Ingredients
Scale
- 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
Instructions
- Remove the skin from the salmon filet and carefully trim away as much of the mud line as possible.
- Cook the bacon in a skillet until crispy. Transfer to a paper towel-lined plate, cool slightly, and crumble.
- In a small bowl, combine the softened cream cheese, jalapeño, green onions, bacon, and ¼ cup Chili Sesame Bachan’s. Mix thoroughly.
- Lay the salmon flat and evenly spread the cream cheese mixture over one side, leaving a small border around the edges.
- Tightly roll the salmon from one end to the other. Secure the roll with two pieces of butcher twine.
- Cut the salmon roll in half to create two pinwheels.
- Drizzle Chili Sesame Bachan’s over the outside and season with Korean BBQ Rub.
- Place the salmon pinwheels on a soaked cedar plank.
- Smoke at 200°F for approximately 90 minutes.
- During the final 15 minutes, brush the pinwheels with additional Chili Sesame sauce.
- Remove the salmon when it reaches an internal temperature of 140°F.
- Allow the salmon to rest briefly, remove the butcher twine, serve warm and Enjoy!
- Prep Time: 20 Minutes
- Cook Time: 90 Minutes
- Category: Dinner, Main dish
- Method: Smoking
- Cuisine: Asian
