Pinterest Code: 119e79e8f3c084b84b2e03abae041ed4
ThermoPro recipe Salmon Pinwheel

Salmon Pinwheel with Shrimp Dip Stuffing

SERVES

5-7

PREP TIME

20M

COOK TIME

1H 15M

MODEL NUMBER

TP17H

INGREDIENTS

  • Salmon, Whole Side
  • Shrimp (1 cup, chopped)
  • Mayonnaise (1/2 cup)
  • Cheese Whiz (liquid cheese, 1/4 cup)
  • Garlic (2 cloves, minced)
  • Parsley (1/2 Tbsp)
  • Salt and Pepper (to taste)
  • Butcher String

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HOW TO MAKE Salmon Pinwheel with Shrimp Dip Stuffing

  • STEP 1: Preheat your pellet grill to 300°F (150°C). The first step in making your salmon pinwheels is to make your shrimp dip filling. In a medium-sized bowl, add your shrimp, mayonnaise, liquid cheese, garlic, parsley, salt, and pepper. Mix thoroughly, and set aside.

  • STEP 2: Next, prepare your salmon side. It is preferable to buy it without the skin, but if you have the skin, don't worry. To peel your salmon skin off, simply pour boiling water over the skin (do not let it sit in the water or it will semi-cook your salmon), and the skin should peel right off easily.

  • STEP 3: On top of your salmon, skin side down, spread your shrimp dip mixture evenly, leaving about 2" at either end. Prepare your butcher string by cutting 5-7 strips about 10" long. Having it handy once you roll your salmon pinwheel will make things easier for you.

  • STEP 4: Next, roll your salmon from one end to the other tightly and secure with butcher string approximately 2" apart. Once your salmon pinwheel is secured, cut in between each butcher string to create your salmon steaks. Transfer each salmon pinwheel to a grated baking sheet.

  • PRO TIP: Use your knife to hold in the shrimp dip mixture while transferring to your grated baking sheet.

  • STEP 5: Place on your pellet grill for approximately 1 hour and 15 minutes or until the salmon reaches an internal temperature of 145°F (63°C). Your salmon pinwheels have different thicknesses, so I recommend using the TP17H with multiple probes to check each pinwheel. There is nothing worse than dry, overcooked salmon! And enjoy!

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