Bust out the planks. These cedar planked salmon pinwheels are a simple yet elegant dish that just so happens to have bacon AND bourbon. We’ll leave it up to you to bring the other B-word thing to complete the trifecta.
Tips / Suggestions
- Depending on where you pick up the salmon filet, if you can, have the butcher remove the skin from the whole filet. It’ll make your life easier.
- If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.
- I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.
- It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.
Cedar Planked Salmon Pinwheels
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesCalorieskcal
Salmon pinwheels stuffed with a jalapeno / bacon cream cheese mixture, cooked on cedar planks, and smothered in hot honey. Salmon doesn't get much better.
Ingredients
1 1 salmon filet (skin removed)
1 1 jalapeno
1/2 1/2 pack of bacon - thin cut
1 tbsp 1 pork seasoning of choice
1 tbsp 1 bourbon
1 1 block of cream cheese
3 tbsp 3 seafood seasoning of choice
3 tbsp 3 hot honey
1 tbsp 1 cilantro chopped
Directions
- Remove the core from the jalapeno and finely chop. Take the bacon and cut up into small pieces. Heat a pan over medium heat, add the bacon, and add the pork seasoning. After a few minutes add the jalapeno and cook until the bacon is done. Add the bourbon and stir for roughly 30 seconds.
- Add the cream cheese and bacon / jalapeno mixture to a bowl. Mix thoroughly. Set aside.
- Take the salmon filet and liberally coat with the seafood seasoning. Add the cream cheese mixture and spread evenly over top of the salmon. Starting at one end, tightly roll up the salmon. Take butcher string and tie around the salmon, creating 1.5 to 2 inch thick sections. Then, cut between each piece of butcher string, creating salmon pinwheels, which are now held together by the string.
- Take 2 cedar planks (or 1 large one) and torch both sides until they are charred. Place the salmon wheels on top. Coat the top of the pinwheels with more seafood seasoning.
- Heat your grill to 400 degrees F direct. Place the cedar planked pinwheels on the grill and cook for roughly 20 minutes or until the salmon is to your desired doneness. I prefer 125 degrees F for farm caught. 5 minutes before you remove the salmon from the grill, coat each pinwheel with hot honey.
- Remove the salmon from the grill and let rest for 5 minutes. Finally, top with cilantro (or herb of choice) and dig in.
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