Why You’ll Love Green Chili Salmon Pinwheels Recipe

I enjoy this recipe because it looks impressive while still being straightforward to prepare. I like how the smoky citrus aroma pairs with the creamy filling, and I appreciate how the pinwheel presentation makes this dish perfect for gatherings or special occasions. It always feels like a restaurant-style appetizer made at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Salmon:
1-2 sides of Salmon skin off
2.5 tbsp Agave Nectar for glaze

Filling
2 cups Cream Cheese
4 oz can Green Chilis
1/8 cup Chopped Cilantro
3 medium Lime juiced
1.5 tbsp Southwest Chile Rub

(Optional) Citrus Plank:
1 Grapefruit
4 Navel Oranges
5-6 medium Limes

Directions

I start by laying out the salmon with the skin removed and trimming away any excess fat or uneven pieces. In a bowl, I mix together the cream cheese, green chilis, chopped cilantro, lime juice, and southwest chile rub until smooth and well combined.

I spread a thin, even layer of the filling over one side of the salmon. Starting from the head end, I carefully roll the salmon into itself to form a tight pinwheel. When I want cleaner slices, I wrap the roll in plastic wrap and refrigerate it for about 30 minutes to help it set. Once firm, I slice the salmon into individual pinwheels.

Next, I slice the grapefruit, oranges, and limes to prepare the citrus plank. I preheat my smoker to 275°F for indirect cooking and add wood chips or chunks for smoke flavor.

I let the salmon pinwheels sit at room temperature for about 7 to 8 minutes. I then place them in a skillet, on a wood plank, or directly on the citrus plank arranged on the indirect side of the grill. I smoke the salmon for 45 to 60 minutes until it reaches an internal temperature of 125–135°F. About 10 minutes before they are done, I brush the tops with agave nectar and let them finish cooking. I remove them from the smoker and let them rest for 5 minutes before serving.

Servings and Timing

I make this recipe to serve 4 people. Prep time takes about 30 minutes, cook time is around 1 hour, and the total time comes to approximately 1 hour and 30 minutes.

Variations

I sometimes add finely diced jalapeños to the filling when I want extra heat. For a smokier flavor, I like using hickory or apple wood chunks. When I want a milder profile, I reduce the chile rub slightly and let the citrus smoke take center stage.

Storage/Reheating

I store leftover salmon pinwheels in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm them over indirect heat or enjoy them cold, which keeps the texture moist and the flavors intact.

FAQs

Can I use pre-sliced salmon?

I prefer using whole salmon sides because they roll more evenly and hold the filling better.

Do I need a smoker to make this recipe?

I often use a grill set up for indirect heat with wood chips when a smoker is not available.

What internal temperature should the salmon reach?

I aim for an internal temperature between 125°F and 135°F for moist, tender salmon.

Can I prepare the pinwheels ahead of time?

I like assembling and slicing them a few hours ahead, then keeping them chilled until ready to smoke.

Is the citrus plank required?

I enjoy the citrus plank for aroma, but the salmon still turns out great without it.

Can I bake these instead of smoking?

I can bake them at a low temperature, but I find smoking adds much more depth of flavor.

How thick should I slice the pinwheels?

I usually slice them about 1 to 1½ inches thick for even cooking.

Will the cream cheese melt out?

I spread the filling thinly, which helps it stay inside the salmon while cooking.

Can I use bottled lime juice?

I prefer fresh lime juice because it gives a brighter, fresher flavor.

Are these served hot or cold?

I enjoy them warm right off the smoker, but they also taste great slightly chilled.

Conclusion

I love making these Green Chili Salmon Pinwheels when I want a dish that feels special and flavorful. The combination of smoky salmon, creamy filling, and subtle sweetness creates an appetizer that always stands out and leaves a lasting impression.