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smoked salmon pinwheels on a cedar plank

Honey Butter Glazed Stuffed Salmon Pinwheels

Cedar plank grilled salmon with cream cheese jalapeño filling and honey butter glaze
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Salmon:
  • - 1 salmon fillet skin off, 2-3 lbs
  • - Your favorite sweet BBQ seasoning
  • - Cedar planks soaked 2+ hours
Cream Cheese Filling:
  • - 1 block 8 oz cream cheese, softened
  • - ½ cup shredded cheddar cheese
  • - 1 tablespoon sweet BBQ seasoning
  • - 2 jalapeños diced
Honey Butter Glaze:
  • - 1 stick unsalted butter
  • - ½ cup honey

Method
 

  1. Soak cedar planks 2+ hours. Preheat grill to 350-375°F, place planks on grill to start smoking.
  2. Mix cream cheese, cheddar, BBQ seasoning, and jalapeños until smooth.
  3. Butterfly salmon fillet, pound to ¼-inch thickness, season both sides.
  4. Spread filling evenly over salmon, leaving 1-inch border around edges.
  5. Roll tightly from long edge, secure with toothpicks, slice into 1½-inch pinwheels.
  6. Melt butter and honey together for glaze, keep warm.
  7. Place pinwheels on smoking cedar planks, season tops lightly.
  8. Grill 10-12 minutes indirect heat, brush with glaze every 2-3 minutes during final 5-8 minutes.
  9. Rest 2-3 minutes, remove toothpicks, brush with remaining glaze and serve.

Notes

- Soak cedar planks at least 2 hours to prevent burning
- Butterfly salmon carefully to maintain even thickness
- Don't overfill to prevent bursting during cooking
- Internal temperature should reach 145°F for food safety

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