Smoked Salmon Pinwheels
These Smoked Salmon Pinwheels are a perfect blend of creamy ranch-flavored cream cheese, smoky salmon, and aromatic dill. It’s a quick and easy cold appetizer for a party, or a snack for a lunchbox.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
Made with only 5 ingredients and no cooking required. It’s best served with Dump-and-Go Crockpot Vegetable Soup or with Creamy Cucumber Salad.
How to Make Smoked Salmon Pinwheels
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Chop the salmon and dill.
2. Add the cream cheese and ranch seasoning to a small bowl, and stir well until combined.
3. Divide the mixture evenly between the 4 tortillas, and spread across the entire surface.
4. Divide the salmon between the tortillas, and then sprinkle dill over them.
5. Roll the tortilla up tightly, then wrap in plastic wrap and refrigerate for 1 hour, or until ready to serve.
6. Once ready to serve, unwrap the tortilla rolls and slice into one-inch pieces, discarding (or snacking on) the ends.
Serve and Enjoy!
Arrange on a platter to serve.
Important Recipe Notes
- Chill Before Slicing – Refrigerating the rolled tortillas for at least an hour helps them hold their shape and makes slicing easier.
- Use Softened Cream Cheese – Soft cream cheese spreads evenly and blends better with the ranch seasoning.
- Add more or less fresh dill or ranch seasoning based on your taste preference.
- Choose Quality Smoked Salmon – Good quality smoked salmon makes a big difference in flavor, but pre-sliced or chopped salmon works fine for convenience.
- Large flour tortillas work best. Whole wheat or spinach tortillas can be used for a fun variation.
- These pinwheels can be made a few hours ahead, making them perfect for parties or busy afternoons.
- Slice into even 1-inch pieces for the best presentation. The ends can be eaten as a snack.
Smoked Salmon Pinwheels
Ingredients
- 4 large flour tortillas
- 8 oz cream cheese, softened
- 6 oz smoked salmon, chopped
- 2 sprigs fresh dill, chopped
- 1 tbsp dry ranch seasoning
Instructions
- Chop the salmon and dill.
- Add the cream cheese and ranch seasoning to a small bowl, and stir well until combined.
- Divide the mixture evenly between the 4 tortillas, and spread across the entire surface.
- Divide the salmon between the tortillas, and then sprinkle dill over them.
- Roll the tortilla up tightly, then wrap it in plastic wrap and refrigerate for 1 hour, or until ready to serve.
- Once ready to serve, unwrap the tortilla rolls, and slice into one-inch pieces, discarding (or snacking on) the ends.
- Arrange on a platter to serve.
