Chipotle Jalapeño Popper Stuffed Salmon Rolls
Chipotle Jalapeño Popper Stuffed Salmon Rolls is whole salmon rolled with a creamy jalapeño popper filling made from cream cheese, bacon, cheddar, and chipotle peppers, then baked and sliced into thick pinwheels. Familiar game day flavors, reworked into a composed dinner.
Servings 4
Calories 475kcal
Equipment
- baking sheet lined with parchment paper. For cooking bacon evenly.
- mixing bowls (large and small). For preparing the filling and the spice blend.
- butcher's twine Keeps the salmon roll tight during baking.
- cast iron skillet Holds heat evenly.
- Meat Thermometer For that perfectly cooked salmon.
Ingredients
- 4 slices bacon
- 1 tsp (6 g) garlic salt
- 1 tsp (2 g) black pepper
- ½ tsp (1 g) cayenne pepper
- ½ tsp (2 g) garlic powder
- ½ tsp (2 g) onion powder
- ½ tsp (1 g) smoked paprika
- 16 oz (454 g) full-fat cream cheese softened
- 2 jalapeños seeds removed and finely diced
- 1 tbsp (15 g) chipotle peppers in adobo sauce
- 1 cup (113 g) shredded cheddar cheese
- 1 whole (900 g) salmon fillet (one full side) skin removed
- 1 tbsp (15 ml) avocado oil or olive oil
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and arrange the bacon strips in a single layer. Bake for about 20 minutes, or until crisp. Transfer the bacon to a paper towel–lined plate to drain and cool completely, then crumble.4 slices bacon
- Reduce the oven temperature to 350°F (177°C).
- In a small bowl, combine the garlic salt, black pepper, cayenne pepper, garlic powder, onion powder, and smoked paprika. Set aside.1 tsp (6 g) garlic salt, 1 tsp (2 g) black pepper, ½ tsp (1 g) cayenne pepper, ½ tsp (2 g) garlic powder, ½ tsp (2 g) onion powder, ½ tsp (1 g) smoked paprika
- In a large mixing bowl, combine the softened cream cheese, diced jalapeños, chopped chipotle peppers, crumbled bacon, shredded cheddar cheese, and half of the spice mixture. Mix until smooth and fully incorporated.16 oz (454 g) full-fat cream cheese, 2 jalapeños, 1 tbsp (15 g) chipotle peppers in adobo sauce, 1 cup (113 g) shredded cheddar cheese
- Lay the salmon fillet flat on a clean work surface. Spread the cream cheese mixture evenly over the entire surface of the salmon.1 whole (900 g) salmon fillet (one full side)
- Starting at one end, roll the salmon tightly into a log. Secure the roll with three evenly spaced pieces of butcher’s twine to hold the shape during baking.
- Sprinkle the remaining spice mixture evenly over the outside of the salmon roll.
- Using a sharp knife, slice between the pieces of twine to create large pinwheels. Depending on the size and thickness of the salmon fillet, this will yield 2 to 4 large pinwheels.
- Lightly drizzle avocado oil or olive oil in the bottom of a cast iron skillet. Arrange the salmon pinwheels cut-side up in the skillet and transfer to the oven. Bake until the internal temperature reaches 135°F (57°C), about 30 to 35 minutes, depending on thickness.1 tbsp (15 ml) avocado oil
- Remove the salmon from the oven and allow it to rest briefly before serving. The internal temperature will continue to rise slightly as it rests.
Notes
- Oil absorption was estimated conservatively; not all added oil remains in the final dish.
- A portion of bacon fat rendered during cooking is included in the nutrition estimate.
- Salmon is removed at 135°F to preserve moisture, with carryover cooking expected.
- Jalapeño seeds are removed for balanced heat; spice level can be adjusted via cayenne or chipotle quantity.
- Actual pinwheel size may vary depending on the size of the salmon fillet.
Nutrition
Serving: 175g | Calories: 475kcal | Carbohydrates: 5g | Protein: 33g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 130mg | Sodium: 690mg | Potassium: 640mg | Fiber: 1g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 11mg | Calcium: 170mg | Iron: 2mg