Cajun Salmon Pinwheels
Keto Friendly, Seafood, Smoked
Ingredients
Salmon
1 Whole Side of Salmon skin off
2-3 tbsp of Blackened Cajun Seasoning
1 tbsp of Canola Oil
Filling
1 block of Cream Cheese
1 tbsp of Bacon Bits
1 tbsp of Diced Pimentos
2 tsp of Green Onions sliced
2 tsp of Mayonnaise
1.5 tsp of Dijon Mustard
1.5 tsp of Minced Garlic
Glaze
2.5 tbsp of Maple Syrup
2 tbsp of Melted Butter
1 tsp of Hot Sauce
Garnish
Chopped Parsley for garnish
Sliced Lemons for the skillet
Directions
Lay out your salmon with the skin off and trim any excess pieces of fat or meat. Lather in oil and season both sides using your favorite cajun seasoning. Add the cream cheese and all the other ingredients for the filling and mix together. Lather a thin layer over one side of the entire salmon. Beginning at the tail end, roll the salmon into itself all the way in order to create the pinwheel shape. If you want, wrap the salmon in plastic wrap and place in the fridge to set for 30 minutes. Pull the salmon out and slice it to create that classic pinwheel. Season the top side of the salmon with more seasoning, place into a skillet or wood plank along with lemon slices and set in the fridge until ready to use.
Preheat your smoker to 275F to cook indirect. Add some wood chips or wood chunks to the coals for added smoke flavor.
Pull the salmon out and bring to room temperature for 7-8 minutes. Place the skillet into the smoker and let cook for about 30-35 minutes until it reaches 135-140F internal. About 10 minutes before the salmon is done, mix together your glaze and lather on top of the salmon pinwheels. Let finish cooking and then pull off to cool for 5 minutes.
Garnish the salmon with chopped parsley and enjoy!
Notes
This was excellent and Jill liked it too though wanted it more cooked.
For 2 of us I used 1 1/4 lbs of Salmon and made half the spread and it was perfect.
I used Olive Oil.
I used Old bay Seasoning. Was good but would probably be better with some blackened seasoning.
Jill prefers her Salmon more done so should shoot for an IT of 155-165. With the smoker at 275 that would probably take about 60-75 minutes.
Next time should try 225 and shoot for 2 hours of cook time and try to get salmon close to 165 and see what Jill thinks.