Sriracha Candied Bacon Salmon Pinwheel
Sriracha, Bacon, Salmon, and Cream Cheese all in the same MEAL!? Now that sounds like a dream come true! My taste buds were more than happy eating this delicious meal! I actually smoked this all in the smoker, but you could totally bake this instead if you aren't really comfortable smoking foods, or if you simply don't have a smoker. I prefer salmon smoked over bakes, but this would be delicious either way!
First thing you want to do if you are smoking it is to brine your salmon overnight. Yes, this step is crucial and even though it takes some extra time, trust me when I say brining your salmon is always worth it! The texture and flavor of it just comes out so much better. I always do a water brine of 1 cup brown sugar, 1 cup salt, and a half cup granulated sugar. Usually I will also throw in some everything but the bagel seasoning as an added bonus, but that isnt necessary. Mix it all together with water until the salt and sugar discolve then add your salmon. I dont have exact measurements for water, you just want to make sure it covers your salmon completely. The amound really depends on what container I am putting the salmon in. Once you have it in the brine put it in the fridge overnight. Take it out the next day, and let it dry for an hour or two on a drying rack in the fridge on a pan. Then you are ready to smoke it! If you are baking, you can skip all of these steps completely and just go to the next step.
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 cup salt
- Everything But the Bagel seasoning (optional)
- fresh salmon
CREAM CHEESE FILLING:
- 8 OUNCES CREAM CHEESE, SOFTENED
- ABOUT 1 T OF GARLIC SALT
- CRUSHED RED PEPPER, TO TASTE
- CREOLE SEASONING (TO TASTE)
- BLACK PEPPER (TO TASTE)
- MINCED GARLIC, ABOUT 5 CLOVES
- 1/2 LEMON, JUICED
- 1/2 CUP FRESHLY CHOPPED DILL
- 1/2 CUP CHOPPED GREEN ONIONS
- A COUPLE TABLESPOONS OF CAPERS
- 1/2 cup parmesan cheese
- 3-4 lemons cut into thin slices
- bacon, about half of a package
- 1/2 cup brown sugar
- maple syrup, about a cup
- sriracha, as much as you want. I like it spicy so I used a lot.
Remove the skin from you salmon. Take all of the ingredients for the cream cheese filling mix them together. Spread the cream cheese mixture over your salmon. Make sure the nicer side without the skin is down so when you roll it up, the nicer side will be on the outside. Roll it up like a cinnamon roll and slice it into serving sized pieces. Lay it on top of a bed of citrus so when baking or smoking the cream cheese doesn't melt and drip out of the salmon. I smoked my salmon without the glaze for the first hour at 210 degrees. While it was smoking I made my bacon glaze by chopping up and frying the bacon until it was crispy. Next I added the brown sugar, maple syrup, and sriracha. I let it simmer a little to reduce down. I then topped this on top of my salmon, and let it it smoke another hour or so until it was done. It took about 2.5 hours total to reach the doneness that I like.
If you are baking you will only need to bake this for about 20-30 minutes. I would recommend baking at 400 for 20 minutes and then checking to see what the temp is. Bake it until it reaches an internal temp of 145 degrees.
As the salmon bakes/ smokes the glaze will caramelize and leave you with such an amazing and beautiful meal! If you try this, be sure to tag me and let me know how you like it! I love seeing how this turns out!
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