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Jalapeno Popper Salmon Pinwheel

Jalapeno Popper Salmon Pinwheel is perfect for a quick, tasty meal. Soak cedar plank according to instruction on the packaging. In a skillet/ pan over med-high heat, cook the bacon and jalapenos until the bacon is well browned and beginning to crisp (do not add oil. Bacon gives off grease). Drain and set aside to let cool. In a medium bowl mix together the cream cheese, cheddar cheese, bacon, and jalapeno. Butterfly salmon (so that it will cook evenly) by cutting horizontally through the thick part in the middle, leaving the other side intact. Open flat, like a book. Flip salmon, skinned-side up. Spread the jalapeno mixture evenly on the darker side of each salmon piece for a nicer presentation. You don’t want to make it too thick. Starting at one end, roll the salmon up tightly, tucking in any loose filing as you go, into cylinders. Insert 4 toothpicks through the end of each salmon to keep the pinwheel from unrolling. Season with rub or salt/pepper (optional). Place on top of the cedar plank. Cook 25-30 minutes or until the salmon is opaque and flakes easily with a fork. Remove toothpicks before serving. Safe internal cooking temperature for fish is 145 F. For the Jalapeno Popper Salmon Pinwheel, starting at one end, roll the salmon up tightly, tucking in any loose filing as you go, into cylinders. Insert 4 toothpicks through the end of each salmon to keep the pinwheel from unrolling. Season with rub or salt/pepper (optional). Place on top of the cedar plank. Cook 25-30 minutes or until the salmon is opaque and flakes easily with a fork. Remove toothpicks before serving. Safe internal cooking temperature for fish is 145 F.

Jalapeno Popper Salmon Pinwheel

Course: Dinner, LunchCuisine: Mexican, AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 8oz. Block cream cheese (softened)

  • 1 Small jalapeno (diced, seeded)

  • 4 Strips bacon (diced)

  • 1 cup Cheddar cheese (shredded)

  • 2 4oz. Skinless Salmon Fillets

  • Favorite rub or salt/pepper (optional_

  • 8 toothpicks

  • Cedar plank

Directions

  • Soak cedar plank according to instruction on packaging
  • Pre heat smoker/ BBQ to 350 F
  • In skillet/ pan over med-high heat, cook the bacon and jalapenos until the bacon is well browned and beginning to crisp (do not add oil. Bacon gives off grease). Drain and set aside to let cool.
  • In a medium bowl mix together the cream cheese, cheddar cheese, bacon, and jalapeno.
  • Butterfly salmon (so that it will cook evenly) by cutting horizontally through the thick part in the middle, leaving the other side intact. Open flat, like a book. Flip salmon, skinned-side up.
  • Spread the jalapeno mixture evenly on the darker side of each salmon piece for a niecer presentation. You don’t want to make it too thick.
  • Starting at one end, roll the salmon up tightly, tucking in any loose filing as you go, into cylinders. Insert 4 toothpicks through the end of each salmon to keep the pinwheel from unrolling. Season with rub or salt/pepper (optional).
  • Place on top of cedar plank. Cook 25-30 minutes or until the salmon is opaque and flakes easily with a fork. Remove toothpicks before serving. Safe internal cooking temperature for fish is 145 F.

Recipe Video

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