Jalapeno Popper Salmon Pinwheels
Thin salmon fillets rolled with a creamy jalapeno-cheese filling, sliced into pinwheels, and baked until tender and flaky.They look gourmet, taste indulgent, yet stay Mediterranean-friendly and lighter than traditional poppers.
Prep: 15 minutes
Bake: 12–15 minutes
Total: ~30 minutes
Ingredients
2 large salmon fillets, skin removed
4 oz (115 g) cream cheese, softened
¼ cup Greek yogurt
1 small jalapeno, finely minced
1 tbsp fresh chives or green onions, chopped
1 tbsp lemon juice
½ tsp garlic powder
Salt & black pepper, to taste
Optional Topping
Crushed crackers or panko
Light drizzle olive oil
Instructions
1. Prep salmon
Preheat oven to 400°F (200°C).
Lay salmon flat and gently pound or slice horizontally to even thickness.
2. Make filling
Mix cream cheese, Greek yogurt, jalapeno, chives, lemon juice, garlic powder, salt, and pepper.
3. Roll & slice
Spread filling evenly over salmon.
Roll tightly from the long edge.
Slice into 1½-inch pinwheels.
4. Bake
Place pinwheels cut-side up on lined baking sheet.
Sprinkle with optional panko and drizzle olive oil.
Bake 12–15 minutes until salmon is just cooked.
5. Serve
Garnish with fresh herbs or lemon zest.
Serve warm.
Tips & Variations
Replace jalapeno with roasted red pepper for non-spicy version.
Air-fryer option: 375°F (190°C), 8–10 minutes.
Add feta for a Mediterranean twist.
Great with yogurt-dill sauce or lemon tahini drizzle.
Nutritional Information
Calories: ~95
Protein: 9 g
Fat: 6 g
Carbs: 1 g
Omega-3s: High
Sodium: ~140 mg