Appetizer Recipes

Chef Tony's Butter Roasted Salmon Pinwheels

Elegant yet comforting, these butter-roasted salmon pinwheels were a notable highlight at a recent wine dinner hosted by Chef Tony Dang, Gelson's Corporate Executive Chef. The dish features tender center-cut salmon rolled with a creamy filling made from cream cheese, fresh spinach, lemon, and garden herbs. The pinwheels are then roasted until they are perfectly buttery and golden.

Chef Tony's Butter Roasted Salmon Pinwheels
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Appetizer

Chef Tony's Butter Roasted Salmon Pinwheels

Serves: 6

Ingredients

1.25 pounds – Skinless Salmon Filets, Center Cut, split lengthwise
Kosher Salt – To Taste
Ground Black Pepper – To Taste
4 Tbsp – French Butter, melted

For the Filling:

8 ounces – Cream Cheese, softened
1 each – Garlic Clove, minced
1 each – Lemon, zested and juiced
2-3 each – Thyme Sprigs, stems removed
6 each – Sage Leaves, finely chopped
2 ounces – Baby Spinach, Fresh

Directions

  1. Split each salmon fillet lengthwise.  Set aside.
  2. Combine all ingredients for the filling, except the lemon juice, in a mixing bowl and mix until evenly incorporated.
  3. Spread the filling along the top of each split salmon filet.
  4. Roll each piece into a pinwheel shape (you may need to skewer with a pick to keep it from unraveling)
  5. Place the pinwheels on a baking sheet and drizzle melted butter over each.
  6. Season with salt and pepper.
  7. Bake in a 350F oven for about 12-15 minutes
  8. Serve over your favorite roasted vegetables with some of the pan drippings and lemon juice.