds
- 1 tsp coarsely ground black pepper
Assemble the salmon pinwheels
These smoked salmon pinwheels may look intimidating, but they’re super simple to put together. Just follow these simple steps (and check out the image below for a visual guide):
- Prepare the salmon. You will need individually portioned salmon fillets. If you have a whole salmon, you can cut it into 3-4 portions. Next, carefully slice the fillets thin using a sharp knife. You want thin, even strips so they roll up nicely.
- Add the filling. Using a rubber spatula, spread the cream cheese filling over the fillets in a nice, even layer. You’ll be happy you softened the cream cheese once you get to this point.
- Roll up the pinwheels. Roll the salmon fillets lengthwise, then tie each with a few butcher’s twine.
- Crust the salmon. After tying the pinwheels, season them top and bottom with a heavy layer of everything bagel seasoning. The seasoning not only brings a rich flavor to the bagel, but also provides a crunchy exterior that pairs beautifully with the salmon and cream cheese.
How long to smoke salmon
A great part of smoking salmon is how quickly it cooks compared to the meat. I made these my smokerbut you could also use the same instructions for your oven or grill. You want to give your pinwheels 40-45 minutes at 275 degrees F so that the cream cheese begins to melt and your salmon develops a deep smoky flavor. Once your salmon reaches an internal temperature of 145 degrees F with a reliable food thermometertransfer it to a serving plate. You can follow the same steps for your oven, but you’ll miss out on that smoky goodness.
How to make salmon pinwheels on the smoker
- Prepare the dressing. You can skip ahead if you’re using a pre-mixed seasoning. If you’re making your own bagel seasoning, you’ll want to do that before moving forward. Make sure to use a fork or whisk so you get a smooth mixture with no lumps.
- Prepare the salmon. If you have a whole salmon, start by cutting it into smaller fillets. Next. slice the fillets in the thickest part, then fold them so as to obtain thin, flat and uniform pieces. You’ll want to wait to remove the skin until after you’ve sliced the fillets so you have a little extra support.
- Prepare the filling. In a medium-sized bowl, combine the softened cream cheese with some fresh dill and capers, then add some fresh lemon juice and zest. Mix everything gently with a rubber spatulaso all your ingredients are incorporated.
- Assemble the pinwheels. Cover each fillet with plenty of stuffing and then roll it lengthwise. Tie each piece together with string, then generously coat the top and bottom with the seasoning. Remember, you want to capture the essence of the bagel without the bagel. This seasoning crust helps in the absence of a toasted bagel. Place these bad boys on a baking sheet and they’re ready for the smoker.
- Smoke the salmon pinwheels. Place the baking sheet on the preheated smoker racks, then close the lid. Give your salmon 40-45 minutes to absorb that rich smoke, then remove it once it reaches an internal temperature of 145 degrees F.
- Cool, serve and enjoy. After placing the pinwheels on a serving plate, let them rest on the serving plate for a few minutes. Once the cream cheese has cooled to a temperature safe for consumption, chew it.
Other recipes with salmon
Once your family sinks their teeth into these salmon pinwheels, they will always ask for smoked salmon. Luckily for you, my family loves salmon too, so I have all kinds of salmon and seafood recipes that you make in your own backyard. You can find them all in the Hey Grill Hey app, but for now here are some of my favorite salmon recipes:
Smoked Salmon Pinwheels Recipe
Follow the recipe card below so you can devour these Smoked Salmon Pinwheels together with the people you love. I don’t want to beg (el), but I’d like to know how you liked yours. Head to the comments section below to share your thoughts, and while you’re there, you might as well give this recipe a 5-star review. You can also share some photos of your perfect pinwheels by tagging them @heygrillhey ON Instagram AND Facebook.
Everything Bagel Seasoning
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Preheat the smoker. Set the smoker to 275 degrees F. You can also do this in the oven following the same directions.
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Prepare the dressing. Combine all the bagel seasoning ingredients in a small bowl, then mix until smooth. I recommend using a whisk or a fork to dissolve any lumps. You can also use a ready-made seasoning, if that’s what you have on hand.
1 tablespoon kosher salt, 1 tablespoon chopped dried garlic, 1 tablespoon chopped onion, 2 teaspoons poppy seeds, 2 teaspoons sesame seeds, 1 teaspoon coarse black pepper
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Prepare the salmon. If you have a whole salmon, start by cutting it into smaller fillets. Next. slice the fillets in the thickest part, then fold them so as to obtain thin, flat and uniform pieces. You’ll want to wait to remove the skin until after you’ve sliced the fillets so you have a little extra support.
4 portions of salmon fillet
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Prepare the filling. In a medium bowl, combine cream cheese, dill, capers with lemon zest and juice. Mix gently with a rubber spatula so that everything is incorporated
8 ounces cream cheese, 2 tablespoons fresh dill, 1 tablespoon capers, 1 tablespoon fresh lemon juice, 2 teaspoons lemon zest
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Assemble the pinwheels. Spread the cream cheese filling over each sliced salmon fillet. Once each piece has an even layer, roll them lengthwise into pinwheels. Tie a little butcher’s twine around each pinwheel, then coat the top and bottom with the seasoning. You want to form a crust on both ends, so gently press the topping in with your hands.
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Smoke the salmon pinwheels. Place the tied and crusted pinwheels on a baking sheet, then place the baking sheet on the smoker racks. Close the lid and let the salmon smoke for 40-45 minutes. If you prefer, you can turn the pinwheels once in the middle. I tend to avoid it because the salmon is delicate and the smoke gets everywhere anyway. When your salmon reaches an internal temperature of 145 degrees F with a reliable meat thermometer, transfer it to a serving platter.
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Cool, serve and enjoy. Allow the salmon pinwheels to cool for 5 minutes so the cream cheese can settle a bit. Next, remove the butcher’s twine and garnish with lemon wedges. Serve as an over-the-top appetizer or indulgent main course with some grilled veggies and enjoy!
Calories: 468kcal | Carbohydrates: 7G | Protein: 38G | Fat: 31G | Saturated fat: 13G | Polyunsaturated fats: 6G | Monounsaturated fats: 9G | Cholesterol: 151mg | Sodium: 2055mg | Potassium: 982mg | Fiber: 1G | Sugar: 3G | Vitamin A: 851UI | Vitamin C: 4mg | Soccer: 118mg | Iron: 2mg
Nutrition information is calculated automatically, so should only be used as an approximation.
