Jalapeno Salmon Pinwheels
Jalapeno Salmon Pinwheels with creamy cheese filling and a mild spicy kick, perfect for an easy seafood dinner.
Ingredients
- 1 large salmon fillet about 1.5 lbs, skinless
- 8 oz cream cheese softened
- 2 jalapeños finely chopped
- ½ cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Toothpicks or kitchen twine
Instructions
- Preheat oven to 400°F or prepare grill to medium heat.
- Slice salmon horizontally to create a flat piece.
- Mix cream cheese, jalapeños, cheddar, garlic powder, and paprika.
- Spread mixture evenly over salmon.
- Roll salmon tightly into a log shape.
- Secure with toothpicks or twine.
- Brush with olive oil and season with salt and pepper.
- Bake or grill for 18–22 minutes until fully cooked.
- Let rest briefly, then slice into pinwheels and serve.
Notes
Remove jalapeño seeds for less heat.
Do not overcook salmon to keep it moist.
Secure tightly to maintain shape.
Do not overcook salmon to keep it moist.
Secure tightly to maintain shape.