These Smoked Salmon Pinwheels are a classic no-bake appetizer that’s easy to prepare, elegant to serve, and impossible to stop eating. Made with soft sandwich bread, a creamy herb-infused cheese spread, and smoked salmon, they’re rolled, sliced, and finished with crunchy pistachios for a gourmet touch.
Also known as salmon roll ups or salmon swirls, these pinwheels are one of the most searched and loved cold appetizers for parties, holidays, and buffet tables — and for good reason: they look impressive but take very little effort.
What Are Smoked Salmon Pinwheels?
Smoked salmon pinwheels are rolled sandwich bread appetizers filled with cream cheese and smoked salmon, then sliced into bite-sized spirals. They’re served cold and often customized with herbs, greens, or crunchy coatings like nuts or seeds.
In this version, arugula adds freshness and chopped pistachios bring texture, making these pinwheels perfect for festive occasions and elegant aperitifs.
Why Everyone Will Love This Recipe
- No-bake and stress-free: Perfect for busy days and last-minute guests
- Highly searchable and familiar: A classic appetizer everyone recognizes
- Creamy + crunchy contrast: Always a winning combination
- Make-ahead friendly: Ideal for parties and holidays
- Easy to customize: Works with many variations
Cooking Tips
- Lightly flatten the bread with a rolling pin for easier rolling.
- Chill well before slicing to get clean, defined pinwheels.
- Use very fresh smoked salmon for best flavor and texture.
- A serrated knife prevents squashing the rolls.
Frequently Asked Questions
Can I make smoked salmon pinwheels ahead of time?
Yes, they can be prepared up to 24 hours in advance and kept refrigerated until serving.
Are salmon pinwheels the same as salmon swirls?
Yes — salmon swirls is an informal name, while salmon pinwheels is the most common search term on Google.
What can I use instead of pistachios?
You can use chopped almonds, sesame seeds, poppy seeds, or finely chopped herbs.
Can I make them gluten-free?
Absolutely. Just use gluten-free sandwich bread.
Are these served cold or warm?
They are best served cold, straight from the refrigerator.
How to Store
Store smoked salmon pinwheels in an airtight container in the refrigerator for up to 2 days.
How to Freeze
Freezing is not recommended, as cream cheese and bread may lose their texture once thawed.
Ingredients
How to Make Smoked Salmon Pinwheels
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In a bowl, combine the cream cheese, finely chopped arugula, and a pinch of black pepper. Mix until smooth and well blended.
In a bowl, combine the cream cheese, finely chopped arugula, and a pinch of black pepper. Mix until smooth and well blended.
Lay the sandwich bread slices flat on a cutting board. Spread a thin, even layer of the cream cheese mixture over the entire surface.
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Lay the sandwich bread slices flat on a cutting board. Spread a thin, even layer of the cream cheese mixture over the entire surface.
Arrange the smoked salmon evenly on top of the cream cheese layer.
Roll the bread tightly from the long side to form a compact log. Wrap in cling film and refrigerate for 30 minutes to help it firm up.
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Arrange the smoked salmon evenly on top of the cream cheese layer.
Roll the bread tightly from the long side to form a compact log. Wrap in cling film and refrigerate for 30 minutes to help it firm up.
Unwrap the roll and transfer it to a cutting board. Using a sharp or serrated knife, cut into thick slices to form the pinwheels.
Spread a thin layer of cream cheese on one side of each pinwheel, then gently press that side into the chopped pistachios so they adhere.
Unwrap the roll and transfer it to a cutting board. Using a sharp or serrated knife, cut into thick slices to form the pinwheels.
Arrange the smoked salmon pinwheels on a serving platter and serve chilled.
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