Chili Sesame Salmon Pinwheels

These Chili Sesame Salmon Pinwheels are an easy smoked salmon recipe featuring tender salmon, a creamy cream cheese mixture, crispy bacon, jalapeño, and green onions.

The salmon is rolled into pinwheels, seasoned with Korean BBQ Rub, and smoked on a cedar plank. Finally, a Chili Sesame Bachan’s glaze adds a sweet, spicy, and savory flavor to every bite.

Whether you’re looking for an impressive summer grilling recipe or an easy option for a quick weeknight dinner, these stuffed salmon pinwheels are a great recipe to have on hand. Best of all, the combination of smoky cedar, creamy filling, bacon, and chili sesame creates a salmon recipe that tastes far more complicated than it actually is.

Why You’ll Love This Chili Sesame Salmon Pinwheels Recipe

First, these salmon pinwheels are packed with flavor. The tender salmon provides a rich base, while the cream cheese mixture adds a creamy contrast. At the same time, crispy bacon brings a salty, savory flavor, and jalapeño adds a little heat.

Additionally, the Chili Sesame Bachan’s gives the salmon a sweet chili glaze with a delicious sesame finish. As the sauce cooks during the final minutes, it becomes slightly sticky and caramelized on the top of the pinwheels.

Most importantly, smoking the salmon on a cedar plank adds another layer of flavor. Therefore, you get tender salmon with subtle cedar smoke in every bite.

Because the pinwheels are stuffed and rolled ahead of time, they also make an excellent choice when you want something special without spending hours in the kitchen.

How to Choose the Best Salmon

Choosing the right salmon filet is important when making salmon pinwheels. For the best results, look for a fresh, thick salmon filet with firm flesh and a mild, clean smell. A center-cut piece works especially well because the thickness makes it easier to roll and helps the salmon cook evenly.

Atlantic salmon is an excellent option because it generally has a higher fat content. As a result, it stays moist and tender while smoking. Wild-caught salmon, on the other hand, tends to have a firmer texture and a more pronounced flavor.

When shopping for salmon fillets, ask your local fish market or seafood counter for a large, boneless piece that is thick enough to roll. Also, check for pin bones before preparing the salmon. Removing them beforehand makes slicing and serving much easier.

For this recipe, the most important thing is choosing a salmon filet that is large enough to create an even roll. A thinner piece can still work; however, it may require more care when rolling so the cream cheese mixture stays inside.

Ingredients For Chili Sesame Salmon Pinwheels

• 2–3 pounds salmon filet
• 1/4 cup Chili Sesame Bachan’s
• 2 tablespoons Korean BBQ Rub
• 1 block softened cream cheese
• 1 jalapeño, diced
• 2 tablespoons green onions, thinly sliced
• 4 slices bacon, crumbled

How to Make Chili Sesame Salmon Pinwheels

1. Prepare the Salmon

First, place the salmon filet on a cutting board with the cut side facing up. Remove the skin if it is still attached. Next, carefully cut away as much of the mud line as possible.

Removing the mud line helps create a cleaner flavor. In addition, trimming the salmon gives you a more even surface for spreading the cream cheese mixture.

2. Cook the Bacon

Meanwhile, cook the bacon in a skillet over medium heat until crispy.

Once cooked, transfer the bacon to a paper towel-lined plate. Allow it to cool slightly, and then crumble it into small pieces. The crispy bacon adds texture as well as a savory flavor to the filling.

3. Make the Cream Cheese Mixture

Next, add the softened cream cheese, diced jalapeño, sliced green onions, crumbled bacon, and ¼ cup of Chili Sesame Bachan’s to a small bowl.

Mix everything thoroughly until the cream cheese mixture is completely combined. Because the cream cheese is softened first, it will spread much more easily over the salmon.

4. Stuff the Salmon

Now, lay the salmon flat on your cutting board. Evenly spread the cream cheese mixture over one side of the salmon, leaving a small border around the edges.

This little bit of space is important because the filling will move slightly as you roll the salmon. Therefore, leaving a border helps keep the cream cheese mixture inside the pinwheels.

5. Roll the Salmon

Starting at one end, tightly roll the salmon from one end to the other. Once rolled, use two pieces of butcher twine to tightly secure the salmon roll.

Take your time with this step. A tight roll helps the salmon pinwheels hold their shape while they cook and also creates a better presentation when sliced.

6. Season the Pinwheels

Next, carefully cut the salmon roll in half to create two pinwheels. Drizzle the outside with Chili Sesame Bachan’s. Then, season the top of the pinwheels with Korean BBQ Rub.

The sauce adds moisture and flavor, while the Korean BBQ Rub creates another savory layer as the salmon smokes.

7. Smoke on a Cedar Plank

Before cooking, soak your cedar plank according to the manufacturer’s recommendations. Then, place the salmon pinwheels on the plank.

Preheat your smoker to 200°F. Once the smoker is ready, place the cedar plank inside and smoke the salmon for approximately 90 minutes.

The low cooking temperature allows the salmon to cook gently while the cedar plank adds a subtle smoky flavor.

8. Add the Chili Sesame Glaze

During the final 15 minutes of cooking, brush the top of the salmon pinwheels with additional Chili Sesame Bachan’s.

This timing is important because the sauce has enough time to heat through and tack up without staying on the salmon for the entire cook. As a result, the glaze develops a slightly sticky finish while maintaining its sweet and spicy flavor.

9. Check the Salmon Temperature

Finally, check the thickest part of the salmon with an instant-read thermometer. Remove the pinwheels from the smoker when they reach an internal temperature of 140°F.

Allow them to rest briefly. Then, carefully remove the butcher twine before serving.

Soaked vs. Unsoaked Cedar Planks

For these smoked salmon pinwheels, a soaked cedar plank is the preferred option. Soaking the plank helps slow down how quickly the wood heats, which is especially useful during a longer cook at 200°F.

As the plank heats, it releases subtle cedar aromas that complement the savory flavor of the salmon. Additionally, soaking helps reduce the chance of the plank becoming overly hot during cooking.

An unsoaked cedar plank heats much more quickly. Because of this, it can char or potentially ignite, particularly when used at higher grilling temperatures.

Therefore, soaking your cedar plank is a simple step that can help protect the wood and create a more controlled cooking environment. Always follow the soaking instructions provided with your specific cedar plank.

Expert Tips on Chili Sesame Salmon Pinwheels

• Choose a thick salmon filet: A center-cut salmon piece is easier to roll and creates evenly sized pinwheels.
• Soften the cream cheese: Soft cream cheese spreads much more easily.
• Don’t overfill: Too much cream cheese mixture can squeeze out while rolling.
• Roll tightly: A tight roll helps the pinwheels maintain their shape.
• Secure with butcher twine: Two pieces of twine are enough to hold the salmon together.
• Use a thermometer: Salmon can dry out if overcooked, so always check the internal temperature.
• Glaze near the end: Adding the Chili Sesame sauce during the final 15 minutes helps it tack up without overcooking.

Chili Sesame Salmon Pinwheels Variations

Want to customize these salmon pinwheels? There are several easy ways to change the recipe.

For more heat, add another jalapeño or leave some of the seeds intact. On the other hand, remove the jalapeño seeds for a milder version.

You can also add sesame seeds to the top of the pinwheels before serving for additional sesame flavor and texture. Furthermore, smoked bacon can be used instead of regular bacon when you want even more smoky flavor.

For an easy meal, serve the salmon pieces over rice with vegetables to create simple salmon bowls. The same sweet chili glaze also pairs especially well with steamed rice.

Storage

Store leftover salmon pinwheels in an airtight container and refrigerate for up to 3 days.

For the best texture, reheat the salmon gently in a low oven or smoker until warmed through. Avoid overheating because salmon can become dry.

If you are preparing the recipe ahead of time, assemble and secure the salmon pinwheels several hours before cooking. Keep them refrigerated until you are ready to smoke them.

FAQs About Chili Sesame Salmon Pinwheels

What type of salmon is best for salmon pinwheels? A thick, center-cut salmon filet is one of the best choices. It provides enough surface area for the cream cheese mixture and is sturdy enough to roll tightly.

Can I prepare salmon pinwheels ahead of time? Yes. You can prepare and secure the salmon pinwheels several hours before cooking. Keep them refrigerated until you are ready to place them on the cedar plank.

Do I have to use a cedar plank? No. However, the cedar plank adds a subtle smoky wood flavor that pairs especially well with salmon. If you do not have a plank, you can smoke the salmon directly on a grill-safe surface.

Why should I soak a cedar plank? Soaking helps slow the heating of the wood during cooking. Therefore, it reduces the chance of the plank becoming excessively hot while also allowing it to gently release cedar flavor.

Can I make these salmon pinwheels less spicy? Absolutely. For a milder version, remove the jalapeño seeds or reduce the amount of jalapeño. The Chili Sesame sauce will still provide plenty of sweet and savory flavor.

Final Thoughts on Chili Sesame Salmon Pinwheels

These Chili Sesame Salmon Pinwheels are an easy way to turn a simple salmon filet into an impressive smoked dish. Between the creamy bacon and jalapeño filling, tender salmon, cedar smoke, and sweet chili sesame glaze, every bite delivers layers of flavor.

Whether you serve them for summer grilling, a family dinner, or a special gathering, these salmon pinwheels are sure to become one of your favorite recipes. Best of all, the recipe is simple enough for busy weeknights while still being impressive enough for entertaining.

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