Honey Butter Glazed Stuffed Salmon Pinwheels Recipe

Introduction

These Honey Butter Glazed Stuffed Salmon Pinwheels are a flavorful twist on classic salmon, combining creamy cheese, a touch of heat, and a sweet glaze. Perfect for grilling, they offer a beautiful presentation and delicious taste that will impress at any meal.

Ingredients

• 1 salmon fillet, skin off, 2-3 lbs
• Your favorite sweet BBQ seasoning
• Cedar planks, soaked for 2+ hours
• 1 block (8 oz) cream cheese, softened
• ½ cup shredded cheddar cheese
• 1 tablespoon sweet BBQ seasoning
• 2 jalapeños, diced
• 1 stick unsalted butter
• ½ cup honey

Instructions

1. Step 1: Soak cedar planks in water for at least 2 hours. Preheat your grill to 350-375°F and place the soaked planks on the grill to begin smoking.
2. Step 2: In a bowl, mix together the softened cream cheese, shredded cheddar, sweet BBQ seasoning, and diced jalapeños until smooth and well combined.
3. Step 3: Butterfly the salmon fillet by slicing it horizontally and opening it like a book, then gently pound it to about ¼-inch thickness. Season both sides with your sweet BBQ seasoning.
4. Step 4: Spread the cream cheese filling evenly over the salmon, leaving a 1-inch border around the edges.
5. Step 5: Roll the salmon tightly from the long edge into a log shape. Secure the roll with toothpicks and slice it into 1½-inch pinwheels.
6. Step 6: Melt the butter and honey together in a small pan or microwave until smooth. Keep the glaze warm.
7. Step 7: Arrange the pinwheels on the smoking cedar planks on the grill. Cook until the salmon is just cooked through and glazed with the honey butter, about 15-20 minutes, brushing occasionally with the glaze.

Tips & Variations

• Use mild jalapeños or remove seeds to reduce the heat if you prefer a milder flavor.
• Substitute cheddar with smoked gouda or mozzarella for a different cheesy twist.
• If you don’t have cedar planks, use a grill-safe baking dish and add a small pan of water to keep the salmon moist.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat or in a microwave on a low setting to maintain moisture. It’s best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salmon pinwheels ahead of time?

Yes, you can assemble the pinwheels and keep them covered in the refrigerator for a few hours before grilling. Just add the glaze and cook right before serving for the best results.

What can I use if I don’t have a grill or cedar planks?

You can bake the pinwheels in an oven at 375°F on a parchment-lined baking sheet. To mimic the smoky flavor, consider adding a few drops of liquid smoke to the glaze or cooking the salmon near a smoking element if possible.

Honey Butter Glazed Stuffed Salmon Pinwheels Recipe

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4.9 from 128 reviews

These Honey Butter Glazed Stuffed Salmon Pinwheels combine tender, flaky salmon with a creamy and spicy cream cheese filling, all brushed with a sweet honey butter glaze. Grilled on cedar planks that infuse a delicate smoky flavor, these elegant pinwheels make a perfect appetizer or main course for a summer barbecue or special occasion.

• Author: mia
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 8–10 pinwheels (serves 4-6) 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Salmon:

• 1 salmon fillet, skin off, 2-3 lbs
• Your favorite sweet BBQ seasoning, to taste
• Cedar planks, soaked for 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 (4 tablespoons) unsalted butter
• ½ cup honey

Instructions

1. Prepare the cedar planks: Soak the cedar planks in water for at least 2 hours to ensure they won’t burn during grilling. Preheat your grill to a temperature of 350-375°F and place the soaked planks on the grill to start releasing smokey flavors.
2. Make the cream cheese filling: In a bowl, mix together the softened cream cheese, shredded cheddar cheese, 1 tablespoon of sweet BBQ seasoning, and diced jalapeños until the mixture is smooth and well combined.
3. Prepare the salmon fillet: Butterfly the salmon fillet by slicing it horizontally and opening it flat. Use a meat mallet or rolling pin to pound the fillet evenly to about ¼-inch thickness. Season both sides generously with your favorite sweet BBQ seasoning.
4. Assemble the pinwheels: Spread the prepared cream cheese filling evenly over the salmon fillet, leaving a 1-inch border around the edges to prevent the filling from spilling out when rolled.
5. Roll and slice: Starting from the long edge, roll the salmon tightly into a log and secure it with toothpicks to maintain its shape. Slice the roll into 1½-inch thick pinwheels, being careful to keep each piece intact.
6. Prepare the honey butter glaze: Melt the unsalted butter and honey together in a saucepan over low heat, stirring gently until fully combined. Keep the glaze warm until use.
7. Grill the pinwheels: Place the salmon pinwheels on the hot cedar planks on the grill. Cook until the salmon is fully cooked through and the glaze is caramelized, roughly 10-15 minutes, turning occasionally and brushing with the honey butter glaze for a glossy finish.

Notes

• Soaking cedar planks for at least 2 hours prevents them from catching fire and enhances smoky flavor infusion.
• Adjust the amount of jalapeño to control the heat level in the filling.
• If cedar planks are unavailable, foil packets can be used but will have less smoky flavor.
• Ensure the pinwheels are sliced evenly to promote uniform cooking.
• The honey butter glaze can be prepared ahead and warmed before grilling.

Keywords: salmon pinwheels, stuffed salmon, honey butter glaze, grilled salmon, cedar plank salmon, BBQ salmon, appetizer, seafood