Jalapeño Popper Salmon Rolls

Instructions:

1. Preheat your smoker or oven to 350°F (175°C).
2. Lightly pound each salmon fillet so they’re flatter and easier to roll.
3. In a bowl, mix cream cheese, shredded cheese, jalapeños, garlic, bacon, green onions, lemon juice, paprika, salt, and pepper.
4. Spread a generous layer of the jalapeño popper mixture over each salmon fillet.
5. Roll each fillet tightly and secure with toothpicks if needed.
6. Place the rolls on a lightly oiled baking sheet or smoker rack.
7. Brush the tops with BBQ sauce or sweet chili glaze.
8. Cook for 20–25 minutes, until salmon flakes easily and the glaze caramelizes.
9. Let rest a few minutes, then slice and serve warm.

Variations

• Use ancho chili powder instead of paprika for deeper smoky flavor.
• Swap cheddar for mozzarella to make it extra melty and mild.
• Add a strip of jalapeño down the center before rolling for a stronger kick.
• Brush with honey sriracha for a spicy-sweet finish.

Tips

• For a buttery crunch, sprinkle crushed Ritz crackers on top before baking.
• Don’t overcook — salmon stays juiciest when pulled at 135–140°F.
• If smoking, use applewood or cherry wood for beautiful flavor without overpowering the fish.
• Pat salmon dry before filling so it rolls tightly without slipping.