Description
Delicious grilled salmon pinwheels filled with a creamy jalapeño popper mixture.
Ingredients
Scale
- 1 block cream cheese, softened
- 2 fresh jalapeños, diced
- 0.5 lb crispy bacon, chopped
- 0.25 cup shredded cheddar cheese
- 1 tbsp garlic powder
- 1 large salmon filet, skin removed
- BBQ rub, as preferred
- Cedar plank, soaked in water for at least 30 minutes
- BBQ sauce, for glazing
Instructions
- Preheat the grill to 250° F using apple wood for a sweet, smoky flavor.
- In a large bowl, combine softened cream cheese, diced jalapeños, crispy chopped bacon, shredded cheddar cheese, and garlic powder.
- Remove the skin from the salmon and season it with your favorite BBQ rub.
- Spread the cream cheese mixture evenly over the surface of the salmon.
- Roll the salmon tightly starting from the tail end. Secure the roll with kitchen twine.
- Cut the rolled salmon into individual pinwheels between each section of twine.
- Season each salmon steak with additional BBQ rub, ensuring all sides are coated.
- Place the salmon steaks on a pre-soaked cedar plank and onto the grill. Cook indirectly at 250° F for 40 minutes.
- Brush each piece of salmon with BBQ sauce during the last 15 minutes of grilling.
- Remove the salmon once the internal temperature reaches 140° F. Let rest for 3 minutes before serving.
Notes
- Ensure the cedar plank is properly soaked to prevent burning.
- Experiment with different BBQ rubs for varied flavors.
- For more spice, add additional jalapeños or hot sauce to the cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg