Salmon Pinwheel Recipe
Cook these Salmon Pinwheels using charcoal, and this will become a springtime favorite. Lighter and yet still impressive, this recipe pairs salmon with a creamy filling and smoky flavor. The creamy and herbaceous interior is paired beautifully with the sweet and sticky glaze. Excitedly serve this feast with your favorite seasonal sides. You won’t be disappointed with this delicious dinner.
Salmon Pinwheel Recipe
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- 1 large whole side of salmon, skinned
- 1½ bricks (340 g) Cream cheese, softened
- 6 shallots, diced
- 2 tbsp. butter
- A couple pinches of salt
- 3 cloves garlic, minced
- Fresh dill or parsley
- 1 tbsp. barbecue seasoning
- 2 limes, sliced
- 2 lemons, sliced
Maple Dijon Glaze
- ½ cup (141 ml) maple syrup
- 2 tbsp. stone ground Dijon mustard
- 2 slices bacon, cooked crisp and chopped
- Prepare your charcoal barbecue to cook using indirect heat with smoke. Light ½ to ¾ of a load of charcoal. Once the charcoal is hot and ashed over, pour the charcoal into the kettle grill, keeping it to one side. Set the air shutters to ¼ of the way open. Allow the barbecue to warm to 375°F (191°C).
- Caramelize the shallots in butter with a couple of pinches of salt to help them release their water. Once the shallots are nearly caramelized, add the garlic and finish. Add the garlic and shallots to the cream cheese, along with a tablespoon or two of chopped fresh dill or parsley, and your favorite barbecue seasoning. Mix well.
- Spread the cream cheese mixture on one side of the salmon. Roll from the narrow end to the thick end. Use skewers or butcher’s twine to hold the salmon closed and then slice every 2 inches.
- Lay down a bed of sliced citrus, away from the heat, for the salmon to rest on. Lift the hinged grids using tongs and drop in 1 to 2 chunks of maple or other sweet wood. Add charcoal as needed.
- In a bowl, whisk together the maple, Dijon, and crumbled bacon. Smoke the salmon for around 30 to 40 minutes or until an interior temperature of 125°F (52°C) for rare, 135°F (57°C) for medium, 145°F (63°C) for well. Brush with the maple mixture every 7 to 10 minutes until done.
- Serve these smoked salmon pinwheels with your favorite seasonal side dishes like sesame green beans, fresh carrots, and wild rice for a fresh and unique take on a springtime holiday recipe.
Have you tried this Salmon Pinwheel recipe? Filled with massive flavors, smoked to perfection, and perfect for a holiday dinner, this smoked salmon recipe is dressed to impress and definitely not hard to pull off. What are you making for your next holiday meal? Share your holiday barbecue recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather up the ingredients
Spread the cream cheese mixture on one face of the salmon
Roll the salmon up, tie, and slice
Place the salmon on a bed of citrus
While smoking, brush with the maple mixture
Cook to an internal temperature of 125°F (52°C) for rare, 135°F (57°C) for medium, 145°F (63°C) for well
Serve the salmon with seasonal vegetables and roasted potatoes or rice
A crisp and fruit forward white wine will pair beautifully with this meal
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather up the ingredients
Spread the cream cheese mixture on one face of the salmon
Roll the salmon up, tie, and slice
Place the salmon on a bed of citrus
While smoking, brush with the maple mixture
Cook to an internal temperature of 125°F (52°C) for rare, 135°F (57°C) for medium, 145°F (63°C) for well
Serve the salmon with seasonal vegetables and roasted potatoes or rice
A crisp and fruit forward white wine will pair beautifully with this meal
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