Polish Crab-Stuffed Salmon Pinwheels

Polish Crab-Stuffed Salmon Pinwheels

The Spruce / Eric Kleinberg

Prep: 20 mins
Cook: 20 mins
Refrigerate: 60 mins
Total: 100 mins
Servings: 4 servings
Yield: 4 pinwheels
Nutrition Facts (per serving)
661 Calories
39g Fat
12g Carbs
60g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 661
% Daily Value*
Total Fat 39g 50%
Saturated Fat 11g 57%
Cholesterol 243mg 81%
Sodium 533mg 23%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 60g
Vitamin C 11mg 53%
Calcium 107mg 8%
Iron 2mg 11%
Potassium 1055mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Salmon pinwheels might look difficult to make, that sort of dish you avoid because it seems very technical. But that's not the case, as most of the work is done for you even before you start cooking—it's your fishmonger who would cut the salmon thin enough for you to stuff it and roll it up. Serve this wonderful recipe with a fresh salad and perhaps some roasted potatoes, or make a pretty garlic pasta and top it with a pinwheel and some fresh herbs. However you serve it, this salmon is sure to become a favorite. It's easy to make during a weeknight and special-looking enough to appear during a celebratory meal.

Many Polish dishes are rich in seafood, and these pinwheels, known as zrazy łosos i krab, are a great example of what two delicious ingredients can produce when wisely combined. Crab and other shellfish are common along the Baltic Sea coast where this dish is enjoyed. For this recipe, you need cooked crabmeat and fresh boneless salmon, as well as some easy pantry and fridge staples. Use gluten-free breadcrumbs and vegan margarine instead of regular breadcrumbs and butter to make a dairy-free and gluten-free version to suit other dietary needs.

Enjoy this traditional recipe for lunch or dinner, or serve during brunch with some crusty bread, poached eggs, and salad.


For the Crab Stuffing:

  • 1/4 cup minced onions

  • 1/4 cup minced celery

  • 2 tablespoons unsalted butter

  • 1 teaspoon lemon juice

  • 1 cup cooked crabmeat, diced

  • 1/2 cup soft breadcrumbs

  • 1 large egg, beaten

  • 1/2 teaspoon dried dill weed, or 2 teaspoons chopped fresh dill

For the Salmon:

  • 1 1/2 to 2 pounds center-cut boneless salmon, skinned

  • Salt, to taste

  • Freshly ground black pepper, to taste

For Baking:

  • 1/4 cup white wine

  • 2 tablespoons unsalted butter, melted

Steps to Make It

Make the Crab Stuffing

  1. Gather the ingredients.

    Crab stuffing ingredients

    The Spruce / Eric Kleinberg

  2. In a medium skillet, sauté the onions and celery in the butter until translucent. Remove from heat, cool, and transfer to a medium bowl.

    Sauté the onions and celery in the butter

    The Spruce / Eric Kleinberg

  3. Add lemon juice, crabmeat, breadcrumbs, egg, and dill weed and mix well to incorporate.

    Lemon juice, crabmeat, breadcrumbs, egg, and dill in the bowl

    The Spruce / Eric Kleinberg

Prepare the Pinwheels

  1. Cut salmon into 2 lengthwise pieces. Season both sides with salt and pepper to taste.

    Salmon on a cutting board

    The Spruce / Eric Kleinberg

  2. Divide the crab stuffing into two and spread each half on top of each piece of salmon—make sure to spread the filling on the darker side of the salmon for a nicer presentation.

    Salmon with the crab mixture on top

    The Spruce / Eric Kleinberg

  3. Starting at the wider end, roll each salmon piece up into cylinders. If needed, use toothpicks to keep in place. Cover the rolls with plastic wrap and refrigerate for 1 hour to make slicing easier.

    Salmon rolled around the crab filling

    The Spruce / Eric Kleinberg

Bake the Pinwheels

  1. Preheat the oven to 400 F. With a sharp knife, slice each salmon piece into 1 1/2- to 2-inch portions.

    Dalmon pin wheels on a cutting board

    The Spruce / Eric Kleinberg

  2. Lightly coat a baking dish with cooking spray. Place the salmon pinwheels in the pan, cut-side down, and pour the wine around them. Brush the pinwheels with butter.

    Salmon pinwheels in a baking dish, brushed with butter

    The Spruce / Eric Kleinberg

  3. Cover loosely with foil and bake for 15 to 20 minutes or until the fish looks cooked and flaky. Serve immediately.

    Polish Crab-Stuffed Salmon Pinwheels

    The Spruce / Eric Kleinberg