Description

If you want a dinner that looks restaurant-level but is totally doable at home, these crab stuffed salmon pinwheels are a perfect choice. Tender salmon is rolled around a creamy, savory crab filling and baked until flaky and golden. They’re ideal for date nights, small dinner parties, or anytime you want a meal that feels special without complicated steps.

Ingredients

Scale

Servings: 4
Prep Time: 20 minutes
Cook Time: 15–18 minutes

Ingredients

For the salmon

2 lb center-cut skinless salmon fillet
Salt and black pepper
2 tablespoons melted butter (for brushing)

For the crab filling

½ lb lump crab meat, well drained
¾ cup mayonnaise
¾ cup Italian breadcrumbs (or panko)
¼ cup finely diced onion
¼ cup finely diced celery
¼ cup finely diced green bell pepper
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
Salt and pepper to taste

Instructions

Preheat oven
Heat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
Sauté the vegetables
Heat olive oil and 2 tablespoons butter in a pan over medium heat. Add onion, celery, and bell pepper. Cook 5–6 minutes until soft. Cool slightly.
Make the filling
In a bowl, mix sautéed vegetables, mayonnaise, breadcrumbs, lemon juice, Worcestershire, paprika, and most of the herbs. Season with salt and pepper. Gently fold in crab meat so the lumps stay intact.
Prepare the salmon
Pat salmon dry. Slice lengthwise into two long, thinner pieces. Season both sides with salt and pepper.
Fill and roll
Spread crab mixture evenly over each salmon strip, leaving a small border at one short end. Roll up tightly from the opposite end. Secure with toothpicks if needed.
Chill briefly (recommended)
Chill rolls in the freezer for 10–15 minutes to firm up for easier slicing.
Slice and arrange
Cut each roll in half to create pinwheels. Place seam-side down on the baking sheet. Brush tops with melted butter.
Bake
Bake 15–18 minutes until salmon is opaque and flakes easily and the tops are lightly golden.
Finish
Rest 2–3 minutes, then sprinkle with remaining herbs and serve.

Notes

Drain crab well so the filling isn’t too wet.
Cool the sautéed veggies before mixing — heat can loosen the filling.
Roll tightly to keep the spiral shape.
Use a sharp serrated knife for clean slices.
Salmon is done when it flakes easily or reaches about 125–135°F in the fish portion.