Jalapeno Popper Salmon Pinwheels (Print Format)

Salmon, jalapeno, cream cheese, and bacon rolled and smoked on a cedar plank for bold, creamy flavor.

# Ingredients:

01 - 1 block cream cheese, softened
02 - 2 fresh jalapeños, diced
03 - 0.5 lb crispy bacon, chopped
04 - 0.25 cup shredded cheddar cheese
05 - 1 tbsp garlic powder
06 - 1 large salmon filet, skin removed
07 - BBQ rub, as preferred
08 - Cedar plank, soaked in water for at least 30 minutes
09 - BBQ sauce, for glazing

# Steps:

01 - Preheat the grill to 250° F using apple wood for a sweet, smoky flavor.
02 - In a large bowl, combine softened cream cheese, diced jalapeños, crispy chopped bacon, shredded cheddar cheese, and garlic powder.
03 - Remove the skin from the salmon and season it with your favorite BBQ rub.
04 - Spread the cream cheese mixture evenly over the surface of the salmon.
05 - Roll the salmon tightly starting from the tail end. Secure the roll with kitchen twine.
06 - Cut the rolled salmon into individual pinwheels between each section of twine.
07 - Season each salmon steak with additional BBQ rub, ensuring all sides are coated.
08 - Place the salmon steaks on a pre-soaked cedar plank and onto the grill. Cook indirectly at 250° F for 40 minutes.
09 - Brush each piece of salmon with BBQ sauce during the last 15 minutes of grilling.
10 - Remove the salmon once the internal temperature reaches 140° F. Let rest for 3 minutes before serving.

# Tips:

01 - Ensure the cedar plank is fully submerged in water for at least 30 minutes to prevent burning during grilling.

Go Back