Everything Bagel Crusted Smoked Salmon Pinwheels

Smoked salmon pinwheels on a black platter with fresh dill and lemon wedges.

Everything Bagel Crusted Smoked Salmon Pinwheels

Salmon and cream cheese, crusted with everything bagel seasoning, and slow-smoked, these Salmon Pinwheels make an indulgent app or main dish.

Prep Time20

Cook Time45

Resting Time5

Total Time1 10

Course: Appetizer, Appetizers, Main Course, Main Dish

Cuisine: Seafood

Keyword: Everything Bagel Crusted Smoked Salmon Pinwheels

Servings:

Author: Susie Bulloch

Ingredients

4 salmon fillet or whole salmon cut into portions, skin removed
8 ounces cream cheese softened
2 Tablespoons fresh dill
1 Tablespoon capers
1 Tablespoon fresh lemon juice
2 teaspoons lemon zest

Everything Bagel Seasoning

1 Tablespoon Kosher salt
1 Tablespoon dried minced garlic
1 Tablespoon dried minced onion
2 teaspoons poppy seeds
2 teaspoons sesame seeds
1 teaspoon coarse black pepper

Instructions

Preheat your smoker. Set your smoker to 275 degrees F. You can also do this in your oven following the same directions.
Make the seasoning. Combine all the ingredients for your everything bagel seasoning in a small bowl, then mix until you have an even mixture. I recommend using a whisk or fork so you can break up any clumps. You can also use a premade seasoning if that’s what you have on hand.
1 Tablespoon Kosher salt, 1 Tablespoon dried minced garlic, 1 Tablespoon dried minced onion, 2 teaspoons poppy seeds, 2 teaspoons sesame seeds, 1 teaspoon coarse black pepper
Prepare the salmon. If you have a whole salmon, start by cutting it into smaller fillets. Next. slice the fillets in the thickest part, then fold it out so you have thin, flat, even pieces. You want to wait to remove the skin until after slicing your fillets so you have a little extra support.
4 salmon fillet
Make the filling. In a medium-size bowl, combine the cream cheese, dill, capers, with your lemon zest and juice. Stir gently with a rubber spatula so everything is incorporated
8 ounces cream cheese, 2 Tablespoons fresh dill, 1 Tablespoon capers, 1 Tablespoon fresh lemon juice, 2 teaspoons lemon zest
Assemble the pinwheels. Spread your cream cheese filling on each sliced salmon fillet. Once every piece has an even layer, roll them up lengthwise into pinwheels. Tie some butcher’s twine around each pinwheel, then coat the top and bottom with your seasoning. You want to form a crust on both ends, so press the seasoning in gently by hand.
Smoke the salmon pinwheels. Place your tied and crusted pinwheels on a baking sheet, then place the sheet on your smoker grates. Close the lid, and allow your salmon to smoke for 40-45 minutes. You can flip the pinwheels once in between if you like. I tend to avoid this as the salmon is delicate and the smoke penetrates everything anyway. When your salmon reaches an internal temperature of 145 degrees F with a reliable meat thermometer, transfer to a serving platter.
Cool, serve, and enjoy. Allow your salmon pinwheels to cool for 5 minutes so the cream cheese can settle a little. Next, remove the butcher’s twine and garnish with lemon wedges. Serve as an over-the-top appetizer or indulgent main course with some grilled veggies, and enjoy!

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