Jalapeno Popper Salmon Pinwheels (Print Version)
# Ingredients:
→ For the Jalapeno Popper Filling
01 -
1 block (8 oz) cream cheese, softened
02 -
2 fresh jalapeños, diced
03 -
1/2 lb crispy bacon, chopped
04 -
1/4 cup shredded cheddar cheese
05 -
1 tablespoon garlic powder
→ For the Salmon
06 -
1 large salmon filet, skin removed
07 -
Your favorite BBQ rub
08 -
BBQ sauce for glazing
09 -
Kitchen twine
10 -
Cedar plank, soaked in water for at least 30 minutes
11 -
Apple wood for smoking
# Instructions:
01 -
Preheat your grill to 250 degrees using apple wood for a sweet, smoky flavor.
02 -
In a large bowl, mix together the softened cream cheese, diced jalapeños, crispy chopped bacon, shredded cheddar cheese, and garlic powder until well combined.
03 -
Remove the skin from the salmon filet if it's still on. Season the salmon all over with your favorite BBQ rub.
04 -
Spread the cream cheese mixture evenly on top of the salmon. Starting at the tail end, roll the salmon up nice and tight. Secure it with kitchen twine, tying it at regular intervals.
05 -
Cut between each piece of twine to make individual salmon steaks - these are your pinwheels! Season each one with more BBQ rub, making sure all sides are coated.
06 -
Place the salmon pinwheels on the soaked cedar plank. Put the plank on the grill away from direct heat and cook at 250 degrees for 40 minutes.
07 -
During the last 15 minutes of cooking, brush each pinwheel with BBQ sauce. Remove from the grill when the internal temperature reaches 140 degrees. Let rest for 3 minutes before serving.
# Notes:
01 -
Make sure to soak the cedar plank for at least 30 minutes before grilling to prevent it from burning.
02 -
Roll the salmon tightly so the filling doesn't fall out when you cut it into pinwheels.
03 -
Apple wood gives a sweet, mild smoke that pairs perfectly with salmon.
04 -
The internal temperature of 140 degrees gives you perfectly cooked, moist salmon.
05 -
These are impressive enough for company but easy enough for a weeknight dinner!