Creamy Jalapeño Popper Salmon Pinwheels
Jalapeño Popper Salmon Pinwheels combine tender salmon with a creamy filling of cream cheese, jalapeños, bacon, and cheddar cheese. Slowly grilled on a cedar plank and finished with barbecue glaze, these pinwheels deliver smoky flavor and rich texture in every bite.
Ingredients
For the Filling
- 8 ounces cream cheese softened
- 2 fresh jalapeños finely diced
- 4 slices crispy bacon chopped
- ¾ cup shredded cheddar cheese
- ½ teaspoon garlic powder
For the Salmon
- 1 large salmon filet about 2 pounds
- 1 tablespoon BBQ rub
- ¼ cup barbecue sauce
Other
- 1 cedar plank soaked in water for 30 minutes
- Kitchen twine for tying
Instructions
- Preheat grill to 250°F for indirect heat and add apple wood chips if available.
- Mix cream cheese, diced jalapeños, bacon, cheddar, and garlic powder until creamy.
- Pat salmon dry and season evenly with barbecue rub.
- Spread the cream cheese mixture across the salmon.
- Roll salmon tightly from the tail end and tie with kitchen twine every 2 inches.
- Slice between twine to create thick pinwheels.
- Lightly season the sides with extra barbecue rub.
- Place pinwheels on a soaked cedar plank and grill about 40 minutes.
- Brush with barbecue sauce and cook 15 more minutes until internal temperature reaches 140°F.
- Rest 3 minutes, then serve.